Restaurant & Café Magazine | May 2023

Flexibility Crucial for Survival

that drives up our mortgage rates, there's never a dull moment.

Caitlan Mitchell Editor caitlan@reviewmags.com

In today's interconnected world, it's hard to deny the influence of social media on pretty much every aspect of our lives. It affects the movies we watch, the fashions we wear, and the food we eat. Social media is always there, documenting the latest trends, telling us where to eat (and where not to), and these days giving us tips on how to save some cash.

During the Great Depression, Hollywood made comedies to give the population a muchneeded laugh. Fast forward to today, and we've got the Labour Government dishing out some unintentional comedy. From telling us to take shorter showers to wasteful government spending

But you know what? When times get tough, we get creative. Dining in and Uber are trending down as consumers lean towards local-friendly takeaways. Easy pickup is the new delivery, and every penny counts.

And when we do want to treat ourselves, we often turn to our good old favourites. That's why coffee machine sales are on the rise. People opt for that "at home" barista experience instead of grabbing a coffee at the local café. If they buy coffee, they're making cuts in other areas, like bringing packed lunches from home or adjusting to remote work.

Economic downturns do affect what we put on our plates. A mix of financial prospects and what we can afford influences our dietary choices. And that has some implications for the hospitality industry.

Unfortunately, the middle and lower-income earners usually feel the brunt of these changes.

So what do you think the best way forward is?

Adapting menus, tweaking to match customers' changing preferences and offering meals at prices that consumers feel are affordable is a starting point.

Change may be scary, but flexibility and adaptability are crucial for survival in these challenging times.

Now, let's get down to business. Having a solid accounting system, running the reports, or getting help from a skilled accountant (or both!) is an absolute must. Keep a close eye on finances; leave this task at the end of the month or the quarter.

A recession hits the hospitality industry hard, so stay on top of your numbers, cut back on spending, renegotiate leases or contracts, and tighten those overheads.

Be proactive. Don't wait around and hope for the best. Act swiftly. Address any problem areas head-on, and be open to change. You'll be better equipped to weather the storm with intelligent business planning and an adaptable mindset.

It can all come down to effective management, adaptability, and a proactive approach. By embracing these strategies, businesses in the hospitality industry can increase their chances of surviving and emerging even stronger on the other side.

Hang in there, and let's ride this wave together.

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

Advertising: Caroline Boe, caroline@reviewmags.com

Senior Designer: Raymund Sarmiento

BREAD & BUTTER BUDGET DOES LITTLE FOR STRUGGLING BUSINESSES

Budget 2023 does not do enough to support small businesses further and contains little acknowledgement of the current economic environment’s impact on business in general, says Hospitality New Zealand.

Chief Executive Julie White said there were some helpful moves in the budget, but overall, it was a disappointment.

“The sector will welcome the additional $17.6 million, over five years, of funding for the Major Events Fund to support the ongoing attraction of major events to Aotearoa. Read more here

NEW COMPOSTABLE COFFEE CUPS TO BE LAUNCHED

BioPak, a global leader in sustainable packaging solutions, has announced the certification of their Aqueous coffee cups as home compostable to Australian standards (AS5810).

This breakthrough technology is a game-changer in the world of disposable paper cups, offering an eco-friendly alternative that is food safe, odorless and can be disposed of right in your backyard compost bin. Read more here

WEST AUCKLAND TO GET $40 MILLION HOSPITALITY INVESTMENT

A$40 million-plus investment over the next five years to expand the hospitality and retail infrastructure of one of NZ’s largest population centres is set to help address future demand from increased housing density and regeneration around transport hubs. Read more here

2023 SOMEWHAT SOMMIT AND ALTOGETHER UNIQUE TASTING ANNOUNCED

New Zealand Winegrowers is excited to announce its collaboration with Sommeliers Australia for The Somewhat Sommit 2023 and The Altogether Unique Tasting, taking place in Melbourne on the 5th of June and Brisbane on the 6th of June.

Read more here

BOOSTER WINE WELCOME NEW WINE MAKING TEAM

Booster Wine Group is proud to announce the appointment of Helen Morrison as Chief Marlborough Winemaker, and Pierre Vienings as Marlborough Winemaker joining the winemaking team at Awatere River Winery.

Helen Morrison joins the team after nine successful years as Senior Winemaker at Villa Maria, and Pierre Vienings joins after five years of boutique winemaking at the Coterie winery in Marlborough.

Read more here

TRANSFORMERS RESTAURANT OPENS IN HONG KONG

Transformers is one of the most popular movie and television franchises around the world, and a particular fan favourite in Hong Kong. This has led to the first-ever immersive Transformers-themed restaurant called The Ark, which opened on April 23rd, 2023. Read more here

BLENHEIM TO HOST NEW WINE TRADE EVENT

New Zealand will host a new international wine trade event in Blenheim in 2024. The highly anticipated New Zealand WinePRO trade event will be a chance to experience the latest and greatest in the wine industry. With the tagline ‘Vine to Wine’, WinePRO will showcase the latest products, new technology, and connect the leading suppliers with members of the wine production industry. This event will provide an opportunity for the wine industry to come together and learn about the latest trends, network with each other, and discover new ways to grow their businesses and improve efficiencies and production, with an exhibition showcasing the latest and greatest.

The event has been a vision of the Marlborough District Council and Wine Marlborough, recognising the importance of wine to not only the region but nationally - and the need to have a biennial event to bring the industry together across New Zealand and the world. The venue will be at Stadium 2000, combining indoor and outdoor display spaces and featuring an educational program as part of the overall event.

The organisers of the Winetech Exhibition in Australia have collaborated in establishing the framework and are working with a local New Zealand-based team to deliver the inaugural event.

