Restaurant & Café Magazine | April 2023

Caitlan Mitchell Editor caitlan@reviewmags.com

Ongoing Staff Shortages

The New Zealand hospitality industry continues to face challenges with the ongoing problem of immigration, despite the efforts of businesses to attract and retain skilled workers. This situation is particularly challenging in regions with high accommodation costs and limited options.

The industry's need for skilled and experienced workers is paramount. Without them, businesses struggle to provide high-quality services, which can

result in a loss of customers and ultimately affect business viability.

The effects of this shortage extend beyond individual businesses and can also have a negative impact on tourism.

Addressing this challenge, the industry must push the government on the pathway to residency for hospitality workers. With other countries offering better opportunities for immigrants, New Zealand businesses must have a competitive offering to attract and retain skilled workers.

However, the immigration process can be complex and time-consuming, and compliance with regulations can be daunting. To overcome these challenges, operators must consider engaging with experts who can provide guidance and support throughout the process.

In today's economic climate, businesses must also look at other avenues for growth, such as offering loyalty cards and early

bird deals and reviewing menu offerings, opening hours, and staffing levels.

Despite the challenges, inspiration can be drawn from previous times of economic uncertainty. By revisiting successful strategies of the past and embracing new approaches, operators can survive and even thrive.

One such approach is the value of beverages - providing customers with unique experiences, drinks open up possibilities for mixologists to explore and experiment, taking unique flavours and creating new and exciting cocktails. In this issue, we talk about beverages and the exciting range of new drinks on the menu.

caitlan@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 Editorial Associate: Sam Francks, sam@reviewmags.com

Maasdam, annabel@reviewmags.com

New Zealand company, Sandymount Distillery, has received notification from EKOS that it has achieved carbon-neutral status.

The distillery, located on Sandymount Road on the Otago Peninsula, has been in commercial operation since May 2021, and owner and distiller Richard Wilson is particularly pleased to have reached this milestone before the business’s second

birthday. Wilson said that this is something he has been working for since the start, and that it is something he wants to celebrate.

“It’s great to be pushing the boundaries in this space. New Zealand’s distilled spirits sector is very collaborative and futurefocused so I’m definitely not the only one working with our environmental footprint front of mind, but I’m still pretty happy to

be the first to get this tick,” said Wilson.

Wilson is aiming to create some of New Zealand’s best craft spirits, using the property to provide the resources, and replenishing the property by replanting and encouraging the growth of native forests and habitats.

The EKOS certification, which needs to be renewed annually, assesses every aspect of the business, considering the carbon outputs against the carbon mitigation measures. Wilson’s prior experience in facility management meant that he could factor in carbon mitigations as he was developing the distillery site.

The largest contributor to Sandymount Distillery’s carbon footprint is travel and freight, although Wilson delivers local Dunedin orders himself, meaning he can combine trips and reduce both fuel consumption and packaging.

“Becoming carbon neutral is the first step. What we have to do next is work out how to reduce our footprint entirely so we can get to carbon zero, there’s a way to go for that yet,” acknowledged Wilson.

Wilson added that Sandymount Distillery has plans to plant over 2000 native trees over the next 36 months.

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FIRST DISTILLERY IN NEW ZEALAND TO BE CARBON NEUTRAL

G A M I N G T E C H N O L O G Y

H O S P I T A L I T Y

T h e b e s t n e w a n d i n n o v a t i v e g a m i n g m a c h i n e s , c o m m e r c i a l k i t c h e n e q u i p m e n t , p o i n t - o f - s a l e s y s t e m s , p a g i n g a n d c o m m u n i c a t i o n d e v i c e s , w a s t e m a n a g e m e n t s o l u t i o n s , v e n u e d e s i g n a n d c o n s t r u c t i o n p r o v i d e r s , f u r n i t u r e a n d f l o o r i n g , f o o d a n d b e v e r a g e , e n t e r t a i n m e n t , u n i f o r m s a n d m o r e , a r e f o u n d a t t h e A u s t r a l a s i a n G a m i n g E x p o ( A G E ) .

A G E i s t h e c o r n e r s t o n e o f t h e A u s t r a l i a n g a m i n g a n d h o s p i t a l i t y i n d u s t r y . I t ' s w h e r e g a m i n g , t e c h n o l o g y , a n d h o s p i t a l i t y m e e t .

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NEW PRICE INCREASE FOR WINE AND BEER

The year just got more challenging for producers, hospitality businesses and consumers of beer, wines and spirits with the announcement that the Consumer Price Index (CPI) is 6.7 percent.

NZABC executive director, Virginia Nicholls said that in this time of rapid inflation and a cost of living crisis, extra taxes are extremely hard to absorb.

“The 6.7 percent rise in the CPI is used as a benchmark to increase the excise tax on beer, wines and spirits. The excise tax was $1.24 billion in June 2022 and is forecast to be $1.4 billion the following year. This will mean an extra $160 million in new taxes which are paid by producers and ultimately consumers,” said Nicholls.

Excise is a duty imposed on locally produced and imported beer, wine and spirits products. The annual excise tax adjustment is based on movements in the CPI (up until 31 March 2023) and starts on 1 July 2023.

“The continuing inflationary pressure, including rising ingredient and packaging costs, skill shortages, higher interest rates, and recent flooding and cyclones means that an increased excise tax will more than likely need to be passed onto consumers,” Nicholls said.

“It is not well known that the majority of beer, wine and spirits producers, hospitality providers and retailers are small and medium-sized businesses.”

The more than 10,000 directly employed in the industry do a whole variety of jobs from orchard workers, involvement in winemaking/brewing/distilling, manufacture and packaging, scientists, accountants, marketing, transport and logistics, salespeople and retail. Indirectly 20,913 Kiwis are also employed.

“The wine, beer, spirits and beverages industry provided much-needed jobs, including all important entry-level opportunities in every small town, city centre and suburb in between. This includes 1,865 businesses across small, medium and large businesses,” said Nicholls.

NEW APPROACH TO REBUILDING BUSINESS

Eskdale craft beermaker Zeelandt Brewery is taking a new approach to rebuilding its business following the devastating effects of Cyclone Gabrielle.

Chris Barber, Managing Director and Head Brewer Zeelandt Brewery, said Zeelandt is moving to contract brewing after floodwaters destroyed the brewery, all stock and equipment.

“We’ve spent a lot of time thinking about how we rebuild and what the future looks like. We love what we do and are committed to our business and customers.

“Over the short term, we are contract brewing in Auckland to continue getting Zeelandt beer to customers, with the first batches of beer being available towards the end of April.

“We are also launching a new fundraising beer, called “Back on the

Horse”, to benefit local first responders and our local community trust.

“Despite the Eskdale community suffering large losses, Zeelandt is in a position to help. With the generosity of our suppliers, we are launching a new beer with all proceeds (after excise tax and freight) going to local organisations involved in the emergency response,” says Chris. Read more here

YEALANDS MAKES AN IMPRESSION IN LONDON

Yealands Wine Group are located in Marlborough, a very long way from the hustle and bustle of London. But when comparing the two locations, there was one obvious connection; fine wine.

Held in London in late March, the sixth annual London Wine Competition saw entrants from all over the world compete to win the prestigious gold medals up for grabs. Yealands scored highly in the judging criteria of quality, value, and packaging, which was evident in the five gold medals and three silver medals won by the vineyard.

Chief Yealands Winemaker, Natalie Christensen said that the recognition shown was a reflection of the hard work put in to produce the highest quality and diversity of styles from the Seaview Vineyard in Marlborough.

