Restaurant & Café Magazine | April 2018 by Review Publishing Ltd

April 2018 Vol 11 Issue 4

INTRODUCING

COATED STRAIGHT CUT 10MM CHIPS

VEGAN

DUC

$10.95

editor's note MENUS FOR KIDS GETS ATTENTION Restaurants and cafés have been giving the ‘Kid’s Menu’ some attention recently with the kids eating just as well as the adults as parent attitudes towards food choices have changed. Chefs and operators have been investing in their youngest diners with both healthier and new concepts rather than just the traditional offering. Being a childfriendly establishment may increase traffic up to 25 percent. The youngest guests can become the best guests. How can this be when the average child, depending on age, consumes two to three times less than adults? Well, children are heavily influenced by their parents’ choices, and often, the decision on where to eat is based on where their kids feel comfortable and happy. Therefore, if your establishment caters to children, both on the menu and the environment, it can very easily turn into a real revenue stream. Pay special attention to how the meal is presented, often making the meal look like a piece of art can encourage children to eat their greens. Translating your establishments’ food ethos onto children’s plates can be easy by simply ‘downsizing’ portions and using familiar language

Sarah Mitchell Managing Editor sarah@reviewmags.com

while keeping the preparation and quality the same as any other dish that comes out of the kitchen. Some establishments’ kid’s menus even make the adults jealous like at Salare, a restaurant in Seattle, USA. “We have a lot of parents eating off the kids’ plates,” said Suzi An, spokesperson for the restaurant. “Chef Jordan wanted adults to be jealous and interested in the kids’ menu as if they would eat it themselves.” The menu features sophisticated items like garden flowers, hens’ eggs, crème fraiche, and chives under the guise of dish names like ‘green eggs and ham’. Not all dishes have to have ‘hidden’ vegetables. Kids can eat sophisticated food, just not always with the same flavours. For example, a margherita pizza with just cheese and tomato, no basil, and less charred. For more about improving your kid’s menu offering, check out the feature in this issue.

reservations diary

15-18 April Vinitaly, Verona 12 April Bidfood Show Nelson 17 April Bidfood Show Dunedin 18 April Bidfood Show Invercargill 19 April Bidfood Show Queenstown 24-27 April ProWine Asia, Singapore 24-27 April FHA 2018, Singapore 25 April ANZAC DAY

Enjoy the issue. Want to get weekly industry updates? Sign up for our e-newsletter today by visiting www.restaurantandcafe.co.nz and click on the ‘NEWSLETTER’ tab at the top – it’s FREE.

30 April Restaurant Association MeetMe, Queenstown 2-4 May SIAL Canada 7 May Bidfood Show Whangarei

the numbers

7 May Restaurant Association MeetMe, Taranaki 7 May Restaurant Association MeetMe, Nelson 8 May Bidfood Show Auckland

• Meddlesome Moth in Dallas has three enormous stainedglass windows, named ‘The Trinity,’ depicting Elvis, Chuck Berry and Jerry Lee Lewis.

• Two-Michelin-starred restaurant Picasso at the Bellagio in Las Vegas certainly lives up to its name, displaying around 20 original works by the Spanish artist.

• Damien Hirst had another go at a restaurant collaboration called Pharmacy, but it was shut down in 2003 due to concerns that people would try buy medication there.

• Edward Hopper’s Nighthawks, portraying a latenight diner, is said to be one of the most recognisable paintings in the world.

14 May Bidfood Show Hamilton 7 May Restaurant Association MeetMe, Auckland 16-18 May SIAL China 19-22 May National Restaurant Association USA Show, Chicago 21 May Bidfood Show Rotorua

3 News 8 Liquor & Beverage 10 World Plate 11 Tech Bytes 12 20 Minutes with . . . 14 QSR

16 18 22 24 30 31

On Trend Kids Menu Feature Best in Show Cleaning Feature Book Reviews Veggie Tales

22 May Bidfood Show Tauranga

RESTAURANT & CAFÉ SUPPORTS 100

Chairman: Publisher: General Manager: Managing Editor: Staff Writers: Advertising: Senior Designer: Graphic Designer:

restaurantandcafé.co.nz

100% OWNED

29 May Bidfood Show Hawke’s Bay 30 May Bidfood Show Wellington 3 June Lewisham Awards

OWNED

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

28 May Queenstown Hospitality Awards

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 2018.

13 June Bidfood Show New Plymouth 14 June Bidfood Show Palmerston North 1 July Rotorua Hospitality Awards

news

OUTSTANDING SUCCESS Exhibitors and attendees agree that the Foodfirst Exhibition was an outstanding success. Over 100 exhibitors presented their products and services to more than 1000 industry figures at the strictly trade-only event. Following on from feedback from the 2017 exhibitors, the 2018 edition had been extended with more interaction, engagement and information. Exhibitors were pleased with not just the number but also the quality of buyers. “We’ve had some really good clients coming through, the likes of SKYCITY and such,” said Kerry Hand, brand ambassador for Puhoi Valley. “Overall, it’s been a great day. Foodfirst is listening to what the clients are saying, and the show is only going to go from strength to strength in the future.” Tony Green of NAFDA was similarly impressed. Having made the trip across the Tasman to be part of the PITCHme panel, Green enjoyed both the PITCHme experience as well as walking the hall and getting to

know the local market. “It was fantastic,” he said. “For Foodfirst to execute something like this is really commendable. I like the fact that there’s a good energy around, you can hear people talking, there are plenty of suppliers. To get as many end-users here as they have just shows how good a job they’ve done.” Another innovation for 2018 was the Inspire+ section of the exhibition, which gave the opportunity for smaller, artisanal producers to present their products. The likes of Hunter Gatherer Gourmet and The Larder Project expressed their pleasure with the new addition. The day was started with a breakfast, which gathered all the exhibitors together. The breakfast also saw the launch of the Pink Ribbon special of Menu Inspiration by the New Zealand Breast Cancer Foundation. The Foodfirst Gala Dinner, held later that night, saw the presentation of a number of awards, including Supplier of the Year, Account

Manager of the Year, Regional Sales Person of the Year and a Rising Star Award. Supplier of the Year was judged on representation, stock procurement, customer service, distribution logistics, accounting and administration and partnership co-operation. The award was won by Original Foods NZ. Peter Mitchell of Review Publishing was acknowledged for his contribution to the hospitality industry with a special award presented by Foodfirst. Foodfirst general manager Barry O’Neill was delighted with how the exhibition turned out.

“Within just two years, the Foodfirst Expo has evolved into a unique tradeonly event, and the 2018 edition was a resounding success. It was great to have so many passionate suppliers and committed buyers under one roof. The innovation and exciting products from coming through from the artisan producers in Inspire+ was impressive. “Foodfirst would like to extend an enormous thanks to those that contributed to the success of the Expo; the buyers, Foodfirst members, the Restaurant Association, Foodfirst board and staff, and our sponsors.

UBEREATS FEE STICKS

Despite six months of negotiations, UberEats has so far refused to budge on its 35 percent service fee. This has left a number of restaurants boycotting the service and withdrawing their menu. Restaurant Association CEO Marisa Bidois is confident that a breakthrough is near. “We’re meeting again next week with the sole purpose of discussing that rate… so this is sort of the most we’ve ever actually discussed it so that’s the reason for the optimism.”

UberEats currently takes a 35 percent cut of the total price of every order made through its system, which can represent a significant portion for restaurants and cut into profits. However, Al Brown-owned chain Best Ugly Bagels managed to negotiate a reduced fee when the service launched in March 2017. While a spokesman for the company wouldn’t reveal the exact fee, he did say it was “a decent amount less” that the 35 percent. While optimism was initially high after the launch of the service just over a year ago, a study conducted by the Restaurant Association has shown that those levels have since fallen away. The high service fee charged by Uber Eats does not fit every business model, Bidois explained, which meant staying on the service was unsustainable. “The research has shown that there have been incremental sale increases when using Uber Eats but sadly this hasn’t converted to increased profits for most of those businesses.”

NOMINATIONS OPEN Nominations are now open for the 2018 Lewisham Awards, celebrating the best that Auckland Hospitality has to offer. Members of the hospitality industry will nominate the best of the best in 19 categories, including Outstanding Chef, Outstanding Café, Outstanding Waiter, Outstanding Wine Service Professional and Emerging Talent. The Lewisham Awards are voted on solely by those in the industry. Make sure you have your say, as every nomination counts. Nominations are open until Sunday,

22 April at 5.00pm and finalists will be announced on Tuesday, 8 May at 10.00am.

PITCHME TAKES OFF

Fifteen local companies were given the opportunity of a lifetime, presenting their products to an influential and wide-ranging buying panel. Local companies such as Dr Feelgood, The Larder Project and Tamco, as well as larger groups like Bluerock and Magnesol, all presented their products and services to a panel with a total buying power of over $2 billion. PITCHme was a dragonsden style opportunity for the foodservice industry – the first of its kind to be held in New Zealand for the sector. PITCHme gave suppliers the chance to pitch their brand to a panel of buyers and influencers in the foodservice industry, with a total buying power of $2 billion. The panellists had the option of taking up the product, but more importantly, gave feedback and advice on the product. The PITCHme panel was Danielle Lendich (CEO Wendy’s),

Neil Brazier (executive chef, Sky City), Byron Le Roux (head of food and coffee, No. 8 Retail Group), Tony Green (GM sales and marketing, NAFDA Australia), Rose O’Keefe (buyer, Foodchain), Shaun Sullivan (owner of Penguin/Allround) and Jon Hassall (GM Foodco). “The concept is amazing,” said Tony Green of NAFDA. “I love the idea of small businesses being able to get their product in front of a group of people who can actually make a difference.” Shaun Sullivan, owner of Penguin/Allround, understood the unique nature of PITCHme. “Foodservice is dynamic always changing, consumers and chefs are always looking for what’s new,” he said. “The PITCHme experience will help them understand where the market is trending.” The PITCHme finalists were also pleased with the concept. While the outcome of each presentation is confidential, the presenters were glad to have had the chance to pitch their product to a panel with such a wealth of experience. April 2018

news

RESTAURANT CHAIN FINED

Shamiana Limited and Shamiana Enterprises Limited have been fined $41,000 in penalties after several breaches of employment law, despite having paid more than $24,000 to staff in arrears previously. Following complaints received by the Labour Inspectorate, it was found that Shetty failed to pay staff minimum wage and holiday pay, as well as keep correct employment agreements. “The companies collectively employ 120 staff across 22 restaurants throughout the country, and we’ve had several complaints

dating back to August 2015 of Mr Shetty not upholding his staffs’ basic employment rights,” said Labour Inspectorate regional manager David Milne. Despite arrears previously being paid to employees and corrective action taken to adhere to the Inspectorate’s improvement notice, breaches continued to occur. “The continuous nature of these breaches, despite remediation at the time, shows that Mr Shetty wasn’t taking his obligations as an employer of 120 staff seriously,” said Milne. “It was surprising that even after several complaints to the Inspectorate; Mr Shetty was not deterred from underpaying his staff. One of the breaches uncovered was for unpaid work trials for staff – a practice that’s illegal under New Zealand employment law.” These repeat breaches of the law meant that Shamiana Limited was ordered to pay $33,000 and similarly, Shamiana Enterprises Limited was ordered to pay $18,000. “Employers should understand that the Inspectorate follows up earlier non-compliance with a zero-tolerance approach. Additional strong penalties will be sought where any ongoing non-compliance is found. “Not only is underpayment and mistreatment at the detriment of employees, but it also gives companies an unfair commercial advantage over their law-abiding competitors.”

