Restaurant & Café Magazine | April 2024

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FOR CONSUMERS, the combination of higher restaurant prices, cooking fatigue, and a general quest for convenience is driving a significant shift in the foodservice landscape. This is familiar to us as we have been talking about grocerants for years. International supermarkets have been moving in this direction for some time, answering a growing demand from consumers. With their unique promise of affordability, convenience, and a diverse range of meal options, grocerants are not just growing in popularity but also presenting a lucrative opportunity for investment and innovation.

Foodservice at retail within supermarkets is a growing alternative to QSRs, and operators should pivot to adapt to this challenge. With the rising cost of delivered meals through Uber, for example, supermarket operators have been quick to seize the opportunity and are stepping in to provide lunch, snacking, and dinner options as food to go, posing a direct threat to many QSRs.

Uber was a lifesaver for many during lockdowns, but the rising cost of living is putting pressure on consumers. So, they are considering both convenience and price when choosing a Friday takeaway or graband-go lunch. This consumer behaviour should be a key consideration for QSRs as they strategise to stay competitive in the evolving food service landscape.

In response to these consumer preferences, local and international supermarket operators are investing more in food service at retail. While this is a challenge to the hospitality industry, it is also an opportunity for suppliers to broaden their market. As seen over the last few years since the pandemic, convenience meals are a growing trend,

A Challenge from Supermarkets contents April 2024

positioning themselves as an easy option for evening meals. In the US, 82 percent of retailers increased their offerings of fresh-prepared graband-go meals.

Supermarkets are expanding their options, offering a variety of ready-to-cook, ready-to-heat, and ready-to-eat meals to cater to diverse consumer preferences. Most of these are in a deli setting, but there are also dine-in options overseas, where food is heated or prepared on-site and eaten at the supermarket.

Supermarkets are partnering with food service brands to expand their offerings and establish mini food courts at the beginning of the supermarket. You only need to look at the Costco model for a local success story with a proven formula for the in-store food court offering.

The growing importance of grocerants within supermarkets highlights a shift towards consumer demand for more convenience, well-priced meal solutions, diversity, and enticing meal options. As supermarkets continue to invest and innovate in this space, they are well-positioned to capture a significant share of the foodservice market and establish themselves as culinary destinations for customers seeking both convenience and quality in their dining experiences.

Doordash Launch In Hamilton

DOORDASH HAS OFFICIALLY LAUNCHED in Hamilton, marking a significant milestone in the business’s expansion and growth plans across New Zealand.

Since launching in 2013, DoorDash has become the largest on-demand local commerce platform in the United States and operates in thousands of cities worldwide. Its mission is to bring together communities by connecting consumers with their favourite local and national businesses by bringing ‘More to Your Door’.

In May 2022, DoorDash launched in Wellington, New Zealand, where it has since grown a strong and loyal base of customers, dashers and merchants.

Following this success, DoorDash expanded to Christchurch and, most recently, to Auckland in late 2023.

DoorDash’s General Manager of New Zealand, Bradley Thomas, said he is thrilled that Hamiltonians will now be able to access incredible local eateries through DoorDash.

“Hamilton has a growing exciting food scene and the NZ DoorDash team is so excited to be bringing the best of the city to local residents," said Thomas. Read more here

Tech Free For Complimentary Wine

A RESTAURANT IN ITALY HAS MADE headlines around the world, after it offered free bottles of wine for guests who wish to go tech free. Since the rise of the mobile phone, restaurants have been inundated with guests glued to their mobile phones instead of being immersed in the atmosphere. For many, the trend has gone too far. Read more here

Major Fine For Failed Restaurateur

A FAILED AUCKLAND RESTAURANT

owner has been issued with a major fine for employment infringements. The $95,000 fine following an employment dispute with a former chef several years after the restaurant closed.

The restauranteur in question, Shen Yuan, was sanctioned by the Employment Relations Authority for multiple breaches of minimum employment standards.

The business, BDIT Ltd, which owned Yuan’s two Auckland Hua restaurants, was liquidated in 2022 after his Newmarket restaurant ceased trading in October 2019, and his Albany store closed in September 2020.

The head labour inspectorate said the ruling showed even if a business had been liquidated, the owners could still be held accountable for breaches committed whilst it traded.

In a statement, the Ministry of Business, Innovation and Employment said business owners and employers who have exploited vulnerable workers cannot hide behind the fact that the businesses where breaches of minimum employment standards were committed no longer exist.

Read more here

Pacific Hospitality Forum Wraps Up

THE INAUGURAL PACIFIC HOSPITALITY Forum has officially wrapped up in Auckland, with attendees committing to greater industry collabora-tion across

Morning Menu Launch

POPULAR PONSONBY DINING HOTSPOT, Daphnes, has introduced its latest offering, Daphnes Morning Menu. Open for breakfast, Daphnes Morning Menu is a combination of Mediterranean-inspired cuisine, available to order from dawn till dusk.

Daphnes has been the lastest installment of the impressive repertoire of Clare and Joost Van Den Berg, who are the visionaries behind Ponsonby's Zus and Zo, Takapuna's Zomer, and Central Auckland's Hugus Bistro and Odettes Eatery. Together, the pair said breakfast is ultimately where it begins for them. Read more here

the Pacific. The two-day, invite-only event saw more than 50 hospitality industry professionals and associations from across the Pacific and Australia come together to discuss opportunities and challenges within the hospitality sector.

Hospitality New Zealand Chief Executive, Steve Armitage, and Minister of Tourism and Hospitality, Hon Matt Doocey, opened the forum following a stirring haka pōwhiri by The Haka Experience. Read more here

Ad On Campaign

MCDONALD'S NEW ZEALAND, DDB Group Aotearoa, and OMD New Zealand have launched a new campaign with LUMO to utilise extra billboard space that was hidden in plain sight all along.