Marlborough Mayor Nadine Taylor said that the event will be a great addition to the industry, and for the Marlborough region. Read more here

BUSINESSNZ HIGHLIGHT INVESTMENT OPPORTUNITIES FROM BUDGET

BusinessNZ has said that the Government's Budget announcement provides a well-being boost for some, but is light on business investment. Chief Executive Kirk Hope said most benefits for business are fringe in nature. Read more here

JOCK ZONFRILLO REMEMBERED AS A LEADER OF AUSTRALIAN CUISINE

The Australian culinary world has lost an icon this week, with the devastating sudden passing of Chef Jock Zonfrillo.

Zonfrillo is best known to New Zealand audiences for his work as a Judge on

Australian reality series, Masterchef, since landing the role in 2019.

Born in Glasgow, Scotland, Zonfrillo started working in kitchens at age 12 as a part-time dishwasher at the restaurant where

his siblings worked. Under the guidance of Chef Marco Pierre White, Zonfrillo travelled to Australia to work for 12 months.

It was in Australia where Zonfrillo opened a range of restaurants, including Restaurant Orana and Street ADL in Adelaide, Nonna Mallozzi, and Bistro Blackwood.

In 2016, Zonfrillo started the Orana Foundation with the aim to preserve the historical cooking techniques of Indigenous Australians.

His loss has been felt around the world, with many industry heavyweights paying their tributes.

Celebrity chef Gordon Ramsay said that he was saddened by the loss via a Twitter post.

“I truly enjoyed the time we spent together on MasterChef in Australia. Sending all my love to Lauren and the family in this difficult time,” wrote Ramsay.

Chef and television presenter, Jamie Oliver said that he was in total shock upon hearing the news.

“We had the best time working together for this year's master chef, I can't tell how good it was to work with him," he wrote.

Jock Zonfrillo was 46, and is survived by his wife Lauren, and four children.

LION NEW ZEALAND COMMITTED TO HELPING THE ENVIRONMENT

Almost 200 volunteers from Lion New Zealand and hospitality venues removed 1,700 litres of rubbish last year from New Zealand’s beaches and streets. In partnership with Sustainable Coastlines, targeted clean-ups were undertaken from down in Dunedin to Auckland’s city streets to Orewa Beach, north of Auckland City.

Lion New Zealand’s sustainability Advisor Lorietta Bahr said collective effort goes a long way, and we can all play a part in reducing plastic in our oceans by taking action in our daily lives and our businesses.

“We’ve supported The Sustainable Coastlines Charitable Trust for ten years to improve the health of our oceans. Recently we broadened our efforts and invited the hospitality industry to join us,” added Bahr.

Throughout eight clean-up events, the amount of rubbish collected was enough litter to fill over 13 bathtubs. Some of the rubbish items were everything from cigarettes and food packaging to old clothes, empty LPG gas bottles and broken toys. “We can all help to reduce the amount

of litter that ends up in our environment by being mindful of what we purchase, looking at the waste generated in our business, opting for reusable containers where possible and saying no to unnecessary packaging.”

Lion recognises its responsibility as an extensive drinks company and has a key focus on driving the circular economy. Over 97 percent of Lion’s packaging is recyclable or reusable, and all company packaging now contains an average of 64 percent recycled content.

Sustainable Coastlines CEO Josh Borthwick said every volunteer creates a small ripple that builds larger waves of change. “Our corporate partners, such as Lion, are an important part of the work we do to clean up beaches and take action to reduce litter in our oceans.”

Sustainable Coastlines empowers communities to take action for their local beach through coastal clean-up events, educational programmes, public awareness campaigns, and litter data collection.

FINE FOODS TRADE SHOW RETURNS

The country’s premier event for the hospitality, food retail and foodservice industries is making a record return in June 2023 by attracting more than 250 exhibitors, converging at Auckland Showgrounds to share the latest flavours, trends,

equipment, ingredients and beverages, contributing to quintessentially Kiwi experiences across the country.

A packed agenda includes training and education, demonstrations, the NZ Chefs Championships and Global Chefs

NEW INTERNATIONAL CHEF FOR QT NEWCASTLE

Award-winning chef Shayne Mansfield has a new residency for his culinary creations.

Mansfield will bring his wealth of knowledge to QT Newcastle, the next step in his career that has taken him throughout Europe, North America, and Australia.

Taught under Michelin star mentors, Paul Walsh and Jason Atherton in London, Mansfield has recently been the head chef at Newcastle restaurant, Flotilla,

where he was awarded One Hat by the Sydney Morning Herald's Good Food Guide last year.

QT Newcastle General Manager Michael Stamboulidis said having Mansfield join the team was beyond exciting.

"Shayne's modest approach to Jana will showcase the most premium ingredients with a touch of trickery. We cannot wait to release to the Novocastrians and visitors to Newcastle humble food

Challenge, the introduction of the Restaurant Association’s ‘Hospo Hui’, and much more. The strictly trade-only event takes place from June 25-27.

“We’re thrilled to have the biggest event ever planned for 2023,” enthuses Deb Haimes, Fine Food New Zealand Event Manager.

“With a combination of international and local exhibitors covering everything from paddock to plate, there’s a huge variety for every delegate. This makes Fine Food New Zealand an ideal opportunity to expand your knowledge, make valuable connections, and find new suppliers.”

For those keen to advance their skills or check out advanced culinary techniques, the Seminar Series offers a range of thoughtprovoking topics, including health and wellness tips for staff, how to get products into major supermarkets, and – perhaps crucially – how to attract and retain domestic and international talent for your business. Another seminar well worth attending for everyone producing food and beverages addresses updates to the Food Act, which makes allergen labelling easier to understand.

