Restaurant & Café Magazine | April 2020

April 2020 Vol 13 Issue 4

HILLS FACE MASKS Kiwi Made For Kiwi Faces

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editor’snote the number’s

EASIER SAID THAN DONE Caitlan Mitchell Editor caitlan@reviewmags.com

The hospitality sector is holding its breath for the next three weeks as the damage to the sector unfolds. As we have previously said, the cure may be worse than the disease for the crippled hospitality sector.

Restaurateurs and café owners stuck in lockdown with their businesses stopped dead are wondering if partial opening is worth it.

Many, it is estimated up to 50 percent of outlets, will not survive the next six months. Hard overhead costs are drowning businesses and though the Government says “go contactless” this option is not as easy as it sounds, nor is it an option at all for many.

With those who have clause 27.5 in their lease they have now got the problem that if they enter the premises then they may have to start paying rent. So, a partially operational business for delivery or collect may not generate enough income to cover costs even with the wage subsidy. This is particularly a problem in the CBD areas of major cities – if the bulk of the working population is still at home then where are the customers coming from?

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6 News 8 The Spirit of ANZAC 10 World Plate 12 Diversifying Your Business

to lockdown may still be owed, this stock was thrown out given that there was such a short notice period going into level 4.

A lot of cafes have menus created around the humble egg – easy to serve, quick and you don’t necessarily need a chef in the kitchen. The problem is that eggs just don’t travel well, so changing the menu offering to takeaways may mean a big learning curve. Just coffee? Well that isn’t necessarily a viable option either.

The changing face of businesses may mean that this “next normal” will simply be more people stay working from home. They will have had at least six weeks to try out the idea and business owners will be looking at their bottom line thinking that maybe not paying a lease is a good idea. This means less workers in office buildings.

The bottom line is food outlets need foot traffic and most just won’t have that for quite some time. caitlan@reviewmags.com

What’s this clause 27.5?

This crucial clause is in all standard ADLS (Auckland District Law Society) leases drawn up since 2012. Across the country it is the lease mostly used and not just in Auckland. You’ll find clause 27.5 in the most recent ADLS contract under the section: “No access in an emergency”. The clause covers any emergency, “including a plague or epidemic” which could seriously endanger the public. If that emergency stops a tenant accessing their rented space, then “a fair proportion of the rent and outgoings shall cease to be payable for the period commencing on the date when the tenant became unable to gain access to the premises to fully conduct the tenant’s business from the premises until the inability ceases”.

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24 Columns 25 Meet the Chef 26 Equipment 28 Practice Recipes 35 Top Drops

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Approximately ¹⁄³ of Kiwi establishments plan to open under Alert Level 3.

Global streaming site Netflix has had 16 million new sign-ups since the beginning of Covid-19 lockdowns.

KFC provided 1 million pieces of free fried chicken to communities across America.

Official figures show spending on food and groceries in New Zealand rose a whopping $376 million in the past month.

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

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ISSN 2422-9601 RESTAURANT & CAFÉ: Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated.

All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2020

Sales for hand sanitiser rose 255 percent amid the Covid-19 crisis.

April 2020

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Dear Valued Clients, Readers and Suppliers THROUGHOUT ITS 76-YEAR HISTORY, Review Publishing and the industries we proudly serve have witnessed some dark days and challenging times. Through it all we have relied on and supported the hospitality community - our staff, readers, clients and suppliers.

Though our work environments have changed, our commitment to your business remains the same even though during this crisis our turnover, like yours, is taking a heavy hit. We too are the mercy of the current market.

Our team have successfully transitioned to work-from-home environments and continue to keep this important information channel open to you. We have, however, due to restrictions on our printers, have had to change to digital only content and our magazine is available during all alert levels free to view on our website.

Over the years through many market conditions and the disruptive impact they had on New Zealand business and consumers, the hospitality industry has stood tall. It has coped with each new challenge, adapted and fulfilled its unique role in the fabric of society, serving as an anchor of normalcy at times when life was anything but.

Now is another one of those times. Since the outbreak of COVID-19, the nation’s hospitality outlets have been in lockdown, unable to trade and having to innovate to find ways to change their business model to keep their business alive while looking after both their staff and their customers.

There are countless stories of chefs, restaurateurs, suppliers and distributors pivoting businesses to make meal packs for contactless delivery or flipping from foodservice to retail deliveries. Suppliers meeting new operational challenges head-on and developing innovative solutions to serve clients even as they had to implement measures to ensure their own safety and that of their teams. In short, an exceptional industry has continued to demonstrate its resiliency when faced with a public health crisis that warranted a national lockdown.

Our industry — your industry — now will rise to the challenge to find a way to carry on through a situation that is different from anything that has come before. And so, it is with the utmost sincerity that we offer our encouragement and support — in whatever form that may take — in the weeks and months ahead.

As we continue to navigate the changing tides posed by this pandemic, our priorities remain the same. Our small family owned New Zealand business has weathered many storms, but our legacy is one of customer focus and together, as a company, we are committed to preserving that legacy.

The entire Restaurant & Cafe team thanks you for support over the years, in good times and most importantly when circumstances beyond our control create new and unpredictable challenges.

From the Restaurant & Café family, we wish you and your family safety, good health and resilience in the weeks and months ahead.

April 2020

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THE TRUE HEART OF KIWI HOSPITALITY ON DISPLAY DURING CRISIS

New Zealand, along with the world, has been in the grip of the COVID-19 coronavirus pandemic.

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he first case of the virus in New Zealand was confirmed on the 28th of February. Since March 25th the country has been on Alert Level 4 lockdown which saw all non-essential services, including restaurants, cafes, eateries and bars, close their doors.

It has been called an unprecedented lockdown, and it is, Alert Level 4 has been the biggest social upheaval the country has experienced during peacetime. The biggest worry for most has been the state of the economy, especially for those in the hospitality and foodservice industry.

Many in the foodservice sector have been left without jobs, all are stuck at home, unsure about the future of New Zealand hospitality and what it will look like.

Since the early stages of the coronavirus crisis, the Restaurant Association New Zealand has worked hard to support its members and the industry through the pandemic.

From the beginning the Association called on Government to offer support to affected hospitality businesses in the form of a business continuity package.

As the country prepared to go into lockdown the Government announced its wage subsidy scheme.

The scheme was introduced to support employers adversely affected by the pandemic, so they could continue to pay employees, and to support workers to ensure they continued to receive an income, even if they were unable to work.

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A database of Work and Income subsidies has been created, it allows employees to check if their employer has claimed on their behalf. The database will continue to be updated as application are approved.

Restaurant Association of New Zealand CEO, Marisa Bidois, described the scheme as a good start and said she hoped that the government would be willing to review the scheme as time goes on.

Finance Minister Grant Robertson said the Government had paid out $6.6 billion under the scheme so far, but he expected the cost to increase to between $9b and $10b as more large employers put in claims.

Bidois represented the hospitality industry in a Parliament meeting of the Epidemic Response Committee.

The Epidemic Response Committee was established on the 25th of March to consider and report to the house on matters relating to the Government’s management of the COVID-19 epidemic.

Through all this upheaval, confusion and economic pain, positive stories have also emerged.

Those in the industry know that the true heart of Kiwi hospitality is its resilience in the face of hardship and its willingness to get stuck in and help when times are tough. There have been countless stories from around the country of how Kiwis have helped fellow Kiwis, across the sector and beyond.

Early on Countdown NZ reached out to Hospitality NZ to be a potential source of additional

work for struggling hospitality staff.

Third party delivery services such as Menulog and Uber Eats lowered or dropped their fees for independent restaurants during Alert Level 3, when restaurants were still able to operate delivery.

The Hospitality Company started Daily Support Calls free to access online, Kiwi distilleries like Good George Brewing started making hand sanitiser to meet the growing demand for the product, and professional chefs throughout the country have shared their recipes for free on social media so Kiwis can still taste their favourite foods (or attempt to anyway).

In the lead up to the lockdown, Bellyful Karori, a branch of a national volunteer based initiative that has been delivering meals to families with newborns, young children, and families struggling with illness since 2009, delivered 182 meals to 44 families, more than double what the charity usually deliver in a month.

KiwiHarvest, the country’s largest food relief organisation has been supported by donations from sandwich chain Subway NZ and meal-kit company HelloFresh.

Subway New Zealand restaurants donated more than 17 tonnes of fresh produce, including tomatoes, lettuce, capsicums and carrots, to KiwiHarvest and other local food charities in a bid to help sustain some of the community’s most vulnerable during the crisis.

Meal-kit provider HelloFresh gave

KiwiHarvest a cash injection of $35,000. “This is an unprecedented time and one difficult for us all to navigate. We can only imagine the impact this environment is having on those already struggling in our communities,” commented HelloFresh New Zealand CEO, Tom Rutledge.

The Mental Health Foundation has also stepped up its services, aware that the COVID-19 outbreak has caused significant anxiety and stress for many New Zealanders.

This is a completely normal reaction to an unprecedented, global crisis, and both Prime Minister Jacinda Ardern and the foundation reiterated that Kiwis should not be hard on themselves.

“The number one message we want New Zealanders to hear is this: we will get through this if we work together. Connecting with people who make you feel safe and loved is the most important thing you can do to look after your mental health and the mental health of people around you,” said the foundation.

The MHF is active on Facebook, Instagram and Twitter, where it has been sharing ways to support wellbeing and asking Kiwis to share the things that are helping them get through.

The help and ingenuity shown by so many brands and individuals is reflective of the Kiwi spirit. Now is the time to look to the future and plan for the new normal, whatever that may entail.

Supporting customers through COVID-19 A Note from Nisbets New Zealand

The health and well-being of our employees and customers is our number one priority. As the situation continues to evolve, we are monitoring its development and potential impact to your business, the wider industry and our supply chain.

We have put in place precautionary measures to mitigate the risks associated with coronavirus, following the latest government advice and WHO guidelines.

We will continue to update the public on any plans or changes to our services as new information is made available and will be maintaining a website page to provide updates https://www. nisbets.co.nz/coronavirus As can be appreciated we are experiencing stock availability issues

with a small range of items, mostly directly related to products seeing high demand. We are working closely with our supply chain to mitigate this issue and minimise potential disruption. We will continue to maintain an up-to-date stock position on our website.

Currently there are no changes to the operational hours of our contact

centre however our retail store will be closed. Please check our website for any changes but rest assured we will continue to work to ensure your catering equipment needs are met.

Thank you for choosing Nisbets, your continued trust and loyalty means a lot to us and we commit to serving our community through this difficult period.

Call our friendly team or jump onto our website today! Our team is ready to support you.

David Edkins, Country Manager, New Zealand

ON ORDERS OVER $100

April 2020

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THE SPIRIT OF ANZAC

is an intangible thing. It is unseen, but 'The Spirit of the ANZACs' is a phrase which is frequently used to describe particular actions by and qualities of the people of Australia and New Zealand. However, despite being intangible, the Spirit of ANZAC is a cornerstone which underpins our New Zealand image of ourselves, a way of life and indeed is an integral part of our heritage.