REELING IN THE NEW Two of Northland’s most high-profile food and beverage establishments at the apex of the region’s premier tourism destination have been placed on the market for sale. 35 Degrees South Aquarium Restaurant and Bar, and adjoining venue Alongside sit on a private wharf in the Bay of Islands – where hundreds of daytrip tourists depart daily on Bay of Islands cruises such the famous ‘hole in the rock’, alongside charter fishing boat operators and adventure ride businesses. Nearby Waitangi Wharf is the main disembarkment point for cruise ship passengers calling into the Bay of Islands while the

‘floating cities’ dock in the middle of the bay. In the current cruise ship season running from September 2017 to June 2018, the Bay of Islands is scheduled to host some 63 passenger liners as this sector of the tourism industry continues to grow in popularity. Now, the two hospitality businesses – and the fully stocked aquarium with its heritage crayfish – have been placed on the market for sale in a private treaty process through Bayleys Real Estate’s tourism and hospitality division. Together, the dual businesses generated a turnover of more than $3 million in the 2016/17 financial year.

NEW EXECUTIVE CHEF SKYCITY PLEDGES WAGE SKYCITY Entertainment Group has unveiled plans to pay its New Zealand-based staff at least $20 an hour by 2020; a move that will significantly increase the takehome pay of around 1750 people in Auckland, Hamilton, and Queenstown. Group Chief Executive Graeme Stephens announced the plan to the company’s 4000 New Zealand staff this morning. Nearly half of all SKYCITY staff in its three New Zealand locations will benefit from the higher hourly rate, which will be phased in over the next three years. “We know living in New Zealand is expensive, and that the hospitality industry is generally geared to lower wages,” said Stephens. “We have a commitment and a responsibility to sustainable career paths at SKYCITY, and we want our staff to grow their careers with us. But more importantly,

restaurantandcafé.co.nz

100% OWNED

it’s just the right thing to do.” Under the new wage plan staff currently earning less than $20 an hour will see their pay packets boosted by an average of 7 per cent every year between now and 2020. The commitment does not alter existing entitlements or wage agreements. Restaurant Association CEO Marisa Bidois welcomed the news. “Many hospitality businesses now understand that paying slightly higher wages will not only have a significant impact on the wellbeing of staff but also on attracting and retaining good people,” she said in a statement. “SKYCITY is the largest single hospitality employer in New Zealand and so their leadership on the issue will hopefully pave the way for others to consider how they can make wages more attractive to those looking to join the industry.”

Sofitel Queenstown Hotel & Spa has announced the appointment of its new Executive Chef, highly-acclaimed Jorg Penneke. German-born Penneke has discovered his passion for gastronomy at a young age while cooking at home. After completing an apprenticeship at one of the most high-profile restaurants in East Berlin – GDR “Café Moscow”, Penneke’s sense of adventure and desire to explore new and exquisite flavours has taken him to kitchens all over the world, including Europe and Pacific. Penneke’s food philosophy is an ingenious result of his

longevity and inspiring culinary career. According to Penneke, good food does not need to be complicated; simplicity is key. “A sense of adventure and a can-do attitude are staples in crafting magical gastronomic delights,” he said. “Presentation, flavour and colour combined with fresh produce and traditional way of cooking are vital elements in making any dish exceptional.” In his role as Executive Chef at Sofitel Queenstown Hotel & Spa, Penneke will be responsible for Left Bank Café, 1789 Wine & Jazz Lounge, as well as in-room dining and conferencing. “Sofitel chefs across the world are famous for an innovative approach to gastronomy and ability to elegantly transform meals into inspiring journeys and culinary art,” he said. “I am excited to continue to offer unparalleled dining experiences at Sofitel Queenstown Hotel & Spa and working with the talented team of this 5-star luxury hotel in the heart of an alpine village.”

Setting the benchmark for quality to deliver exceptional results

CLASSIC 13mm

ULTRAFAST 10mm

SHOESTRING 7mm

CRINKLE CUT 13mm

STEAKHOUSE 10x19mm

Now available exclusively through Gilmours and Trents wholesale

Phone: 0800 270 414 gilmours.co.nz

Phone: 0800 555 130 trents.co.nz

simplotfoodservice.com.au

April Trademark used2018 under licence

news

2018 Trade Shows

KIWIS FINISH SECOND Shows proudly sponsored by ®

Pre-register today for priority entrance! Greymouth Thursday 5th April 12 – 4pm Omoto Racecourse, Omoto Road, State Highway 7, Kaiata Timaru Monday 9th April 1 – 5pm Southern Trusts Events Centre, 70 Morgans Road, Glenwood Christchurch Tuesday 10th April 12 – 5pm Horncastle Arena, 55 Jack Hinton Dr, Addington Nelson Thursday 12th April 12 – 4pm Annesbrooke Church, 40 Saxton Rd West, Stoke

Auckland Tuesday 8th May 12 – 5pm Alexandra Park Function Centre, Tasman & Lyell Rooms, Cnr Greenlane West Rd & Manukau Rd, Greenlane Hamilton Monday 14th May 12 – 5pm Claudelands Event Centre, Cnr Brooklyn Rd & Heaphy Terrace, Claudelands Rotorua Monday 21st May 1 – 5pm Evergy Events Centre, Queens Drive, Government Gardens Tauranga Tuesday 22nd May 1 – 5pm Bay Park, 81 Truman Lane, Mt Maunganui

Dunedin Tuesday 17th April 1 – 5pm More FM Arena, Edgar Centre, Cnr Portsmouth Dr & Teviot St

Hawke’s Bay Tuesday 29th May 1 – 5pm Grandstand, Showgrounds Hawke’s Bay, Kenliworth Road, Hastings

Invercargill Wednesday 18th April 1 – 5pm ILT Stadium Southland, Court 6 & 7, Surrey Park Sports Centre, Isabella St

Wellington Wednesday 30th May 1 – 5pm Deloitte Gallery, Westpac Stadium, Waterloo Quay, Pipitea

Queenstown Thursday 19th April 1 – 5pm Queenstown Memorial Centre, 1 Memorial St, Queenstown

New Plymouth Wednesday 13th June 1 – 5pm TSB Stadium, New Plymouth Racecourse, Rogan Street

Whangarei Monday 7th May 12.30pm – 4.30pm Toll Stadium, Refining NZ Lounge, 51 Okara Drive

Palmerston North Thursday 14th June 1 – 5pm Barber Hall, Arena Manawatu, Waldegrave Street

bidshows.co.nz/visitors 6

restaurantandcafé.co.nz

100% OWNED

New Zealand’s butchery team, The Pure South Sharp Blacks, just missed out on being crowned world champions after finishing runners-up at the World Butchers’ Challenge in Belfast, Northern Ireland. Team Ireland, the host nation took the top spot in a tense battle of the butchers with the Australian Steelers finishing third. Corey Winder, Pure South Sharp Blacks captain has been a member of the Kiwi team since its inception in 2011. “We’re ecstatic. We were pushed right to the wire – the pressure was huge. We have worked extremely hard to get here – we all have our day jobs to focus on, so we have to be dedicated and give up our weekends for training to get to this position. But a result like this makes it all worth it – I’m so proud of all the Pure South Sharp Blacks. “This competition keeps growing internationally which is huge for butchers in New Zealand. We’re on the map as being amongst the best.” Joining were returning team

members, Greg Egerton from The Mad Butcher in Dunedin and Hannah Miller Childs from A Lady Butcher in Auckland. The three were joined by newcomers, Jeremy Garth from New World Ferry Road in Christchurch, Zak Grammer from New World Eastridge in Auckland and Hohepa Smith, who currently works in Australia but has been travelling back to train with his team. The impressive international cutting showdown saw the twelve competing nations, each with six team members, turn a side of beef, a side of pork, a whole lamb and five chickens into a themed display of value-added cuts in just three hours and fifteen minutes. Team Ireland captain, Garrett Landers led the home side to victory in what was their first appearance in the World Butchers’ Challenge. “We have been training for the World Butchers’ Challenge for almost 18 months, and to win on our first attempt is just incredible,” he said. “The standard from the other countries was first-class, and we’re beyond delighted to have won the award, here in Belfast – the first time that the World Butchers’ Challenge has ever been held here.”

APPEALING TO GEN Z

The tourism and hospitality industry is heading towards a potentially crippling labour shortage and has to do more to appeal to Generation Z, research suggests. Born between 1995 and 2009, Generation Z will make up over 20 per cent of the workforce in the next four years, yet indicators show they are steering away from one of the nation’s fastest growing industries. Even now, nearly half (42 per cent) of hospitality employers report problems filling vacancies, with 28 jobs per 100 staff unfilled – a situation likely to grow worse as baby boomers retire. “The industry isn’t doing enough to appeal to Generation Z and too often look at those already in work as cheap labour,” said Dr Edmund Goh from ECU’s School of Business and Law. “Our research explored the motivations of Generation Z workers and found salary is less important as

compared to previous generations. They are much more interested in opportunities to work internationally and having a dynamic and enjoyable workplace – which suggests a huge shift in work culture and environment. The industry needs to appeal to these changing expectations.” Some students also voiced fears of the hospitality industry’s reputation for bullying, which Dr Goh says may be as much a product of shows such as Ramsay’s Kitchen Nightmares as reality.

CHEFS’ UNIQUE CHANCE

Three of New Zealand’s most promising young chefs are set to work alongside their culinary idols as part of Ōra King Salmon’s Next Generation (Next Gen) mentoring programme. Now in its third year, this unique mentoring scheme is giving three aspiring chefs the rare opportunity to benefit from the skills and experience of some of New Zealand’s most celebrated chefs. This year, those chosen three chefs will work alongside Shaun Tyagi (Harbourside Ocean Bar Grill, Auckland), Shaun Clouston (Logan Brown, Wellington) and Ben Batterbury (True South Dining Room, Queenstown).

news

After fielding applications from around the country, a panel of Ōra King judges selected this year’s successful candidates after they demonstrated both an obvious culinary talent, as well as the drive to learn and develop their skill sets. The three young chefs are: ALEXIS VIENOT, 32, a chef de partie at Wellington Copthorne Hotel’s One80 Restaurant, who will be working with Shaun Tyagi. ALEX SOUTHWICK, 19, a thirdyear apprentice chef at SKYCITY’s The Sugar Club, who will be paired with Shaun Clouston. KAREN (QINMO) GUO, 26 a commis chef at Harbourside Ocean Bar Grill, who will be working alongside Ben Batterbury. Batterbury said he’s looking forward to taking part in the programme and passing on some of the knowledge he’s acquired over his own career. “The Ōra King Next Generation mentoring programme is an incredibly rewarding opportunity for everyone involved,” he said. “This mentorship will grow these young chefs’ passion for their chosen careers, while rapidly expanding their skill sets. And it’s a great experience for the mentors as well – we all can’t wait to see how these younger chefs develop and succeed.”