The 'ad on' have been placed on a smaller LED screen under every LUMO billboard, usually to showcase the company's logo. The challenge from McDonald's was to create a campaign that would encourage Kiwi customers to add more items to their orders and that would resonate with fans. Read more here

GOLDEN CHEFS - BACK FOR 2024

REGISTRATIONS ARE NOW OPEN for the Nestlé

Golden Chef’s Hat Award 2024, and young New Zealand and Australian chefs are encouraged to get involved.

Now entering its 59th year, Golden Chefs is Australia and New Zealand’s longest-running culinary competition for young chefs. For those who take part, it can be a unique career-defining moment where participants are put to the test, showcasing their skills and expertise for industry recognition. Cooking off in a competitive environment and competing against other top culinary talent is a valuable learning experience. Participating chefs also gain insights and feedback

on their cooking skills from experienced judges who are accredited to global standards.

Last year, New Zealanders Joosje Bouman and Lilly Boles won their respective regional heats and went on to compete at the Grand Finals held at Fine Food Australia in Sydney.

Reflecting on their experiences, both Joosje and Lilly said the rewards gained from competing were invaluable. Regardless of experience level, they say that every aspiring chef has the opportunity to shine at the event. It also provides a platform for aspiring chefs to showcase their talents and kickstart their culinary careers.

Passionate supporters of the competition, the two young chefs are now encouraging others to seize the opportunity and participate this year. Golden Chefs has shared the top

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tips for success in the hope that young chefs will be inspired to enter and benefit from their experiences.

Approach the competition with an open mind and a willingness to learn. Savour the challenges it presents and make the most of every moment of the journey.

Have confidence in your culinary abilities and trust the skills you’ve honed along the way. Believe in yourself and your ability to create exceptional dishes that showcase your talent and creativity.

Amidst the excitement and pressure of the competition, remember to stay calm and focused. Take deep breaths throughout, maintain your composure, and channel your energy into delivering your best performance.

Above all, remember to enjoy the experience. Celebrate your love for cooking, relish the camaraderie with fellow

chefs, and cherish the memories you will create along the way.

The winner of this year’s top spots will take home a selection of prizes, including cash prizes and a once-in-alifetime experience of representing the region at the World Chef’s Congress 2024 in Singapore for the winner of the grand final.

New this year is the Most Innovative Use of Coffee Award. Presented to the chef who has demonstrated the most delicious use of Buondi Coffee Beans in their main or dessert courses – the prize is a KOI Knife valued at $295. There’s one up for grabs at each of the 12 regional finals.

Entry is open online until Monday, 6th May, for New Zealand and Australian chefs aged 16-24 as of 31st December 2024. As long as the eligibility criteria are met, a spot at the regional heats will be guaranteed.

It’s all the little things. From the moment your guest sets foot on the property, he or she begins evaluating every little detail. Ph:

Reinvention

of Bread

As every menu evolves, so does the inclusion of bread.

Whether it is an artisan loaf, as a side dish, or the faded trend of a bread basket, there has always been an allocated place for bread on the menu.

Bread has an integral role to play on every kind of menu, proving its versatility. On a breakfast menu, customers can order sliced toast with preserves, with

eggs, or in bagel form. At lunchtime, sandwiches still remain one of the most frequently bought products, with a range of filled rolls, buns, and loaves made with different grains and wheat. For dinner service, restaurants offer bread in diverse ways, be it with soup, or just simply on the side.

In the past decade, the idea of bread as a main

ingredient on the menu has become less popular among paying customers due to various factors. Bread is one of the main ingredients that has been innovated in order to match different health and dietary requirements, such as coeliac and gluten intolerance, and customers avoiding carbohydrates.

Despite this, bread is still prominent on restaurant menus in more ways than consumers would initially recognise.

A 2021 survey commissioned by General Mills Foodservice found that 87 percent of respondents said they would eat more bread than they normally would when dining out. Nearly three-quarters of respondents said that their meals contained bread when ordering in a restaurant or cafe.

One of the largest sectors of the hospitality industry that features bread on the menu is quick-service restaurants. Burger buns,

pizza bases, and sandwiches are arguably the most popular among customers, and all contain a vital bread menu element.

Customers enjoy ordering luxury items from the menu. Serving a highquality variety of bread can be a useful way for restaurants and cafés to be unique in a competitive market. There is also high demand from customers for an authentic, artisanal experience. Bread can serve as an obvious symbol of a venue’s commitment to quality and craftsmanship. High-quality offerings, such as bread, also entice customers to return again. Investing in high-quality bread may come with a higher price tag, but its value will add to the dining experience to justify the cost. Customers are typically willing to pay a premium price for a better standard of product, which means serving highquality bread can result

in increased revenue and customer loyalty.

Customers also enjoy locally made products. Whilst many establishments make their own bread, serving bread that is made with local ingredients and flavours will appeal to another consumer demographic.

Liam Fox, head baker at Fort Greene, said that artisan baking has recently experienced a renaissance, and grain culture in New Zealand has improved. “It’s not long ago that Kiwis largely

considered bread the enemy. Now, there are several similar but, at the same time, unique small owner-operated bakeries pushing things forward.”

Bread has transitioned from a silent side offering to a major player on the menu. Despite consumers’ lack of interest in traditional offerings, bread has re-introduced itself as an invaluable component for all meals of the day.

Innovation and Tradition

Globally, bread trends have introduced new and exciting ways for chefs and restauranteurs to offer customers something new and innovative with a familiar flavour profile.

always enjoy the in-house baked artisan bread on our meals or to take home,” said Prefab coffee roasting specialist Lucas Sidow de Campos.

Flatbreads have once again become one of the most versatile items for restaurants to use, from bases for mini quiches or pizzas to wraps and soft tacos. Flatbreads allow restaurants to explore various international cuisines, different condiments, and simple menu items for all times of the day. Flatbreads have been considered a healthy option, and with a large variety of dietary-specific options available, has become one of the most accessible types of bread.