There will be no dawn services this year, the first time in over a century, to commemorate ANZAC Day as New Zealand remains in lockdown. The cancellation of poppy sales as a part of the RSA's fundraising will also greatly reduce funding of the RSA and the welfare programmes.

Auckland RSA's Graham Gibson recently said.

"We've held the line. We've been out there helping our sick and vulnerable delivering meals and everything we can to help, as part of our ethos, part of our DNA." The spirit of the diggers has never been needed more, and this ANZAC Day we celebrate their spirit and courage while we face a new battle.

Please donate if you can at https://www.rsa.org.nz/donate

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Classic Anzac Biscuits This is a wonderful heritage Anzac Biscuit recipe from New Zealand's cooking archives.

Difficulty: Easy Prep time: 20 mins Cooking time: 25 mins Serves 40

Ingredients:

• 1 cup Edmonds Standard Grade Flour • ¾ cup Chelsea White Sugar • 1¾ cups coconut (coarsely shredded coconut is great for texture) • 1½ cups rolled oats • ¼ cup chopped walnuts • 100g Tararua Butter • 2 Tbsp Chelsea Golden Syrup • 1 tsp Edmonds Baking Soda • 2 Tbsp boiling water

Method:

Preheat oven to 160°C. Mix Edmonds Standard Grade Flour, Chelsea White Sugar, coconut, rolled oats and walnuts in a bowl.

Melt Tararua Butter and Chelsea Golden Syrup together. Mix Edmonds Baking Soda with boiling water to dissolve. Mix both Tararua Butter and Edmonds Baking Soda mixtures together in a large bowl.

Add Edmonds Standard Grade Flour mixture and combine.

Roll teaspoonsful into small balls.

Place on a well greased or baking paper lined oven tray and press flat with the back of a spoon. Allow room for biscuits to spread.

Bake for 25 – 30 minutes. Cool on a wire rack and store in an airtight container.

By Chelsea Sugar

April 2020

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worldplate DOMINO’S FEEDING AMERICA

Domino’s company-owned and franchised stores throughout the U.S. have donated roughly 10 million slices of pizza within their local communities during the Covid-19 crisis. Domino’s partnered with its franchisees as part of this national effort, so that hospitals and medical centers, school kids and their families, health departments, grocery store workers, and others in need could enjoy a hot, delicious pizza. All 6,126 stores nationwide were expected to be a part of this effort.

“We have a long history of feeding people during times of crisis and uncertainty. When we were looking at how we could help, we knew we could use the reach of our national brand to

make a difference in thousands of local neighbourhoods,” explained Russell Weiner, Domino’s chief operating officer and president of the Americas. “We have franchisees and company-owned stores all over the country already doing amazing work in their communities and we know that by amplifying those efforts together we will be able to help even more people who are struggling right now.” Regional franchisees throughout the country topped up the donation with their own. “We take our responsibility seriously and we are honoured that we can provide meals to those in need, as well as those who are working to save lives during this difficult time,” said Memphis-area Domino’s franchisee Jason Shifflett.

Shifflett committed to donating an additional 1,000 pizzas to those in need in his community. San Diego franchisee Shane Casey also matched the 1,000-pizza commitment in his Southern California neighborhoods.

FOOD DELIVERY SERVICE AND NHS COME TOGETHER AMID COVID-19

A UK B2B food-delivery marketplace started working with the NHS to feed at-risk groups and frontline workers during the Covid-19 pandemic.

As the novel coronavirus continues to upend ordinary life, essential key workers and disadvantaged communities alike find themselves needing more support than ever before.

In response, City Pantry launched #FeedYourCommunity. Partnered

GUINNESS-TO-GO

A pub in Belfast, Ireland is pulling out all the stops, and the pints, to keep spirits up for those living in lockdown with a door-todoor Guinness delivery service.

The Hatfield House in south Belfast has been delivering freshlypoured pints of Guinness to customers across the Northern Irish capital since the coronavirus pandemic prompted the temporary closure of all pubs.

Using a state-of-the-art van kitted

US MCDONALD’S STAFF STRIKE Cooks and cashiers walked off the job at McDonald’s and other quickservice restaurants in California to demand they be given personal protection equipment, hazard pay and paid sick leave. A workers’ rights organisation put the number of strikers in the hundreds and said more than 50 restaurants in California were affected. Strikers are demanded $3 per hour extra for hazard pay, two weeks paid quarantine for workers exposed

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out with a portable tap system, the service was created to help cater to those missing the distinctive taste of a perfectly poured pint of the black stuff. Customers simply call up Hatfield House, place their orders the day before delivery and, before they know it, a fresh pint of Guinness is on its way.

Mobile bar staff are also careful to ensure it’s a contact-free service too, with drinks poured on location into plastic glasses by bar staff wearing

to the virus as well as masks, gloves and soap.

Around 100 people participated in a virtual meeting via the Zoom app, including strike participants, state senators and members of the media.

Senator Maria Durazo voiced her support for the paid sick leave and personal protection equipment, and noted that the government had classified quick-service workers as essential workers. “The government has identified you as essential, so the employers should treat you as essential,” she said. A McDonald’s USA spokesperson expressed disappointment in the strike.

“The health and safety of our employees and customers is our number one priority. Since the coronavirus pandemic began

latex gloves which are then left on the doorstep.

“We are delighted to be able to offer all our customers the goodness of a freshly poured pint delivered to their home in the safety of isolation,” said The Hatfield House on Facebook. “The service areas in the mobile units are sanitised after every use for your safety. Looking forward to serving you all soon. Stay safe, stay home and let us bring the pub to you.”

impacting the U.S. in February, and in accordance with the guidance of the CDC, we’ve continuously evolved our safety programs and processes across the U.S. in order to help customers and restaurant employees feel safe.”

“We are disappointed by these activities as they do not represent the feedback we are hearing from the majority of employees across the country where 99% of our Drive-Thrus are open to serve the healthcare heroes on the frontlines.”

McDonald’s had previously announced plans to introduce wellness checks, including making thermometers available at all restaurants, installing protective barriers at registers and drive-thru windows, and increasing cleaning of high-touch surfaces.

with City Harvest, the Imperial College NHS Foundation Trust, and various shelters and care homes throughout London, the initiative has delivered over 1500 meals to struggling individuals and tireless NHS workers within its first three weeks alone.

City Pantry has worked closely with City Harvest, a sustainable and nutritious London-based food redistributor to help divert last-minute order cancellations to the charity which serves areas of society that are food insecure during the crisis.

City Pantry ramped up its efforts by supporting restaurant partners asking their customers to donate meals through their website and facilitating restaurants in donating leftover food stock as regular orders slow down.

In addition to making sure at-risk communities have access to food during this time, City Pantry has launched its partnership with the NHS to deliver meals to NHS staff at 11 London hospitals eligible for food donations.

To send a meal to hospital staff, customers can choose from specific food bundles from City Pantry restaurants and catering partners including ByChloe, The Lebanese Bakery, Dominique Ansel Bakery, Café Route, The Athenian and Bad Brownie. City Pantry works closely with designated NHS hospitals and restaurant partners to ensure each meal is appropriate for delivery.

“During these difficult times and social distancing, it is so important that we can support those most vulnerable and those working tirelessly to keep us safe and healthy.

The least that we can do is provide them with the food they need to keep going,” noted Ben Carter, Managing Director of City Pantry.

“It is so great to see our restaurant partners and our people galvanise together to help with the national effort and help defeat this awful disease.”

City Pantry was started in 2014, to do food at work the right way.

Connecting offices and corporate customers to restaurants and caterers across the UK, the company aims to transform the way people do food at work.

City Pantry feeds more than 120,000 people at over 1000 companies every month. Operating in London, Manchester, Birmingham, Leeds, Liverpool, Edinburgh, Glasgow and Reading.

FINE DINING FOR THE FRONTLINE

2020 Trade Shows

A well-known French food writer teamed up with President Emmanuel Macron’s professional chef to feed hospital staff.

Stéphane Méjanès, a well-known food writer, launched the initiative with Guillaume Gomez, the president’s chef. Tiptoque, a company that pioneered home deliveries of dishes prepared by Michelin-starred chefs, has started transporting thousands of meals to hard-pressed staff at French hospitals.

“This is the least I could do to say thank you,” said Antonio Torres, a Paris chef. Among the dishes he cooked for hospital staff was tarte tatin, France’s famous caramelised apple tart.

In Spain, top chefs and delivery drivers from locked-down restaurants are also trying hard to ensure the

country’s health workers are well fed.

In Madrid, Hugo Rodríguez, the co-owner of Grosso Napoletano, a pizza restaurant chain, launched the Food4Heroes initiative to get supplies to hospital staff, collaborating with dozens of restaurants across the city to help meet the demand.

Meanwhile, Chef Ferdinando Bernardi who normally makes exquisite Italian-inspired dishes at his Michelin-starred Orobianco restaurant near Alicante, decided to make pizzas and deliver them to health workers and the needy.

The pandemic has continued to wreak havoc on the foodservice industry around the world. However, the true meaning of hospitality has been revealed by the willingness of those in the sector to help those in need.

ALL SHOWESD POSTPON ELY INDEFINIT SWEETGREEN FEEDS THE FRONTLINES

Medical professionals have emerged as one of the most vulnerable communities during the outbreak of the coronavirus, as they’ve been forced to put themselves at risk while caring for patients who’ve been infected with COVID-19.

Many restaurants have stepped up to support this community with food donations. Sweetgreen announced its Impact Outpost Fund, a partnership with chef Jose Andres’ World Central Kitchen that will donate free salads and bowls to hospitals in markets the fast casual already serves.

Sweetgreen’s Outpost platform was an off-premises innovation that set up central access points in office spaces across the country where customers

could receive their menu orders.

The Impact Outpost Fund leveraged that platform and the logistics and team members that drive it and redirected the food deliveries to hospitals.

“We’re going to continue to focus on hospital workers, but can also expand to other communities, like schools and nursing homes and other populations that are on the front lines of this,” explained Kirby Bumpus, Sweetgreen’s head of social impact.

“It’s really just us being able to expand this work thanks to people supporting and donating to the Sweetgreen Impact Outpost Fund through World Central Kitchen.

That is really where we are focusing all of our efforts, because we can’t be impactful unless we as a country get through this pandemic.”

Please contact us at events@bidfood.co.nz should you have any further queries.

Shows proudly sponsored by

April 2020

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diversifyingyour business

NEW MARKETS: We Desperately Need a New Name For The Grocerant The term grocerant was first thrown about the foodservice industry in around 2014. The original idea for the grocerant was a grocery store that sold prepared meals, to either eat on site or take home.

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I

t seemed that evolving cultures, lifestyles, demographics, and an uncertain economy all put pressure on the consumer. Demands of work, economic shrinkage, raising a family, commuting, social interaction, kid’s after-school activities, all contributed to a food marketplace where convenience started to compete with price on a whole new level.

Back in 2016, according to NPD Group, a research outfit in the US, grocerants generated 2.4 billion new visits and over US$10 billion in sales. Then we didn’t hear much

about grocerants for a while, not under that term anyway (probably for good reason).