“It's amazing to achieve a golden trifecta for our premium Yealands Estate Sauvignon Blancs. The Awatere Valley is such a special place, and the timing of the awards announcement was perfect as we were picking the last of our Seaview fruit for 2023,” said Christensen. Read more here

LION NZ CONTINUE ALCOHOL&ME PROGRAMME

Lion NZ’s renowned Alcohol&Me programme is proudly celebrating its 10th birthday this month, which is a significant milestone for the programme that started as an internal workshop in April 2013, and has since gone on to educate more than 400,000 adult New Zealanders.

Alcohol&Me Manager, Jude Walter said the programme, which draws on expert information from New Zealand and around the world and is regularly reviewed by medical experts, gives Kiwis practical information about alcohol so they can make informed decisions about their drinking.

“Education can play a key role in reducing alcohol misuse and we know from our research that many Kiwis overestimate their drinking knowledge. Alcohol&Me is about helping people to make smarter drinking choices by providing them with easy access to tools and trusted information about how alcohol affects your body and mind.”

Research conducted by Lion NZ has

shown that perceived knowledge of alcohol is high, and that nine out of ten people rate their knowledge as good or better. However, while most people have heard of standard drinks, under half can actually provide the correct definition, and 30 percent incorrectly believe a standard drink is a single bottle of beer or glass of wine.

Walter said that few people know that the human liver can only process one standard

drink or 10 grams of pure alcohol per hour, and that there is no way to speed this process up.

“When broken down by age, 25-34 years olds rank as the most knowledgeable, being the age group most likely to be able to correctly define what a standard drink is, with those 55 years and older lagging behind.

Read more here

THE KEY TO THE PREMIUM WINE SHORTAGE

Bannockburn's exceptional terroir rivals the world's top wine regions for producing this varietal. There is a significant export opportunity for wines from this area within the superpremium segment."

Breau said that Bannockburn, New Zealand's latest wine-producing region to be registered as a wine geographical indication (GI), is essential in raising its global profile and protecting its brand.

A geographical indication was a sign used on wines and spirits from a specific location with quality, reputation or other characteristics linked to that location.

"Pinot Noir is a susceptible grape, and only a few parts of the world possess the climate variation and inclination of slopes relative to the sun - as well as the requisite terroir (soil quality and growing conditions)."

Anne Escalle, Akarua's general manager, said that the cooperation in other winemaking regions has also seen the introduction of innovative new technologies to protect their crops.

French winemaker and CEO of Edmond de Rothschild Group, Baroness Ariane de Rothschild, is in New Zealand to oversee the establishment of the company's first organic wine production facility, Akarua. The CEO also wanted to learn from and work collaboratively with other regional winemakers to raise Bannockburn's international profile.

Madame de Rothschild identified growing conditions and soil quality in Bannockburn, a 350-hectare area of Central Otago, which could be the key to addressing the global shortage of super-premium wine.

Madame de Rothschild shared that while they were first attracted to Central Otago for its exceptional terroir, there is growing recognition that the region has a crucial role in helping meet global demand in the premium wine segment.

"We know the global market for Pinot Noir is multiplying, and Akarua is a key strategic vineyard for Edmond de Rothschild Heritage to expand this part of our collection," said Madame de Rothschild.

Madame de Rothschild stated that working with other growers in the region as a collective can allow New Zealand to develop the international reputation of Bannockburn more effectively.

With distribution channels in 80 countries, including some of New Zealand's non-core wine markets such as Japan, South Korea, France, Switzerland, South Africa, Argentina and the United Arab Emirates, New Zealand has the opportunity to introduce Bannockburn wines to new audiences in premium hospitality venues around the world.

Boris Breau, Bordeaux-based managing director of Edmond de Rothschild Heritage Wines, shared that Bannockburn's soil and climatic growing conditions are on par with the world's best for Pinot Noir. Breau believed New Zealand's biosecurity controls had insulated it from many diseases and insects that have constrained wine production worldwide.

Breau stated that key wineproducing regions worldwide could not meet global demand, which has significantly increased prices for premium

Breau shared that New Zealand had a distinct advantage in that its border controls have successfully prevented the introduction of several invasive insect species and diseases - which have devastated wine-growing regions worldwide.

New Zealand is one of the few remaining wine-growing countries in the world where the grape phylloxera, an aphid-like pest, has not decimated vines to the point where they are all grown from grafts.

Internationally, Breau revealed, species like this have become so pervasive that some countries are now decreasing the planting of vines and moving to alternative fruit crops.

"While a relatively new producer of Pinot Noir,

"Internationally, the collaboration between growers in a geographic indication extends beyond the marketing of a regional brand and can also cover the exchange of knowledge, research and development and best practice among local winemakers."

Escalle shared that this model can see resource sharing and adopting new technologies to protect vines. For example, helium balloons can carry a payload of hygroscopic salt. With its storm cell detection radar, it could detect weather events that may threaten the region.

Coordination across a geographical indication would allow centralised control of the technology, which can be launched into the atmosphere using a mobile device to mitigate the impact of hail.

Pinot Noir.

What are the current trends in the distillery industry?

Julien Delavoie NO. 8 DISTILLERY

“Craft gin from New Zealand continues to dominate the spirits market, driven by high demand from customers and the hospitality industry. However, wholesalers that support the industry are starting to become overwhelmed due to limited shelf space. The high number of new products introduced each year, in comparison to the market size, makes sales volume harder to predict. New Zealand whiskey and rum are also beginning to experience growth and innovation, but they still remain in the shadows. It's expected that there will be a surge in rum popularity over the next few years. But, creating high-quality aged dark spirits takes time, and it may be a while before they hit the market. It's very exciting to see the results over the next three to five years.”

Luke Jones HONEST

“The popularity of craft spirits has been an exciting development in the distillery industry, with many New Zealand producers embracing this trend. Consumers are increasingly looking for quality drinks that are not only crafted with care and attention but also have a unique taste and story behind them. It is also becoming increasingly important for distilleries to consider their environmental impact when producing spirits. Many producers are taking steps to reduce their carbon footprint and conserve energy by using renewable sources and implementing energy-saving measures.”

Justine Schroder MT. FYFE DISTILLERY

“Over the last couple of years, the industry has grown exponentially and gin in New Zealand is now at a saturation level. Although this makes for a challenging business to be in for the distiller, it actually brings with it the most amazing flavours, choices and selections for the consumer. Distilleries have to be clever, have to find that point of difference and have to keep ahead of the game.”

Matt Bridge LUNATIC AND LOVER

“We are still seeing a lot of that flavour experimentation and variation that was championed by the gin distillers and is now crossing over to other spirits. There's a huge amount of choice on the shelves right now and distillers are looking to capture the consumer's attention with ever more intriguing and creative ingredients. The other thing that I think we'll start to see a lot more of is smaller distilleries with a sustainability focus becoming much more of a bakedin part of their business rather than a nice-to-have, added extra. I think we're fast reaching a point where many consumers will almost expect this as a given.”

Chris Barber

THE BOND STORE

“There has been a lot of growth in the number of New Zealand distilleries and locally made products on the New Zealand market. This is great to see, and it feels like we have reached peak gin and are now seeing some new whisky and vodkas coming through. Sustainable practice is now the norm.”

Paul Schneider COROMANDEL DISTILLING CO.

“The current market trends in the distillery industry are a continuing strong growth of small independent producers taking up a growing market share. This appears to translate into the consumer being interested in 'boutique' spirits.”

“I can confidently say the following about the current market trends there are both “bad news” and “good news” in this regard. The bad news is that the majority of the brands continue to pay attention exclusively to marketing tricks for growing sales, rather than the quality of the spirits. The good news is that in New Zealand there is a niche trend and a market demand for locally produced artisan spirits handcrafted in small batches.”

Alex Kirkchuk PUHOI ORGANIC DISTILLERY

What is the future for the distillery industry?