Similarly, pita breads have gained international attention following a range of innovative uses. Pita bread pockets have endless possibilities regarding fillings, and also allow customers to customise their meal. Pita breads have also become a useful additive to shared platters, bar snacks, or as a breakfast alternative.

Heading into the cooler months, winter is widely recognised as soup season. It is customary to serve soup with a side of bread, which has created the perfect opportunity to showcase a high-quality product, like sourdough varieties, due to their consistency and size.

Bread is extremely versatile, especially within the hospitality industry. Restaurants and cafes often include a wide range of bread products, including buns, loaves, wraps, flatbreads, artisanal varieties, traditional breads, and some that overseas cuisines have influenced.

The classic sandwich is a must for any establishment. It is easy for customers to choose, especially when on the go or as a light option. However, the most integral part of any sandwich is its bread. Exploring varieties of rich and flavourful options not only impresses customers but also complements other ingredients and provides a luxurious touch.

Choosing the right type of sliced bread can be vital to the customer’s overall experience. Consider all elements, from moisture to spreads, to ensure that the sandwich remains fresh from the time it was made to the time the customer orders it.

For a gourmet offering, explore various international types of bread and culinary trends. For example, a French baguette is more likely to include a range of cheeses and deli meats, whereas an Italian focaccia sandwich would most likely contain a selection of vegetables and other authentic Italian flavours, such as olives.

Chefs have embraced the global trend for bread, especially for international varieties. During the COVID-19 pandemic lockdowns, Edgewater Hotel head chef Chris Nelson said that he grew his repertoire from one variety to six.

“Some of our in-house creations include our Japanese Shokupan (Milk Bread), and we have been trialling a pita over the summer period as well,” said Nelson.

For some cafes, bread can be just as popular as coffee with customers in the morning. Offering freshly baked loaves will not only generate more revenue but will add to the cafe’s overall ambience. For Wellington cafe Prefab, artisanal bread has become one of its signature offerings.

“Apart from our in-house roasted coffee, our customers

For bread manufacturer Boogie Lab, sourdough has become a major operational focus. Co-founder Karlo Vulin said that his sourdough is made with only three ingredients, making it minimally processed and easy to digest.

“We are currently producing a selection of sourdoughbased breads, pastries and sandwiches. Our sourdough focaccia line is our best seller and the one we are most known for,” said Vulin.

Dessert breads and loaves have trended overseas, incorporating a sweeter dough mixed with additional ingredients and embellishments. Whilst banana, cinnamon and pumpkin have remained popular fan favourites, creating a sweet dish using a bread base has become the latest craze.

Some variations have included a croissant-inspired loaf lathered with icing and fresh strawberries, or spiced orange bread with almond flakes and lemon icing. This is a way to utilise extra dough, ingredients on hand, or as an alternative dish to other desserts.

Bread has many more possibilities than customers would initially consider. This has paved the way for a raft of innovative, fresh and new menu options, and to incorporate foreign trends and cultural flavours.

Simple yet Sophisticated

Arguably one of the most popular dishes around the world, pizza has remained at the forefront of street food, fine dining, and QSR trends for decades. Its simple concept has allowed it to be morphed into breakfast and dessert options, and its use of flavour has adapted it to modern cuisine trends.

One of the most popular pizza trends internationally has been the fusion of traditional ingredients with local flavours and twists. This has resulted in unique culinary creations that reflect cultural diversity. Despite originally hailing from Italy, pizza has become attached to many different cuisines, be it a New York-inspired cheese pizza or a deeppan pizza ‘pie’ from Chicago. Some cultures have gone the extra step and crafted an unexpected duo. An example of this could be the recent creation of a sushiinspired pizza from Japan, made with fresh seafood such as salmon or tuna and

paired with condiments like seaweed flakes, ginger or wasabi. Similarly, Brazil has introduced a locally-inspired pizza with catupiry cheese, hearts of palm, and Brazillian-styled sausage that showcases the country’s rich culinary heritage.

As dietary requirements have become a priority for chefs in recent years, the growing trend of plantbased pizzas has been viewed as the perfect alternative that can easily cater to the meat-free market. From simple vegan-cheese pizzas to vegetable pizzas and even plant-based meat options, there has been a significant shift towards developing concepts that cater to all customers. Plant-based pizzas also benefit customers who wish to make a healthier choice without compromising on flavour, texture or taste. With various plant-based products available, there has never been a better time to experiment with new ingredients to expand customer bases and appeal to ethical eaters and those exploring new flavours.

Global trends within the food and hospitality industry have led to a rise in unexpected and delightful pizza combinations. An example could be South Korea, where Korean barbeque pizza, topped with bulgogi beef, kimchi and gochujang sauce, has blended sweet, savoury and spicy flavours. In Australia, some restaurants offer a quintessential Australian pizza with bacon, eggs, and, for some, even Kangaroo meat. This has reflected the country’s desire for unconventional

and familiar flavours while remaining genuinely unique to its culinary landscape.

As flavour trends evolve, so too does technology. With a firm grasp of the latest culinary innovations, technology has shaped a new era of delivery and customisation. For pizza, this can mean online portals for customers to decide what toppings they would like, when they would like to order, and how their pizza is delivered. The emphasis on personalisation has made the experience unique for customers, who can create a customised pizza tailored to their own personal taste preferences.

Pizza cooking methods have become widely accessible to customers who can order a range of pizza styles from the same restaurant, whether it is woodfired, panfried, or oven-baked pizza. Artisanal flavours have also elevated the craft to new heights, with new methods to emphasise taste and texture and ingredients that add a layer of sophistication to the humble dish, transforming it from a quick-andeasy meal to a gourmet delicacy.

Pizza has remained universally loved for its simplicity, bold flavours, and accessibility worldwide. For unadventurous diners, the option of pizza on the menu is a friendly touch, where they know exactly what will arrive and how it will taste. Pizza continues to be a popular choice with customers of all ages, especially with large groups and can be suited to fit any meal of the day.