Due to the global outbreak of the Covid-19 pandemic there has been a resurgence of the so-called grocerant, only now the concept has been flipped. It is restaurants that are now merging themselves into grocery stores, using this new market as a source of much needed cash flow, but also to lift pressure off supermarkets that are seeing a spike in demand.

Restaurants in Europe, the US and Australia struggling during the coronavirus pandemic have turned

themselves into grocery stores, offering a variety of items including produce, meats, and even toilet paper.

Pivoting to meet a new need is a genuine public service, but it’s also a boost for the bottom line. Getting into the grocery game isn’t just helping restaurant sales, it can also provide consumers with easier access to staple items.

Overseas, big chains are joining the rising number of smaller restaurants that have turned their stores into boutique markets. It’s not just pre-packaged meals or dry goods either. Produce that was meant

for restaurants now needs to find new buyers, which is challenging to do quickly and in large volumes.

Restaurants are trying out a new answer. Too many tomatoes? Add them to the online ordering system.

For example, more than 100 Subway restaurants in Southern California have turned into temporary grocery stores, selling restaurant ingredients such as bagged lettuce and frozen soups to consumers looking for a safe and fast way to obtain groceries without entering a supermarket.

The Subway Grocery allows customers to buy online items such as baked bread, deli meats, sliced cheese, vegetables and soups.

Bob Grewal, a veteran development agent for the sandwich chain, started the Subway Grocery program at a handful of stores in Orange County, California. The idea was to give consumers a safe and fast way to get groceries, while also allowing franchisees to supplement off-premise orders. It also allowed restaurants to keep more employees on staff.

Panera Bread launched a new online service called Panera Grocery.

Via the Panera app, the chain’s website or on Grubhub, people can order staple grocery items like milk and produce, along with their favourite soup or mac and cheese. The items are then brought to

a customer’s doorstep via contactless delivery, or the food can be picked up at a participating cafe.

In Canada, restaurants are also turning to selling groceries and staple items to stay afloat during the pandemic. On top of offering takeout and delivery for their prepared items, many restaurants have begun to offer basic online grocery menus and meal kits, in order to supplement their income and cater to the overwhelming demand from quarantined customers.

The switch from eatery to online grocery store has, for some restaurants, meant creating new relationships with suppliers and turning to local farms for help. A trend that could continue once the lockdown restrictions of the pandemic are lifted.

This novel coronavirus will have an ongoing affect on the foodservice industry and how it operates long into the future. The idea of a weekly food box may have been something a restaurant brand was kicking around

for a while, now made essential by current circumstances. It is a source of revenue that can be exploited for the bottom line, but one that is also an example of community-supported agriculture.

The global consumer food trends of wanting to eat seasonally and source locally will not dissipate after the pandemic, the merging of restaurants into grocery markets could be the architecture of the next era in foodservice and hospitality.

The next normal.

H OKI New Zealand

PANKO PORTIONS 3.6kg

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

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April 2020

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diversifyingyour business

“By having another concept you can stretch your labour.

You have to pay bills and rent so having another revenue stream helps us maintain that.”

Jamie Mitchell

The Virtual Space

Since the outbreak of the Covid-19 pandemic the virtual world has been embraced by millions of people around the globe who are stuck inside. The digital world is constantly evolving and the trend for brands to move online is one that will continue long after the pandemic is over. Is your business taking up virtual space? Because it should be.

VIRTUAL BRANDS, REAL BENEFITS At the end of 2019 online food delivery company, Deliveroo revealed it had 2,000 virtual restaurant brands on its platform in the UK, Deliveroo called it an industry milestone.

The off-premise trend has exploded over the last couple of years, the outbreak of the Covid-19 pandemic has highlighted the vital need for this trend and how it will continue to shape the foodservice landscape after the pandemic is over.

A virtual brand is an online only concept which allows restaurants of all sizes to create new or bespoke menus for customers from their current kitchen, under new branding.

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A virtual brand allows you to use your existing kitchen and resources to offer a second delivery-only concept and menu to generate additional volume and revenue.

In markets where Deliveroo launched virtual brands, participating restaurants saw an increase of 75 percent in order volume. 84 percent of customers ordering from the virtual brand never ordered from the original restaurant menu, highlighting that the service provides new revenue streams.

The idea behind a virtual brand is for a restaurant to set-up and run a second or multiple food offerings from an existing premises. The new offering is run out of the same kitchen with food prepared by the same chefs but under a different brand name.

This also provides restaurants with an opportunity to better utilise staff outputs and reduce food waste.

In the foodservice industry, virtual brands are also known as Ghost Kitchens/Restaurants. A typical ghost restaurant is able to accommodate the preparation of several different types of cuisines. Without a physical dining location to renovate, front-of-house staff, and menus to reprint, companies can also try out new brands and cuisines with less effort and expense.

An individual can set up a ghost kitchen to start their own brand, which is identified with their own online restaurant, it is a tempting option for independents as ghost kitchen setup costs are lower, and the time taken is shorter, than for a kitchen that also serves a walk-in restaurant.

Existing restaurants can opt to start a ghost restaurant, providing food from their kitchen for a different brand name. For example, a pizza place could start preparing Mexican style burritos to sell under a different brand. The restaurant does not sell the new items in their physical pizza store, this is a way to attract consumers in search of burritos without confusing customers of the pizza brand.

Another advantage of this strategy is that it makes testing out new dishes or menus easier because only a change in the online menu is needed

to trial a new dish.

Virtual restaurants are becoming increasingly popular as technological advances continue to improve. Many businesses are investing heavily in virtual restaurants and the technology that makes them possible.

One of New Zealand’s first ghost restaurants was Hot Lips, run by Jamie Mitchell and Mike Shand. Mitchell said that five business partners opened Hawaiian raw fish salad restaurant Ha Poke in Auckland’s suburb of Ponsonby in April 2018, but in August of that year decided to create Hot Lips, an American-style fried chicken concept to sell on Uber Eats.

“By having another concept you can stretch your labour. You have to pay bills and rent so having another revenue stream helps us maintain that,” Mitchell said.

Like with all new endeavours, there are some pitfalls to virtual brands that must be considered and teething problems that will need to be fixed over time. A key difference between virtual brands and a brick and mortar eatery is the personal touch.

In a restaurant, personal interaction has always been important, a good or bad experience can mean winning or losing a loyal customer. If a customer simply views your restaurant as an interchangeable place on a delivery app, there is little room for meaningful interaction. By not having a dine-in option, a virtual restaurant also loses its opportunity to put a face to the name.

This is why it is so important to embrace social media and customer interaction online. While a ghost kitchen might not have a physical space in the real world, it should have a large online presence and virtual footprint.

There is also an issue when it comes to delivery. If you choose third-party delivery it is important to choose

the right company for your virtual brand, one with which you can form a relationship of mutual respect.

Building a brand for a restaurant is an incredibly difficult thing to do. Each menu item is painstakingly considered, the logo, colours and brand aesthetic are poured over with a keen eye, and the customer experience is honed on a daily basis. It would be a foolish endeavour to trust your brand to a third-party delivery service that only cares about the volume of orders to pad its bottom line.

By being reliant on third-party platforms for both discovery, ordering and delivery, virtual restaurants can also lose a huge advantage to restaurants that manage delivery inhouse: data. We live in the era of data,

yet virtual restaurants are throwing away storerooms of data to third-party services that they could otherwise use to connect with customers.

Despite these concerns, if you’re a restaurateur, there are many reasons to consider joining the virtual revolution. The low barrier to entry reduces financial risks for startups, and the decreased overhead and labor expenses allow restaurants to focus their budgets on better quality ingredients, marketing, and improved operational efficiencies.

From June 2018 to June 2019 over 50 virtual restaurants opened throughout New Zealand. Globally, the food delivery market is expected to grow to USD$365 billion by 2030.

Virtual or Ghost restaurants are more than a just a flash-in-the-pan, or reaction to the current pandemic, it’s a trend that will continue to change the dining experience forever.

EMBRACING E-COMMERCE

Opening an online store extends your market, it’s a chance to connect with customers and build your brand.

Now more than ever, it is crucial to diversify and look beyond the brick and mortar format.

Why open online?

Customers now expect to buy in-store and on the internet.

They want to interact with retailers in a way that suits them and are increasingly used to having their needs met 24/7. It is important for all brands to have at least some digital presence.

This might be as simple as a listing on GoogleMaps so customers April 2020

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diversifyingyour business can find you, or selling on social media. If you’re more serious, a fullyfledged e-commerce website that lets customers interact with you and buy might be a good option.

Getting Started

Research, test and test again: Ask customers what they want, such as which offerings they’d most like to see online. Experiment and ask them if they like what you’re doing. If they don’t, move on quickly. Pivot and test again.

Keep it simple: Don’t feel you have to do everything other businesses are doing. Prioritise tasks you know make you money.

Tell your story: Use it to connect with customers and become recognisable and likeable online.

Regularly reach out: Connect with people personally. Explore using blog and social media posts, videos and podcasts, or email marketing to serve them in some way, eg tips, tricks, events, customer stories.

Don’t just show up when you want to make a sale.

Be original: Do what others aren’t and you’re more likely to succeed.

TOP TIPS

Transpera, a Canadian IT and digital marketing and development company has shared five important digital marketing strategies that can help increase brand awareness and drive customers.

1. Optimise Your Google Maps Listing

Verification of your business’ Google My Business (GMB) listing is one of the key steps in any digital marketing strategy. Ensuring this is done will boost your chances of appearing in Google’s Local Finder, Google Maps, and help boost your organic ranking in general.

LOWREY’S

Add some crackle to your sides with Lowreys’ Pork Crackle.

Cafes and restaurants can claim this free listing on Google, and include information about their shop, such as address, phone number, business hours, and types of payments accepted.

Google My Business features can further assist businesses optimise their listings and capture the attention of users with more specific targeting options and listing notifications.

You can claim and verify you Google My Listing at google.com/business.

2. Visual Branding / Social Media Theme

With the abundance of social content, ensuring your business has cohesive visual branding in the form of a social media theme can take your cafe, bar or service to the next level.

Having a unified theme across your social media pages will ensure users on all platforms see you as one brand, streamlining your brand awareness in the process. Repetition of brand logo and colour ensures users remain familiar with your brand.

Use the same logo on every social network, this symbol represents your company and should be used to keep your brand consistent. Customers should notice a distinctive connection between your logo and your brand.

3. Social Media Contests

• Perfect as a snack offering.

• Keto Friendly.

• Only 1-2 minutes in the microwave.

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

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Social media contests are a great way of building a quick relationship with your online audience. If you give your customers something today, they feel more inclined to give something back.

Customers are looking to deepen their connections with brands.

Sometimes, advertising can only get you so far. The introduction of new digital marketing strategies in the form of social media contests can entice your customers into providing their email addresses for email marketing purposes.

If your audience is convinced that they are getting a reward for providing you with their email address, your brand can quickly build your email list and start strategising email marketing campaigns.