Julien Delavoie, NO. 8 DISTILLERY

“I hope for quality and consistency first. We have proven over the past three years that we can lead the international spirits competition. But New Zealand is still a new and young player in the international market. The community and the New Zealand Distillers Association (DSA) remains a small community that helps each other, and it's amazing. But building a solid foundation, and having a good lobby to represent us here and overseas, would be the key to playing for the long term. In addition, technology invested in a distillery itself will shape the future. Everyone is striving to be carbon-free, sustainable, and have the lowest CO2 footprint possible. Sourcing ingredients and packaging locally is now a goal for many of us, and it is also used as a selling point.”

Luke Jones, HONEST

“Distilleries are committed to reducing their environmental impact by utilising more renewable energy and creating less waste. At the same time, they are experimenting with new ingredients to create interesting flavour combinations. Distilleries have even been able to increase control over the taste and texture of their products through advancements in distillation equipment.”

Justine Schroder, MT. FYFE DISTILLERY

“We are a small country with a lot of distilleries in it per capita. We need to be mindful and clever in what direction this takes us. What is exciting is that every distillery is bringing something exciting to the industry, be it in the botanics they use, how they distil and how they make their cuts. The choice of botanics and native botanics available for us to create blends with is incredible and this makes the future of our gin industry very strong. Belonging to the Distilled Spirits Aotearoa organisation gives this fast-evolving industry a strong collective voice. Regulation and sustainability not just in New Zealand but on the world stage of spirit making is vital and one that is key to the DSA.”

Matt Bridge, LUNATIC AND LOVER

“Looking at the craft scale side of things here in New Zealand it's a tremendously exciting time, there's a huge amount of new players and exciting products coming online. I do think that this explosive growth will plateau fairly soon and we'll start to see some rationalisation as start-ups find it harder to get a foothold in a saturated market. Ultimately though, I think this will benefit the consumer as those with a focus on high-quality products and a solid brand will be the cream that rises to the top and ultimately offers a more consistently excellent experience.”

Chris Barber, THE BOND STORE

“For the local industry, it will be tough for the next few months. The combination of increases in excise tax (which is a real killer given how high it already is,) inflation increasing the cost of just about everything and a slowdown in consumer spending means it's going to be a real challenge. Innovation will come from packaging design and business processes (I reckon) rather than the products themselves.”

Paul Schneider, COROMANDEL DISTILLING CO.

“I have the impression that small brands will continue to do well as long as being coupled with high quality both in and outside the bottle and are supported by marketing. Technological innovations may lead to new and exciting products but these are probably only going to be successful if they are truly superior. In terms of flavours, I must admit that I am a fan of classic high-quality spirits. Peanut butter-flavoured whiskeys and watermelonflavoured gins and vodkas don't do it for me. The greatest need for technological innovations is with regard to our impact on the environment. I think that there is both a need and an appetite for becoming more environmentally responsible.”

Alex Kirkchuk, PUHOI ORGANIC DISTILLERY

“Puhoi Organic Distillery’s innovative contribution to the present and future of the distillery industry, apart from the production of the top quality spirits, is the creation of unique adaptogenic Dietary Supplements based on formulations of our in-house Doctor-Formulator Iryna Kirichuk (MD). ‘Dr Kirichuk’s Herbal Bitter G&T Drops’ is a unique healthy substitute of Gin for the classic Gin & Tonic cocktail.”

What is your point of difference?

Julien Delavoie, NO. 8 DISTILLERY

“One big point of difference that will come in our next five-year plan is that we're moving to a new distillery this year to cater to the growing tourist demand. We will host cruise ships in 2024, as Qualmark registered. We are the only distillery in Dunedin that will soon be able to host up to 200 people in the bar, retail, and tasting areas. We have also started offering consultancy services. Our final goal is to become one of the major Rum producers in NZ and turn the distillery 100 percent sustainable. We are currently in the process of finding investors or using the Pledge Me platform to raise capital.”

Luke Jones, HONEST

“We strongly believe that producing high-quality spirits should not harm our precious earth. We are committed to being environmentally responsible by eliminating plastic use and achieving carbon neutrality. Our passion for design is evident in our products, which blend traditional elements with modern aesthetics. In our design process, we prioritise the use of sustainable materials and aim to find innovative solutions that combine form and function to create stunning pieces with minimal environmental impact.”

Justine Schroder, MT. FYFE DISTILLERY

“My point of difference is in the simple purity that my gins represent the region I am from, botanics hand picked with passion derived from the stories that they are inspired around. They are blended together and distilled in a small 40-litre copper alembic Still, using spring water from the farm, the gin is brought down to a palatable 42 percent alcohol by volume representing the latitude line that Kaikōura sits on, bottled and labelled by hand, these gins are made with the care and attention that they deserve.”

Matt Bridge, LUNATIC AND LOVER

“We are one of the few craft distilleries in New Zealand to focus solely on Rum. For us, it's not just another spirit we can make in addition to gin or whisky. It's our passion and our reason for being. We have a clear vision of being a leader in the rum sector and we spend an inordinate amount of time developing and tweaking recipes to make sure that what goes in the bottle is the absolute best spirit we can make. We're also one of the very few rum distilleries in the world that are organically certified which is kind of a big deal.”

Chris Barber, THE BOND STORE

“Our product development is led by what customers want, not what we want to make. So having the right price, the right product, and the right flavours is key.”

Paul Schneider, COROMANDEL DISTILLING CO.

“The point of difference that we offer to the market is an owner-operator distillery that crafts gins at the highest international quality level in very small batches. We proudly represent the Coromandel in the Gin space. Since launching just before Covid we've received World's Best Classic Gin at the World Gin Awards 2022, Gold at the IWSC 2022 and 2023 as well as New Zealand's Best Matured Gin at the World Gin Awards 2022 and 2023 and New Zealand's Best Classic and Best Contemporary Gins 2023.”

Alex Kirkchuk, PUHOI ORGANIC DISTILLERY

“I am proud of the fact that Puhoi Organic Distillery is the first and only Solar Powered Distillery in the world manufacturing with zero emissions. We apply the curative power of Mother Nature to bring happiness and well-being to people and leave only green footprints on the Planet. The latest step we undertook in this direction is purchasing fully electric vehicles for local, Auckland-wide deliveries.”

Cocktail Garnishes Sure to Impress

Cocktails are admired around the world for their character and charm that compliments the flavour in every drink. The use of garnishes is an elite way to set them aside from regular beverages, infusing the drink with a burst of energy, colour, and creation.

Despite being an element of decoration, garnishes can be more than just an embellishment if included as an integral part of the drinking experience. There are literally thousands of options, edible and inedible, large and small, that can take your selection of cocktails up a notch.

Saving time and money, dehydrated fruits are an excellent way to add extra zest to cocktails, especially if they have a fruity element already. Pairing the cocktails could be an important step, for example, a dehydrated slice of lime would work well with a margarita, for lime juice is an integral ingredient. Citrus fruits work perfectly when placed atop a cocktail, and are both a clear indication of the flavour, as well as an aesthetically attractive decoration. Dehydrated fruit can be bought ready to serve, but for a cost-cutting way, why not make your own?

Instead of citrus, berries are always something people enjoy, and can be served fresh or even in freeze-dried form. Adding a deep and rich colour and taste, berries make for a perfect cocktail garnish

If it’s fresh you're looking for, then a peel twist is always a winning feature and can be presented in so many different shapes and impressive designs. Adding extra flavour can also be found in serving a cocktail with a garnished rim of the glass. Just like a margarita can occasionally come with a salted rim, adding various other flavours can enhance the flavour experience as well. Freeze-dried honey creates a sweet element, and would compliment a more sour or bitter taste. Adding sherbert (which is made in many flavours) can be added to a rim to give a sharp, tangy edge, as well as creating a bit of fizz.