From Dough to Sauce

Every good pizza needs a good base and a good sauce. The base will set the pizza’s flavour and style, and determine what ingredients are added. From thin and crispy to deep-pan and fluffy, rich, spicy, or creamy, exploring the wide variety of pizza bases and sauces will ensure that the pizza is high-quality and full of flavour.

Bases are essential, and there is no such thing as a pizza without them. Although a standard base is typically the most popular with customers, introducing different varieties can inspire customers to expand their taste preferences.

Sourdough bases have increased in popularity, especially for Americanstyled pizzas, which are light and fluffy, with a crispy base and crust.

Similarly, deep-pan pizzas have also gained international notoriety, especially for customers searching for a substantial bread base. Deep-pan pizzas, such as the name, are proofed and cooked in a metal pan rather than stretched to order.

There has been increased demand among customers for a visually appealing pizza base, especially due to

the revolution of food interest on social media platforms. Visually appealing pizza bases can be a range of styles, from a large base designed to be shared to an individually sized portion made for one person. Rustic styles have gained interest with customers, which have been perfect for imperfectly sized bases.

Airy dough, known as ‘Pizza Canotto,’ provides customers with a light-tasting dough, allowing an emphasis on toppings and sauces. Due to the specific flours used to make it, an airy dough also allows for faster fermentation and higher hydration to speed up the process.

Large and embellished crusts have had many innovations, from stuffed crusts to customisable ingredients used as an alternative. To offer something different, international trends like crusts stuffed with meats and vegetables provide extra flavour

Continued from page 13.

and flair, or consider carving a signature pattern different from other restaurants.

To complement the base, sauces offer extra flavour, texture and a unique touch to pizzas. Whilst tomato sauces are a common sight for pizza bases, other alternatives have spiked in popularity in recent years.

Pesto is no stranger to pizza, and has created a bold substitute for tomato sauce. Traditionally made with olive oil, nuts, and cheese, pesto can be high in

calories and fat; however, it is also full of antioxidants, which appeal to healthconscious diners.

White sauce can provide a creamy and luxurious alternative to tomatobased sauces, adding a rich and deep flavour to whichever toppings are added. By providing a canvas for creativity, and with an extra cheese element, it will become a popular item on the menu. White sauce can be used for various pizza toppings, seafood, vegetables, or traditional styles. If a tomato-based sauce is preferred,

customers prefer a high-quality product made using rich and authentic ingredients. Incorporate herbs and seasoning, and don’t be coy with experimentation. Classic tomato sauces can provide a burst of flavour that compliment other ingredients, but be sure not to cross the fine line of an acidic undertone.

Bases and sauces can be pivotal for pizzas. Ensure they are not too weak or too strong, both physically and in flavour, to achieve the perfect balance that customers desire.

PIZZA TOPPING

The

next pizza!

Balanced Flavours for the Perfect Bite

Toppings are crucial to forming the perfect pizza with traditional or gourmet ingredients. Every ingredient selection contributes to creating an ideal flavour palette that can complement conflicting flavours and balance ingredients served together.

Traditionally, pizza has encompassed the bold flavours of ingredients tied to Italian cuisine. The use of tomatoes, basil, and mozzarella cheese has remained popular among customers, but it will not always be their first choice. Meat, or a similar alternative, has become an essential requirement for pizza recipes, be it pepperoni, ham, or beef. Such pizza concepts as Hawaiian or Meat Lovers have relied on the inclusion of meat combined with additional ingredients like mayonnaise or pineapple.

Meats can be versatile and often unconventional for pizza. Salmon is a prime example of versatile meat on pizza, as it can be served raw with cream cheese and caper toppings or smoked with tomato and rocket. Bacon is another meat that can be perfectly paired with a range of ingredients and is suitable for sweet and savoury palettes.

Combining two types of meat has gained popularity internationally, such as barbeque chicken with smoked bacon or combining various types of seafood like prawns and tuna. Seafood pizzas offer a wide variety of meat opportunities, many of which

a hint of spice or as a caramelised embellishment. Onions can be diced, sliced, or added as rings and can complement the flavour of other toppings, particularly meat.

Other popular vegetable toppings include bell peppers, sundried or cherry tomatoes, mushrooms and zucchini. Some vegetables, like Brussels sprouts, broccoli, celery, and aubergine, which may not necessarily be famous on their own, have also become a fan favourite with customers as pizza toppings.

Any pizza is not complete without a generous helping of cheese. While mozzarella has remained the go-to option, chefs have experimented with endless cheese possibilities to offer customers something new. Feta has become popular with its creamy yet savoury edge and parmesan for its robust flavour profile and texture.

are at a cost-effective advantage, such as anchovies or other canned products. As meats have different textures and consistencies, pairing multiple varieties can create depth to a pizza’s flavour and a generously sized dish.

Low-moisture mozzarella has been cited as the preferred cheese of chefs worldwide, typically for its milky and mild flavour while maintaining enough rich qualities to stand out as a distinct cheese base. Some cheeses contain additives, like potato starch, usually for a longer shelf life. This can prevent cheese from melting into a smooth consistency.

Vegetables are one of the most popular toppings for pizza, ranging from standard options to unexpected flavours. Aside from tomato pastes and sauces, vegetables have become an integral ingredient, providing additional flavour, taste and texture.

Onion on pizza has become increasingly popular in international markets, be it as a crisp addition with

Any pizza can have a range of flavours, custom-made to suit the customer’s preference best. However, finding the right balance can be difficult. Whilst overloaded pizzas look effective, practicality should still be a priority. Balancing flavours should be a unison for the tastebuds, without anything too overpowering.

Pizza toppings provide character and culture to be best represented, be it locally sourced flavours or ingredients universally loved.

The Right Equipment

Restaurants have countless ways to prepare, cook and serve pizza, be it the entire base or just a single slice.

Using a pizza pan is generally the most popular option for chefs, although allowing customers to add personalisation to their order requires considering the different attributes that each pan can provide.