EMPLOYING BAN The former owner of Christchurch bar and eatery Watershed Bar and Restaurant has been banned from hiring staff for three years after he was found to have intentionally and persistently breached employment law. Gordon Freeman, the sole director and shareholder of Victoria 88 Limited, was banned from hiring, being involved in hiring employees, or being an officer of an employer, following an application by the Labour Inspectorate to the Employment Court. “This case demonstrates the Inspectorate’s commitment to having employers removed from the labour market who seriously fail to meet their obligations, and are unfit to be employers,” said Labour Inspectorate

national manager Stu Lumsden. “Mr Freeman cynically abused the trust placed in employers, and disregarded the basic rules put in place to ensure everyone in the workplace is getting a fair deal. This ban should serve as a clear warning to any other employers who aren’t taking their obligations seriously.” The decision came after Freeman, despite being fined by the Employment Relations Authority (ERA) previously, continued to include an illegal clause in his employment agreements stating that staff would forfeit their holiday pay if less than six weeks’ notice was given when resigning. It is the first time a banning order has ever been imposed by the Employment Court.

April 2018

liquor&beverage news WINNERS ANNOUNCED The milk has been stretched, the cups are down, and the winner of the 2018 Vitasoy Espress Yourself Latte Art Competition has been revealed. Sam Low, of MOJO in Auckland, took out the inaugural title, as well as the $5000 cash prize. Drawn from hundreds of online entries, three finalists were selected to compete in a live latte art competition on the Vitasoy Espress Yourself stage at the Foodfirst Exhibition, held on Monday. They were Sam Low (MOJO, Auckland), Jiyhe Lauren Han (Muffin Break Albany) and Bonnie Lam (The Coffee Shack, Wanaka). Each finalist had 20 minutes to produce a single creative pattern using both dairy and Vitasoy non-dairy milk. Points were awarded for creativity and innovation, level of intricacy, identical patterns and contrast patterns and overall performance. Low was announced as the winner at the Foodfirst Gala Dinner. Han and Lam took out second place ($2500) and third place ($1500) respectively. Low described winning the Vitasoy Espress Yourself Latte Art competition as ‘unreal.’ “The fact that I got rewarded for something I do almost every day at work, it helps reaffirms that passion that I have for this craft that I have pursued for over six years now,” he said. “I liked that we had

restaurantandcafé.co.nz

100% OWNED

to compete certain rounds with soy milk as its completely different in terms of pouring techniques and milk stretching, a true test for working baristas in the real world.” Low is no stranger to latte art competitions. He has previously been named the NZ Latte Art Champion in 2013 and 2015 and was the 2016 Meadow Fresh New Zealand Barista Champion. In 2013 he was selected as a World Latte Art finalist. He currently works for MOJO Coffee as the operations co-ordinator for Auckland, where he gets to train, coach and help baristas grow and develop their skills and knowledge. The People’s Choice prize, worth $1500, had been hotly contested on social media over the past few months and was won by Isaac Runo Yu of Orb Coffee.

GROWING THIRST FOR WINE

Leading Asian wine and spirits companies will be showcasing their latest offerings at ProWine Asia 2018, alongside some of the biggest names in the industry. The rise in a small but growing number of Asian winemakers is due to Asian vintners, who have been trained overseas in countries like Australia and France, returning home and tapping on old winemaking styles they have mastered. By placing their own spin and incorporating new techniques for local markets, each has developed their own unique brand of wines and spirits. Despite the tropical climate, Southeast Asian wineries are producing much better wines than before, even hosting wine harvest festivals. “My work with the Asian Wine Review has exposed me to the fact that the excitement surrounding Asian wine production is not just a passing fad,” said Eddie McDougall, speaker at ProWine Asia 2018. “ There are currently 13 countries in East Asia producing commercial wines and each of those locations has created their own localised demand. I see the paradigm shifting daily from an elevated consumption level of imported brands towards those that are produced on the doorstep of Asia. This is an exciting era for the artisans of the region.”

April 2018

world plate

BRITAIN FACES SHORTAGE

US BANS TIP-SKIMMING In late 2017, the US Department of Labour put forward a proposal that would allow restaurants to share tips between its staff, essentially allowing for the restaurant to keep some of that money for themselves, as long as each employee made the federal minimum wage of USD.25 an hour. Now a $1.3 trillion dollar spending bill has banned employers from taking any portion of tips. Workers held events protesting the law, and the Dept of Labour received 218,000 negative comments on the proposal. Workers’ rights groups were relieved with the outcome. “We beat them,” said Saru Jayaraman, president of the nonprofit Restaurant Opportunities Centre. “I think they realized

how outrageous what they were proposing sounded to the public, and basically they backed down.” However, many restaurant owners were also supportive of the move, saying that they never supported it in the first place. “A decision by a restaurant to retain some or all of the customer tips rather than distributing them to the hourly staff would be unpopular with employees and guests alike, and it could severely damage the public’s perception of the restaurant,” wrote National Restaurant Association senior VP Angelo Amador. Hospitality businesses in the US have long paid staff below minimum wage and relied on tips to top it up, meaning that kitchen workers and bussers are disadvantaged.

Attempts by the Home Office to reduce net migration have meant that since April 2016, restaurants have faced a £2,000 fee on bringing in skilled workers as well as meeting a salary threshold of almost a £30,000. The impending difficulties of Brexit are set to make the situation even worse. The British Hospitality Association published a report at the end of last year which suggested that without an easily accessible pool of workers from across the English Channel, the industry could suffer a deficit of almost one million workers within the next decade. The report claimed that the industry needed to be topped up by an extra 60,000 workers per year, on top of the 200,000 needed to maintain the industry as it already is. The changes (or lack thereof) are

affecting ethnic restaurants more so than others due to the reliance on imported labour. Calls have been made for a ‘Vindaloo Visa,’ which would allow chefs into the UK on short-term visas, but under the May government reforms have been slow and frustrating. However, the chef shortage predates Brexit. Josh Overington, owner of the acclaimed Le Cochon Aveugle in York, has had the place since 2014 and claims he hasn’t had a single week wherein the restaurant is fully staffed. “It’s been a constant struggle to find chefs,” he said. “We’re a very small restaurant, we can fit four chefs in at one time, and the chef de partie has, in particular, been an elusive position. We’ve had long periods where it’s not filled, and it’s still not filled even as we speak.”

2 Venues. 1 Mega Show. 24 - 27 April 2018 Singapore Expo

Since 1978

Suntec Singapore

Asia’s most comprehensive international food and hospitality trade event 119,500 sqm of exhibition area

6 specialised exhibitions

4,000 exhibitors from over 70 countries / regions

68 international group pavilions

78,000

Tens of thousands of products and solutions from across the globe

trade attendees from 100 countries / regions

Over related competitions, activities and workshops that provide an all-encompassing show experience

foodnhotelasia.com hotel-asia.com

Co-located with

Organiser

restaurantandcafé.co.nz

100% OWNED

Pre-register your visit online now! foodnhotelasia.com/preregister

Endorsed by UBM SES Tel: +65 6233 6638 Email: enquiry@foodnhotelasia.com

1 power-packed FHA2018 International Conference

Supported by

Held in

Find us on

Food&HotelAsia

tech bytes FACEBOOK COMPETITION GOES SOUTH

8 BIT SUSHI The future is here, but unfortunately, it doesn’t taste very good. Open Meals want to create an online digital food marketplace, where flavours and textures can be downloaded and printed. The ‘Food Base’ is what iTunes is for digital music, and stores measurements of flavour, shape, colour, nutrients and texture. Users will also have the capability to upload food data. The second part of the process is a 3D printer, a robotic arm which prints ‘food pixels’ and constructs them into food. The printer is designed to mimic the food, with the aim of reducing the size of pixels to increase the realistic look of the food. However, coding the flavours is proving challenging, and apparently tastes nothing like real food.

A Facebook competition for a Blackpool based eatery has ended in chaos after one customer took offence to the response of the restaurant over her dead dog. Pastels Burgers and Shakes ran a competition on its Facebook page asking customers to “tell us why you deserve something free” with winners potentially walking away with free chips, burgers and milkshakes. Winning entries included a man who had just quit his job and a woman who had spent hours cleaning nail polish off her child. However, the restaurant failed to

acknowledge a woman who requested free food on account of her dog dying and her iPhone breaking. “Clearly not dog people,” she wrote after waiting for a day. “I won’t be trying your place at all and consider yourself unfollowed.” Despite admitting in the original post to not having ever tried Pastels, the woman proceeded to leave a one-star review on the Facebook page and writing “Terrible service and terrible food.” That wasn’t the end, though, as Pastels screenshotted the review and called her out in public. “Because you didn’t get picked is it appropriate to leave a onestar which is clearly a lie you have not tested our food,” the restaurant wrote in its own post. “We also have dogs ourselves… free piece of lettuce for leaving a FAKE review.” “Anytime we get a bad review we message the person and try to solve the problem, but with this review, we had proof that she had not been and was slandering our business,” said Gage Dunstan, manager of Pastels. “We would never call out a genuine review.”

It’s deliciously easy to get behind a great cause. Come together for good with Breast Cancer Foundation NZ and enhance your customer experience with Pink Ribbon Breakfast. It’s so easy to get involved. You could: • Donate a % of every coffee or beverage sold throughout the month of May • Create a special pink item, or • Go all out with a one-off event

For more information visit www.pinkribbonbreakfast.co.nz or call 0800 902 732 April 2018

minutes with ADAM DICKSON Restaurant Association Membership & Assessment Co-Ordinator

At age 14, Adam Dickson left school and hopped on a flight to Australia. It was the start of a long and colourful career which has enabled him to travel and work around the globe as a chef, create featured recipes for newspapers and magazines, and collaborate on a cookbook which also featured Gordon Ramsay and a host of other celebrity chefs. Adam has also been named Australia’s Northernmost Chef – twice. “I’ve done a lot of groovy stuff,” he admitted. He’s owned a hot dog stand, various pub kitchens, and his own restaurant in New Zealand. He’s worked in the kitchen on gas and oil rigs, catered for events like the America’s Cup and Sydney Olympics, and been a tour chef for tourists on the Kokoda Trail. “I’ve cooked in a lot of strange places for a lot of rich people, celebrities and the elite” he said. His career has seen him work in restaurants in Sydney, Alice Springs, Cape York – hence the title of Northernmost Chef – and others throughout Europe. Dickson now serves as Assessment & Membership Coordinator for the Restaurant Association, a role

which involves providing apprentice chefs with their mid- and end-of-apprenticeship ‘capstone’ assessments. As an ex-tutor and employer, Dickson is an advocate of on-the-job training. “They’re working in the industry and learning as they go. They have to show that they’ve mastered the basic skills and our capstone assessments measure their progress.” In contrast to the competitive and secretive restaurant industries found elsewhere in the world, Dickson said that the New Zealand hospitality industry is much more open and friendly. “Many restaurant owners will encourage their chefs to learn new skills from other businesses and are happy share their knowledge as well.” Having exposure to other regions and cuisine styles is important. “There are kids in the South Island who have never experienced Pacific cuisine and likewise there are kids in Auckland who have never had that same experience with deep south hospitality,” he explained. “It’s good for them to be exposed to new things.” Another component of Dickson’s role at the Association is helping restaurants with their Food Control Plans. Some restaurant owners aren’t sure where to begin and through his role at the Association, Dickson is keen to help. He worked with Restaurant Association partner iMonitor to create an online Food Safety Programme. “The system is easy to set up and stay on top of and the labour cost savings are immense,” he explained. If you’d like to arrange a meeting with Adam, or any of the RA team, email info@restauratnz.co.nz or call 0800 737 827.

baristaprofile

SAM LOW Mojo, Auckland It was curiosity which drew Sam Low to the coffee industry. “I wanted to know where the coffee came from, beyond the bag of already roasted beans that gets shipped to the café.”

restaurantandcafé.co.nz

100% OWNED

Low got a job in a roastery and café which allowed him to follow its entire journey from sourcing the unroasted green coffee through to roasting and brewing. “As I got deeper into the industry the bigger the rabbit hole became. It ended up resulting in a ‘the more you know the more you didn’t’ situation. From here I was hooked onto the path of discovery and the pursuit of flavour discovery.” That was six years ago, and since then Low has been a regular on the barista competition and latte art scene. He has previously been named the NZ Latte Art Champion in 2013 and 2015 and was the 2016 Meadow Fresh New Zealand Barista Champion. In 2013 he was selected as a World Latte Art finalist. Most recently he was crowned the winner of the Vitasoy Espress Yourself competition, which came with a $5000 cash prize – a win Low described as “unreal”. His favourite customer is one who respects the craft of coffee-making and is inquisitive about the process. “I’ve been in the industry long enough to see the perception of our social status by most customers. We aren’t as respected as artisans like cheesemakers or sommeliers.”