Flowers are a classy addition to a cocktail, and add a splash of colour where needed. The use of edible flowers is another way to cleverly pair cocktails with either the ingredients of the drink, or even the theming of the bar they come from.

If the bar has plants or flowers decorating the surrounding area, then adding edible flowers is the perfect way to customise your cocktails, and connect them to the theming of your establishment. It is also an ideal garnish during the spring months leading into summer, or outdoor and rooftop atmospheres.

If fresh flowers are unavailable, explore the world of edible origami designs. Presenting a handmade, crafted piece of art will be sure to make an impression, as well as having such a broad spectrum of endless possibilities. Adding a fresh herb to cocktails is like adding another ingredient to the mix. Using herbs such as mint, rosemary, lavender, or thyme give drinks an enriched flavour, as well as an aroma as well.

In some cases, fresh herbs can be used for purely decorative purposes, but inform the drinker of certain characteristics and tastes. Mint is one of the most popular herbs used to garnish universally, adding a fresh taste as well as a sharp bite. In some drinks, such as a Mojito, mint is almost an essential ingredient, so it is important to explore possibilities of accompaniment garnishes too.

Herbs as an embellishment are a timeless way to garnish a cocktail, and in many ways something that a customer expects. Herbs are an essential part of cocktail presentation, and have almost become mandatory.

Presentation isn’t just limited to the glass, it can also be spread across all areas. The beverage vessel is an excellent example of how to present cocktails in a new and exciting form, and the options are endless. If a drink is specific to a particular culture or country, explore traditional ways it can be served. For instance, if you are serving Sake, consider serving it in a traditional Japanese Tokkuri or fish-shaped pot.

on the house

Hollie Wright

THE CHAMBERLIAN AND TALLULAH AUCKLAND

Growing up between Portugal and the United Kingdom gave Hollie Wright a childhood full of different cultures and cuisines from a very young age.

At the age of 14, she would begin working at her family’s small boutique hotel alongside her Mum, before moving on to work at a pizza restaurant in Portugal. It would make sense that she would go on to pursue a career within the hospitality industry, working in a range of cocktail bars, clubs, pubs, restaurants, hostels, and hotels over the past 11 years.

Wright is now the bar manager of the Chamberlain and Talulah bars in Auckland, based in downtown Auckland. Wright said that both bars have distinct styles and offerings that cater to different tastes.

“The Chamberlain is a craft beer pub that draws inspiration from our customers' preferences and local breweries in Auckland and across New Zealand. On the other hand, Talulah is a tiki-style rooftop bar that takes its inspiration from the rich history and unique flavours of Tiki culture.”

Researching, exploring new flavour combinations, looking for new and exciting trends, and her past experiences are all aspects from which she draws inspiration.

Wright noted that meeting and working with different people is her favourite part of the job, especially with people who have plenty of industry knowledge and experience.

“I find it rewarding to learn from them and grow my mixology skills. Additionally, I enjoy creating memorable experiences for customers by creating delicious drinks.”

Over the past year, Wright has taken on some of the administrative responsibilities in hospitality and added that it can be challenging from time to time.

“I've learned to ask questions because clarification is key, and double checking my work to ensure I'm 100 percent happy with it.”

Wright said that her biggest goal as a manager is to make work a safe space for staff, as well as working on growing the business, and introducing new aspects

“I want to be able to provide a safe and growing environment where everyone learns, listens and motivates others so they feel comfortable and safe like they would at home. I want to help grow the business itself by driving its success and bringing something new to the table and helping increase productivity. I would like to keep developing my skills and grow both myself and the team,” said Wright.

“Lastly, I would love the customers to enjoy their experience so much that they come back and tell others about the venue.”

Outside of work she is passionate about leading a healthy lifestyle and enjoys spending time at the gym. Playing games at home, spending quality time with friends, and making cocktails are all hobbies, as well as spending time outdoors.

Wright said that no matter how difficult a situation may seem, or if you make mistakes, it is important to persevere.

“Trust your instincts, never second-guess yourself, and never be afraid to ask for help. Finally, remember to always keep an open mind and never judge a book by its cover.”

Cocktail Syrups

When it’s extra flavouring you need, there’s always a perfect solution that is only a drop or two away. Flavoured syrup is a clever and cost-effective way to give cocktails a touch of exuberance, without needing to add fresh fruit or spices to the beverage.

Honey is an excellent way to give a sweet element to a cocktail, without being overly powerful or harsh. In fact, honey will most likely create a soothing taste, preventing a burning aftertaste from strong spirits. Honey syrups can easily be a way to complement other fruits in a drink, or even complement various natural garnishes such as herbs.

If it is a fruity flavour you are after, then lemon syrup is a genius way to complement other fruits as well. Although considered to be a mainstream flavour on occasion, lemon is full of punch and has a tangy edge to it. This means it is the perfect ingredient to give cocktails an extra boost when needed, and is not as sour as a lime flavouring. The lemon syrup is a softer way to still add a bit of swing to a drink in need of a missing element. In popular cocktails such as an Old

Fashioned, Manhattan, or a Rusty Nail, bartenders will find themselves using whiskey as the key ingredient. Although there are many fans of these particular beverages and many more that use whiskey as a base, there is often a need for a slightly sweeter accompaniment. Caramel syrup is the best way to still engage the sharp taste that whiskey provides, but to highlight the sweeter elements it has as well. Caramel as a flavour goes hand in hand with whiskey, therefore creating a rich flavour combination that will be sure to be popular. Although mint can be a naturally flavoured garnish as a herb to several cocktails, quite often there is a need for it to be a touch more powerful. Mint Syrup is the best solution when attempting to create the right modulation of mint flavour in a cocktail, as well as providing a fresh element to any drink. The use of mint syrup will be almost unrecognisable when

served with fresh mint embellishments.

The use of citrus can often be a hit-andmiss risk, with over-acidic citrus fruit being too overly powerful in a cocktail. Using citrus fruit syrups such as orange or grapefruit will be the best bet to ensure a strong flavour every time. A touch of orange or grapefruit syrup will work well in slightly more tropicalflavoured cocktails, especially customised drinks that have many variations. An example of this is a margarita, which can be made using a base from hundreds of different flavour combinations, as well as being served either fresh or frozen. Adding a flavoured syrup to a frozen margarita will almost ensure the besttasting beverage, without the risk of fresh fruit being affected by the texture.

More examples of flavoured syrups that support a tropical taste include pineapple, passionfruit, watermelon, and guava.

When presenting a cocktail with a floral theme, try using rose syrup to add to the sweet and delicate taste, as well as illuminate the aroma. Rose syrup has a beautiful scent, and is very easy to make from scratch, requiring only a few ingredients. Rose Syrup is a pink colour, so it will work with cocktails like Cosmopolitans, strawberry daiquiri, or even sangria.

Syrups work well when combined with mixers, and are the easiest way to create an enriched flavour sensation.

COCKTAILS WITH TAKARA SAKE: A Versatile and Refreshing Twist

As the world of mixology evolves, new trends are always on the horizon. However, one trend that has been around for over 2500 years is finally gaining widespread recognition – sake.

Sake is a traditional Japanese alcoholic beverage made by blending rice and water. It is a standalone drink, distinct from beer, wine, spirits, or liquors, with an alcohol content of approximately 15 percent. Sake's recent popularity as a base ingredient in cocktails is evident in its use in classic cocktails such as the martini, high ball, and margarita, as well as in new creations with fruity, sweet, and floral elements.