Today’s online audiences are

captivated by viral content and the ability to be a part of an experience. If you provide your audience a fun and exciting contest, they will want to share that experience with their friends and this will improve your chances of going viral.

4. Audience Engagement

The art of expressing one’s feelings via the internet is practically limitless, use Facebook , Instagram and Twitter to initiate and facilitate conversation with your customers.

If you are not certain about potential changes in your shop, make sure to ask your customers first. Rather than making changes and hoping for the best, social media communication is a powerful tool to connect with your audience. Not only will this help you make a strategic decision, it will give your audience a feeling of importance and improve your customer loyalty.

Asking questions is obviously not enough – you need to carefully analyse and utilise customer feedback. Effective and timely feedback on requests and questions have the same effect as great customer service in your store.

Pay close attention to what people like and reply to when you post an update. Taking the time to analyse your audience on social media will bring forth concealed ideas and suggestions that will help you scale your brand.

5. Social Media Advertising

It’s simple, if your cafe or restaurant currently lacks an online following, there is very low chance that your content will be seen. When you’re starting out, a high percentage of your content will get no shares at all, and less than 0.1 percent will be shared more than a thousand times.

Social Media Advertising allows businesses to target their customers directly and ensure posts are being seen. This is currently the best way to kick-start a social media following, increase brand awareness, and bring more customers to your business.

Advertising options are offered by all major social networks; but not all

will be a good fit for your business.

Various factors are considered when creating an advertisement on Facebook and Instagram. To ensure your advertising campaign is effective, it is important to manage your campaigns, and depending on your individual circumstances you may enlist the help of a digital marketing firm, delegate to a dedicated member of your team, or

manage yourself.

Are You Getting Found on Google?

If you want customers to be able to find you easily online, it’s important to look at your search engine ranking (for example in Google). Find out how you can use search engine optimisation (SEO) to make your website easy for

search engines to find.

Search engine optimisation (SEO) is about making it easy for search engines, such as Google, Bing, to find your website. It uses techniques that help search engines find the information you publish on your website (web content), then rank it against similar websites.

You need to understand how people use search engines, to make your website appear when they search for your product or service. Search engines apply rankings by matching the relevance of the web page to the search term used. By making your web content more relevant to your customer’s needs you’ll have a better chance of appearing at the top.

Use keywords.

Matching the keywords used on your website with the words used by customers when they search for you is an important part of SEO. Add popular keywords or phrases to your website, these words can be used in places such as page titles, in content or even as the name of the image file you’re using.

Remember to refresh

your page content often. This could be adding information about a new product or service you’re selling, a customer story or product video. It’s also important to update your web content pages at least every 6 months and remove content that is no longer relevant.

Search engines can change how they use your content (including your descriptions) to generate search results.

It’s best to regularly check on search engine websites for guidance to see if you need to update your content.

Having an online presence can provide a range of new opportunities and benefits for your business. E-commerce can allow your business to be open 24 hours a day, seven days a week, it can enable your customers to access your products or services anywhere, any time, and it can increase customer engagement.

If your brand isn’t taking up virtual space, it needs to be.

Embrace the digital revolution, it isn’t dying out any time soon.

FOODSERVICE 2020

IS COMING REGISTER YOUR INTEREST

NOW!

Email george@reviewmags.com for an entry pack.

April 2020

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Kiwis Keen to Support Local Since the COVID-19 pandemic hit our shores there has been a surge in national pride and a desire among Kiwis to support local brands and businesses.

Results from the latest Colmar Brunton COVID Times study, which surveyed more than 600 New Zealanders showed that 60 percent of Kiwis said they planned to provide more support to locally owned businesses.

“Our relative success in uniting against COVID is feeding into a sense of national pride, and the beneficiaries may well be local businesses and wellknown New Zealand brands,” noted Sarah Bolger, head of Colmar Brunton.

Responding to concerns from struggling business and a call for the Government to put a cap on commission rates of third-party delivery companies, the Ministry of Business, Innovation and Employment (MBIE) and Prime Minister Jacinda Ardern urged customers to check whether their local eateries could deliver.

“What I would encourage consumers, all New Zealanders, who may be looking forward to accessing takeaway food, is to look at your favourite local eatery and see whether they offer delivery directly themselves,” said Ardern.

Approximately a third of all restaurants, cafes and takeaway businesses are considering reopening at Alert Level 3, translating to approximately five thousand businesses across the country.

Marisa Bidois, Restaurant Association New Zealand CEO, presented a Contactless Delivery Programme to the Epidemic Response Committee, government ministers, MBIE and MPI. The programme includes guidelines for how production, delivery, drive through and pick-ups will work.

“Hospitality businesses are used to working to

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strict food control plans and we do not anticipate that the additional guidelines will cause our members any issues, many of whom are anxious to get back into the establishments,” explained Bidois.

“The easing of restrictions on our sector will also allow them to play a valuable role in feeding their communities which we know will be welcome to so many Kiwis who need this service.”

So how can you let your customers know that you have all their Level 3 takeaway meals, coffee and snacks sorted?

The team at Fennec, a 100 percent Kiwi owned and operated digital magazine, has curated a helpful guide for every New Zealander’s takeaway needs, from direct-to-the-door delivery to a pick-up piccolo coffee.

Fennec is a consumer portal to food, fashion, beauty, lifestyle and culture. An online style destination to guide Kiwis on their next purchase. Providing fresh content and helpful guides, Fennec has the update on what your customers are looking for.

Fennec wants you and your uniquely Kiwi business on this list, the opportunity is completed free, if you are interested in being featured please supply • A menu highlight • How a customer can order from you

• 1-3 images from your menu offering • Send to sophie@reviewmags.com To view the Fennec Takeaway Guide visit here fennecandfriends.com/takeaway-guide.

We are here for your business as you adjust and reopen

Gilmours is your one stop foodservice shop All our Cash ‘n Carry stores remain open, and the safety of you and our team is our key priority. Come in store to stock up on all your contactless delivery essentials, we have everything you need.

Fresh Produce

Butchery

Chilled & Frozen

Grocery

General Merchandise

Consumables

Wine

Beer

Spirits

North Shore | Mt Roskill | Manukau | Hamilton | Tauranga | Central | Wellington

www.gilmours.co.nz

orders@gilmours.co.nz

0800 270 414 April 2020 19

STYLE CLICK

Want your product featured?

Email: caroline@reviewmags.com

SLEEK VIBES

The Merano’s innovative design consists of two axially intersecting moulded pieces of plywood, guaranteeing a very high level of comfort whilst maintaining a sleek and modern aesthetic. Thanks to the production technology used, this remarkably light chair does not contain any screws or metal pieces.

The Merano is available in a variety of finishes, including four varieties of beech, two varieties of oak, and American Walnut.

For more information, visit www.statementid.co.nz

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

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

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

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

FAREWELL SUGAR, HELLO FINERY

PROTECT AGAINST INFECTION

Outbreaks of infectious illnesses like COVI D-19 mean it is critical for businesses to do everything they can to minimise the spread of bacteria.

The average office desktop is home to 400 times more bacteria than the average toilet seat. The Medigenic Infection Control Compliance Keyboard aims to tackle the fact that conventional keyboards spread more than just words.

This unique keyboard sets off audio and visual alerts at user-defined intervals, reminding the user to wipe it clean with any hospital grade disinfectant. The flat surface allows quick and easy disinfection and prevents bacteria from building up between the gaps of a conventional keyboard. A removable silicone cover means that you can replace a single component as opposed to the whole unit in the case of long-term wear and tear. Get in touch with Biodecon if you think your workplace could benefit from the Medigenic Infection Control Compliance Keyboard.

Infection control mice are also available.

For more information call 09 442 4025, email office@biodecon.co.nz or visit www.biodecon.co.nz.

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Finery vodka soda cocktails are for discerning, sociable grown-ups who appreciate good food and interesting company. Each is made with a purist dedication to craft and exacting standards, from honest ingredients, such as seven-times-distilled sugar cane vodka, sparkling water and considered blends of fruits, teas and botanicals.

Perfect to sip or session, each one is vegan friendly (except Ginger, Green Tea and Honey) and free from sugar, carbs, and gluten.

Created with a light touch, and unpasteurised, to capture the taste of every delicious natural element in all its glory. The sum of all these great parts is Finery – a deliciously clean, subtle and thoroughly refreshing vodka cocktail. Ready to enjoy. And impossible to resist.

Flavours include sublime Vanilla & Elderflower, bittersweet Grapefruit, Cucumber & Mint, uplifting Ginger, Green Tea, Honey, Mint & Lemon and bracing Lemon, Lime & Black Tea. For more information visit www.finerycocktails.co.nz

PERFECT PAIR

The Florin Duet features a cocktail coffee table and a nesting ottoman, inspired by historic Bauhaus design principles. With exquisite simplicity, the duet’s components were designed to work independently and interdependently. Guests can relax with their feet up on the soft ottoman or serve their favourite tipple from the sleek table. Customise your ottoman by selecting your favourite fabric or leather to find the perfect fit for your hotel.

The timber top and ottoman base are available in American Oak or American Ash, with 30 different finishes, whilst the ottoman comes in your choice of commercial grade upholstery. The metal base is powder coated in a wide range of available colours, other top options are available including stone and glass.

For more information and trade pricing call 0800 53 00 35 or email enquiries@woodwrights.co.nz.

GOOD ENERGY

Remedy Good Energy is an energy drink made right. Live cultured and all-natural, it’s hand crafted the same way as all Remedy drinks are, with no sugar, naturally. What’s that? An energy drink that’s actually good for you?

That’s right. This brand new fizzy is the world’s first kombucha-based energy drink, containing all the goodness and benefits of kombucha with the added good vibes and good energy buzz of raw green coffee bean extract, green tea and ginseng for a smoother, more enduring real energy kick minus the nasties.

Kakadu Plum is a tart and zingy taste with a fresh-as finish. Fruity, floral and a whole lot of fun. While Blackberry is plump and juicy, bursting with goodness. Berry-good indeed. For more information please contact Deva Dhar, NZ country manager at deva.dhar@remedydrinks.com or phone 021 245 2363.

Korupak

Korupak does everything it takes to help its customers and assist in sourcing the best products to match their needs. Korupak’s network is welldeveloped and ensures that customer ordered goods available in our warehouse are delivered within 24 hours.

Korupak is where you go if you’re in the market for paper bags, coffee cups, lids, cleaning chemicals, hand and toilet towels, or in-room amenities to offer the best experience to your customers.

Korupak has your essentials sorted.

• 3ply Face Masks. Essential for operation under Alert Level 3. Minimum order of 1 carton (50 masks) • Lotus Hand Sanitiser. A 500ml, alcohol based hand sanitiser made in New Zealand.

• Hand Safe 5L Antibacterial Hand Sanitiser. Perfect for restaurants, cafes and bars, this sanitiser contains 0.13% benzalkonium chloride to keep your staff and customers safe and clean.

• Classic Toilet Roll. 2-Ply 400 Sheets, 6 Rolls/pk with 100% virgin tissue unwrapped, great for home care.