Low sees it as his mission to break down these barriers and show people how complex and transferable the coffee and its industry is to other parts of the culinary world. “At the end of the day, everyone in hospitality is looking for great flavour, whether it be food, wine or cheese. Coffee goes through its own complexities and surprisingly enough is very similar to other respected culinary products, and the most common link is the same language of flavour.” Low is more than just talk – he loves cooking and currently has a side project called ‘Da Lin,’ a modern Chinese pop-up restaurant concept where he takes over a café or restaurant space and runs a service for a night. Low hopes to expand on this concept in the future. Low has noticed changes in the coffee industry in his time. “More international coffee trends are making a move into our local coffee culture such as more alternative milk, beverage presentation, cups getting smaller and consumer awareness of quality is becoming more noticeable.”

April 2018

www.ServiceIQ.org.nz

0800 863 693

Please call ServiceIQ now to find out how your hospitality business can go to the next level with one small step. With ServiceIQ it could even be free.

The difference comes down to three words and one simple and effective concept: on-job training.

Itâ&#x20AC;&#x2122;s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and colleagues, write favourable reviews and recommend you to others.

Some people have a talent for service, but they still need to learn the right skills to do it well. The tricks of the service trade. The art of satisfying customers.

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

TRAINED

THEY ARE

ARENâ&#x20AC;&#x2122;T BORN

WAITERS

MEETS

JOE McCLURE McClure’s Pickles

Joe McClure has been making pickles since he could walk. “My dad would wake us up at 3 in the morning and take us down to the local farmers market,” he said. “It was our tradition every summer. I’d have to call up my friends and tell them that I couldn’t play baseball because that day was pickle day.” The name ‘McClure’ is Scottish and doesn’t exactly scream pickles. The recipe came from McClure’s mother’s side, with the family joke being that his father married his mother to get his hands on the recipe – and is still yet to receive the full list. Joe McClure, who started the business with his brother Bob in 2006, is a classical musician and holds a PhD in Physiology. He lives in Detroit where

he foresees the day to day running of McClure’s warehouse and international sales. McClure didn’t make it easy. He and his brother launched the company in the same month as he started his postgraduate studies. “I would be up at 2 AM to make the pickles, then have class from 10 then study until 4:30.” Starting a business on the eve of the Global Financial Crisis was also a risky move, but McClure’s Pickles brought personality to a market where previously there was none. “People would always tell my father to start a business, but the truth is in the 80s it would never have worked,” McClure explained. “The business needed the mid-2000s, when people started caring about their food. We saw those trends change, took the opportunity and made the most of a market void.” It was a gamble, offering a premium product at a higher price point, but customers recognised the quality and the company took off. The brothers now have more than 30 staff, including family and friends, and jar over 1.5 million jars of pickles every year in a converted former American Axle factory in Detroit. McClure considers the regeneration of Detroit to be an important part of the McClure’s brand. “There’s this perception that Detroit is a shell of a city, but really there are some fantastic food companies leading the regeneration.” The rise of BBQ culture is also contributing to the success of McClure’s, as well as the increasing sophistication of New Zealanders’ palates. Since their arrival into New Zealand in 2015 through Cook & Nelson, McClure’s have become a New Zealand favourite available nationwide through delis, design stores and a range of restaurants including Woodpecker Hill, Dixie Barbecue, Burger Burger, Miss Moonshines, Andy’s, The Federal Deli, Best Ugly Bagel, Ember’s, Winner Winner, Serial Grillers and Beer Meats Grill.

qsr news HEALTHIER IN 1989

HELL PEDALS ITS WARES HELL Pizza has put a brand-new fleet of 45 zero-emission electric delivery bikes to work across the country, to improve delivery times, increase staff satisfaction and wellbeing, and reduce emissions in New Zealand’s most congested areas. “We are always looking for innovative ways to serve our customers,” said HELL general manager Ben Cumming. “Following the successful launch last year of our first two e-bikes at HELL Victoria Street in Auckland’s CBD, we are excited to now expand the service to stores where we believe it will add value. As well as cutting emissions from our delivery service, the new e-bikes will provide a faster way in congested areas of getting our pizzas where they need to be – in the hands of our customers.” Regarding reducing the company’s own carbon footprint, Cumming said that the company’s latest initiative was decided

restaurantandcafé.co.nz

100% OWNED

independently of, but chimed well with, the government’s recently revised ‘Zero Carbon Bill’. “It is doubly pleasing when our initiatives can work for the broader benefit of the whole country,” said Cumming. The new e-bikes, imported from the US and modified especially for HELL, will be dispatched to selected stores in HELL’s 71-franchise network, with factors such as heavy traffic, lack of parking, scale of area, and frequency of customer orders taken into account when selecting appropriate stores. To encourage uptake among franchisees, HELL deducted the cost of each bike from their franchise fees, investing more than $160,000 in the initiative. No licence is required to ride an e-bike; however, all e-bike delivery staff will receive training and be provided with high-vis clothing and helmets to ensure their safety and the safety of others while out on the road.

Despite efforts from McDonald’s to increase healthy options over the last few decades, a leaflet printed in 1989 has shown that the salt and sugar content has increased across the menu. The leaflet, from the UK restaurants, displays nutritional content of various menu items and shows that the burgers in 2018 contain a fifth of the protein of their 1989 counterparts. A Big Mac in 1989 contained 4g of sugar, but 2018 has seen that increase by 221 percent to 9g. A spokesperson from McDonald’s UK responded to the allegations. “Since 2005, we’ve reduced the salt content across our entire menu by nearly 35 percent, the trans-fat content of our cooking oil by 94 percent and saturated fat by 83 percent, and almost 90 percent of our standard food and drink items now contain fewer than 500 calories. “For more than 30 years we have provided clear nutritional information, at point of sale and on tray liners, to help our customers make informed choices, and our menu has evolved over the years so it provides more choice than ever from salads, to wraps, to coffee, to fruit bags.” The discovery of the leaflet comes at a fraught time for the UK fast food industry, with new guidelines stating that lunches must be below 600 calories in total. Very few McDonald’s meals fit under these criteria.

LEADERS IN THEIR FIELD Service Foods is one of the largest independent family owned and operated foodservice companies in New Zealand; expanding to meet the needs of local and nationwide hotels, restaurants, cafes and more.

SERVICE FOODS grew from humble beginnings in Christchurch as a small grocer in 1983. In 2009 the company was voted as one of the top 50 fastest growing companies in New Zealand and now operates a nationwide distribution network. 2017 saw expansion into the central North Island with branches opening in Napier and Gisborne. February 2018 the growth continues with a new branch in Rotorua and fresh produce in Wellington. 2018 is a big year for Service Foods with the upcoming opening of Greymouth and Westport branches in the South Island. Later this year Wellington will see the addition of a food service branch to compliment the already established fresh produce division in Wellington; allowing Service Foods to offer the full package to New Zealand’s capital city. Service Foods understands success not only comes from hard work and well-planned strategies, but most importantly is from their loyal customers. The Service Foods team take pride in developing trust, long standing relationships with local businesses in each region. To assist their customers in becoming leaders in their field, Service Foods source over 4,000 imported lines from more 20 countries, over 8,000 products locally, direct from farmers and reputable manufacturers. Service Foods has recently announced the construction of a new $50 million distribution center in Auckland. The 18,000 m2 custom built facility is multi temperature zoned to accommodate a range of over 12,000 lines including fresh produce, seafood, butchery, chilled, dry and frozen products. The facility

will be capable of dispatching a fleet of over 100 temperature-controlled trucks daily, providing comprehensive coverage of Auckland and its surrounding regions. Service Foods takes great pride on maintaining exceptional customer service standards and a passion for going above and beyond to service. Service Foods employ over 450 staff and are dedicated to employing local people in each region, keeping the idea of family close to home.

SERVICE FOODS BEHIND EVERY GREAT CHEF

T: 09 258 5010 I F: 09 276 3129 Food Service Division: 17 Saleyards Road, Otahuhu, Auckland Fresh Division: 132 Portage Road, Otahuhu, Auckland Visit us @ www.servicefoods.co.nz Shop with us @ www.servicefoodsonline.co.nz

April 2018

GETTING CRAFTY

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

The latest innovation from Crafter Union offers the same quality wine from its 750ml range in a convenient 250ml can, making it easier to enjoy wine anywhere, anytime. New Crafter’s Union Wine cans are packaged using patented Vinsafe wine technology, ensuring premium quality, product integrity and longevity. The range includes 2017 Hawke’s Bay Rose, 2017 Hawke’s Bay Pinot Gris and 2017 Marlborough Sauvignon Blanc. For more information call 0800 662 456 or email info@craftersunion.com.

HARD-WEARING AND SUSTAINABLE Danish Furniture’s LEAF dining table is designed for outdoor use thanks to its sustainable, hard-wearing bamboo wood, and grey powder-coated, steel legs. The gorgeous design is shaped like a leaf and seats nine people comfortably. Size: 146 x 146 x 146 cm. Danish Furniture stocks a range of other unique outdoor furniture pieces such as bar stools, dining chairs, dining tables, garden chairs, and sunbeds.Visit www.danishfurniture.nz to see the whole range today.

STYLISH SERVERS

These mango wood and enamel salad servers are generously sized for everything from pasta to salads. The juxtaposition of mango wood and enamel creates a sense of warm minimalism, making them both a stylish and practical addition to any table. For more information visit www.theshelteronline.com.