One brand that has taken a fresh approach to this traditional beverage is Takara Sake. Presented in mixer form, Takara Sake offers an alternative base for classic cocktails that will impress. From incorporating Japanese flowers such as cherry blossom to creating lychee and sake martinis, the possibilities with sake are endless. Consider mixing cherry-flavoured kirsch and lemon juice with cherry blossoms and sake for a visually appealing cocktail. For a classic lychee and sake martini, blend gin, lychee liqueur, and sake. A saketini can be made with gin or vodka and a strong sake, garnished with an olive, cucumber, or floral embellishment. A Manhattan can be transformed by substituting sake for part of the bourbon and adding sweet vermouth, maraschino liqueur, and cherry brandy liqueur.

Sake can also be used as a base ingredient in a negroni, adding a smooth but sharp twist to the classic cocktail. With its versatility and ability to complement other spirits and liqueurs, sake is a valuable ingredient that mixologists worldwide are embracing.

Sake's emergence as a trendy cocktail ingredient is long overdue. Takara Sake's innovative approach to this traditional beverage opens up possibilities for mixologists to explore and experiment with. Its unique flavour and versatility make it an excellent alternative base for classic cocktails and a perfect ingredient for creating new and exciting concoctions.

Tropic Sensation

Try Monin’s new Le Mixeur de MONIN Pina colada! Add a tropical flair to your drink of choice with the fruity sweetness of pineapple and creamy coconut. It will instantly transport you to the tropics when you add it to cocktails, milkshakes and smoothies, or be adventurous and try mixing it in cold brew coffee with coconut milk. You can also try it in your next baked creation or dessert – the perfect tropical twist to a lamington, doughnut or muffin. The Le Mixeur de MONIN range includes Margarita Mix and Strawberry Daiquiri, and is your bartender in a bottle – simply add equal parts mixer, spirit and ice for a delicious and quick cocktail. Available via your local distributor or contact monin@moiagencies.com.

Making Garnishing Easy

Parched provides a fixed price throughout the year, removing the challenges associated with seasonal cost variation – especially when limes get very expensive. This can help with forecasting.

Parched can help reduce the challenges of labour in the current environment. By introducing factory processes, Parched can produce high-quality, consistent premium garnishes reducing the time required to prepare garnishes in-house. Dehydrating is a messy and time-consuming process, not ideally suited to bar and restaurant environments.

Small dehydrating units are not ideally suited to producing consistent quality results. It is important to keep the dehydrating units in a cool place with consistent temperature, not always easily achieved in a ‘back of house’ environment.

Citrus should not be knife sliced before dehydrating, as it will damage the citrus membrane and will often produce a dull, bitter result. Knife-cut fruit is not uniform, so the

garnish is likely to curl in the dehydrator. Mainly sourced directly from the orchards to dictate the time the fruit is picked, the citrus variety (many varieties have a lot of pips and pith), and size. The fruit is sourced at its peak, and stored carefully ready for use at other times of the year.

Parched can help with the reduction of waste within a venue. The off-cuts are

managed, and given the product is shelf stable with a long shelf life, there is no risk of over-preparing fresh garnishes and needing to throw them after a couple of days.

As Parched garnishes last for well over a year if kept airtight, there’s no risk of running out if you have a busy service, as a venue can easily keep a backup supply.

When garnishing with a fresh wedge of citrus, there is a risk the customer will squeeze the fruit into the cocktail throwing off the flavour and balance.

Parched has specialised equipment designed for dehydrating and has developed techniques that ensure the fruit is not over-caramelised, bitter, or unsightly.

Please see below the Amaretto Sour recipe for any of the above.

INGREDIENTS

• 50mL amaretto

• 30mL lemon juice

• 15mL sugar syrup

• Dash Angostura Bitters

• 1 egg white – optional

GARNISH: Parched Dehydrated Lemon wheel

METHOD: Pour your ingredients into a cocktail shaker, fill with ice and shake for 10 seconds (if using the egg white, give it a little extra muscle and a little extra time). Strain into a chilled cocktail glass, or into an ice-filled Old-Fashioned glass. Garnish with a Parched dehydrated lemon wheel.

TIP: Amaretto is only about 25 percent ABV, so this makes a great pre-dinner drink for those who like something less alcohol-heavy, or as something light after a big meal. Dehydrated Lemon Wheels: as they rehydrate, they release citrus oils and a lovely aroma to your drink.

Changing the Game

Bartenders are always looking for new and exciting drinks to offer customers. As the weather cools down, mulled wine becomes popular, but getting it right can be time-consuming and challenging. That's where The Changer comes in.

This Mulled Wine Syrup is a game-changer for bartenders everywhere. Made from a recipe perfected during Guy & Ann Boanas' travels in Europe, where the epiphany occurred that New Zealand mulled wine had room for improvement. This syrup takes the hassle out of making mulled wine. All you need is one part syrup and

I think we have… Chemistry

Looking to try something new and unique when it comes to cocktails? Look no further than the fascinating world of chemistry cocktails.

One ingredient that has been making waves in the bartending community is the Butterfly Pea flower, also known as blue tea. This herb is native to Southern Asia and offers many health benefits thanks to its anthocyanin content. These compounds are antioxidants shown to help protect against some age-related diseases.

Bartenders love the Butterfly Pea flower for its striking blue colour, which can be changed to create a range of hues. For example, adding the flower to gin and allowing it to steep will result in a deep blue drink. Add a dash of

A Fan Favourite

five bottles of rosé wine, and you'll have enough to share with everyone.

When choosing a rosé to mix with, selecting one with a clear, vivid hue without any amber tones is essential, ensuring that the mulled wine looks as good as it tastes.

But that's not all The Changer has to offer. The Changer also provides a Sangria mixer perfect for summertime or for reminding customers that the weather doesn't change how we bartend. So, whether mixing warm and cosy drinks for winter or refreshing cocktails for summer, The Changer has got you covered.

baking soda to deepen the colour even further.

If you're working with vodka or tequila, which tend to express a purple hue, adding a splash of lemon or lime (which increases the drink's acidity) will create a brighter, more purple drink. And if you want to take things in a pink direction, add a little baking soda.

Not only does the Butterfly Pea flower offer a unique colour, but it also offers a range of health benefits, including improved digestion and enhanced skin health.

By experimenting with different ingredients, bartenders can create truly memorable experiences that keep customers returning for more. So why not incorporate some chemistry into your next cocktail creation?

It's always great to have a variety of spirits on hand to cater to the diverse tastes of your customers, and what better way to spice up your bar menu than by including celebrity-endorsed beverages?

Celebrity-owned spirits have taken the world by storm. From Casamigos tequila to 818 tequila, from Kendall Jenner to The Rock's tequila and James Hetfield's Blackened whiskey, these beverages not only taste great but have a unique story behind them.

However, George Clooney's Casamigos was not even intended for public consumption, but it quickly became a customer favourite after it was released. Ryan Reynolds' Aviation gin has a unique botanical blend that pairs perfectly with elderflower, making it an excellent choice for a cocktail.

Four years in the making Kendall Jenner's 818 tequila range is hand-crafted to perfection, and Snoop Dogg's 19 Crimes wine has proven to be a hit with customers looking to try something new. Even Matthew McConaughey has made a splash with his involvement in Wild Turkey bourbon.

It’s not just the big Hollywood names who are creating a buzz with their spirit brands, Sarah Jessica Parker and Graeme Norton collaborated with Invivo Wines to create exciting and unique blends.

While some may view these celebrity spirits as a gimmick, they are popular for a reason. As a bartender, keeping a few celebrity-endorsed beverages on your shelf is always a good idea to cater to your customers' ever-evolving tastes. So, keep a few celebrity-owned spirits on offer and see how your customers respond, one or more may become your bar's next big hit.

Low and Growing

As the world continues to evolve, so do our lifestyles and preferences. In recent years, there has been a growing demand for low and no-alcohol drinks as consumers look for healthier, more mindful alternatives.