• Premium Facial Tissue. 2-Ply, 100 Sheets, 48 individual packs per carton • Hand Safe Anti Bacterial Wipes. Perfect for everyday hygiene.

• Flowing Hand Soap, a pleasantly perfumed antiseptic liquified soap for use in refillable dispensers. 5L. Available in pink & white.

• Latex Powder Free Disposable Gloves. Essential for service under Alert Level 3 these gloves are available in small, medium or large.

For all orders and inquiries contact, orders@korupak.nz

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potatoesnz

Potatoes a great option for shelflife and health.

As Aotearoa adapts to the fastchanging world of pandemic preparedness, it is imperative to consider how you can protect your health, your staff and your business.

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A

s staple ingredients fly off the shelf with consumer stockpiling, remember this country has a strong and resilient farming community that provide all we need year-round for the pantry at home and in our food service businesses, to stay secure and healthy.

Potatoes NZ recommend you ensure that along with non-perishable items you also keep a good stock of NZ potatoes.

If we all support local economies, then our recovery from the predicted recession will be faster.

If you can’t find what you need at your wholesaler or market, try connecting with local farmers in your region. Growers still have plenty to harvest and to avoid food waste will be looking at novel ways of distributing into communities.

Remember that produce such as potatoes, onions, pumpkins, carrots and garlic all store well and NZ greens will keep growing right through Winter.

Keep your food business operating by establishing good hygiene for all staff and customers entering the premises. Avoid any nonessential visitors at the delivery entrance, keep hand sanitizer and rubber gloves well stocked.

There are recipes available online for handsanitiser, using aloe vera gel, alcohol and essential oil.

Consider how you might be able to offer food delivery door-to-door with contactless payment options.

There are great sources online with global recipes for potatoes, so your customers can enjoy the variety of flavours possible using our nutritious, vitamin packed powerhouse vege, to support the immune system and provide energy for the body.

Visit www.onegreenplanet.org/vegan-food/ potato-recipes-global-flavors/ and also check out the PNZ website’s recipe page https://potatoesnz. co.nz/news-info/recipes/ Potatoes New Zealand, protecting land, food and people.

By Gemma Carroll

Onions

Onions are the most used flavouring vegetable in the world.

Most savoury dishes include one of the onion family – white and red onions, garlic, chives, shallots, spring onions and leeks.

All of these vary enormously in shape, size, colour, texture and intensity of flavour. New Zealand’s top onion growing area is Pukekohe, south of Auckland.

Main crop onions

These are the most common onions and are available all year round. They are strongly flavoured, firm onions with layers of golden brown paper skins and white flesh.

They are generally used for cooking rather than eaten raw. The most common varieties are Pukekohe Long Keeper and Pukekohe Early Long Keeper.

Available all year.

Red onions

Red onions have burgundy red skins and red tinged flesh. Spanish type red onions are large and round, while Californian red onions tend to be flatter and milder. They are mild, sweet and juicy and are delicious

veggietales eaten raw in salads, used as a garnish or added to sandwiches. Globe shaped red onions are becoming available; they are more pungent and taste more like a main crop onion.

Available January - August.

Pickling onions

Small, main crop onions with a strong pungent flavour. They are available all year are at their best for pickling about March.

Available all year.

What to look for

Choose onions with firm flesh and dry papery outer skin. Avoid those with green shoots or soft spots.

Store

Store in a cool, dark, well ventilated place. Do not put them in plastic bags; if purchased in plastic, remove as soon as possible. Avoid refrigerating or storing with any food that may absorb their flavour.

Nutrition

of oil during peeling brings tears to the eyes – there is no guaranteed way of avoiding this. The best advice is to peel and slice quickly. To peel large quantities of pickling onions, top and tail, then cover with boiling water for 5 minutes, drain and remove the skins which will slip off easily.

Onions are a source of vitamin C and are low in energy. They are rich in phytonutrients – flavonoids, fructans, saponins and sulphur containing compounds. The red varieties are a source of the flavonoids anthocyanins. Shallots are a good source of vitamin C and a source of vitamin A and magnesium.

Onions can be eaten raw, cooked or pickled. In many recipes, onions add flavour and texture. They can be used in soups, braises, stews, pizzas, pies, pasta dishes, salads, sandwiches, sauces, chutneys and stir fries.

How to prepare

Suggested cooking methods

Remove skin and root, cut as required; slice, dice, wedge or leave whole. Braising; blanch first. Roasting; skin can be left on when roasted whole.

Stuffing; peel, cut off top, scoop out centre to leave 1 cm shell. The release

Ways to eat

Boil, microwave, roast, steam, stir fry, braise, stew.

TRY THESE IDEAS:

on crackers • Roasted onions, capsicum wedges and halved tomatoes finished with flaky salt and sherry vinegar • Onion tart with Gruyère cheese • French onion soup • Thick onion slices pan fried in cinnamon butter served on toast • Roast onions with olive oil and sage and rosemary • Braised onions with whole cloves and cinnamon quills • Pizza with caramelised onions and figs • Onion rings in polenta batter fried in peanut oil • Confit onions with duck fat or olive oil • Sliced red onions and navel oranges dressed with thick mint sauce.

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

• Onion tart tartin • Caramelised onions with blue cheese

Is it Urgent or Important?

Last month we discussed the importance and financial rewards of spending time training your team, how it is vital in a growing business and how invariably it’s the underlying reason driving business growth. This month we look at the next most important thing leaders spend their time doing.

By Matt Fitzsimmons The Café Doctor matt@thecafedoctor.com

Often in a leadership role we spend our time focussed on just keeping the ship headed on its course and making sure the doors are open. We focus our energies on what is in our face and making the most noise, after all - the squeaky wheel gets the oil.

It’s an easy trap to fall into: when someone needs an answer, even if they could probably find out for themselves, it’s often easier to just give them what they need and get on with it. We’ve all done it, I fought fires in my business for years.

All of the business leaders I have worked with have one thing in common. At least some of their week, every week, is spent working on their business. Not the tactical day-to-day stuff but the big

important things that transform businesses. Winners spend this time doing what their competitors don’t: they figure out how to grow the team in quality and numbers, they work on engaging with their customers and they spend time refining their business systems.

One of the tools I regularly use to analyse the effectiveness of a leader is called the Franklin Covey Matrix.

Developed by the people who make diaries, it’s a tool that helps the user understand how they utilise their

time: do they focus on what’s urgent or what’s important, or a bit of both.

The results can be quite sobering (and help explain how to get more time, profits and freedom in your business).

The tool uses a diary over a week and asks the user to categorise their time. Its quite revealing. Send me an email and I’ll send you a copy of the matrix and instructions on how to use it.

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columnsi

LEADING THROUGH COVID-19 “As I walked my dogs down the street yesterday it was a very strange feeling, people walking on the road to avoid me, very few if any cars, but people were friendly, but you could tell some were nervous.

By Gerry Lynch CEO, Delmain Fine Foods

In times of crisis your leadership will be tested, and your people expect you to step up to help them to feel safe.

So firstly, what can you do to look after yourself ? If you are not looking after yourself then you can’t look after anyone else.

Understand how you are feeling – not Thinking – feeling and have an outlet to share this with. It could be a colleague, your partner, a friend, but it is important you have someone you can talk to regularly.

Try and keep to as much of your routine as you can, get exercise even if it is a walk around your street. If you used to go to the gym, be creative and find things at home you can use for weights.

Eat well and try to get more sleep.

Think about ways to ‘De-Covid’, tune out, try a mindfulness app (headspace or the free app smiling

mind), try some Tai Chi on you tube – here is the guy I go to Tai Chi with who I am now seeing virtually https:// www.youtube.com/watch?v=4iO5_ UrMUmQ. Put your phone away at a certain time and stop listening to the news.

Find another hobby or something else to watch.

What your team need from you?

Calm - Your team need you to demonstrate calmness during a turbulent time. If you are panicking and all over the place that will raise their anxiety.

Listening – Your team will have concerns, they want to know that you are not only listening to them, they want you to demonstrate that you are listening to them by you repeating back to them and showing it in your actions.

Communication – They want to see honest and authentic communication, not policies and procedures. Share what you are going through – some humility goes along way. Try to ensure you communicate at least daily to everyone in your team, and if you are the CEO/GM everyone in the business.

If everyone doesn’t have a company email address, get their personal emails – communication from the top, regularly, will help people through this.

Fun & Connection – Have a bit of

fun, keep spirits up, humour is a great way to reduce stress Act with Compassion – You may have to make some tough choices, people maybe laid off, or take reduced hours. As a leader you are there to make these tough calls for the good of your whole business, so make the call but be very cognisant of the impact it will have on your people and that you ensure you do what you can to help people understand why you have had to make the call and what you will do to help people.

Don’t just share policy with them, this is an unusual situation so will most likely not be in your policy. If you have isolated someone, for no fault of their own, who could otherwise come to work and you are asking them to take annual leave, is this fair and compassionate? Remember that what you do in a crisis and how you treat people will stay with them; they will reward you for treating them well and for compassionate leadership, they will reward you with a lack of engagement otherwise.

Take care through this time, I wish you well and if you need any support please contact myself or Liz May at ShopCare (Liz@shopcare.org.nz) who can help you through this crisis.

We’ve created the Raise the Bar Training Academy offering online learning in everything from dealing with tricky customers, service training basics, maintaining calm in a busy section and wine list secrets from a Sommelier, through to creating an excellent guest experience.

The Raise the Bar Training Academy has been pulling in both local and international experts from the industry including Larry Nadeau formerly of the French Laundry.

International presenters have also been enlisted to share their insights about moving on from lockdown.

People can register for any of the Raise the Bar sessions online at http:// www.restaurantnz.co.nz/events/ and as the Academy is ongoing, we are also inviting those working in the industry to submit ideas for areas they’d like to see training provided.

While none of us know exactly

how things will shakedown in the long term, it is fair to say hospitality is in crisis: hundreds of jobs have already been wiped out from our sector, and thousands remain at risk.

As an Association, we have a significant role to play to guide the hospitality industry through this period of uncertainty and we need the government to work with us transparently and collaboratively in shaping the guidance that our industry must begin to work to.

As I’ve outlined here, our mission is to be the link between good food and good business, so that our member businesses can thrive. Our first priority is for our businesses to survive and the Academy is one way we intend to upskill the industry and our business owners to build more resilient businesses now and into the future.

UPSKILLING YOUR WORKERS DURING THE LOCKDOWN AND BEYOND

Think about the difference a few weeks can make.

A few weeks ago the industry was in the midst of the Summer rush and looking forward to a busy, challenging year with some key pieces of new legislation due to come into force.

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

Back in January we were more or less oblivious to what was on the horizon. However, with the impact of Covid-19, those challenges from the beginning of the year seem a very long time ago. The impact of COVID-19 on hospitality is most appropriately described as both catastrophic and potentially devastating.

It’s a stressful time currently, with so many unexpected things to deal with, and given the closure of most hospitality businesses for weeks of lockdown, one of the challenges has been how to keep staff engaged. At our

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very core, our mission is to be the link between good food and good business so that our member businesses can thrive.