ELEGANTLY FUNCTIONAL BLACK TO THE FUTURE

Celebrating 60 years since it launched, Steinlager has unveiled its newest innovation – a special edition black lager that’s dark and mysterious in colour, yet bright and crisp in flavour. The crisp flavours are reminiscent of the award-winning Steinlager Classic, but amplified – full flavour is perfectly balanced with a refreshing finish and a crisp clean bitterness. Dry-hopping adds complexity to the brew, using the same Green Bullet hops that made Steinlager Classic world famous. Launching June 1st.

The Normann Copenhagen Salt Mill is sure to be a decorative yet functional addition to the dining table. The dark and light marble knobs elegantly underline the simple function of the mills, the flared shape and weight of the mills make it comfortable to hold and the body is made from longlasting solid oak making it suitable for everyday use. Inside the mill is a ceramic CrushGrind grinder. CrushGrind is one of the leading brands on the market for mills, and the grinder has been tested to grind salt and pepper for an equivalent of up to 200 years use. For more information visit www.normann-copenhagen.com.

LIMITED EDITION FLORALS

ECOYA have collaborated with some of Australasia’s leading florists to create three limited edition fragrances for the winter season. This collection is the first ever collaboration for the fragrance brand. Sean Cook of Mr Cook in Sydney, Kelly Karam of Blush in Auckland and Jardine Hansen of Jardine Botanic in Tasmania, have designed their perfect bouquet in fragrance form, for ECOYA. The result is magical. The three limited edition fragrances are available in both the Madison Jar and full-sized diffuser. For more information visit www.ecoya.co.nz.

restaurantandcafé.co.nz

100% OWNED

PRECISE POUR

In recognising the challenge faced by baristas to replicate an in-cafe taste experience in a takeaway cup, Detpak has launched its new cup range – the Precision SeriesML. Designed in collaboration with Australian specialty coffee professionals, these innovative new cups help achieve the perfect coffee to milk ratio. The cups provide an accurate metric measure of volume, available in 160ml, 200ml, 240ml and 320ml, lining up well with the commonly used ceramics in most specialty cafes. Helping to reduce milk wastage, these cups will also streamline the front of house process and have the added benefit of minimising raw materials to decrease the carbon footprint of takeaway coffee cups. For more information call 0800 338 725.

A MODERN TAKE

The Nerd Chair is a modern Nordic take on the iconic all-wood chair that effortlessly reflects its classic Scandinavian design heritage. The seamless integration of the NERD’s back and seat is a unique feature providing both enhanced comfort and an inviting personal look. Crafted with the highest quality materials, the NERD chair provided the winning design for the MUUTO Talent Awards 2011. Cleaning is easy using a damp and clean cloth. H79.9cm x W45cm x D50cm, seat height: 46cm. For more information visit muuto.com.

GREEN BY NAME AND NATURE frank green is an Australian brand that aims to reduce single-use waste by reimagining cups and bottles, in keeping with the current trend towards reusable vessels. frank green continues to develop innovative product offerings that are eco-conscious and people conscious. A new stainless-steel range upholds this vision with a focus on excellence. The mix of metallic and matte finish 10oz SmartCups and 20oz SmartBottles turn the concept of the stainless-steel flasks on its head. Vacuum-insulated and doublewalled, they retain heat and conserve cool liquids for up to 12 hours. For more information visit frankgreen.com.

NO MESS KETCHUP

Bo’s Original Slice of Sauce is a flavour-packed condiment offering a clean label, convenient experience with eight slices per pack. The sliced ketchup resembles a fruit roll-up and removes the possibility of any spillages. Layer it onto your burgers, sandwiches, wraps and more for a delicious burst of flavour and a perfectly portioned bite every time. All ingredients are non-GMO, gluten-free, all-natural with no artificial flavours, preservatives, or high-fructose corn syrup. For more information visit slice of www. sliceofsauce.com.

PEAR-FECT REFRESHMENT

Somersby, New Zealand’s no. 1 cider, has just launched Somersby Pear, a fresh and crisp cider made from pear juice. The new flavour joins the ever-popular Somersby Apple and Somersby Blackberry. Somersby Pear is a premium European cider with a light and crisp fruity taste and is a refreshing addition to the Somersby range. For more information call Independent Liquor on (09) 298 3000.

PEAS PLEASE

Two Islands Co pea protein powder is available in three flavours – Vanilla & Coconut, Chocolate and Natural – and in 500g and 1kg packs, good for up to 40 serves. Two Islands is gluten-free, veganfriendly, soy free, dairy free, GMO-free, high in protein, low carb and made in Auckland using only using natural flavours. The Natural Pea Protein doesn’t taste like pea protein and is a post-workout and baking staple with a high protein content. For more information visit twoislandsco.com

April 2018

kids menu Kids and restaurants don’t often have the easiest of relationships. It seems like every second week a restaurateur comes under fire in the court of social media for objecting to a crying child, and some restaurants have taken the bold step of banning children completely. However, children are a key factor when a family decides to dine out, and restaurant owners ignore the younger generation at their peril. According to research from USbased firm NPD, children are beginning to choose what they want to eat at restaurants as early as age five. Fifty percent of children under ten order their own meals, but what is more important is the impact that children can have on choosing a restaurant in the first place. “Kids are so influential in where families eat,” explained NPD analyst Bonnie Riggs. “With consumers having more money in their pocket, now’s the time to try to make the

FIDDLESTICKS BAR, CHRISTCHURCH Fiddlesticks offers the ever-popular options of fish and chips and fried chicken, but also offers options for kids who are keen to try something new. Garlic crostini with beetroot hummus, a mushroom and bacon risotto and a BBQ lamb sandwich are among the kid’s options for lunch, and brunch options are effectively smaller portions of adult menu items – bacon and scrambled eggs on toasted ciabatta and a ‘kids benny junior’.

most of these visits. If you want kids in your restaurant, go a step above what you’ve done in the past.” NPD research found that 86 percent of respondents named menu offerings as the most important factor for choosing a restaurant for kids. Price and value were most important for 80 percent of consumers, with health and nutrition coming in at fifth with only 70 percent of respondents deciding it was the most important. “Kids today are not like kids 10 years ago,” said Riggs. “Doing the usual, the same, may not be as compelling as it once was.” Restaurants all across the country are taking steps to shake up the offerings for children. This month, Restaurant & Café has taken a look at a few for inspiration for the menu, and beyond.

THE GROUNDS, AUCKLAND The Grounds is a modern family eatery located within an urban park in Auckland’s Waitakere Ranges. Head chef Mike Shatura got on board following his daughter’s cancer diagnosis, and he has put special effort into making the children’s menu simple yet exciting. Bolognese with handmade pasta and organic beef, soy and sesame

dumplings and teriyaki chicken with steamed rice accompany hot dogs and toasties for kids to enjoy while they make the most of Whoa! Studios’ playground and puppet show. The sharing style of other dishes means that children can also take part in a communal dining experience with the rest of the family if they want.

LONG LASTING CRUNCH COATED STRAIGHT CUT 10MM CHIPS

restaurantandcafé.co.nz

100% OWNED

For more information about what Mr Chips can do for your business, contact us:

VEGAN

DUC

Cooked in canola oil

@m rchi p s nz

09 2747598 I info@mr-chips.co.nz

kids menu GIRAFFE, AUCKLAND

SOUTHERN CROSS GARDEN BAR AND RESTAURANT, WELLINGTON

As you’d expect for a restaurant named by the child of the owner, Giraffe caters well to children. Simon Gault decided to tackle the problem of picky eaters (a problem with which he was familiar with a threeyear-old daughter) by presenting a series of options in a TV dinner format. The tray has a selection of food spanning a range of tastes and can also encourage less adventurous eaters to step outside their comfort zone. Furthermore, certain items on the menu are marked with a ‘K’ in the same way that others are GF or V. The K means that reduced portions are available for children, furthering opening up the menu and especially the vegetarian and vegan options which may not always be present on a standard kid’s menu.

BADUZZI, AUCKLAND

Baduzzi’s ‘little meals for important little people’ treat children like small adults – a trending theme in kids meals. Baduzzi offers hand-buttered pasta, herbs and parmesan, veal and bacon grilled meatballs and chicken schnitzel, as well as fresh gelato and Italian chocolate cake for dessert. The menu is interactive, with colouring pages puzzles, all accompanied by a character called ‘Mr Meatball.’ With Silo Park just down the road, Baduzzi has made an effort to cater to the family market with a series of carefully thought out adaptations of larger menu items. By having the kids’ menu imitate the adult menu, restaurants can build brand loyalty from the high-chair.

‘The Cross’ makes a point of looking after everyone who dines in, little ones included. Once again it covers off the classics – bacon and eggs, hotdogs, waffles and fish and chips – but also goes one step further. The Kids Buddha Bowl is a vegan offering, with corn nuggets, rice pilaf, spinach, toasted chickpeas, roasted carrots and an almond dressing. The Dragon Bowl is chicken, sticky rice, carrot noodles, green leaves and peanut satay dressing, a glutenfree option that can also be made vegetarian or vegan upon request. Fluffies are also free for children. Outside of the menu, a dedicated activity table is set up with free face painting and colouring, as well as a variety of board games and the occasional puppet show. As an added incentive for parents, The Cross offers an in-house massage therapist on Tuesday mornings.

April 2018

kids menu WHAT DO KIDS WANT?

Research conducted by GrubHub, a major online food-ordering company, has shown that kids menu order has grown at a rapid rate since 2012 – almost 40 percent growth in the last six years. With kid’s menus becoming increasingly frequent and wide-ranging, GrubHub found that childhood favourites still remain king. Chicken tenders, burgers, pizza and grilled cheese sandwiches remain the most commonly ordered menu choices. However, the analysis also found that the items with the highest order growth include French toast, at No. 1, and pancakes at No. 4, indicating more interest in breakfast foods among kids and parents. GrubHub also found that by offering a children’s menu, restaurants could extent their

“A combination of factors may explain the rise in kids’ meal takeout, including convenience, variety and time pressures,” said a GrubHub spokesman. “Year-over-year data shows that restaurants are clearly catering more to busy parents by providing food options that appeal to children, regardless of the cuisine.” profitability. The data showed that orders placed between 4 and 6 pm were 80 percent more likely to contain kids’ menu items than any other time of the day – earlier than traditional dining times. Winter saw a 10 to 15 percent increase in orders from the kids’ menu, summer a 5 percent increase and, curiously, autumn a 15 percent decrease.