The bar industry has noticed this shift in consumer behaviour, with many establishments now offering a range of low or

No Waste, All The Taste

With the many applications pineapple and its juice have in providing a punch of flavour, its versatility behind the bar is growing. Bartenders have always known that pineapple juice makes an excellent mixer, with its sweet and citrusy taste pairing well with a wide range of spirits.

However, one issue bartenders always have difficulty with when using pineapple juice is its shelf life. Fresh pineapple juice has a relatively short shelf life and can quickly spoil, resulting in waste and lost profits. To minimise this issue, many bars and bartenders opt to use canned pineapple juice, ensuring that they always have a fresh supply on hand and minimising waste in the long run.

One spirit that has proven to be a popular partner with pineapple juice is vodka. While vodka is often mixed with Red Bull, soda water, or Sprite, mixing it with pineapple juice can create a sweet and tangy twist. For an extra bit of flavour, bartenders can consider adding grenadine to the mix, creating a colourful and delicious cocktail that is sure to delight patrons.

non-alcoholic options on their menus. Some of the world's top bars have embraced this trend and are leading the way in creating innovative and delicious low and no-alcohol cocktails.

Paradiso in Barcelona, for example, has recently introduced a drink called the 'Bellino', made with peach puree, bubbles,

and grape, which has become popular among its patrons.

Big brands like Heineken have also recognised this trend and are promoting their products as a less critical part of socialising, helping to normalise drinking without alcohol.

Bartenders are also experimenting with new techniques and ingredients to create no and low-alcohol cocktails that still pack a punch in terms of taste and flavour. By using non-alcoholic spirits and mixers like Seedlip Spice's 94 or Lyres, bartenders can create cocktails that are just as enjoyable as their alcoholic counterparts.

Moreover, ingredients like the Butterfly Pea flower provide a unique experience for those who do not drink alcohol. The flower, commonly used in Asia to make tea, can create stunning and vibrant cocktails that stimulate the senses and remove the desire for alcohol altogether.

As the demand for low and no-alcohol drinks grows, bartenders must adapt to this trend and provide their customers with various options. Offering non-alcoholic beverages also allows bartenders to showcase their creativity and engage with consumers of all preferences.

Back in the 70s, customers fell in love with the Malibu Sunset cocktail. A very popular cocktail that mixes a coconutflavoured rum with pineapple juice creating a tropical taste reminiscent of long summer days in the sun. Adding a splash of orange juice and grenadine to get the sunset effect means that the cocktail mimics a beautiful sunset.

Aside from its taste, one of the benefits of using pineapple juice as a mixer is its versatility. Bartenders can use it to create many different cocktails, from classic

cocktails to contemporary twists on old favourites. Pineapple juice can also add a tropical twist to non-alcoholic beverages, making it an excellent addition to any bar's selection.

The versatility of pineapple juice as a mixer makes it an excellent addition to any bartender's toolkit, and bartenders can use pineapple juice to create a wide range of cocktails, from classic tiki drinks to contemporary creations. Pineapple juice adds a tropical twist, making it a must-have ingredient for any bar.

Investing in the Right Glassware

Proper glassware in your arsenal is essential for a top-notch bar setup. As a bartender, creating the perfect drink is an art form that requires skill, precision, and attention to detail. Beyond the ingredients and techniques, the type of glassware you use can significantly impact your cocktails' taste, aroma, and presentation. Let's look at the various types of glassware bartenders should have and their specific uses.

Investing in glassware is not just about aesthetics but also enhances your customers' overall drinking experience. Appropriate glassware can elevate cocktails' presentation, aroma, and taste, leaving a lasting impression on your customers.

It's also important to remember that using

the correct glassware shows professionalism and attention to detail, which can be a significant factor in building a successful bartending career.

Bartenders should have a well-curated collection of glassware that includes rocks glasses, martini glasses, Collins glasses, wine glasses, shot glasses, highball glasses, and

CHAMPAGNE Flute

While less commonly used than other types of glassware, having a few champagne flutes on hand is crucial for serving bubbly cocktails or celebratory drinks like Champagne Cocktails, Mimosa and the long, slender shape helps to preserve the carbonation and showcases the bubbles beautifully.

MARTINI Glass

This iconic, stemmed glass with a coneshaped bowl and a wide rim is designed for serving cocktails without ice, such as Martinis, Cosmopolitans, and Margaritas. The long stem prevents the heat from the bartender's hand from affecting the drink's temperature, and the wide rim allows for garnishes or sugar rims.

SHOT Glass

A small, sturdy glass that holds a specific amount of liquor, usually 30-60ml, is ideal for measuring and serving shots. It's essential for precise measurements in cocktails like Kamikaze, Tequila Sunrise, and B-52.

champagne flutes. Each type of glassware has its specific use and serves a purpose in creating the perfect cocktail. So, bartenders, invest in the proper glassware to take your cocktails to the next level and provide an exceptional drinking experience to your customers.

WINE Glass

Wine is often an essential component in cocktails, and having a wine glass with a tulipshaped bowl and a stem is crucial for serving wine-based cocktails. The large bowl allows for swirling and aerating the wine, enhancing its flavours and aromas.

HIGHBALL Glass

This tall, narrow glass with straight sides and a heavy base is perfect for serving tall cocktails that require a larger volume of mixer or non-alcoholic beverages — commonly used for drinks like Mojitos, Gin and Tonics, and Screwdrivers.

ROCKS Glass

This short, sturdy glass with a wide brim and a thick base is perfect for serving cocktails "on the rocks", or drinks typically served over ice. This glass is also known as an Old Fashioned Glass. The wide brim releases aromas, enhancing the drink's overall experience. It's ideal for classic drinks like Old Fashioned, Whiskey Sour, and Negroni.

YELLOW NEGRONI

INGREDIENTS

• 45ml Monica Gin

• 20ml Lychee Liqueur

• 20ml Lime Juice

• 1 Chilli

• Lemongrass

• Soda Water

METHOD

• Slice 3 rings of Lemongrass & 3 rings of Chilli and muddle in a shaker glass ( add less or more chilli to suit your preferred heat)

• Add Monica Gin, Lychee Liqueur, & Lime Juice.

• Top with ice and shake.

• Pour the whole mixture including ice into a tall glass, add soda & stir.

• Garnish with a couple of chilli rings.

COCKTAIL BY: Tessa Kerslake

GRAB THIS GIN: Monica’s 700ml

TOM YUM

INGREDIENTS

• 30ml Juno Extra Fine Gin

• 30ml Limoncello by Juno

• 30ml Honey it’s Thyme Vermouth

• Large ice cubes

• Rose petals or a lemon peel twist

• You can find the ingredients for this stunning cocktail in one convenient pack right here

METHOD

• Add the gin, limoncello and vermouth to a mixing glass filled with ice, and stir until well chilled

• Strain into a rocks glass filled with large ice cubes

• Garnish with rose petals or a twist of lemon, depending on the season

COCKTAIL BY: Tessa Kerslake

GRAB THIS GIN: Yellow Negroni Cocktail Pack

https://junogin.com/

Level Up with Mohit Sharma

Mohit Sharma never thought that he would ever have a career in hospitality, as becoming a worldwide champion in his field was a long way from his upbringing in northern India.

Sharma is a consultant, hospitality trainer, and freelancer for his business, Bartender & Bar Solutions, and has also achieved critical acclaim for his bartender and mixology skill set.

Sharma admits that he was an average student at school, but it was through a family connection that he found his path into the world of hospitality.

“I started working at my uncle’s Hotel when I was seventeen. My parents advised me to get a proper qualification in this sector. So, I went to hospitality school and

from there the journey started,” he said.

After spending around three years in a front-of-house position, he became attracted to bartending. He would complete a diploma in food and beverage management in Auckland, and after working in various bars, restaurants, and nightclubs, he would eventually start working as a tutor in a hospitality college.