Read more here

done very well."

Sourcing inspiration and ingredients from pasture to vineyard, Jana Restaurant and

Bar is a neighbourhood dining destination in the heart of Newcastle's East End precinct. Read more here

HELL PIZZA INTRODUCES BUY NOW PAY LATER PLAN

As the heat turns up on ‘buy now pay later’ schemes trapping a growing number of Kiwis in spirals of debt, HELL is launching AfterLife Pay, where customers don’t have to pay for their pizza until they’re dead, with no late fees or penalties.

Customers will be eligible for AfterLife Pay, with those chosen invited to sign a real amendment to their wills, allowing the cost of their pizza to be collected upon

death. No interest or fees will apply, and the agreement is legally binding.

Ben Cumming, CEO of HELL, said that AfterLife Pay came about after they were approached by buy now pay later (BNPL) providers who wanted HELL to offer the service to its customers.

“We’re seeing a growing number of people using the schemes to buy essential items like food, and we think it’s taking it a

step too far when you’ve got quick service restaurants like ours being asked to offer BNPL for what is considered a treat - especially when you consider people are falling behind in their payments and 10.5 percent of loans in New Zealand are in arrears,” he said.

Australia’s federal government has recently announced it would regulate the BNPL industry to avoid financial abuse by lending schemes. Read more here

Innovative Tech Delivers Efficient and Unique Experience

Introducing G Robotics was part of an ongoing strategy for innovation in hospitality at SkyCity, which addressed the industry-wide skills shortage.

SkyCity is a business based around serving people, and are passionate about delivering great experiences for guests. The inclusion of G Robotics robots allows the hotel to utilise resources more efficiently to deliver those experiences.

After fully integrating G

Robotics in Andy’s Bar and Restaurant in October 2022 following a short trial, not a single day’s operation has been lost since. The decision was made to not stretch current employees too thin, which saw temporary closures at some outlets whilst a solution could be solved.

A customer survey conducted showed that 89 percent of guests

were really happy with the robots, especially young children. Customers are always wanting to engage with the robots, taking selfies and videos with them, and they can even sing happy birthday if asked.

QR codes placed on the tables give customers access to the menu. Kitchen staff put preprepared orders and the table number onto the robots, which can then deliver to multiple tables. The G Robotics robots are charged every night, which allows them to operate for a full day’s work.

The search for innovative automation ideas has been a priority for SkyCity, which can ensure that the best possible experience is in place for its guests. SkyCity believes that robots will play a more significant role in the industry in the future.

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 .

1 5 - 1 7 A U G U S T 2 0 2 3

I C C S Y D N E Y

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FREE ENTRY | TRADE ONLY

Celebrating Excellence in Hospitality

The finalists have been announced for the 2023 Lewisham Awards, which celebrate the best and the brightest in the Auckland hospitality industry. The event is entering its 21st year, and promises to be a night of recognition and revelry.

The Lewisham Awards are renowned for scouting out exceptional talent and achievements in the hospitality sector, and recognising those who have made significant impacts in areas such as cuisine, beverage service, management, and supplier relations. The 2023 finalists showcase the diverse talent within the Auckland region. This year's ceremony will be held at Shed

The

10 along the Auckland waterfront, on Sunday 4th June. The evening promises to be full of elegance, entertainment, and camaraderie, and to celebrate the winners in each category. The event will kick off at 5:00 pm with a sparkling cocktail reception, the awards announcement, followed by an array of food truck offerings crafted by talented chefs.

Lewisham Governance, Chris Upton has

expressed enthusiasm for this year's edition.

"We're thrilled to have such a fantastic group of finalists this year. The Lewisham Awards serve as a platform to recognize and celebrate the outstanding contributions of these professionals and establishments to the hospitality industry. We're looking forward to a fantastic evening that brings together the best in the business."

2023 Lewisham Award Finalists are:

CATEGORY

Lewisham Foundation Outstanding Sales

Representative/Brand Ambassador

• Claud Taylor, Hancocks

• Connor Grisedale, Tickety Boo

• Brittany Gillespie, Red & White Cellar

• Josh Sanford, Yeasty Boys

CATEGORY

Hancocks Outstanding Bartender

• Theo Tjandra, Panacea

• Taite Maltby, Deadshot

• Rohan Dandona, The Bramble

• Dany Dentith, Panacea

CATEGORY

Gilmours Outstanding Local

Establishment - Central

• Prego

• La Fuente

• Alma

• Beau

CATEGORY

Southern Hospitality Outstanding

Local Establishment - North

• Tokki

• Stanley Avenue Wine Bar & Bistro

• Tiny Triumphs

• Fantail & Turtle

CATEGORY

Insurance Advisernet Outstanding

Front of House

• Tye Okieffe, Vivace Restaurant

• Cal Ross, The Parasol and Swing Company

• Danny Dentith, Panacea

• Simon Benoit, Cazador

CATEGORY

Anchor Food Professionals

Outstanding Chef

• Dariush Lolaiy, Cazador

• Josh Shields, MoVida

• Ken O’Connell, Copia Restaurant

CATEGORY

Bidfood Outstanding Cafe

• Duo Eatery

• Honey Cafe Takapuna

• Seabreeze

• Homeland

CATEGORY

DB Breweries Outstanding Local Establishment - South

• The Bramble

• Woodside

• Bracu Restaurant

• Hallertau Clevedon

CATEGORY

Coca Cola Europacific Outstanding Local Establishment - West

• Hallertau Riverhead

• Churly's Rise

• The Grounds at Whoa! Studios

• Et Tu

CATEGORY

Restaurant Association Hospitality Hero

• Adam Neal, The Parasol and Swing Company

• Edmundo Farrera, Le Fuente

• Diva Giles, Beau

CATEGORY

Culley's Emerging Hospitality Talent

• Ana Laing, Crave

• Jasper Rae, Apero Food & Wine

• Pete Watson, Movida

• Stephen Sami, Cassia

CATEGORY

Clyth MacLeod Outstanding Producer

• Curious Croppers

• Massimo's

• Nobl & Sunday

• Bayside Rum Co.