MOST POPULAR KIDS' MENU ITEMS 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Chicken Tenders – 19% Burgers – 9% Pizza – 7% Fish - 7% Chicken Nuggets – 5% French Fries – 5% Spaghetti – 5% Macaroni & Cheese – 4% Quesadilla – 4% Hot Dog – 3%

TRENDING KIDS' MENU ITEMS 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

restaurantandcafé.co.nz

100% OWNED

French Toast - 87% Milk – 55% Hot Dog – 46% Pancakes – 31% Chicken Parmigiana – 22% Spaghetti – 20% Chicken Wings – 13% Pizza – 10% Macaroni & Cheese – 10% American Hot Dog – 10%

kids menu CHILLI QUORN TACOS (right) • 350g Quorn Mince • 1 tablespoon olive oil (Quorn just needs to be added to the sauce, so the recipe requires about 50 percent less oil than you would usually use) • 1 onion, finely chopped • 1 garlic clove, crushed • 1 teaspoon chilli powder • 1 teaspoon ground cumin • 1 teaspoon ground cinnamon • 1 green pepper, seeded and chopped • 400g can chopped tomatoes • 215g can kidney beans, drained • 2 tablespoons tomato puree • 2 teaspoons dried oregano • 4 tablespoons chopped coriander plus 1 tablespoon for garnish • salt and freshly ground black pepper • 8-12 taco shells • 6 tablespoons Greek yoghurt • 2 spring onions, trimmed and chopped • 10cm piece of cucumber, seeded and diced • 2 tbsp chopped coriander • 4 tomatoes, seeded and chopped • ½ small iceberg lettuce, finely shredded • 100g grated cheddar cheese Method Heat the oil in a large frying pan. Sauté the onion and garlic for 2 minutes, then add the chilli powder, cumin and cinnamon and cook for minute. Stir in the Quorn Mince,

MEAT-FREE ALTERNATIVE

coating it well with the spices. Stir fry for minute. Add the green pepper, tomatoes, kidney beans, tomato puree and oregano. Season to taste with a little salt and freshly ground black pepper and stir in the coriander. Cover and simmer for 10 minutes. Prepare the garnishes by mixing together the yoghurt, spring onions, cucumber and coriander and setting aside to chill until required. Slice the tomatoes and shred the

iceberg lettuce, set aside until required for garnishing. Heat the tacos in a warm oven or under the grill for 3 minutes. To serve, place the chilli and warm taco shells on the table accompanied by the yoghurt, lettuce, tomatoes and grated cheese in separate serving bowls. Simply ladle some Quorn chill into the taco shells and everyone then adds their own toppings.

The founder of Quorn believed in the ability to produce protein more sustainably and without animals. Decades of research led to the discovery of the first new food since the potato. Mycoprotein, a fungi, was discovered and it proved possible to use fermentation to enable efficient growth of this protein. This is the protein behind Quorn. 30 years later, over three billion servings of Quorn have been eaten worldwide. Quorn is currently the largest selling meat alternative in the world. Quorn is a low fat, healthy, versatile and delicious meatfree protein, which offers variety, nutritional benefits and can best replicate meat in the majority of the worlds traditional, meat-inspired meals. It is ideal for kids’ meals – high in essential amino acids, low in saturated fats and calories and, most importantly, has a very low allergen rate. The versatility of Quorn means that the possibilities are virtually endless.

April 2018

bestinshow

JUNO GIN

EMMA JANES The Foodfirst Expo provided us with the ideal platform to launch our brand refresh and connect with New Zealand’s hospitality industry. On display was the full Emma-Jane’s foodservice range of European delicacies, imported from France, Netherlands, Germany and Italy. Van Diermen Cream Profiteroles and Eclairs are always a favourite and this year was no exception with our famous Salted Caramel Profiteroles being most requested. The Traiteur de Paris range showcases the finest of French desserts. Petite Dessert Cups, Macarons and single serve dessert

provide solutions for busy chefs. Our Gourmand Pastry range offers everyday solutions for Breakfast buffets with real butter pastry. La Donatella Desserts are imported from Italy and they are ideal for catering due to their 1kg weight and convenient shape. The Pidy range, which has just launched in New Zealand, has taken off with a bang! Pidy provides pastry cases and shells that inspire chefs. Our mission is to bring the genuine flavours of Europe to the tables in New Zealand. Contact us today on 0800 366 252 for your free samples and further information.

In 2017, Juno Gin landed with a splash in the New Zealand premium spirits market. Styled “the goddess of gin” it is distilled at the base of Mt Taranaki using pure mountain water and locally sourced botanicals. Their signature Extra Fine gin adheres to a London dry distillation method and boasts aromatic, citrus and peppery notes on top of a distinctive juniper footing. Juno is the Roman goddess of domestic harmony, so it comes as no surprise that it’s

UNI-PAK

Congratulations to Foodfirst for a great 2018 Expo! We enjoyed some good quality customer interaction and are actively following up some fantastic interest in the Uni-Pak brands. Our new Green ChoiceTM range was particularly popular with everyone who visited us and there was a great opportunity to discuss our new innovative Compostable Food Packaging which is on track to be released to the market shortly. We have created an informative

the love child of husband-andwife team Jo and Dave James. They met in primary school and now, decades on, have left their careers to throw everything into their passion for gin and for harnessing nature’s finest flavours. On top of their Extra Fine gin, Juno also release seasonal gins that capture the unique flavour profiles of that season. Less than 12 months after Juno’s local release, the first export orders have already been shipped to Europe. Visit www.junogin.co.nz to find out more.

website which explains the facts of compostable food packaging, and we invite you to visit www. greenchoicepacific.co.nz for further information. We were encouraged with the strong Bastion brand recognition which confirms our great foothold in the glove and janitorial industry, and the Emperor Food Packaging products display showed Uni-Pak’s great ability to cater to the wide and varied hospitality industry. We look forward to serving you at the next food industry tradeshow! For more information call 0800 864 725.

NUTRITIOUS FOODS You would not have missed it. If you were at the recent Foodfirst 2018 Expo, you would have a strong impression of the Nutritious Foods Ltd stall. Visitors were immersed in the eye-catching kumara product images which were underpinned by the slogan “the Innovator in Kumara Products”. There are hardly any other businesses in New Zealand like Nutritious Foods, which is dedicated to kumara products: Kumara Powder, Instant Gourmet Style Kumara Mash, Kumara fries and wedges, Kumara snack chips, just to name a few. Yes, they do nothing else but kumara. NFL constantly develops and introduces new

restaurantandcafé.co.nz

100% OWNED

product ranges to meet increasing expectations from consumers and the foodservice industry. NFL currently supplies a wide range of kumara products: • Kumara Fries & Wedges (frozen, par-fried, in a 3kgx4 carton) • Kumara Powder (made with 100 percent kumara, white or purple, in a 20kg pack) • Instant Kumara Mash (in 50g, 1.5Kg, 15kg packs) • Kumara Snack Chips (four flavours, in 120g, 40g packs, and in 90g multipacks) For details, please contact enquiry@nutritiousfoods.co.nz or call 09 304 0253.

RTC FOODS

The 2018 Foodfirst Expo allowed RTC Foods to showcase two of Tulip’s Foodservice products, that are new to the New Zealand hospitality market – heat and pull apart Pulled Pork and our Tender Baby Back Ribs. The Tulip Pulled Pork was also nominated as a finalist in the PITCHme competition. The discussion held with the judges were invaluable. Our products have since gained more industry interest and momentum in sales. For more information visit www.rtcfoods.co.nz.

bestinshow

MR CHIPS Congratulations to Foodfirst for a successful Expo. We had some good interactions with existing and potential new customers interested in Mr Chips’ products and we enjoyed serving hot Mr Chips chips to one and all. This was a good opportunity for us to show and discuss the new products developed by our R&D team. The sales team is excited and following up on the customer interests from the show. Our Xtra Crunch coated 10mm chips were popular among the people visiting our stand for being crunchy and tasty, even after 10 minutes of frying. The Mr Chips Hash Brown range also generated quite a lot of interest which will be available in three all-time favourite shapes – ovals, triangles

and nuggets. We were amazed to see customer interested in Mr Chips’ point-of-sale material which highlighted the brand admiration customers have for Mr Chips. Detailed information about our products is available on our website; please visit www.mrchips. co.nz. We look forward to the next foodservice tradeshow to show our new products.

Paleo Nutrition offers a range of premium wholefood baking and bread mixes. Launched in 2015, they are still the only mixes on the market that are free from gluten, grain, dairy, preservatives and additives. Its brands, Hunter Gatherer Gourmet and The Larder Project, are favoured by anyone looking to achieve a healthier

lifestyle. Perfect for those with food allergies, who are Paleo or vegan, or just want a wholefood baking option that is both convenient and tastes good. Boasting a range that takes you from savoury to sweet, we have the answer to all your customer needs. Contact info@paleonutritionnz.co.nz for more information.

BANJO BREWS

COCOCOAST We hope you had a chance to sample CocoCoast at the FoodFirst Expo. Our range of coconut water includes 500ml cans of natural, sparkling, passionfruit and lychee, and 1.25-litre bottles of natural and passionfruit. CocoCoast is sourced from a single farm in Vietnam to ensure consistency of taste. There is no added sugar or preservatives. The product is naturally gluten, dairy and cholesterol free. Our new product which has proven very popular is 100 percent pulp-free watermelon water, again with no added sugar. This is available in both the 500ml

and 1.25-litre formats. The 500ml cans have a two-year shelf life, and the 1.25-litre bottles are 18 months. The 1.25-litre bottles are perfect for smoothies, or for cafes and restaurants to sell by the glass. Coconut water is perfect for rehydration after sport, without all the added sugar of sports drinks. If you would like us to forward samples to you (because you really need to taste CocoCoast to understand the difference), or if you would like pricing details, please contact Michele Hawley either by email michele@cococoast. co.nz or phone (027) 5533484.

An outstanding expo, and Banjo Brews is ready to book in 2019! Heather and Sandie sampled their range of Kombucha, which is made with a special blend of organic green and black teas, all flavoured with real fruit, herbs, and spices – no sweeteners or forced carbonation. The result is a lively,

pure, clean-tasting brew that is amazing to drink. The range includes six different flavour blends that taste great, and have benefits like the goodness of blueberries, white tea, and elderflower. For orders or distribution enquiries email contact@banjobrews.co.nz.

TAMCO

TAMCO was founded in May 2014 and is New Zealand’s only tamarillo cooperative. We represent over 20 orchardists who grow tamarillos commercially. The Foodfirst trade show was an invaluable experience for TAMCO, as the foodservice industry was able to sample our products. We also presented to the PITCHme panel – our tamarillo relish was later used by Peter Gordon and Neil Brazier in their dinner for Barack Obama. Growers use modern pest management techniques, along with traditional methods, to produce tamarillos that taste great, are highly nutritious and free of unwanted residues. TAMCO sell their product within New Zealand, and their export market is developing rapidly. For more information contact Robin Nitschke on (09) 434 6949 or 027 262 6949 to start your tamarillo experience. April 2018

cleaning feature

KEEPING IT CLEAN

Regular cleaning of the kitchen can quickly become an overwhelming task if appropriate systems are not set in place and if hygiene is allowed to slip, the results can be disastrous. Food poisoning often sounds the death knell of customer loyalty, failure to keep within the Food Safety Act can result in harsh penalties, and a build-up of grease and grime is a fire hazard. Some tasks are daily, others are weekly or even monthly, but all are equally important to keep within your Food Control Plan as required by law. Regular cleaning can help you avoid hefty fines, bad health ratings and even help prevent food waste – savings you can pass on to your customers to increase satisfaction and build loyalty.

DURING THE SHIFT

Simple things include wiping down prep and cooking areas, changing sanitising water and emptying bins. While these things may seem like common sense, in a fast-paced kitchen environment sometimes the small things can fall by the wayside. Aside from the obvious health risks associated with sloppy kitchen upkeep, failing to keep on top of these tasks can result in a greater cleaning effort come the end of the day.

AFTER THE SHIFT

If you’ve kept on top of the tasks to do during the shift, then the post-shift clean is made much easier. Clean the fryers, grills, wash all prep surfaces, floors and floor mats. Put aprons in the laundry (separate from cleaning rags) and tidy up the refrigerator to avoid food going to waste.