One of the most common debates is whether to use a perforated or nonperforated pan. Both have advantages and disadvantages, and the choice typically depends on personal preference.

Perforated pans allow for better air circulation, which results in a crispier crust. Although with the risk of a moist base, non-perforated pans provide an even level of cooking, which creates a moderate texture with versatility.

Woodfire pizzas have long been popular with customers, providing a smokey, flavoursome, and rustic approach to pizza making. Woodfire pizza ovens have become a common investment for restaurants, especially those with an outdoor seating area, throughout all seasons of the year and to a warm and inviting environment.

Indoor pizza ovens provide more

control through temperature and size and allow chefs to view the cooking process closely. Indoor pizza ovens save space within the kitchen, hold multiple bases simultaneously, and are perfect for restaurants confined to four walls and with no outside area. There are many indoor pizza ovens, from electric bench-top ovens, built-in options, gas-powered ovens, and portable ovens.

Indoor pizza ovens have been designed with safety in mind, and when properly installed and maintained, they efficiently reduce the risk of burns and fire hazards.

Serving an entire pizza can often be difficult, especially on a crowded table. To save space, innovative solutions can benefit customers and create a seamless serving process for staff.

Collapsable pizza stands enable the entire pizza to rest at an elevated level, which will not only save space on the table but direct the focus onto the dish. Collapsable stands are available in different heights and sizes to custom fit any preference for the restaurant and customers.

Branded pizza boxes for takeaway orders also make an impression on customers. There have been several innovations for pizza takeaway boxes in recent years, including ways to retain heat, reduce moisture, and prevent the pizza from moving around the box. Branded boxes will add to the experience for guests, and showcase a high-standard customer service.

Ensuring an establishment has the right equipment when making pizzas will result in a better quality product and customer experience, especially for one of the most popular items on the menu.

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Hospitality that means business: Why good food isn't enough

For Stu Robertson, owner of hospitality consultancy Mean Business, his philosophy on customer experience is that every customer needs to leave a restaurant better and happier than when they came in. Having a good meal simply isn’t enough; it’s about the overall experience.

With a background in marketing, working with top Kiwi brands such as Sanitarium Weet-Bix, New Zealand Rugby Union, and ANZ, Robertson’s career shifted into the food industry when he came on as a general manager for iconic New Zealand chef, Al Brown. It was here that he began to see the value in bringing business thinking to hospitality and realised that there were a huge number of food businesses struggling to make ends meet. Quickly making a name for himself as a hospitality specialist, today, he helps hospitality businesses balance both effectiveness and profitability.

Music is a huge part of creating the ambience that can achieve this for businesses, and Robertson said that getting sound right is a critical part of creating a brand experience.

“If you’ve walked into Best Ugly Bagels, you’ll know that the music is loud, the energy is high, and workers call out when orders are ready –fostering a feeling of high energy and

ultimately leaving a lasting impact for customers,” said Robertson.

Mean Business also works to incorporate sound in spaces in more creative ways too. In a recent Wellington project working with a large food hall, Robertson prioritised having plenty of high-quality speakers to distribute sound effectively. The food hall invested in music playlists as part of a larger sound plan, meaning the music spanning across the day features transitions between different tempos and volumes to really build an effective customer experience.

Robertson said that for other hospitality businesses, creating the right vibe with music could start by simply obtaining a OneMusic licence and investing in a good quality sound system.

Robertson also suggests that starting early and planning is key to create strong foundations in business. Investing in a specialist to design the sound system, pairing it with soft furnishings and anything else needed to improve the acoustics in the space will make a huge difference.

In his advisory work, Robertson came across an example of a café establishing a strong foundation from the beginning. He was working with Circus Eatery in Cambridge, which was just starting out. They had a great product and wanted to build profitability but were at a crossroads when it came to spending money on acoustic baffling.

Robertson’s advice was this expense should be at the top of the list.

“People need to be able to converse

and to hear the music otherwise there’s a risk the customer experience would be diluted.”

Investing and therefore contributing to this experience by way of music and acoustics is a really simple option and this is something Circus Eatery is always striving to perfect.

They have no regrets about their decision to get a decent sound system, and with their OneMusic subscription, they are proud to be part of a system that sees artists provided for.

Although there are venues getting it right when it comes to selecting the right music to create the vibe they are after, Robertson said this is actually a lot harder to achieve than it might seem.

“Music is so subjective, and what I think is going to be good music for a venue could be entirely different to what the owner, customer or staff thinks.”

He suggested that it comes down to having experience in understanding the brand, and how it needs to be translated through music.

“It’s one of those things that when it’s done well you don’t notice it, but when it’s done badly you really notice it.”

Robertson believes that the New Zealand hospitality scene is as good as anywhere else in the world, but he’s always looking for new concepts and designs that could be used as inspiration locally.

Ultimately, he said that customers want to be guided in the restaurant, and creating an uplifting environment visually and through music is what will create a memorable experience that will bring people back.

Scott Lawson started his career in tech, electronics, and software engineering and, like most people in the field, was addicted to drinking coffee. However, he only decided to become a roaster after he purchased an old coffee company.

Scott Lawson Manager & Roaster, TOASTED

He was trained to roast by the previous owner, Chris Innes, who started Toasted and was the treasurer for the NZ Specialty Coffee Association. He learnt to roast the old-school way with a pen and paper and a stopwatch, unlike today, when roasting is done with Cropster and computers to plot roast curves.

Toasted is a family-owned company that prides itself on its values and ethics. Its roast coffee is sourced through specialty coffee channels and is 100 percent traceable. It is also a biogrow-certified coffee roastery with fairtrade affiliations and is looking to become a B Corp-certified company.

“Our values as a family-owned business help set us apart from most of the well-known NZ coffee companies, which are now just brands owned by multinational beverage companies extracting money from NZ without contributing back to our country,” said Lawson.