CATEGORY

OneMusic Outstanding Local Establishment - East

• Bucks Bistro

• Spiga

• Morell Bistro

• The Kohi Beach Eatery

CATEGORY

Pernod Ricard Outstanding Cocktail Experience

• Panacea

• ACS

• Caretaker

• The Bramble

CATEGORY

Silver Fern Farms Outstanding Supplier

• Tickety Boo

• Hancocks

• Bidfood

• Foodchain

CATEGORY

BLANC Outstanding New Establishment

• Panacea

• Phat Philly's NZ

• Bossi

• Tokki

CATEGORY

Negociants New Zealand Outstanding Wine Experience

• La Fuente

• Beau

• Cave à Vin

• Bar Céleste

CATEGORY

Antipodes Sustainability Award

• Forest

• Kingi

• Ahi

• Atelier

CATEGORY

L'affare Outstanding Barista

• Johnny Leung, Archie Cafe

• Shannon Hafner, Kokako

• Jay Weir, Crave

• Panatda Namwong, Dear Jervois

CATEGORY

Bepoz Outstanding Innovation

• Eco Spirits

• Ahi.

• Now Book it

• Forest

Nic Kearney ONSLOW

Born and raised in the South Island, Nic Kearney enjoyed the country’s outdoor lifestyle outside the Dunedin city centre.

He now works at Onslow, a popular Auckland restaurant, which stems from his passion for cooking for most of his life.

The Beef + Lamb, Young Chef Ambassador competition was a closely contested cook-off, with Nic Kearney emerging as the victor, showcasing his exceptional culinary skills with his two

mouth-watering dishes of stuffed lamb saddle with kawakawa, parsnip and lamb neck beignet, and steak and mushroom pie with sirloin and bone marrow butter.

“With all the suspense and hard work building up to the competition, it feels surreal to win,” said Kearney.

The Beef + Lamb New Zealand Young Chef Ambassador competition has taught Kearney to reach out to suppliers and chefs for sourcing ingredients and ask for advice on cooking methods and different techniques to use when in the kitchen.

Kearney said that the competition has helped him understand how to turn a concept into a final product and the steps it takes.

This process started around three months ago when a chef shared the competition with Kearney and encouraged him to give it a crack, so he did.

“The highlight was seeing the final product and knowing that all the work that went into it was worth it,” said Kearney.

His first time working in a professional kitchen was at the New World bakery for several months before becoming a dishwasher at a restaurant down by Dunedin’s Esplanade.

“My first introduction to cooking was definitely from my Nanna teaching me all the basics. From folding a muffin mixture to peeling potatoes,” said Kearney.

In the future, Kearney hopes to continue travelling worldwide and learning from some culinary greats. He has goals of working on yachts and trying out the Michelin life but hopes to return to the South Island one day and start a family business with his partner.

Kearney enjoys experimenting with cuisine from many international cultures, but his favourite is closer to home.

“It would be hard to say there is one dish I love to cook, but I am always happy cooking with NZ Beef and Lamb. My favourite style of cooking is a modern, refined cooking style. However, I’m not trying to reinvent the wheel. Staying true to French classics.”

Kearney is grateful to all of his supporters throughout the process of this competition but is most thankful for all the training he has had from his work family at Onslow and for his work in Dunedin as well.

This year's Beef + Lamb

Young Chef Ambassador competition has highlighted the best of young local talent in the culinary industry.

Croissant Pudding

• 300g Milk

• 300g Cream

• 240g Eggs (4 eggs)

• 80g Sugar

• 8g Irca Bourbon Vanilla Paste

• 20g Irca Rum Malaga Paste

• Raisins

Mix everything together until smooth except raisins. Cut up Croissants and spread out in a baking dish. Pour the custard mix over the Croissants, sprinkle raisins on top. Leave to soak while oven heats up. Cook at 175c until golden and custard is set.

Jacob Aomarere-Poole

THE STRONG ROOM

Jacob Aomarere-Poole has lived in the Manawatu his entire life.

Growing up, he only had cooking experience once he was 20. At this time, he developed a passion and love for all things culinary, including the hospitality industry.

While Aomarere-Poole was looking for work, he gained experience working in a kitchen. Although being a kitchen hand might not always be the most exciting job, he knew that this was something he could see himself pursuing.

At the Wharerata event venue in Palmerston North, Aomarere-Pool developed his skill. He now works at The Strong Room in Feilding,

Max Loh LE CORDON BLEU

Although Max Loh’s journey is still young, a bright future awaits him. Born to Thai and Malaysian parents, Loh lived with his family in Malaysia until moving to New Zealand at age 17, where he studied at Botany Downs Secondary School in Auckland. From here, it was down to Wellington to study at the prestigious Le Cordon Bleu, where he has been training since 2021.

Loh was a finalist in this year's Beef + Lamb New Zealand Young Chef Ambassador

competition. He competed at a live cook-off for the title. Although unsuccessful on the night, Loh said what he learned was invaluable. Loh said that previous competitions had taught him to be courageous and calm.

“I used all my experience and knowledge and produced something I was proud of. I wanted to paint a picture of my work on the plate. In other words, I cooked like I wanted to cook for my loved ones and put my all into it.”