From this platform, Sharma was able to set up his own business in bar and hospitality training. Sharma added that the most important part of his job is

understanding what the customer wants, not necessarily what he prefers himself.

Bartender & Bar Solutions offer services that include training in execution and research, operational equipment sourcing, public relations and marketing, bar menu design services, and much more.

“This job helps me to remain innovative, develop different types of cocktails, and keep experimenting. I love the feeling of being nervous before a big project or a function and the feeling of self-satisfaction after the event or a project. It's like an addiction. I love those pre and post-function feelings.”

Sharma firmly believes that there is a drink for every moment, and that the use of such ingredients as fresh fruits, use of spices, and local flavours sets his company apart from others.

“A few years back a hotel manager asked me that, once I share my drinks recipes all my hard work goes to someone else and I feel afraid of this. I told him this actually keeps me on my toes and I push myself to be more creative and try to find something

new,” said Sharma.

Sharma said that making a drink by watching a video online can work, but having a passion and love of mixology is vital for the industry.

“A few weeks back I ordered a cocktail, and by the time drink came to the table, I told my partner it seemed like my kind of presentation on the drink. Soon, I saw one of my ex-students coming out of the bar counter. I was so happy and proud to see that,” said Sharma.

Most of his work is done somewhere in the hospitality industry, whether it is teaching or practising mixology, working with local spirit brands for brand activations and developing pre-mix cocktails for different companies, or creating cocktails for restaurants.

Sharma said that covid has pushed back his long-time ambition to open a cocktail bar, but winning the supreme cocktail championship in 2017 was one of his career highlights. Sharma has also worked alongside Michelin Star Chefs to create cocktails that paired the menu.

Navigating the cost of business crisis

I don’t need to tell you how things stand financially for this sector. You will know because everyone is feeling the pinch in some way.

Everything is expensive; rent, ingredients, equipment, wages. We can’t get enough staff. Customers are spending less. Debt and redundancies loom over businesses around the country. We are smack in the middle of a recession, and a cost of business crisis.

There was a time, a year ago, when many operators thought we just needed to get through Covid, and get back to normal. When people talked about Covid setting a new normal, I don’t think they meant a recession.

But that’s what we’ve got.

A recession is bad news, but it usually occurs after good times. This one has occurred after three years of flat to negative trading.

Our livelihoods were curtailed by Covid rules on gathering limits, mandates and lockdowns. We all became public health enforcers to keep the country safe.

Hospo is innovative and opportunistic. We found ways of trading and keeping customers happy; selling online and from the doorway. We endured incredibly difficult times and came out the other side hoping for a bumper summer of trading.

It didn’t happen.

Every hospitality owner is hurting in some fashion; and for most of us it’s low staff numbers and rising supply costs.

It was said during Covid, shamefully by some politicians, that businesses that closed were marginal ones. The implication was that if you couldn’t handle not being able to have customers, you deserved to go out of business. Even if that was true then, it surely could not be true now.

Recently, five high profile, popular and well-managed Wellington bars closed their doors. A range of other savvy businesses, especially those owning multiple venues, are contemplating closure.

One industry observer said to me that now it’s the smart operators who will close - before it’s too late. Owners tell us that the next three months are when they will make up their minds. They’re obviously getting prepared, as questions about how to run redundancies now make up the vast majority of all enquiries Hospitality NZ receives.

That doesn’t mean redundancies are going to happen. Closures cause hardship and life disruption for staff and owners alike. Owners are wisely preparing for the worst.

The main problem raised by hospitality owners is how hard they find it to get staff. Compliance with immigration rules, such as needing to advertise jobs in New Zealand first, is making it exceptionally hard to attract people to the sector. The Government has three months to ease the immigration settings before it’s too late.

Like hospitality, accommodation is hamstrung by a diminished workforce and high costs. There is strong demand, but it won’t hang around forever. With not enough people to clean rooms or welcome visitors, and prices for utilities rising, owners are having to watch much-needed income pass them by.

We’re also hearing that IRD is chasing businesses for tax after the period of leniency which was vital to the survival of hospitality through Covid. IRD will achieve nothing if it demands tax now. The last three years of wage relief and loans would have been for nought. The situation matters not just for our sector, but for the economy and society.

Tourists coming to the country for the Women’s Football World Cup will find short opening hours and low vacancies. When revellers do find an open bar, they’ll be greeted by lengthy queues created by short-staffed businesses.

In the face of these mounting business and tax pressures, there are two things we’re telling hospitality owners to do.

Firstly, restrict opening hours. Cutting hours and services means you can adopt the lowest cost profile at which you can still service customers. Adopting home delivery services and online ordering are also good ways to minimise overheads and staff costs.

But restricted hours should only be a temporary measure. To reverse the rising cost of business, Government needs to implement real change.

So, we’re also encouraging all hospitality owners to get in touch with their local MP, to tell them how high the cost of business is and that immigration settings must be changed.

For the punters, you must put on a friendly and happy face. But for decision-makers, and each other, we must be realistic. The situation is too dire, the cost of inaction too high.

Hospitality venues are where New Zealanders go for happiness and sociability. But the lights are starting to turn off for a long cold winter, unless the sector gains access to the staff it so desperately needs.

We are fighting for improvements in staff and costs. If this really matters to you, go tell your MP.

LIFE E A T P O R K

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What happens if an employee raises a personal grievance?

A significant component included in New Zealand employment law includes an employee’s right to raise what is known as a ‘personal grievance’. Essentially, a personal grievance is a formal legal proceeding that an employee can bring against their employer.

This article explains this proceeding further and the approaches an employer can take should they face such a claim. If an employee believes that they have been mistreated by their employer (whether unfairly or illegally), they can potentially raise a personal grievance. This right is provided to employees under section 103 of the Employment Relations Act 2000.

The most common occurrences that initiate an employee to raise a personal grievance include instances where an employee believes they have been unfairly dismissed and/or mistreated by their employer.

Other occurrences that can potentially lead to a personal grievance being raised include (but are not limited to):

• A constructive dismissal – instances where an employee felt that they had no choice but to resign from their employment due to an employer’s actions or failure to comply with reasonable demands from the employee/ address concerns they may have raised.

• Discrimination – where an employee believes that they were subject to discrimination by their employer. This could include treating an employee unfairly because of their gender, sexual orientation, religious beliefs and/or ethnicity etc

• Health and safety concerns – where an employee believes their work environment is in breach of health and safety requirements that an employer is obliged to provide to its employees.

An employee has the right to raise a personal grievance with their employer provided that the claim is made before 90 days have passed since the alleged actions/inactions occurred. Once raised, an employer is encouraged to discuss the grievance informally with the employee with the intention to resolve the matter. Resolving the problem immediately in the first instance can minimise financial expenditure on the employer’s behalf. Additionally, the sooner the problem can be resolved, the sooner the employer can focus on business operations with (or without) the employee, depending on the matter.

Understand that in employment law, when a personal grievance is raised by an employee it is normal for them to not only claim to be compensated for any loss they may have sustained (e.g. lost wages) but additionally, they will most likely seek further compensation for hurt and humiliation (under section 123(1) (c) (i) of the Employment Relations Act). The amount sought in such a claim varies on a case-by-case basis.

This is a common remedy sought by employees during the negotiation process. The above is a summary of what to expect as an employer if an employee raises a personal grievance against you. Of course, the best defence to personal grievance matters as an employer is avoiding them altogether! The following points should be considered as an employer when handling employment matters with your staff in order to minimise the chance of your employees raising a personal grievance:

The rules surrounding employment law and your duties as an employer are not limited to provisions in the Employment Relations Act. Other notable legislation includes the Holidays Act 2003 and the Health and Safety at Work Act 2015. Staying within the paradigms of your requirements as an employer is key to avoiding personal grievance claims.