As a manager and roaster of Toasted, Lawson has enjoyed tasting new origins, trying various processing techniques, and receiving customer compliments. He would love to learn and explore more about coffee processing by visiting places like

Ethiopia, the birthplace of Arabica.

“I love a great filter, and it’s hard to beat an Ethiopian Natural or a washed Kenyan. Recently, we roasted an amazing Honduras Pacamara natural, which had crazy notes of ripe pineapple and was truly delicious.”

A great roast is defined by its body and sweetness, and Lawson highlighted that the characteristics of its origin and processing technique are essential when roasting specialty coffee.

“We implemented Cropster for our roastery management in 2017, just after we took over the business. Our sales manager, who started the same day as us, was one of the early beta testers for the software platform and helped embed it into our daily practices. Our entire roastery runs on it, and we have done over 14,000 roasts in Cropster.”

The profiling, accuracy, repeatability, and traceability offered by Cropster have elevated Toasted’s coffees to another level and ensured that the production constantly hits the mark for customers.

Toasted has been supporting green coffee growers, and some of the recent coffee origins that it purchased last year, like the Colombia Bochica

and Tumbaga, have been from Sucafina.

The Bochica and Tumbaga decaf has helped supply clean filtered drinking water to families and local schools of coffee farmers in Colombia.

“That’s pretty cool, and the transparency we get from Sucfina regarding these initiatives is fantastic.” Lawson advised budding coffee roasters first to be baristas and drink black coffee. He also encouraged participation in cupping events at roasteries to start the coffee journey.

“Once you know how things work, odds are you will be offered a turn on the roaster under the supervision of an existing roaster. Next thing you know, you will be a junior roaster. Hard work gets you places, so roasteries reward people who front up with opportunities.”

Toasted has welcomed customers to visit the roastery café and chat with the team about coffee, usually on weekday mornings when the roasting usually occurs. The transition from green coffee to roasted coffee is quite an experience, as the transformation is remarkable.

Brent Marris Founder I Proprietor I Winemaker MARISCO FAMILY VINEYARDS

Winemaker

Brent Marris’ father was responsible for acquiring land for Montana Wines in Marlborough, New Zealand. To follow in his father’s footsteps, Marris attended Roseworthy College in Australia, earning a degree in oenology.

Upon returning to New Zealand and gaining a comprehensive understanding of viticulture, wine marketing, and the wine business, Marris launched Marisco Vineyards with his wife in 2006.

With 1,000ha vineyards built in the

Waihopai Valley of Marlborough, Marisco Vineyards is the maker of brands such as The Ned, Leefield Station, and The Kings Series. They specialise in Sauvignon Blanc, Chardonnay, Pinot Gris, Rosé, and Pinot Noir, the varieties Marlborough is known for.

The key to their philosophy is to allow the fruit to be the star. The wines reflect the region’s true essence, emphasising its blue skies, green grass, and cold water, as well as its purity, brightness, and elegance.

One of the most critical factors affecting the taste of the wine is the soil type and climate conditions where the fruit is grown. Other factors include the type of yeast used for fermentation, the temperature of the ferment, the level of solids in the ferment, and the influence of oak.

“Because we grow our fruit in the Waihopai Valley, where the nights are 2-3 degrees cooler than the main Wairau Valley and the days 2-3 degrees warmer, that 4-6 degree difference every day during the growing season results in our fruit undergoing a long, slow ripening season, and the flavours become more intense and focused.”

According to Marris, minimal intervention is the key to success, focusing on growing the fruit well and controlling fermentation to maintain fruit flavours.

“Our Sauvignon Blanc, Pinot Gris, and Rosé bottling occur soon after fermentation and blending. Chardonnay and Pinot Noir spend approximately 12 months in a barrel and are bottled after they have been taken out and blended.”

Marris has been using gentle presses

for better extraction to balance tradition and innovation, employing de-stemmers on harvesters and introducing continuous floatation for cleaning up juice solids. There has also been a significant improvement in the efficiency of fridge plants, and the prebottling filtration process has become more targeted.

His advice to aspiring winemakers or those seeking to learn more about the world of wine is to taste wines from different regions and comprehend what makes them unique.

“Understand that each country or region typically has a hero variety. Understand why and taste the different variants.”

Marisco Family Vineyards have always looked for ways to improve their wines by experimenting with different winemaking techniques, observing

innovation in other countries, and working with leading businesses to advance the wine industry.

They believe that the future of winemaking will revolve around quality sight selection for vineyards, vine health, and minimal intervention during winemaking.

Driving IndustryGrowth

Marisa Bidois CEO, Restaurant Association of New Zealand

In the wake of the Minister of Finance’s recent challenge to New Zealand businesses for innovative strategies to drive industry growth, we at the Restaurant Association of New Zealand have taken a proactive stance.

During a speech in Tāmaki Makaurau, the Minister called on businesses to step forward with actionable ideas that could catalyse growth across various sectors. Inspired by this challenge, we’ve crafted a comprehensive plan aimed at accelerating the hospitality sector’s development, a critical component of our national economy.

Our strategic approach is encapsulated in a four-step initiative designed to address the most pressing needs and unlock the full potential of the hospitality industry. The first step in our roadmap tackles the longstanding legacy issues that have historically impeded our sector’s progress. These challenges range from regulatory hurdles to operational inefficiencies, all of which require thoughtful solutions.

Secondly, we’re setting our sights on bridging the significant gaps in skills, education, and training within our workforce. The dynamism and competitiveness of the hospitality industry demand a well-trained, adaptable workforce, capable of meeting the evolving needs of consumers and technological advancements.

The third pillar of our strategy focuses on simplifying the operational landscape for businesses within our

industry. We advocate for the removal or simplification of bureaucratic red tape, which we believe will make doing business less complicated and expensive. This step is crucial for fostering entrepreneurial spirit and encouraging new ventures within the hospitality sector.

Lastly, we emphasize the importance of cultivating a robust partnership between the industry and the Government. Such collaboration is essential for achieving sustainable growth and ensuring that the hospitality sector remains a vibrant contributor to New Zealand’s economy.