To get into the final, Loh had to present his best beef and lamb main courses for the first round of judging. The competition process passed quicker than Loh had expected, and he noted that his training at Le Cordon Bleu had helped him greatly with competition work.

“I've trained with the Grand Diplôme and Diploma de boulangerie in about three years. With competition work in between those three years and working professionally as a chef in my spare time, I did not have much time for myself. I have gained so much from learning the ways of the industry and meeting new people and ways of their craft.”

Returning to his roots, Loh's favourite cooking style is still Thai food. He said Thai cuisine's versatility and bold flavours bring him joy and comfort.

“From the spices, the fresh herbs, tangy citrus, umami and salty fish sauces all combine into what always reminds me of my mother’s cooking. “My favourite dish I always cook is Phad Kra Pao, Thai spicy basil pork with rice and a fried egg.”

Loh is still working on his craft and learning more about different skills daily. Loh's journey as a chef has just begun, and after finishing his studies in culinary arts, he cannot wait to see what the world has to offer.

“I will always appreciate my background of South East Asian roots because that is still a part of who I am, and I will use that to my advantage in the future of my cooking.

“Asian fusion is still rapidly increasing in popularity, with my knowledge of different cuisines/cooking methods. I will be able to show everyone what the best of both worlds can do.”

a bar and restaurant serving local and internationally inspired-cuisine.

“The first executive chef I worked for once told me not to be afraid to try various cuisines and flavours. That advice inspired me to look at foods from around the world and explore avenues I may not have otherwise,” he said.

He said that the Beef + Lamb Young Ambassador competition taught him the uses of secondary cuts when cooking and their application to food. He added that the competition has taken up most of the past three months, but he noted that he is proud to represent The Strong Room and Feilding nationally. He has also been working hard on the preparation for the event.

“This competition was a chance to prove myself against other talented chefs nationwide. I am taking away experience from the ambassadors and gaining exposure in the industry.”

In the future, Aomarere-Poole hopes to travel the world and dreams of working with some of his favourite chefs. After gaining experience, he plans to return to New Zealand and open up a

restaurant of his own.

He said he is heavily influenced by Asian cuisine, having trained to cook in that style. Aomarere-Poole also enjoys cooking Italian cuisine, noting the elegance and simplicity appeal to him.

“I have been back at The Strong Room for around nine months. I love the flexibility and chance to experiment with different dishes and cooking styles, running specials to try different methods and flavours to see what our clientele enjoy.”

Plant-Based, Purpose-Built

We sat down with David Tyack, the managing director of Vitasoy, to dive into the world of plant-based milk and its exciting developments. Vitasoy, a global plant milk producer with over 80 years of experience, has been making waves in Australia for the past two decades. But according to David Tyack, plant milk is far from static.

It’s a rapidly evolving beast, and even more so in the context of coffee,” Tyack said.

Over the past five years, we’ve witnessed monumental shifts in the market, starting with the almond milk explosion and now the rise of oat milk, accompanied by an influx of new brands. In light of these changes, Vitasoy is determined not to remain stagnant. They are ensuring that their product offerings and propositions align with the times.

Vitasoy is extending its product range and introducing the new Barista's Choice range to cater to the evolving market. This expansion includes a complete overhaul of their brand proposition and an enhanced oat milk recipe.

Vitasoy has always been driven by the goal of making positive contributions to society. Regarding their café portfolio, the challenge is ensuring that their proposition truly reflects their values and propels them toward becoming a purpose-led brand.

Barista’s Choice by Vitasoy is a testament to their commitment to championing sustainable practices. Through this initiative, they aim to drive transformational change in the coffee market while communicating their unique brand purpose to café owners, baristas, and coffee lovers alike.

“We want to show the industry how the simple act of choosing Vitasoy helps contribute to growing a better community, supporting farmers and agriculture, delivering incremental steps towards a more sustainable future, and giving something back to society,” Tyack explained.

Since 2009, Vitasoy Australia has been 100 percent owned by Vitasoy International. Tyack noted that a lot has changed since then, and the relationship between plant milk and coffee is a journey that requires significant focus.

As the industry's and consumers’ demands have evolved, so has Vitasoy’s approach to ingredients, processing, and packaging. They've been converting the finest Australian

ingredients into delicious products at their manufacturing site in Wodonga, Victoria, since 2001. What started as a relatively small facility with a capacity of around 10 million litres per year has now grown to 70 million litres per year. The company is even looking to invest in further capacity expansion to meet the growing marketplace’s needs in the future.

Vitasoy has embraced sustainable practices by implementing positive measures in the packaging of its Barista’s Choice range. They know that packaging and environmental impact are significant concerns for conscious consumers and businesses. People increasingly demand action to reduce waste and minimise the consumption of Earth's resources.

To address these concerns, Vitasoy’s milk cartons are now made with bio-based Tetra Pak Craft paper sourced from 100 percent Forest Stewardship Council-certified sources. These changes result in a pack made from 85 percent renewable

materials and deliver a 17 percent reduction in carbon emissions, as certified by the climate change advisory firm Carbon Trust.

Vitasoy has partnered with the Mulloon Institute, a not-for-profit research, education, and advocacy organisation, in a remarkable collaboration. Their joint efforts aim to study how Australian land can become more resilient to climate extremes. Vitasoy has pledged $1,250,000 over the next five years to support the Mulloon Institute’s work in rehydrating catchments and restoring thousands of hectares of land.

According to Tyack, the industry has only scratched the surface of what plant milk and plant-based products can do for people’s health, wellbeing, and the planet. Vitasoy is fully committed to driving this movement forward.

“We know that new entrants into the market don't just bring increased competition but can also raise the bar on taste and performance, and that's a good thing. It’s what motivates Vitasoy

to strive for excellence and maintain our position as leaders in the plant-based movement. We’re delivering the best Australasiangrown milks to match the worldclass quality of the coffee scene.”