So to help address the current staffing challenges for businesses, the Restaurant Association has been offering free online training to our members in everything from table etiquette through to wine service in an effort to use the lock down period to upskill the industry.

Hospitality is such a full on and busy career so staff often struggle to find the time they would like to dedicate to training and development. This is where the lockdown period offered an unexpected opportunity.

When we reopen the workforce will look quite different, so we see the lockdown period as an excellent occasion to give those baristas, chefs and front of house teams time to upskill.

meetthe chef

TORSTEN GLASER Peach’s Hot Chicken Panmure

A chef by trade and a traveller by passion, that’s how chef Torsten Glaser of Peach’s Hot Chicken in Panmure described himself to Restaurant & Cafe magazine.

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ith a love of creativity and selfproclaimed obsession with gardening, Glaser has settled comfortably into his chosen New Zealand home. “New Zealand is my fourth and favourite country to live and work,” explained Glaser, who is in his 14th year of cheffing.

Back in Germany, Glaser left home reasonably young for a three year stint of vocational training in a hotel combined with college, where he pursued a degree in cooking; this was followed by some time in the German navy, working in a gastro-pub in Wales and Italian restaurants in Vancouver, Canada before finally arriving on New Zealand shores. It was that passion for travelling that spurred Glaser’s idea to become a chef.

“The opportunity to travel the world and to be able to live and work wherever I wanted to, paired with a strong interest in cooking from a young age.

Yes, my mum, as well as Anthony Bourdain, had a strong influence on my decision to become a chef.”

Glaser’s close friend and owner of Peach’s Hot Chicken, Alex George, asked him one day if he wanted to join the team. “I saw the potential that the company had, back then it was a food truck with the headquarters in a football club.” Glaser decided it was worth spending the next few years frying chicken.

Of course, there are no typical days in hospitality. Still, Glaser’s usually starts with prep work, making sauces, spice blends, side dishes, butchering a whole chicken, receiving deliveries and getting ready for the day’s lunch service. It is not uncommon for Peach’s Hot Chicken to have a queue from the till to the side-walk seconds after the doors open.

Peach’s Hot Chicken serves what is called Nashville hot chicken. Nashville hot chicken originated in Nashville, Tennessee in the 1970s, it’s fried chicken tossed in a spice blend and served on white bread with pickles. It is hugely popular in the United States with hundreds of restaurants doing their version. At certain places, people wait hours to get their hands on it; a tradition Peach’s has continued to uphold.

At Peach’s, the chicken is prepared using a generations-old method belonging to owner Alex George’s grandmother. You know when there’s a secret recipe involved that it’s going to be good.

Once you have selected your spice level: mild, mild plus, medium, hot, or Holy Cluck, you can then choose to have it served on either a piece of squishy white bread and topped with pickles, inside a tender brioche bun as a burger, or atop fluffy Belgian waffles.

The restaurant opened just a few months ago and was incredibly busy from day one. “We are constantly changing up little bits and pieces to make it more efficient, and we have ongoing discussions of what we can make better, for the customers as well as for us.”

Unfortunately, along with the rest of New Zealand, the team at Peach’s is currently in lockdown, Glaser explained that the restaurant has managed to build a strong team over the past months which is one of its greatest assets, having a strong bond between colleagues.

The lockdown hasn›t stopped Glaser and the team looking to the future of Peach’s either, with Glaser excited about new possibilities. “Creating merchandise like Peach’s pickles, Peach’s spice mix and Peach’s aioli for your home cooking are some of the ideas and projects that will happen in the future.”

It is this strong bond between the team that has helped shape Peach’s success and is one of the more rewarding aspects of Glaser’s job. “I think the success that comes with building up a company is the greatest reward for me and the whole team currently.”

“Overall the greatest reward is the joy you bring to people by opening their mind while stimulating their taste buds, their eye’s and their sense of smell, especially when serving them a cuisine that they have never experienced before.”

When he’s not in the kitchen, Glaser is out in nature, whether on a multi-day hike or in his garden, he loves to try new things that are almost always connected to food and cooking.

“I’m obsessed with gardening and growing ingredients of any kind. I make fruit wine, kombucha and other fermented foods and drinks.

I turned my backyard in a micro-farm, with fruit trees, garden beds and pet chickens (for eggs only of course, not the deep fryer). I love to be creative in my own ways; prickly pear and hibiscus wine is one of my recent successes. I love New Zealand›s outdoors and multi-day hikes are among my favourite activities.”

Glaser confessed he has too many future goals to possibly name them all, and that some should stay secret for now, but he is focussed on the many opportunities New Zealand has to offer.

“I do plan to build up my own company, and New Zealand is the country to make it happen,” noted Glaser. “All I can tell you is this is not the last time you will read about me.”

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equipment

As a supplier to essential services Burns & Ferrall has been allowed to keep core functions operational during the lockdown period, namely warehouse distribution and the service department.

sure the morale of its team remains positive, to keep employees and customers engaged Burns & Ferrall have started #showusyouroffice, reminding Kiwis that the leading foodservice equipment company has you covered today, and is ready for the new normal after lockdown.

The innovative heart of hospitality, Burns & Ferrall has been praised for its community help during the Covid-19 crisis. The company heard about a freezer issue at a local care home and didn’t hesitate to help.

Bupa Gladys Care Home needed a freezer to store the extra frozen food provisions it had been supplied to get the home through lockdown. Burns & Ferrall loaned the home a very large 150kg freezer for as long as the facility needs it.

Burns & Ferrall has also been busy supplying Accor hotels with packaging solutions to assist with the isolation Hotels accommodating those visitors form overseas or returning New Zealanders.

More positive news for the company comes in the form of a sneak peak at its brand new showroom. The showroom is complete and awaiting post lockdown where the company can officially open this amazing space to the industry.

Don’t forget to…

F

irstly, we would like to offer our support and assistance in any way during this extremely trying period to all our suppliers and customers,” the company said in a statement. “Our primary focus is ensuring the health and wellbeing of our workforce and those of our partner suppliers and customers.”

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Burns & Ferrall has activated its disaster recovery plan to enable access to its I.T and phone systems allowing all back office departments to work remotely from home. It has also been requested by supermarkets and District Health Boards to remain on call and able to dispatch products for essential services.

The company has also been making

Join the Takeaway Revolution: The consumer trend towards takeaway dining and delivery will continue after the lockdown is over.

Having the right food packaging tools is essential for businesses. Burns & Ferrall’s extensive range of fast-food and packaging products will have your business fulfilling customer orders faster and more efficiently.

One of the affects of the pandemic may be the end of the reusable coffee cup, for the time being at least. Kiwi consumers, however, will still want to support eco-friendly options, luckily Burns & Ferrall have you covered.

Bio Pak Bio Cups are an ecofriendly, carbon-neutral, plant-based cup made from sustainably sourced and rapidly renewable raw materials.

They are an ideal choice for socially and environmentally conscious businesses.

Paper Bio Cups are sustainable sourced from managed plantations and feature inego which is a bio-plastic lining made from plants not oil.

Bio Pak Bio Cups are

• Suitable for hot and cold use

• Commercially compostable • Can be custom printed with your branding Burns & Ferrall also have your takeaway food packaging needs covered, for example the new GO takeaway range from Detpak.

Detpak’s new packaging range is a complete game changer. These

exciting new packaging products are made rom uncoated, natural kraft board and are 100 percent recyclable and compostable.

With its sturdy corrugated and fluted board structure, the environmentally friendly Detpak range is the ideal choice for hit and greasy food.

You can check out more innovative

packaging products in Burns & Ferrall’s new Fast Food & Packaging Guide online.

From humble beginnings in 1948 to an iconic commercial and domestic kitchen company, Burns & Ferrall has an established reputation for customer service excellence and product support that is second to none.

“Our primary focus is ensuring the health and wellbeing of our workforce and those of our partner suppliers and customers.”

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practicerecipes

Practice Makes Perfect

Whether you’re a head chef with years of experience in fine dining, or a home cook with years of experience feeding your friends, you can never practice the art of cooking too much.

Restaurant & Café Magazine asked some of the pros to share the recipes they’ve been practicing during lockdown, and how they put their signature spin on a classic, here are some of the delicious results.

Going Bananas

For some reason banana bread seems to have become the unofficial food mascot of the lockdown, it’s everywhere. Perhaps it’s a result of panic buying bananas, or maybe it’s the fact that this beginner bakers go-to always goes down well in a crowd.

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Castle Rock Cafe in Christchurch shared their sweet caramel spin on the classic banana bread recipe:

Banana Bread Ingredients: • • • • • • • • •

½ Cup softened butter ½ Cup soft brown sugar ½ Cup white granulated sugar 2 Eggs 2 cups Self raising flour 1 Cup milk 1 level Tablespoon baking soda 2 large or 3 smaller salad bananas 1 Cup of chocolate chips / pecans / coconut or desired filling

Method:

Whisk butter & sugars together for a minute or two before adding eggs & whisk for a further 2 minutes.

Dissolve baking soda in Luke warm milk. 3. Add flour & milk mixture to butter/sugar components, continue to mix making sure you stop every now & then to scrape down the sides of the bowl.

Lastly add mashed bananas &

a cup of chocolate bits or desired filling.

Bake at 165 in a non stick loaf tin or baking tray for an hour or until golden & inserted skewer comes out clean.

Allow to sit in the tin for a further 5 minutes before turning onto a cooling rack. Frost once completely cool.

Mascarpone Frosting Ingredients:

• 200 grams mascarpone • 20 mls fresh cream • 4 Tablespoons of pure Maple or Date syrup

Method:

Combine all ingredients & whip until fluffy

Caramel Drizzle Ingredients: • • • •

1 can sweetened condensed milk 120 grams brown sugar 100 grams butter 100 grams golden syrup

Method:

Over low heat, melt butter & sugar.

Add condensed milk & continue to stir over low heat until all ingredients are well combined & mixture begins to thicken.

Add golden syrup & continue to stir for a further 3 - 4 minutes.

Drizzle over banana bread & any left over sauce can be stored in a mason jar (refrigerated) for up to one month!

Garnish with grilled banana slices & toasted pistachios (optional) This recipe can be enjoyed as is, served warm with a smear of butter.

Cooled & topped with a chocolate ganache or with something more decadent like this mascarpone frosting & caramel drizzle. However you choose to serve it, It will become a new family favourite!

Tip:

To spice things up add a spoonful of cinnamon & nutmeg!

Pasta Perfection

Wellington chef Jack Shewell shared with Restaurant & Cafe that since lockdown began he’s been making a lot of pasta. He’s come up with a recipe that’s very simple.

Pasta Ingredients: • • • • • •

350g ‘OO’ flour 150g Fine Semolina 3 whole eggs 4 egg yolks 10ml good Olive Oil 2T flakey salt

Method:

Sift flour and semolina through a fine sieve 3 times, discarding any clumps along the way. Make sure it’s evenly mixed.

Place your flour mix on a CLEAN AND DRY (very important) bench, make a well in the middle. Add your whole eggs and yolks.

With your fingers (or a fork if you’re squeamish) whip your eggs until you can’t see any whites.