COMMERCIAL CLEANING WORLD’S LARGEST 18V LITHIUM-ION SYSTEM

DCL182ZB 18V LXT Li-Ion Cordless 2-Speed Cleaner

DVC260Z 18V X2 (36V) LXT Brushless HEPA Backpack Vacuum Cleaner

DVC860LZ Corded / 18V X2 (36V) LXT Li-Ion Cordless 8 L Dust Class L Vacuum Cleaner (Wet & Dry)

DRC200Z 18 V LXT Brushless Robotic Cleaner

Makita’s LXT 18V battery platform offers cordless commercial cleaning solutions, without compromising on power. Giving you the ability to clean anywhere, without the hassle of a cord. When you choose Makita, One battery powers all your needs. With a range of solutions, including backpack vacuums, stick vacuums and pull behinds, all on the same 18V platform that powers the world’s largest range of Lithium cordless tools and power garden equipment.

www.makita.co.nz 0-800-MAKITA (0800 625 482)

restaurantandcafé.co.nz

100% OWNED

cleaning feature EVERY DAY

Clean out the grease traps, run all equipment through the dishwasher and do a final check to make sure everything is in order. Apps such as Chomp can make it quick and easy for anyone to run through and make sure everything is completed.

EVERY WEEK

Weekly tasks can be rotated and shared among staff to maintain a fair and equal workload. These tasks include cleaning the coffee machines and ovens (as directed by the manufacturer), maintaining cast iron items, cleaning floor drains as well as sinks and taps.

EVERY MONTH

Again, these tasks can be shared among workers. Monthly tasks include walls and ceilings, washing behind the oven and fryers to remove built-up grease, cleaning out the fridges and freezers and checking ovens and thermometers for calibration. It is also a good time to check and change pest traps. On top of these tasks, you should also make sure that your venue complies with all fire and electrical safety guidelines. These often require the help of a third party, but fire suppressions systems are invaluable. Hoods and pilot lights for gas equipment should also be cleaned and checked two or three times a year, again with the help of a professional.

NEW GREASE BOSS ANNOUNCED Getting rid of fine sediment in a grease trap is a problem for most restaurants. Coffee grinds, rice, flour and other small particles which pass through the sink filter, all happily congregate on the bottom of any grease trap and cannot get out. Over time it forms a thick sludge which must be removed professionally and which often smells. To combat this, Mactrap is introducing its 2018 model, which has a pump out option and is designed so this sediment pools at one end so it can be pumped out when required. The pump out is computer controlled so it can only be actioned after the automatic cycle removing the fat oil and grease (or FOG) is completed, so the FOG is not pumped out into the waste system. While the pump out is in action, it helps to fill the sink with hot soapy water then let that run into the grease trap to give it a rinse out.

It won’t eliminate the need for a professional service every six months, but it will help keep the grease trap cleaner for longer and avoid costly clean out costs. Like earlier versions of the Grease Boss, the Grease Boss 2018 is designed so all FOG extracted from the wastewater runs into an old plastic milk bottle or another container that can be thrown away after use or recycled. For more information call (07) 549 0414 or email info@mactrap.co.nz.

KEEPING OIL CLEAN

Keeping cooking oil clean, reducing costs and improving food quality are just some of the benefits that celebrity chef Simon Gault has noticed since installing the VITO® Oil Filtration System into his restaurant Giraffe on the Auckland Viaduct. Gault is one of many chefs in New Zealand who is using the Vito Oil Filters in deep fryers. Made in Germany, the VITO® Oil Filtration System’s four to six-minute self-filtering cycle can save up to 50 percent on oil costs, reducing oil storage space, reducing oil disposal requirements, increasing the taste and quality of foods and providing customers healthier deepfried foods. Oil consumption is reduced by removing microparticles, carbonised particles and suspended sediments. This will almost double the lifetime of frying oil which gives a

measurable and quick return on investment. To use VITO®, simply place the filtration system in a hot fryer and switch it on. Once the cycle is finished, transfer it into the next fryer. Safe and simple for staff to use and easy to clean – the submersible parts can be cleaned in the dishwasher. “I am totally impressed in the improvement in the quality of our food fried in our fryers after using the Vito system,” said Gault. “The longevity we now get from our frying oil is incredible and given the Vito machine is incredibly easy to use and only takes four minutes per use it is very cost effective. It’s a must-have piece of equipment in my kitchen that’s saving me dollars and improving food quality.” Join the clean oil movement! See what benefits you can reap from a VITO®: more time, more money, more happy customers. For more information, or to see how your kitchen would benefit visit www.vitofilter.co.nz.

STUDY @ SIT ENROL NOW FOR SEMESTER 2 AND LAUNCH YOUR FUTURE!

ª Cookery ª Hospitality ª Hotel Management ª Travel & Tourism ª Vocational Pathways Service Industries Call today or email info@sit.ac.nz

0800 4 0 FEES www.sit.ac.nz

April 2018

cleaning feature

THINKING BEYOND TABLES Maintaining a sanitary environment is not only legal, it is also a matter of safety and remaining financially profitable. Unclean venues can lead to contamination and safety risks, and there are a range of standard and custom solutions from Nilfisk and Kerrick that remove the margin for human error and make cleaning efficient. It is also crucial to think beyond the obvious to prevent built-up grime and germs. Nilfisk has more than 100 years of experience in the sector. Nilfisk’s revolutionary and patented floor care solutions can help reduce water and chemical consumption, improve indoor air quality and reduce the overall environmental impact of floor cleaning. Nilfisk offers a wide range of vacuum cleaner models for venues of all sizes with certified HEPA filtration, and quiet machines allow for daytime cleaning, lowering the cost to clean. Hybrid and ePower technologies, utilised by

Nilfisk and industry-first technology, reduces fuel consumption by up to 50 percent and doubles runtime. Labour is reduced by scrubbing floors clean and drying them in one pass using revolutionary Nilfisk products, and restaurateurs can enjoy increased safety and risk reduction by minimising chemical fumes, slippery floors and slip-and-fall accidents. Nilfisk and Kerrick also offer custom kitchen solutions. In a recent example, the Adelaide Convention Centre commissioned a custom

pressure washer capable of cleaning and sanitising its large commercial kitchen and some of the equipment in it. Kerrick would usually recommend an industrial hot water pressure cleaner for that purpose, but they are usually diesel driven. Because diesel was not an option in a food prep environment, Kerrick produced an electric cold-water pressure cleaner with some custom fittings to be able to cut through the grime. For more information call 09 414 1996 or email sales.nz@nilfisk.com.

MODERN PEST CONTROL ALPECO stands for Alternative Pest Control – something which founder Heiko Kaiser is passionate about. After moving to New Zealand in 1999, Kaiser managed eco-hospitality businesses throughout New Zealand before moving into environmentally friendly pest control in 2010. Today, ALPECO not only brings worldproven technologies to New Zealand but has also developed its own range of non-toxic solutions, some of which are now exported overseas. “Non-toxic treatments often succeed where others fail, because insects become resistant,” explained Kaiser. A key advantage is the timeframe in which extermination takes place. “We treat in less than 24 hours, and it’s ready to use. With chemicals, you have to shut down for weeks.” The non-toxic approach also means that treatments can be quickly and efficiently conducted in areas such as kitchens or other public spaces with minimal interference. Often ALPECO is called in to sort out problems that clients have tried to deal with themselves. One customer in the South Island tried for three years to fix a problem using off-theshelf products, but often this approach can end up making the problem worse. The overheads in constantly buying products and the labour costs associated with staff members treating problems are further costs to a business. “We guide them through it and train them,” said Kaiser. “People try to do it themselves but why should they? They aren’t pest control experts.” Technological advancement is at the core of ALPECO. Real-time updates from Trapsensor traps mean that ALPECO can get on top of

infestations before they begin. “This is the modern world of pest control,” said Kaiser. “We’re specialised in what we’re doing. We’ve seen that nasty toxic stuff can be replaced by nontoxic stuff, and it works.” ALPECO is nationwide in New Zealand and has expanded to Australia and the Pacific. For more information call 0800 257 326 or email info@alpeco.co.nz.

9-10 May 2018 ASB Showgrounds, Auckland Showcasing the future of cleaning – New Zealand’s only dedicated cleaning and hygiene trade show

FREE TO ATTEND - Get your ticket now at www.cleannzexpo.co.nz or 0800 451 590 In Association With

restaurantandcafé.co.nz 26CleanNZ TPH 210x100.indd 1

Lanyard Sponsor

100% OWNED

Awards

Pre Dinner Drinks Sponsor

Media Partner

Organised By

19/03/2018 2:20 PM

NZ 's No.1 Trusted Food Safety Solution...

Digital Food Control Customised to your FCP Food safety training included Compliant with FCP & Simple, Safe & Suitable templates Secure Cloud storage

Take the paper war out of the kitchen with Chomp Single venue subscription $85+ per month Multi venue subscription $75+ per month No fixed term contracts Contact the Chomp team to learn more

WEB

April 2018

onlinebooking

THE SECURITY OF KNOWLEDGE

Chomp was built by hospitality professionals, born from the frustration and inefficiencies of using pen and paper recording. Chomp is an innovative app that takes a paper Food Control Plan and displays necessary tasks, every day, week, month or year, on an easy to use digital format. Chomp addresses and records all tasks required in the 2014 Food Safety Act making businesses

QUALITY AND VALUE

audit-ready at any time. Chomp provides dashboard access and control of an FCP from anywhere, e-mailed reports showing each venues FCP (missing data, issues highlighted), improved staff engagement (Food Safety Training included) and saves money and time. Chomp has been growing rapidly with clients enjoying the security of knowing that their plan is being

Save up to 50% on oil costs!

VITO

oil filter system

as used by

Simon Gault Celebrity Chef - Giraffe -

Call us today to discuss how much you could save!

0800 925 054 www.hostservice.co.nz

restaurantandcafé.co.nz

100% OWNED

Choose Foodfirst cleaning range of products for all cleaning needs to comply with food safety standards. From the renowned “Red-O” for easiest and noncaustic degreaser to dishwashing liquids, Foodfirst quality and value always performs! Contact your nearest Foodfirst distributor or visit www.foodfirst.co.nz.

followed, staff are engaged and the fear of audits eliminated. It’s so easy to use and manage a Food Control Plan, every day, with no surprises. Suzanne Braks, director/manager of Autobahn Group Ltd, uses Chomp. “Chomp makes mine and my staff’s life easier,” she said. “I can see my venues Food Control Plan in one place from anywhere. I would be happy to recommend Chomp everybody should be using it!” Chomp Benefits: • Full access and control of your FCP from anywhere • Emailed reports showing venue(s)

FCP (any missing data, problems highlighted) • Improved staff engagement (Food Safety Training included) • Saving of $3500 a year in staff hours For business owners who want those folders out of their kitchen and to give staff the time back to service customers, visit www.chomp.nz and book a no-obligation demonstration.