“We’ll continue to push the boundaries of taste and performance, championing local producers and supporting communities. We believe this approach will keep us on the cutting edge for many years to come. We’re always keeping an eye on the future, and we can definitely say there are many more exciting years ahead in the world of plant-based milk.”

For more information, visit vitasoy.com.au.

Gerrick Numan DIRECTOR, MILLÉ

Gerrick Numan, Director of Mille´, began his career working in restaurants, cafes and bars through high school and university in his early 20s. While Numan was in Melbourne in his mid-20s, he designed, opened, and operated four venues in four years before realising I liked designing venues more than operating them.

Iretrained and worked my way up through another hospitality interior design company until opening Millé,” shared Numan.

Numan described that he would have approximately 25 hospitality interior and graphic design projects daily at one time. These projects can be in various completion stages, from initial concept stages to developed design, building consent, detailed design and construction.

The Director stated that each week begins with a team catch-up, where everyone is given transparency about where everyone is at, after which the team collaborates on solutions and sets deliverables together.

Numan shared that his love for hospitality drew him into the industry, coupled with the importance of restaurants, cafes, and bars to society.

“They are the heartbeat of our cities. They bring people together or give us time to recharge alone. I've always loved the atmosphere of a good venue, ever since I was a child.”

The design for the Numan begins as a close collaboration with the clients, with the Director stating that his and his team's role was bringing the client's dreams to life. Numan takes pride in transparency with his clients, whether it comes

to fees or time spent on each stage, giving clients insights into how the company gets from an empty site to a finished venue.

This process starts with Numan uncovering the client's thoughts, dreams, values, inspiration, target market, and competition. From this process, the team creates a 3D model.

“Then we work quickly and closely with them to play around with layout ideas until we have the perfect layout that balances the customer experience with operational efficiency.”

Once the layout is locked in, the team develops the initial interior design and branding concepts based on the client's brief, inspiration and our depth of experience. Following this, the team applies these concepts to the 3D model, selecting colours, textures, materials, furniture, lighting, flooring, and everything, layered with branding, to create a whole 3D digital experience of what the final venue will look like.

“Once the client loves the final product, we move to the technical stages.”

This includes engagements with various engineers, including fire, mechanical, hydraulic, and structural, as required, after which a set of drawings for building consent are produced.

Numan stated that inspiration for each product is from the client's dreams and vision for their projects, with Numan and his team

helping clients bring their ideas to life. However, the most challenging places to create and design were in the fit-out of malls or other large precincts as they require more people to review and sign off.

The director shared that the company’s point of difference compared to others in design for hospitality was to do with the team's proven indepth knowledge and experience in hospitality operations. Numan revealed that all his staff had spent years working in hospitality. He stated that this helped the company and the team to connect with and understand its clients and design for its success instead of just designing for design's sake.

The director's proudest achievement within the industry was the team he as at Millé. The driving factor of which had to do with the team's care for clients and hospitality.

“I can go away for two weeks, and our clients will be looked after even better than when I am here is an absolute honour. We have a great work environment here.”

Numan hopes that one day he and his team at Millé will be the go-to operators to bring clients' dreams to life. Numan added that his wife, Rhea and the team at Millé were amazing and made everything in the business worthwhile.

Andy Barnett OWNER, HEAD DESIGNER, UNIQUE

Having always known that design was his passion, the road to creating fit-out designs for Andy Barnett has seen him branch out to various areas of the industry.

Since graduating with a degree in graphic design in 1999, initially found a role working on the Lord of the Rings Trilogy. This would start a 13-year-long sting working in the film and theming industries, usually working in the construction and art departments. Barnett worked on such blockbusters as the Star Wars franchise, Matrix, The Narnia franchise, and others.

He would go on to work on fit-outs for casinos in Macau, China, before arriving back in New Zealand in 2012.

He said that it was at this point in his career that he would start up his own business designing fit-outs.

“We moved back to NZ and started Unique Ltd in 2012 with the Idea of bringing some of the talents that I had worked with over the years together. We introduced techniques, finishes and work ethics into the commercial world of New Zealand that were common in film, but unseen in the commercial and residential market here.

After a lot of experience and hard work, Barnet has what he described as an unusual approach to design.

“I like to understand the client's thoughts and ideas but also how they want their environment to feel and function,” said Barnett.

“The conceptual mood board follows the meeting. This usually illustrates a selection of images, gathered from various sources along with some initial hand-sketched designs, layouts and or CAD models.”

Barnett said that once this is discussed with clients and agreed upon, the process continues with the developed design in which all areas of the fit-out are looked at.

When sourcing inspiration, Barnett likes to absorb what is around him in his day-to-day life. But as with most design processes, there is an element of sophistication and challenging moments.

“Most of our jobs are challenging, I guess that's what sets us apart. We make the impossible possible,” said Barnett.

Working on the front of house for four themed Hoyts cinema complexes in Australia, and designing and building the world's largest skateboard for a campaign in the leadup to the 2021 Olympic Games have been challenging projects that Barnett worked on. Barnett said that they are set apart from others due to the experienced talent they can draw from within the team. Barnett said there is always a new area of the industry to work on.

“The experience has been great so far. We are always busy and always have interesting creative projects to be involved in, but we need to do more.”

Buster Caldwell CREATIVE DIRECTOR, WONDER

Buster Caldwell is the director of Wonder, a full-service interior design studio based in Auckland. Wonder are specialists in hospitality fit-outs, as well as other commercial and retail spaces.

Since studying Industrial Design at university, Caldwell has been practising interior design and architecture ever since. Contracting himself as a designer throughout his university days, he was fortunate to have had business relationships that he called upon the end of his degree.