Our proposal is not just a series of recommendations but a call to action, supported by a detailed briefing provided to the Ministry of Business, Innovation, and Employment (MBIE), which can be found on our website. Many of the steps we propose are costneutral, underscoring our commitment to practical and achievable solutions.

This initiative represents a significant step forward in addressing the unique challenges faced by the hospitality industry. It embodies our response to the Minister of Finance’s challenge, showcasing our readiness to undertake concrete actions that will drive not just our industry, but also the broader New Zealand economy, towards greater prosperity and resilience.

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 include: constructive dismissal – instances where an employee felt that they had no choice but to resign from their employment due to an employer’s actions. 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. 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.

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!

Read more here.

allergies Inclusive of

Different dietary requirements can restrict customers from dining at certain establishments. Modern trends and innovations embraced by customers have determined how the culinary landscape is shaped, which has left a difficult task for business owners and chefs to address.

Hospitality businesses cater to a wide range of customers, be it from small children to seniors, making it necessary to ensure that all diners feel comfortable in what they order if dietary requirements are their priority.

To prevent any health complications for guests, the use of certain ingredients must be avoided or limited, and menus that may have conflicting ingredients should be clearly labelled.

PEANUTS

Among the most widely known allergies, peanuts can cause severe reactions, including sudden drops in blood pressure, itchy skin, difficulty breathing, nausea, vomiting, and dizziness. Peanut allergic reactions can be mild or extremely severe.

Peanuts are usually found in sauces and spreads, such as peanut butter. Different international cuisines can often contain traces of peanuts and baked goods. It is vital to ensure that all labels are checked before cooking or if a product has been produced in a factory where peanuts may have been present.

TREE NUTS

highly harmful to customers. The tree nut family includes walnuts, almonds, cashews, chestnuts, pecans, macadamia nuts, pistachios, Brazil nuts, and pine nuts. Reactions could include mouth, eye, or throat irritation, nasal congestion, abdominal pain, and severe anaphylaxis.

Substitutes for tree nuts include various seeds such as sunflower seeds, pumpkin seeds, and flax seeds, and they can be present in cereals, biscuits, energy bars, pastes, and different marinades.

nausea, wheezing and anaphylaxis. Soy products, such as tofu, cheese, milk, and yogurt, can cause multiple issues for those who are intolerant.

Similar to peanuts, tree nuts can be

Egg allergies are usually outgrown by the age of 16; however, some are still at risk at an older age. Egg allergies are also associated with an increased risk of asthma and other allergies. Hives, swelling around the mouth, abdominal pains, and vomiting are common

symptoms of an egg allergy.

Eggs are among the most frequently used ingredients, especially in baking, mayonnaise, pasta, and meat-based dishes.

WHEAT

Anyone with a wheat allergy should stay clear of any wheat product, including bread, pasta and flour. A wheat allergy differs from a gluten allergy, as gluten-containing grains such as rye and barley may not always be an issue for people with a wheat allergy.

Symptoms of a wheat allergy include hives, abdominal cramps, headaches, nausea, and severe cases of anaphylaxis. Wheat can also be found in unexpected foods, such as baking mixes, baked goods, processed meats, potato chips, and salad dressings. Consider replacing wheat with rice, potato, millet, oats, or soy flour.

and younger children, cow’s milk can cause severe anaphylaxis or mild hives.

Most mainstream dairy products, such as cheese, cottage cheese, cream, custard, butter, and yoghurt, contain cow’s milk. Less frequent foods include soups, sauces, and baked goods.

FISH AND SHELLFISH

Chocolate and sweet dishes may also contain cow’s milk products.

Substitutes for cow’s milk include almond milk, rice milk, soy milk, and coconut milk.

Allergic reactions to fish and shellfish are usually present through hives and rashes, nausea, indigestion, and stomach cramps and should be avoided to prevent any issues. More serious reactions can include vomiting, dizziness, and swelling of the tongue and lips. For those highly sensitive to fish and shellfish, reactions can happen even if the food products have been prepared in a shared area.

Although fish and shellfish allergies are more common to develop in adulthood, children can still be allergic as well.

Allergy New Zealand has noted allergies to one type of shellfish, which can be linked to other members of the crustacean group, such as shrimp, lobster, and crab. Cross-contamination can pose a high risk for fish and shellfish allergies and can be found in sauces, dressings, stock, and soups.

KumaraNew Zealand,s, culinary vegetable

Fieldco is a family-owned and operated business located in the sunny Kaipara, near Dargaville – ‘The Kumara Capital of New Zealand’.

Since 1976, three generations of the Simpkin family have been supplying Kiwis with some of the best fresh produce in New Zealand. At Fieldco, they combine generations of local knowledge of the land with evolving technologies to make sure their produce is as good as it can be. They are involved with every step of the growing process. They look after the seed selection and cultivation, plant health and crop care through to harvesting, storing and washing, then cutting and freezing ready for you to use. Paddock to plate in the most realistic sense!

Fieldco’s core crop they grow and one they have a deep industry knowledge of, is the humble kumara.

Often confused with the average potato, kumara is not in fact any relation to the deadly nightshade family. The humble kumara has both double the amount of Vitamin C dose and is higher in Vitamin A when compared to a potato. Kumara is also lower on the glycaemic index, meaning that they are less likely to

make your blood sugar spike.

In saying this, kumara can be used where you would traditionally use potato, both as a healthier alternative or for a New Zealand twist to a dish.

HAND-PICKED:

Kumara is a very labour-intensive crop to harvest, unlike some other root crops. All kumara are handpicked due to the delicate nature of the skin that scrapes easily in harvest.

In 2023, kumara was in very short in supply due to Cyclone Gabrielle in February 2023 and the weather events following this. In February, typically this is when most growers are starting to harvest and last year, the cyclone hit before any growers had harvested any out of the ground. This saw the entire industrys’ crop being 75% as an industry average.