Add olive oil and salt and whip again.

Slowly start to incorporate your flour. Making sure not to break the walls of your flour fort.

Once the dough has come together you will knead it until it becomes smooth and soft (like a babies bum) - this takes about 10 minutes. This does two things, it creates gluten and gives you a workout at the same time, which you’ll need because you’ve been stuck inside for weeks and you’re about to eat carb-sentric pasta.

Once you have a bum-smooth dough, you need to rest it. Wrap it in cling wrap and say goodnight, put it in the fridge for 2 hours. While you do this you can make your filling.

Ricotta Ingredients:

• 1L half & half milk(full fat will also do) • 3 Lemons • 2T flakey sea salt

Method:

Bring milk to the boil, be careful not to let the milk burn or boil over.

Once the milk is up to temperature, zest 3 lemons and add the juice, gently mix. DO NOT TOUCH the milk for 5 minutes get a sieve, a deep bowl and a clean cloth.

Place the sieve over the bowl and the cloth on the sieve.

Put your mix in the cloth and put it in the fridge until cool.

Filling Ingredients: • ¼ squash • 300g Ricotta • ¼ C Crème Fraîche • 6 sage leaves • 2 red chillies • 4 garlic cloves • Parmesan • 1 egg

Method:

Once your ricotta is cool, place it in a mixing bowl.

Save your whey (the liquid in the bottom of the bowl).

Boil your squash until tender, drain mash and set aside to cool.

To your ricotta mix add your Crème Fraîche, Parmesan to taste, finely diced chilli, minced garlic and chopped sage, mix well.

Once your pumpkin is cool, fold through your ricotta mix. It’s important you do this when the

pumpkin is cool. If the pumpkin is warm or hot it can split the mixture.

Place in a piping bag and leave in the fridge to set.

Tip:

If you don’t have a piping bag you can use a zip-lock bag, when it’s time to pipe the mix, cut one of the corners off.

Once the dough is well rested, take it out of the fridge for 45 minutes to bring it back to room temperature. This ensures easy rolling.

This next part is easiest with a pasta roller, but I used a rolling pin.

Cut the dough into quarters. Roll as thin as you can on a well floured surface. Once you have your dough rolled out. Cut lengths 10cm wide.

Pipe the mix in the middle of the dough, length ways across the whole strip.

Egg wash the edges and fold over so the mix is at the bottom, ensuring no air bubbles. Pinch the dough and filling 4 cm apart, fold over and press. Cut the excess dough off and discard. Cut the dough where you pinched and set aside.

Whey Burre Blanc Sauce:

This sauce isn’t easy to make. But is well worth it if you can.

• • • •

Left over whey 500ml dry white wine 2T apple cider Vinegar 200g butter - place in freezer for 1 hour • 300ml cream

Method:

Reduce the whey by half.

Add the wine and vinegar and reduce by two thirds.

Dice your butter and add to boiling mix one cube at a time while whisking.

Once all the butter is added, pour the cream in and gently reduce by a little over half.

Bring it all together.

Boil your pasta in salted water for 3 minutes. In a pan, brown some butter. Browning butter means to cook butter until the milk solids burn, it will smell nutty. Add some whole sage leaves and set aside.

Once your pasta is cooked, toss it in a pan with a little bit of your sauce. Place in a bowl and spoon over some of your brown butter and crispy sage. Finish with cracked pepper and Parmesan.

This recipe makes quite a few agnolotti, they freeze very well.

Make sure they’re tossed in semolina before you freeze so they don’t stick.

Ingredients: April 2020

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This recipe serves 6/8 people.

Pastry Cream Filling Ingredients: • • • • • •

1L Milk 180g caster sugar 220g egg yolks 80g maize or flour 10g vanilla extract 50g butter

Method:

Boil the milk and vanilla.

In a bowl, whisk the yolk, sugar, vanilla without foaming.

Fold in the maize.

Pour in 3 times the hot milk onto the yolk mixture and whisk.

Bring the mixture to the pot on medium heat, and whisking constantly and cook until the first bubbling.

Classic French Fare

If you feel that you have levelled up your baking skills while in lockdown why not try artisan patissier, Julian Delavoie’s classic Parisian Flan recipe.

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Use a cake ring of 24cm.

Roll out one piece of puff pastry or sweet dough to a diameter of 30cm.

Grease-proof the cake ring and put baking paper on the bottom.

Put the pastry on the bottom, smooth up the sides and cut the dough after the top of the cake ring.

Prick with a fork.

Fill the blind tart base with the hot flan cream filling and bake for 160° for 60 min.(Allow the pastry cream to brown on the surface) Once out of the oven, leave to cool on a rack and keep in the fridge.

You can change the filling flavour to put your own spin on this classic, why not try chocolate or coffee?

There are heaps of Kiwi chefs sharing their expertise online during lockdown and passing them on to others in the industry.

Learn how to make delicious dumplings from Sumthin Dumplin, who are sharing their signature recipes on their Facebook and Instagram @SumthinDumplin.

You can check out how to make catering quality quince paste (that’s the delicious fruit spread you get with fancy cheese boards) with Nicky Ward @nickysboutiquecatering Or learn how to make Bhakri with chef Kiran Ghate @kkiran_1987.

Bhakri is a type of bread in the Maharashtrian cuisine. It can be made up of Sorghum(Jowar), Pearl Millet (Bajra), Finger Millet(Ragi) or

Rice flour and is considered a staple food of farmers or the people who do extensive physical work for living.

There’s something for every level of cook or baker so head online because practice makes perfect.

BHAKRI

SUMTHIN DUMPLIN

NICKY WARD

April 2020

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THE CHANGING FACE OF ALCOHOL

In a reflection of what’s in vogue for food in 2020, this year’s trends for the alcoholic beverage sector lean strongly in favour of local producers, seasonal ingredients, new flavours, and sustainable, ecofriendly practices. Perhaps more of a surprise for the industry is the rise in popularity of low-to-no alcohol options.

Zero Percent Alcohol, 100 Percent Fun

The low-to-no alcohol trend is on the rise around the world. According to Nielsen data, alcohol-free beer is the fastest growing drinks trend. With one in five consumers choosing not to drink alcohol, beverage companies are responding.

An iconic Kiwi beer brand, DB Export, released New Zealand’s first locally brewed 0.0% golden lager, DB Export GOLD 0.0., earlier this year.

“We believe that a new 0.0 percent alcohol option is a positive thing for Kiwi beer drinkers, and we’re proud to offer more options in this growing sector,” said Peter Simons, Managing Director at DB Breweries.

Giesen winery launched the world’s first alcoholremoved Marlborough Sauvignon Blanc this year.

Giesen chief winemaker Nikolai St George said a workplace focus on health and wellbeing sparked the idea of producing the wine.

It’s not just beer and wine either, the non-alcoholic spirits sector has been growing for the last couple of years. In 2018 Seedlip, a beverage company in the UK, claimed to have created the world’s first nonalcoholic spirits. Since then hundreds of boutique, alcohol free spirit brands have popped onto the scene, including here in New Zealand with brands such as Ecology and Co. “It’s clear that No-Lo drinking is becoming a global phenomenon, particularly in western mature markets,” explained Bridget MacDonald, executive director of the NZ Alcohol Beverages Council.

“We also see this trend in New Zealand, it’s driven by consumers, with young adults thinking about what and how they drink. As a result, they’re making better drinking decisions that are right for their individual circumstances, lifestyle and social situation and choosing more ‘better-for-you’ options.”

On its website, the creators of Ecology and Co reference healthier choices as part of the backstory behind the brand. “We created the change we wanted to see, distilled alcohol-free spirits.”

It’s the millennials and older members of gen-y that are leading the trend. A recent UK report produced by the Society of Independent Brewers (SIBA) showed that no-alcohol and low-alcohol drinks were the preferred tipple of the 18–24 age group with a 30 percent increase in sales since 2016. The report revealed that 23 percent of young adults have made a decision not to drink at all.

Recent research in the US also shows a massive change in drinking culture with 66 percent of 21-34 year-olds making an effort to reduce their overall alcohol consumption.

Similar changes can be witnessed in New Zealand with Kiwis drinking less. In the last decade, there has been a steady decline in young adults drinking (according to a Ministry of Health Survey) and our alcohol consumption, overall, has fallen

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on a per capita basis so that the amount we drink is now below the Organisation for Economic Cooperation and Development (OECD) average. That’s below countries such as Australia, United States of America, the United Kingdom, Ireland and France.

The industry is responding to consumer demands to reduce their alcohol intake by providing quality adult beverages without the high alcohol content.

The emergence of low-carb, low alcohol and lowsugar seltzers meets the needs of people wanting a better-for-you drink that still seems fun and social.

“Kiwis are welcoming these new options, we’ve seen a 330 percent increase in the production of 0-1.15 percent alcohol beer over the last decade,” noted MacDonald.

“An astounding example of this shift is one global beer brand that sold around five million bottles of its zero percent alcohol beer since the product launched in New Zealand in August 2018. What’s most heartening from that one figure is that it shows five million times Kiwis decided to choose a zero-alcohol beverage because it was the right choice for them.

And, this is just one example of the many No-Lo alcohol products supporting this positive shift in our drinking culture.”

In 2020 these new kinds of works of art in a glass will be inspired by health and wellbeing and look to create a sensory experience using functional and exotic ingredients like turmeric and ginger or herbaceous botanicals.

Sipping on Sustainability

The impact of climate change has been top of conversation for some time with consumers demanding sustainable products, making it known through their purchasing decisions.

The alcohol beverages sector has been progressing sustainability practices for many years and is especially mindful of taking a longterm view. Recognising the impact we each make on our planet and its limited resources can be confronting, and stepping up to make changes can be challenging but also rewarding when you know you are playing your part.

Companies have invested heavily in planning, education, innovation and technology to progress their commitments to reduce carbon emissions, improve packaging, reduce water and waste, and increase recyclability.

Companies, both large and small, have set some incredibly lofty goals.

Lion, for example, has set itself the challenge of targeting 100 percent of its packaging to be recyclable, at least 50 percent of packaging to contain recycled content and to send zero waste to landfill from its direct operations and administrative facilities by 2025. Around 90 percent of its consumer packaging is already recyclable through kerbside recycling schemes in Australia and New Zealand and on average around 40 percent of packaging materials contain recycled content.

On a smaller scale, last year

saw New Zealand’s first zero-carbon beer created

by The Fermentist in Christchurch. The brewery continued the journey by having their entire product range carbon zero certified. They focused on working with local suppliers, composting organic waste, and utilising solar power. It’s impressive, and it sends the message that it can be done if you are prepared to work differently to achieve a goal and are committed to working hard at it.

Making a difference doesn’t have to be complex.

One of the practices Kiwis can be proud of is our glass bottle recycling rates being amongst some of the most efficient in the world. For the past 13 years, the industry has been part of a voluntary product stewardship scheme for glass containers managed by the Glass Packaging Forum.

The Forum is made up of more than 100 companies who contribute a levy toward improving recycling rates in New Zealand. Taking bottles from kerbside and community collection points to the furnaces and production lines at the O-I New Zealand facility in Auckland.