He admits that he weaselled his way into being a very small part-owner in a little design studio, and over the years has bought the remainder of the business, which has turned into Wonder.

He admits that his days are fairly structured, but the day-to-day process of his work can vary depending on the tasks at hand.

“I try to keep a fairly strict schedule and prioritise our crew at Wonder, so Mondays are pre-booked internal time with our team. We have pre-scheduled sessions together all through the week,” said Caldwell.

“The remainder is jam-packed with client meetings and business administration. I’ve recently been colour-coding my hourly commitments between Sales, Design, Business, Meetings and Personal, and so have a bit of a ratio recipe that I aim to achieve weekly.”

His design process is similar in method, which he said will always begin with a special idea, and then he figures out how to bring the blurry picture into focus.

“We always start with the skeleton, then add the body, next the clothes, and finally the

accessories. This also shifts subtly with every client personality that we work with. We like to set certain milestones in place, each carries a little more fidelity. We work our way along the journey adding layers of detail in a step-bystep process.”

He said that the smaller fit-outs are actually more difficult and complicated. Caldwell listed a number of reasons why this is the case, including tight timeframes and budgets, and also high expectations to deliver on.

Introducing an attitude is what he considers to be the most important part of designing a fit-out, and acknowledged that some spaces need an attitude in order to come to life.

“There are a million vanilla spaces that lack something extremely lovable, and generally, that comes from the space having an authentic and remarkable character of its very own. It’s easy to do good, but extremely hard to do special.”

Caldwell said that his favourite types of jobs are those in which he can design something out of the ordinary. He said that if the client can provide the rope for an idea, then he and his team find ways to introduce clever and interesting ideas.

Caldwell said that his company is a little bit quirky, and a little bit fun, but also know how to pack a punch. Having thrived with Wonder for five years now, he said his goal for the future is to do some of the most special fit-out work in the country.

20

Jamie Galloway,

For the best flavour profile, opt for freshly roasted beans. Look for beans with a roast date within a few weeks for that delightful freshness,” said Galloway.

Coffee technology focuses on creating a tailored and seamless process for coffee enthusiasts. Galloway further highlighted the advancements in modern coffee machines, which now boast advanced features to personalise the coffee experience. These include adjustable brew strength, temperature control, and smart mobile device connectivity.

The latest coffee technology trends revolve around customisation, convenience, and automation. Foundation Coffee, driven by a passion for locally roasted coffee, operates its on-site roastery and proudly supplies over 1,000 Kiwi businesses weekly. As an active New Zealand Specialty Coffee Association member, Foundation Coffee recognises the importance of supporting the local coffee market in fostering community economic growth.

A wave of innovation and sustainability has swept through the cafe industry, leading to constant advancements in coffee brewing techniques, extraction methods, and equipment design. Galloway emphasised that one crucial but often overlooked step in the coffee brewing process is regular cleaning and maintenance of equipment.

“To ensure optimal performance and preserve the taste of your coffee, regular cleaning and maintaining your coffee equipment is essential. This includes cleaning the brewer, descaling, and changing filters,” Galloway advised.

He also discussed the industry-wide shift towards sustainable coffee as the new norm. There is a growing commitment to sourcing coffee beans sustainably, aiming to reduce carbon emissions during production. Collaboration among coffee producers, suppliers, and consumers is pivotal in creating a more environmentally friendly industry. Galloway highlighted that this movement is happening globally but can start within our homes and businesses.

“As a business, Foundation Coffee is dedicated to reducing the environmental impact of our coffee roasting and supply chain. We strive to minimise waste within

our company and among the businesses we supply,” Galloway added.

At the Tāmaki Makaurau Zero Waste Awards 2022, Foundation Coffee was honoured for its commendable sustainability initiatives aimed at reducing the utilisation of plastic milk bottles. Their introduction of the groundbreaking 'Business Milk' product range played a pivotal role in achieving this objective. When businesses purchase coffee from local suppliers, they contribute to the livelihoods of roasters, processors, and distributors in their region, strengthening local economies and supporting job creation. Additionally, supporting the local coffee market fosters diversity and uniqueness in coffee offerings while promoting sustainability by reducing carbon emissions associated with long-distance transportation.

Galloway advised baristas to refrain from using pre-ground coffee, as it can result in a lacklustre cup, especially if it has been sitting on the shelf for too long. He also cautioned against using heavily chlorinated or flavoured water, as it can overpower the delicate flavours of the coffee beans. For the best brewing results, Galloway recommended using filtered or bottled water.

“Coffee brewing is an art form with endless possibilities. Don't hesitate to explore different machines, grind sizes, water temperatures, and brew times to discover the perfect balance and flavour profile that suits your taste,” Galloway encouraged.

So, embrace the art of coffee brewing, and embark on a journey to find the perfect balance and flavour that resonates with your palate.

an esteemed coffee expert and managing director of Foundation Coffee, has extensive knowledge of coffee trends and the pursuit of the perfect cup. According to him, it all begins with freshly roasted coffee beans.

Jamie Galloway

MANAGING DIRECTOR FOUNDATION COFFEE

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Hospo Hui 2023

The most important conversations about hospitality in New Zealand

What is going on at Hospo Hui 2023? Conversations about the future of Hospitality!

Think outside the city square- the pros and cons of the post Covid shift to the suburbs.

As we continue to adapt to the postCOVID world, the hospitality industry has witnessed a significant shift in consumer preferences towards suburban experiences. Join our panel of esteemed experts as we explore the driving forces and implications of this transition in a riveting discussion titled, “Think outside the city square- the pros and cons of the post Covid shift to the suburbs”

We’ll examine the benefits of this trend, such as reduced congestion, lower costs, and an increased focus on local culture and eco-tourism. We’ll also delve into the challenges it presents, including the potential strain on suburban infrastructure, the need for innovative transportation solutions, and maintaining the delicate balance between preserving local charm and catering to a growing visitor base.