EXHIBITORS CONFIRMED FOR CLEANNZ

New Zealand’s only dedicated cleaning and hygiene trade show is back and bigger than ever in 2018, with more exhibitors confirmed for this year’s CleanNZ. Showcasing the future of cleaning, CleanNZ will be held at the ASB Showgrounds in Auckland on Wednesday 9 May and Thursday 10 May. On display will be a wide range of cleaning technologies, equipment

and innovations from the latest autonomous cleaning machines through to virtual reality (VR) and eco-friendly cleaning chemical solutions. “Kärcher is looking forward to exhibiting again at the 2018 Clean NZ expo,” said Kärcher NZ managing director Mike Roberts. “The Clean NZ expo provides Kärcher with an excellent opportunity to communicate and

interact with delegates from a wide variety of cleaning sectors, enabling us to showcase our new technologies and innovations from Kärcher Germany. With the expo being a biannual event, we encourage everyone from within the cleaning industry to attend and take full advantage of what the expo has to offer.” CleanNZ welcomes a number of new exhibitors to the show this year, including RapidClean, Clorox,

Makita, Rubbermaid Commercial Products, BE Pressure, Megall Industries, R&J Batteries and Metrotest. “RapidClean is excited about the expo as it’ll give us the opportunity to showcase our members, suppliers and to validate who and what RapidClean is,” said RapidClean national account manager Rob Musilli. R&J Batteries’ industrial sales manager Mark Ray has also expressed his enthusiasm for the show. “R&J is looking forward to exhibiting at the CleanNZ Expo to promote our new Auckland warehouse and distribution centre which officially opened in March,” he said. “We’re also looking forward to meeting key decision makers in the floor sweeper and scrubber markets across New Zealand.” Clean NZ also welcomes returning exhibitors to this year’s CleanNZ Expo, including Kärcher, Careerforce, Whiteley Corporation, Tork Professional Hygiene, Glomesh NZ and NZ Cleaning Supplies. CleanNZ is free to attend. To register, visit www.cleannzexpo.co.nz.

Bastion is a global company with a quality product range, experienced sales and technical support teams, large stock levels and efficient dispatch systems. Our product manufacturers have been carefully selected following extensive product testing and quality is assured via regular monitoring and inspections by Bastion management of all production facilities, and all testing and quality control procedures, to maintain the highest level of quality and consistency.

GLOVES

JANITORIAL

CLOTHING

Please visit www.bastionpacific.co.nz or contact the Bastion helpdesk on 0800 864 725.

April 2018

column

DESIGN YOUR OWN RESTAURANT CULTURE

How happy are the members of your staff? Employee happiness and staff morale have major roles in customer experience and satisfaction. Staff members that are happy and engaged in their work create a trickle-down effect into customer experience and overall customer engagement.

By Marisa Bidois, CEO, NZ Restaurant Association marisa@restaurantnz.co.nz or 0800 737 827

In fact, according to Gallup’s study on customer engagement, fully engaged customers make 56 percent more visits to casual dining establishments and 28 percent more visits to fast food businesses per month than actively disengaged customers. In New Zealand, the hospitality industry is projected to grow to $10

billion dollars in annual sales by the end of 2018 and with the vast variety of dining choices available throughout the country, it’s safe to say that customers will be more inclined to spend their money with businesses they feel good about. Simply put, consumers will give more money to the businesses they feel emotionally connected to and ignore those that provide them with no value. Staff members that are happy and engaged in their work create a trickle-down effect into customer experience and overall customer engagement. So, how do you create a positive, productive and meaningful work culture where your employees

are happy to come to work? The first step is to create an organisational constitution that outlines your dining establishment’s purpose and raison d’être – or reason of being and existing – outside of making money. By formalising your business values, you are creating a foundation for consistency in terms of observable and measurable behaviours, as well as performance expectations. Restaurant Association mentor Tony Adcock proposes some strategies to think about when creating or redefining your restaurant culture: 1. Create a family environment. Hospitality is a tough industry with long hours and high pressure. Creating an environment that mimics that of a warm and supportive family can help your team collectively pull through difficult times and minimise alienating individual staff members. Business owners or heads of staff will need to own the training process of putting into practice the values that have been outlined in the organisational constitution. This will establish the overall culture so it can be replicated down to the rest of the team. 2. Focus on respect. Emphasis on keeping an open dialogue within the team with

a key priority of maintaining respect can help alleviate communication problems and also instil the importance of mutual respect in the team. This can be particularly useful with employees of opposing personalities or with communication issues between FOH and BOH teams. Focusing on performing all tasks with a sense of respect can make a huge difference to the morale of a team, especially in times of stress. 3. Have a system in place. Having a clearly defined system in place for your team can cut the stress and confusion in times of high pressure and also improve communication between team members. What do you do when someone calls in sick at the last minute? What about if a customer comes in two minutes before closing? What is the process to diffuse a conflict between your kitchen and wait staff? With a system in place, it’s also easier to troubleshoot when problems arise to tweak and improve processes for a smoother service going forward. As we enter a year of change, it’s worth the effort to review your restaurant culture to ensure it’s aligned with the vision you intended for your restaurant.

book reviews

CIBI

DONUTS

IN THE KITCHEN

THE NATURAL BAKER

Vicky Graham

Michele Curtis and Allan Campion

Henrietta Inman

CIBI explores home-style Japanese cooking inspired by the eponymous Melbourne café and design space created by Meg and Zenta Tanaka. Containing more than 80 seasonal recipes accompanied with beautiful photography and illustrations, and featuring elements of traditional Japanese cooking and food culture, CIBI strongly reflects Meg and Zenta’s ethos of a simple approach using quality ingredients. The book captures a glimpse of the young family’s worlds in Melbourne, Tokyo and Okayama while also incorporating elements of Japanese design culture. CIBI celebrates the enjoyment of food, community and sharing.

No one can resist a dounut. Whether its speckled with rainbow coloured sprinkles, covered in decadent chocolate glaze or stuffed with mouth-watering crème patisserie, the dounut is everyone’s favourite late-night snack or lunchtime treat. In Donuts, Vicky Graham gives the famous fried dough a much-needed makeover. Featuring over 50 inventive and easy-to-follow recipes suitable for all celebrations such as; cake dounuts, savoury dounuts and fauxnuts – the free-from and vegan alternative, Graham showcases the endless variations of this traditional dessert.

From two of Australia’s most trusted cookbook writers comes In the Kitchen, a no-fuss approach to cooking everyone’s favourite dishes. Food is for sharing, whether its swapping recipes with friends, baking your grandmothers famous cake or whipping up pancakes for the kids, the right food enriches everyone’s life. The perfect kitchen companion, In the Kitchen, features more than 700 easy-to-follow recipes written by Michele Curtis and Allan Campion. Taking readers into their kitchens, the two cooks share their top tips and general cooking advice for both novice and adventurous cooks alike.

The Natural Baker shows cooks a new way to bake using only the best natural and wholesome ingredients. Using incredible fresh fruits and vegetables, nuts and seeds, and herbs and spices, The Natural Baker showcases 80 gorgeous sweet and savoury baking recipes that will make every cook salivate. Best selling author and trained pastry chef, Henrietta Inman perfectly balances the flavour and texture of classic patisserie with the natural goodness of simple wholefoods, achieving outstanding results. Featuring recipes for every occasion from breakfast right through to desert, The Natural Baker is sure to keep readers feeling happy and healthy.

Meg and Zenta Tanaka

restaurantandcafé.co.nz

100% OWNED

veggie tales

TOMATOES Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad. Tomatoes (or ‘apples of and large tomatoes are love’, as they were sold on the truss. There once known by are many different the French), are vine varieties; as a native to South rule, vine varieties America have a very intense and were flavour. originally Cherry grown for tomatoes have decorative a sweet, intense purposes. flavour and are The historical very popular with tomato was children. Several Mark Southon thought to have different varieties are been small and on the market. Coloured yellow in appearance. red or yellow, the shape varies Spanish settlers in South America from round to oval to pear-shaped. were reluctant to eat them, initially Small plum tomatoes are particularly believing them to be poisonous sweet and higher in acid. due to the bright shiny fruit. They Plum, low acid and Roma weren’t far wrong – the tomato tomatoes are oval or plum shaped, belongs to the deadly nightshade have firmer flesh, fewer seeds and family. less juice than standard varieties, Today, consumption of fresh and making them ideal for cooking. They processed tomatoes is second only to come in differing shapes and sizes. potatoes. All New Zealand tomatoes Levels of acid vary with variety, and are ripened on the vine which makes no tomato is entirely acid-free. Large them tastier than some imported plum varieties are often known as varieties. There is a large range of Roma. specialty and pre-packed tomatoes Outdoor tomatoes make up a very available. Most tomato varieties are small percentage (around 1 percent) of Dutch origin and are selected for of the total tomato crop and tend to flavour, quality, colour and size. be less firm than greenhouse-grown Tomatoes on the vine, or on the tomatoes. They have a lumpier and truss, are popular. Small, medium flatter shape and tend to be available

from January to April. When purchasing tomatoes, choose smooth, firm and plump tomatoes with an even colour and no blemishes. For best flavour make sure the fruits are fully red. Tomatoes should be stored at room temperature out of direct sunlight. Tomatoes will ripen in these conditions. Do not refrigerate unless they are over ripe. Refrigerated tomatoes do not have the full flavour of tomatoes stored at room temperature. Tomatoes are a good source of vitamin C and a source of vitamin A (from beta-carotene) and contain potassium. Tomatoes contain many different phytonutrients; the most

well-known being the carotenoid lycopene, responsible for the red colour. It is of interest as it is found in few other foods and is being studied for a range of potential health benefits. Other carotenoids, particularly beta-carotene, are also found together with phenolic acids and flavonoids. Mark Southon, executive chef at Auckland’s O’Connell St Bistro, uses tomatoes with seared tuna, capers and buffalo mozzarella. 100C 0M 69Y 30K

0C 91M 87Y 0K

0C 34M 91Y 0K

0C 23M 23Y15K

76C 0M 91Y 0K

100C 94M 0Y 0K

0C 0M 0Y 100K

PANTONE 341

PANTONE RED 032

PANTONE 137

PANTONE 4735

PANTONE 361

PANTONE 2735

BLACK

Sirman Plutone Metal Cast Planetary Mixer

Sirman IH-35 Induction Hob

• Liftable head for bowl and tool removal • Removable stainless steel 7 Litre bowl • 3 metal tools: Whisk, beater and dough hook • 10 Amp DC motor with speed control • Gear drive and grease lubrication • Suitable for medium duty use

• Graduated digital controls • Extremely simple pushbutton operation • Smooth cooking surface makes cleaning easy • Cooking surface remains cool • Automatic cutout • Single Phase 3500W

AVAILABLE FROM TBK NETWORK NZ | TBK.NET.NZ NETWORK HOSPITALITY UNIFORM SPECIALISTS

• Custom NZ made Aprons, Chef Jackets and Pants • Imported Aprons, Chef Jackets and Pants • Representing Fashion Biz, BMV and more for all your Front of House requirements.

AUCKLAND’S PREMIUM REPAIRER FOR: Bring your appliance in for assessment today. Spare parts and accessories also available. 758 Dominion Road, Mt Eden Auckland Ph 09 620 9006 email: service@rankins.co.nz www.rankins.co.nz

BLAZEY UNIFORMS 0800 252 939

Ph: 03 365 5680 info@blazeyuniforms.co.nz Mob: 022 0232 472 www.blazeyuniforms.co.nz April 2018