• A large number of personal grievance claims stem back to a breach of employment agreement clauses. This could include factors such as not providing the minimum hours stipulated in the agreement, not compensating the employee for overtime, requesting the employee to perform duties beyond their job description etc. Employers need to take a diligent approach to ensuring that they are managing their employees in a fair and reasonable manner and meeting employment agreement requirements in both a contractual and statutory manner.

• Communication is key! If an employee raises concerns with you about the workplace or perhaps even their personal life, your role as an employer is to act in good faith and provide the necessary support when required.

Other points to consider:

• An employee does not have unlimited time to raise a personal grievance against their employer. The Employment Relations Act requires all employees to raise a personal grievance with their employer within a period of 90 days. This 90-day period begins on the date on which the alleged action that caused the grievance occurred.

• A common misconception held by employers is that an employee cannot raise a personal grievance against their employer if they are subject to a trial period during their employment. This is only partly true. If an employee is under a valid trial period during their employment tenure, then they cannot raise a personal grievance for unjustified dismissal against their employer. However, the employee may still bring a personal grievance for other issues (e.g. matters relating to an unjustified disadvantage).

• There are other useful sources you can utilise if you cannot negotiate or settle a personal grievance with your employee. The Ministry of Business, Innovation and Employment (MBIE) provides a free mediation service. This is a voluntary/optional service that involves negotiating your employment matter with an MBIE mediator in attendance. A mediator acts as a neutral party and can provide recommendations to both parties (they are not able to force either party to do anything).

• If an employer and an employee cannot settle the matter between themselves and have exhausted all other options, the next step involves an application being made to the Employment Relations Authority (ERA). An ERA hearing involves both parties presenting their case to an ERA member who, unlike MBIE mediators, can make legal orders/directions for parties to follow. Unlike MBIE mediation, an ERA hearing is not a free service and can result in expensesdepending on the outcome of the hearing.

Just remember, we are here to help!Should an employee raise a personal grievance with you, do not hesitate to call the Restaurant Association Helpline team on 0800 737 827 for further advice.or signup at restaurantnz.co.nz.

JORDAN GREY Restaurant Assoication Helpline Advisor

Increase cash flow and security in your retail business

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Cash Recycler at your business. You’ll have a personal bank at your fingertips that will allow you to handle all your cash management and reconciliation needs on-site. Plus, easily transfer funds and settle takings to any bank, at anytime.

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Make cash withdrawals a breeze for your customers and passersby with a Next Payments ATM at your retail business. With free ATM on-screen advertising, you'll be able to easily promote your store's offerings. Plus, choose from a lobby styled ATM or one that is through-the-wall - whichever best suits your business' needs.

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Set up multiple accounts for each area in your retail business

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Monitor your Cash Recycler’s data in real-time via Concilio

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Automating cash handling in your business will reduce counting errors, shrinkage and counterfeits, helping you to increase overall store profits and save over hundreds, if not thousands, in labour costs each week.

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grape to glass

Duncan Shouler GIESEN

When many people who try their first sip of wine tend to scrunch their noses, Duncan Shouler was immediately intrigued by the winemaking process.

These first memories influenced Shouler to find an interest in the process and pursue a winemaking career, which began with studying for a Master’s in Wine Science.

Shoulder began to travel around, tasting as much wine as he possibly could.

“I have many fond memories of that period in my life, and I think that’s what really turned the spark into a full-on fire,” Shouler said enthusiastically.

This fire has led Shouler to work alongside a collection of talented winemakers and viticulturists, assisting him on his journey to get where he is today.

Working at Giesen encourages Shouler to push boundaries and embrace innovation while respecting traditional wine art.

This results in having one side of the winery operating out of technology and remodelling while the other continues with years of tradition.

These approaches allow the Giesen team to remain consumer-focused and provide alternative spaces of connection between the producers and those that indulge.

Some products include a range of zeroalcohol wines, gin, and classics like a Marlborough Sauvignon Blanc fermented in stainless steel.

The philosophy Shouler holds is to prioritise efficiency throughout the winemaking process, freeing up time to focus on alternative matters, such as the Clayvin Chardonnay.

Giesen’s competitive edge is its zero-alcohol range of wines, which is seen to challenge people’s perceptions of what winemaking and drinking are.

Having already been a massive success for the company, Shouler believes this will be a key differentiating factor moving forward, particularly with more consumers monitoring their alcohol intake but not shying away from a good day out.

Alongside the alcohol-free range is the Clayvin range. The Clayvin Range is a wellliked variety of wines they have because of its unique characteristics. Varieties from Clayvin include a Chardonnay, Pinot Noir and a Syrah and carry floral characteristics.

Another innovative strategy that Shouler and the team at Giesen have introduced is the spinning cone column. This established Giesen as the only New Zealand winery with this technology, allowing them to produce the zero alcohol range.

Furthermore, in 2022, the team brought in decanter technology. Decanters can replace presses and have twice the capacity to clarify juice for fermentation, further improving operational efficiency while maintaining clean and delicious Marlborough Sauvignon Blanc. When considering the various impacting factors of winemaking, Shouler believes that the quality of the fruit is at the forefront. Tasting and ensuring the fruit is picked at the right balance is necessary to ensure consistent, enjoyable flavour palates.

Even though the industry is moving fast, Shouler and the team at Giesen intend to continue innovating and developing their products and systems.

“The future will certainly be a combination of innovation and tradition. I think we will see the low and no alcohol category gain importance and see the rise of innovative wine styles that connect with younger consumers. Of course, at the same time, classic traditional style that expresses a great sense of place and provenance will always be important.”

Top drops that our team are loving this

Te Tera Pinot Noir 2020

Grove Mill

Pinot Gris 2020

TASTING: This Pinot Gris is lively and energetic with fresh notes of nashi pear and red apples. Balancing between a clean, fresh sweetness that is not overpowered but complemented by the acidity throughout the mouth with a long finish.

REGION: Wairau Valley, Marlborough

Te Kairanga 'John Martin' Pinot Noir 2021

TASTING: A combination of spiced blackberry and cherry alludes to a rich texture on the palate, with bursts of dark berry fruit and soft. The subtle spice undertones allow the floral notes to take precedence, creating a balanced elegance.

REGION: Martinborough

TASTING: Aromas of red and black cherry combine with plum and a deep cedar oak that lets breathing room for gentle notes of dried herbs. With a creamy palate that holds red and black fruits, the taste throughout the mouth is elegant with a silky smooth finish.

REGION: Martinborough

Mt Difficulty Ghost Town Bendigo

Pinot Noir 2017

TASTING: Supple dark crunchy red berries and sweet cherry notes lead, followed by an earthy element mid-palate that moves on through the mouth. This wine brings a savoury herb note and finishes with the tension between the fine tannins, cherry and earthy flavours.

REGION: Bendigo Vineyard in Central Otago

Vavasour Sauvignon Blanc

TASTING: A dry-style wine, this Sav expresses aromas of passionfruit and orange peel with evolving green layers and a hint of minerality. The flavours are vibrant and tropical, with a citrusy undertone throughout and an oyster minerality providing complexity.

REGION: Awatere Valley

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The magic of wine is that it brings people together, and these top drops are sure to add a bit of magic to your wine list.

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WINDROSSFARM GOLF COURSE

237 Alfriston-Ardmore Road, Papakura, Ardmore

We’re hosting an awesome end-of-play auction and we’ve got some great spot prizes lined up too. If you’re keen to join us, it’s just $300 plus GST for an individual player (and we’ll put you in a team if you don’t have one), or $1000 plus GST for a team of four. A great day of golf at a world class course while catching up with industry colleagues - we hope you’ll join us.

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