Kiwis are well on our way to achieving the target of a recycling rate of 82 percent by 2024, with current rates sitting at an impressive 73 percent.

“While the environment often takes centre stage, people – staff and customers – have to be at the heart of any successful and meaningful sustainability plan,” advised MacDonald. “Businesses need to involve their people, provide a safe and healthy workplace and invest in creating a resilient workforce.”

Educating customers to consume alcohol in a responsible way is also a sustainability priority for the industry.

Flavours 2020: Exotic but Accessible

Consumers have consistently become more open to and interested in a broadening array of beverage flavours. As the world has become more connected, ethnic and regional tastes that were once exotic curiosities have been embraced by a new generation of cultured consumers.

Citrus and fruit flavours are predicted to continue their popularity while the rise of kombucha and sour beer in recent years has left the consumer palate far more comfortable with weird, sharp and sour flavours. Combine this with the mainstream rise of craft gins and drinkers craving something a bit off-beat and botanical will respond well to tart and spicy offerings. Expect continued interest in more novel citrus, with yuzu continuing to star in beverage formulation and other Japanese citrus such as sudachii appearing in premium beverages.

Tea and botanical flavours will continue to rule the gin and vodka game, the same flavours coming in to play with non-alcohol spirits as well.

As we emerge from COVID-19 lockdown, we’ll continue to see product innovation to meet the needs of the discerning consumer in the form of more better-for-you choices, sustainable packaging and unique flavours. Global trends indicate we can expect to see more low-carb and low-sugar options in 2020, such as naturally flavoured fruity seltzers and low-alcohol cocktails and mocktails on restaurant and bar menus.

These are all positive steps forward for the alcoholic beverage industry. Bridget MacDonald wanted to remind readers that we are currently living in an ever-changing and challenging environment but what is certain is that the industry will continue to listen to its customers.

“These are exciting times,” reminded MacDonald.

“We have customers who hold fast and true to tradition and classics, others who want to try new styles and flavours, and those who are asking for more better-for-me options. The opportunity lies in building a strong symbiotic relationship with our customers. We have to ask them what they want and need, and listen so we can provide them with products that deliver on their preferences and lifestyle choices.”

It would appear that 2020 really is a changing face year for the alcohol beverage sector both in New Zealand and around the world.

PARBAKED PERFECTION

Premium NZ Butter based pastry with superior functionality.

www.alliedpinnacle.com April 2020

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Authentic Italian Cheeses

Supplying quality Italian cheeses and smallgoods to New Zealand supermarkets, hospitality, foodservice and delicatessen wholesalers.

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For more information call customer service numbers: +64 9 551 7410 or +64 21 181 2407 or email: customerservice@europeanfood.co.nz restaurantandcafĂŠ.co.nz 100% OWNED

top drops SELAKS 1934 RANGE 1934 is where our story began, with Marino Selak selling the first Selaks wine in New Zealand. We continue to honour his winemaking traditions, crafting distinct wines, for the modern palate from our home in Hawke’s Bay. Winemaking the Selaks way since 1934.

SELAKS 1934 CHARDONNAY (2019) Crushed and de-stemmed, the juice had minimal skin contact. A portion was transferred directly to barrel for fermentation and remained on lees in barrel through malolactic fermentation.

Maturation took place in a combination of oak barrels and stainless steel tanks until blending. Selaks 1934 Chardonnay has a smooth and creamy texture with well integrated toasty oak characters and a long lingering finish, the aroma is of ripe stone fruit complemented by notes of brioche and vanilla.

SELAKS 1934 MERLOT (2017) Selaks 1934 Merlot is rich and mouthfilling, with a superb balance between fruit sweetness, acidity and tannins. Spice and dried herb complexities round out the taste while a fruit forward nose of ripe plums and black fruits is complimented by sweet, spicy oak notes. The fruit was crushed into small red fermentors. Initial fermentation took place over ten days, the wine remained on skins for a further seven days until pressing. Maturation took place in a combination of stainless steel tanks and oak barrels.

SELAKS 1934 ROSÉ (2019) With minimal skin contact, around 30 percent of the juice was drained off at the crusher, prior to the fruit being transferred to the presses. A carefully managed cool fermentation process was used with this young wine being racked off yeast lees immediately after fermentation. Selaks 1934 Rosé has an elegant, finely flavoured palate with crisp natural acidity, fresh berry flavours and a dry finish. This Rosé has lifted and bright aromas of watermelon with berry fruit and floral notes.

SELAKS 1934 SAUVIGNON BLANC (2019) After clarification the juice was carefully fermented under controlled conditions, with the aim of maximising primary fruit character. This young wine was immediately racked off fermentation lees at dryness. A portion of the wine was matured in older oak barrels to enhance mouthfeel. Selaks 1934 Sauvignon Blanc has a crisp, refreshing palate showing tropical fruit with lemon and lime flavours. The aroma is rich and tropical with some citrus notes.

WILD RAIN VODKA 700ML (43%ABV) A smooth, clean spirit that captures the sweetness of pure West Coast rain.

Currently available online through www.reeftondistillingco.com via contactless delivery.

REEFTON DISTILLING CO. TAYBERRY LIQUEUR, 700ML (*ABV) Made with West Coast Tayberries steeped in a neutral grain spirit, strained, and infused with Rata honey, Cloves and Lemon peel. Sweet, but not too sweet, this richly coloured liqueur overflows with pure fruit flavour. Delicious mixed with soda or Prosecco, poured neat over ice, or added in generous splashes to Little Biddy Gin and Champagne cocktails.

Currently available online through www. reeftondistillingco.com via contactless delivery. *Note: abv% varies per batch.

Current 19/002 batch is 25%abv

REFFTEN DISTILLING CO. BLUEBERRY LIQUEUR, 700ML (*ABV) Spray-free West Coast Blueberries are set to steep in a neutral spirit before being strained and infused with Rata honey, Cloves and fresh Lime peel.

Delicious mixed with tonic, soda or Prosecco, poured neat over ice, or added in generous splashes to Little Biddy Gin, and Champagne cocktails. Also divine poured straight over vanilla ice-cream.

Currently available online through www. reeftondistillingco.com via contactless delivery. *Note: abv% varies per batch.

Current 19/001 batch is 24.5% abv

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

Available in 500ml pouches or 750ml bottles, these mixers save time and labour costs. The three flavour variants available are Mojito, Cosmo, and Margarita. Good Cocktail Co also produces a Simple Syrup perfect for cooking or beverages.

Good Cocktail Co’s products blend seamlessly and are simply delicious. Add ice, a splash of alcohol, and voilà! Great cocktails made easy.

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grape to glass

In the mid-90s, Stephanie Henderson-Grant and her husband Andrew Grant purchased a five-hectare property with a 4-hectare vineyard on Church Road in Waipara, nestled between traditional pastoral and cropping farms, adjoining vineyards and the Waipara Domain.

A

t that stage, I was working in a nearby winery while my husband ran his family’s business,” HendersonGrant explained.

Having graduated from Lincoln University with an honours degree in Agricultural Science, HendersonGrant worked for several years in the wool industry before becoming interested in wine.

The appeal of the wine industry led her to study winemaking via a correspondence course. During her study, she worked in various areas of the wine business, from sales

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and marketing to cellar-hand and eventually winemaking.

A love for the environment, biology and science, hands-on creativity, and meeting interesting people, were among the aspects that drew Henderson-Grant to winemaking. She explained that there was no bolt of lightning moment, nor did she grow up knowing exactly what she wanted to do. Winemaking, it seems, found her.

In 2001 the couple built a home on the property on Church Road and started a family.

“In 2005 I gave up winemaking to look after our young children (now

three lively teenagers), but by 2008 I was really missing the winemaking so decided to get involved again and thus the beginning of Ataahua Wine.”

The first couple of vintages were made at a neighbouring winery; then in 2010, the couple converted their barn/storage shed into a mini winery and filled it with a collection of secondhand winemaking equipment they hand found for sale.

“Over time we added additional bits and pieces of equipment, barrels, a cooling system until the winery had everything we needed.”

Ataahua Wine’s mission is to sustainably produce delicious wines that express the beauty of the vineyard, the valley, and the land from which they grow. Like many small family businesses, the team is made up of the Henderson-Grant family, with help enlisted from wonderful and experienced local contractors at various times of the year, such as for pruning, bird netting, and harvesting.

“We try to produce wines that people can absolutely enjoy, so wines with a richness, a uniqueness and with a level of complexity that are best enjoyed with good food and great company.”

Over the years the winery has worked out that its customers tend to be the more discerning and adventurous wine consumers who are prepared to pay a little more to drink a handcrafted artisan wine.

The winery sells to many restaurants throughout New Zealand which works with the philosophy of enjoying wine with good food.

Up until January this year the family lived and worked in the

beautiful little vineyard, in the midst of the Waipara Valley, on Church Road, just behind the site of the North Canterbury Wine & Food Festival.

“We’ve recently moved and are very happy to call another beautiful vineyard home,” explained Henderson-Grant.

“Our new site is only 2 km away but has a different aspect and is on the terraces above the Weka River.

We have all settled very easily into our new site and are so excited by the soil, the vineyard and the wines this property will produce.”

The new property is twelve hectares with eight hectares closeplanted in vines. The varietals include Pinot Noir, Syrah, Chardonnay and Riesling. The 2020 vintage will be the last wines produced from the Church Road vineyard.

Henderson-Grant’s philosophy when it comes to winemaking is to try not to interfere too much, to let the wines be expressive of the season, the soil, and the varietal.

“I do tend to allow longer than normal skin contact time to extract as much flavour as possible out of the grapes. Apart from that, it’s just gentle handling of the fruit and wine.”

Henderson-Grant’s favourite part of her job is tasting the wine from the barrel, and it is on her bucket list to visit every winery in the country.

When not crafting boutique wine, Henderson-Grant loves mountain biking, walking and during the summer swimming, snorkelling, and fishing in the sea.

“In winter we love to ski as a family, and I really enjoy cooking for

the family also. I have always enjoyed having a small vegetable garden and happily tend to that all year round.”

April is usually Ataahua Wine’s primary month of harvest; however, some years, such as 2020, the team start harvesting in March, other years they may still be going in May. Harvest timing is dependent on the warmth of the season and ripeness of the fruit.

Ataahua Wine is currently offering a full range including Ataahua 2017 Riesling (off-dry), Ataahua 2018 Riesling (slightly sweeter mid style), Ataahua 2016 Gewurztraminer, Ataahua 2017 Sauvignon Blanc, Ataahua 2017 Chardonnay, Ataahua

2016 Pinot Noir, and Ataahua 2016 Merlot.

Henderson-Grant’s advice to someone starting in the industry?

“Be in boots and all, for the long haul, stay positive and enjoy it. This wasn’t advice given to me personally, but Benjamin Franklin did say ‘Wine makes daily living easier, less hurried, with fewer tensions and more tolerance’. Good solid advice I’d say.”

We couldn’t agree more.

Ataahua wines are available through www.ataahuawine.co.nz

April 2020

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