Extra care must be taken once the crop is harvested due to its very delicate skin – they aren’t as hardy as they look! This meant all Fieldco kumara you saw on the shelves last year would’ve been picked off the ground by hand! Too wet to get any of Fieldco’s larger tractors in, it was

more efficient and better on the kumara for storage as well.

VARIETIES OF KUMARA:

There is good reason they say variety is the spice of life. And kumara is no exception. Experiment with different flavour and texture profiles of each variety.

There are 4 main varieties of kumara in New Zealand:

Owairaka Red

Traditionally known as the Original Red variety, it’s somewhat a culinary icon of New Zealand Kumara. It’s the primary commercial crop in Kaipara and remains the most popular kumara type. Featuring a deep red skin and creamy white flesh with veins in the centre, Owairaka Red has a firm texture, making it perfect for salads or roasting.

Beauregard

These are commonly enjoyed as ‘sweet potato’ in many countries. Its rich orange skin and sweet orange flesh makes it a colourful vegetable and a likely candidate for many sweet recipes.

This is softer in texture compared to the Original Red and has a faster cooking time. Its soft texture means it is best suited to use for a mash or as a potato or pumpkin substitute in any dish.

Gold

This is another variety that is a native New Zealand variety. The Tokatoka Gold is indigenous to the Kaipara, named after the iconic TokaToka Peak rising out of the otherwise flat landscape.Tokatoka Gold kumara has a golden skin and a tender, golden flesh, sharing a texture akin

to the Beauregard variety. Renowned for their soft flesh, Tokatoka Golds are more suited to roasting.

Purple Dawn

Purple dawn is a newer variety of kumara with a purple flesh and purple skin. Known for its earthy taste and soft texture, it’s excellent for roasting and mashing. The vibrant color also makes it a great addition to kumara medleys. As part of the purple vegetable family, Purple Dawn is regarded as superior in terms of additional antioxidants compared to other kumara varieties.

COOKING TIP: Add a dash of vinegar into the water while you boil these to help the kumara retain their vibrant purple colour.

Flavour pairings:

Kumara has a natural sweet taste that lends itself to being a very versatile vegetable, being included in both sweet or savoury dishes.

Herbs and Spices: Fresh herbs such as coriander, basil and thyme all pair nicely with the sweetness of kumara. Also try spices such as nutmeg, smoked paprika or sumac.

Pair with zesty flavours like lemon or orange to compliment the sweetness of kumara.

Other flavours that pair well with kumara include, walnuts, pecans, orange, garlic, chorizo and bacon. Head to www.fieldco.co.nz/recipe/ for more tasty recipes and inspiration.

Looking to save time in the kitchen? Preparing kumara can be hard work. Fieldco, one of the largest kumara growers here in New Zealand, is working to make it easy for people to include kumara on their menu. Growing all their produce for the best

flavour, their products are naturally packed with goodness and save you prep time.

Orange Dice: Beauregard dice product is a great product to add to any soups, casseroles, or pies.

Red Dice: Add some natural sweetness of the Original Red kumara variety to any dish.

Yummo’s – these are Fieldco’s bitesized baby kumara portions. These make a tasty side dish with minimal effort and are a convenient choice for a vegetarian or vegan main.

Orange Portions: Peeled and steamed, ready to go!

Red Portions: Our original red kumara, peeled and steamed ready to roast.

To find out more on our full range of frozen products or where to buy, contact sales@fieldco.co.nz or visit www.fieldco.co.nz

Sustainable

Farm to Table

Sustainable farming has become increasingly popular within the food service industry, with multiple benefits for the environment and customers.

Sustainable farming company Woody’s Free Range is a specialised meat provider with a strong commitment to ethical sourcing. Located in the Horowhenua area, Woody’s Free Range originated as a pig farm and has since diversified into a butchery dedicated to promoting the consumption of responsibly raised New Zealand meats.

Founder Daniel Todd said that Woody’s has aimed to provide consumers with delicious, wholesome food while minimising its ecological footprint.

“Our operations involve transforming complete carcasses into a diverse array of over 100 craft products, encompassing items such as bacon, salami, charcuterie, and a comprehensive selection of small goods and fresh meat. We also focus on animal welfare and regenerative agricultural techniques,” said Todd.

One of the latest trends for sustainable farming has been using alpaca meat, which Todd said has offered a unique culinary experience for adventurous chefs. The tender texture and mild flavour of alpaca meat have made it a versatile ingredient that can be prepared in various ways and pair well with seasonal vegetables and aromatic spices.

Alpaca meat can also be incorporated into traditional recipes and can add a distinctive twist to classic dishes like alpaca burgers or alpaca tacos, and has even been made into sausages.

Regarding taste and texture, alpaca meat is often likened to lean cuts of beef or venison, with a slightly sweet and delicate flavour profile.

In many ways, alpaca meat is similar to other types of red meat. It is rich in protein and essential nutrients and can be a nutritious dietary choice.

Alpaca meat also contains approximately half the saturated fat of beef and one-third less cholesterol.

Its low-fat content of six to seven percent has also made it one of the leanest land-based meats. Alpaca meat is only 150 calories per 100 grams, making it an appealing option for health-focused customers.

Todd said consumers play a pivotal role in supporting sustainable farming practices through purchasing decisions.

“We have always promoted the idea that consumers should use their dollars to buy better but buy less meat. Ultimately, by embracing sustainable farming principles, we can cultivate a healthier planet for future generations and reduce animal maltreatment.”

Todd added that although there are benefits of sustainable farming, sourcing sustainable meat presents several challenges. One obstacle is its scalability, as transitioning from conventional to sustainable methods can require a significant investment of time and resources. He added that the most important factor is transparency and honesty from suppliers.

Sustainable farming has become one of the leading consumer demands throughout the international food service industry. As the farm-to-table initiative has gained popularity, the shift towards a sustainable farm-to-table move has been viewed as the next logical step.