Discover how hospitality professionals can capitalize on this shift and create lasting, memorable experiences for their guests. Come ready to learn, engage, and think outside the city square as we chart the course for the future of suburban hospitality in a post-pandemic world.

Hospo Hui

Auckland Showgrounds

26 June 2023

The future is here- 3d Printed food?

Join us for an insightful panel discussion on the cutting-edge integration of 3D printed food in the world of fine dining. Our esteemed panelists, including top chefs, food technologists, and culinary experts, will delve into the fascinating implications of this innovative technology for the hospitality industry.

Explore how 3D printed food is transforming the dining experience with unparalleled precision, customization, and sustainability. Discover the creative possibilities as chefs design intricate, visually stunning dishes and accommodate dietary restrictions with ease. Learn about the sustainability benefits of 3D printed food, as it paves the way for reduced food waste and a more eco-friendly dining experience.

This panel will provide you with a unique perspective on how 3D printed food could revolutionize the dining landscape, while addressing challenges, opportunities, and ethical considerations.

Manaakitanga- Broadening the hopsitality experience

Join us for an insightful panel discussion exploring the concept of Manaakitanga, an indigenous Maori approach to hospitality, as we delve into the potential of broadening the hospitality experience. Our panel of industry experts, cultural practitioners, and thought leaders will share their perspectives on how this holistic philosophy can foster a deeper connection between hosts and guests, enhance customer satisfaction, and create lasting memories.

Unlock the power of Manaakitanga, as we discuss its core principles of generosity, respect, and care for one another, and learn how the integration of these values can redefine the hospitality industry. Together, let’s build a more inclusive and authentic experience that transcends borders and cultural divides, ultimately setting a new standard for global hospitality.

Forget about Gen Z, how do we prepare for generation Alpha?

We hear a lot about Gen Z, but they’re sooo 2000’s. The generation driving the future of food and the future of your restaurants is already here, Gen alpha. What are their expectations? How are they influencing food spending? Understanding these questions and more will be key to your restaurant’s competitive advantage. Wait too much longer and you’ll miss the opportunity to engage with the most important generation to hit the planet!

From Jellyfish to Seaweed- Are we seeing the end of Veganism and the rise of sustainable eating

As the world moves towards a greener future, the conversation surrounding sustainable eating habits continues to evolve. The hospitality industry has witnessed the rise of veganism, which has reshaped our understanding of plantbased diets. But as we delve deeper, new perspectives are emerging that challenge traditional notions of eco-conscious eating.

This panel will explore the end of veganism and the rise of sustainable eating practices, featuring innovative ingredients like jellyfish and seaweed. Hear from experts in food science, nutrition, and sustainability as they discuss the environmental, ethical, and health implications of these alternative food sources. Discover the role that you can play in embracing and promoting this new wave of sustainable eating, and learn how you can adapt your business to stay ahead of the curve.

Principal Partner Sponsor Principal Sponsor

FOODPRENEURIALISM: The rise of the food entrepreneur

What is FOODPRENEURIALISM? lets discuss discuss the ever-evolving world of food entrepreneurship. The hospitality industry is witnessing a culinary renaissance, fueled by innovative foodpreneurs who are challenging traditional norms and reimagining the dining landscape. With creativity, passion, and technology at the forefront, these trailblazers are transforming the way we experience food.

Our expert panel will explore the driving forces behind this movement, discussing the role of sustainability, social responsibility, and health consciousness in shaping modern food businesses. We’ll also uncover the secrets to success for aspiring foodpreneurs, from funding and business strategy to harnessing the power of social media and brand storytelling.

Sponsors

Hospo Hui is not possible with out the support of our fantastic sponsors.

Hospo Hui 23 Hospo Hui 23

The most important conversations about hospitality in New Zealand

We are thrilled to announce that the worldrenowned restaurant consultant, Chip Klose, will be the distinguished keynote speaker at the upcoming Hospo Hui 2023, scheduled for June 26 at the Auckland Showgrounds as part of the Fine Food NZ Trade Show. With his remarkable two-decade journey transforming the restaurant industry, Klose’s innovative strategies and deep understanding of the hospitality sector have positioned him as a revered authority in the field. His engaging delivery of trailblazing ideas and practical counsel will surely enchant the audience.

Throughout his illustrious career, Chip Klose has applied his expertise across a diverse spectrum of establishments, from homey, family-run businesses to Michelin-starred dining venues. Focusing on enhancing the guest experience and driving profitability, he has converted numerous struggling businesses into global culinary success stories. His triumph in reviving underperforming restaurants has solidified his reputation as a visionary in the industry.

Powered by a steadfast dedication to dining excellence, Klose’s consultancy success has been shaped by his acute eye for detail. His innovative methodologies in menu planning, employee training, restaurant marketing, and improving operational efficiency have helped countless restaurants improve service and surpass their financial targets.

Central to Klose’s philosophy is his firm conviction in the transformative potential of hospitality. He emphasizes the significance of memorable guest experiences, fostered by

a culture of sincere warmth and exceptional service. This outlook not only enhances customer satisfaction but also fortifies team relationships, leading to a harmonious and productive workplace environment.

At Hospo Hui, Klose will share his insights on a captivating topic - “Adopting a Luxury Mindset: How Restaurant Owners & Operators Should be Thinking About Transactions, Value, and Price”. He will dive into the truth about dining out as a luxury, the need to redefine what restaurants are selling in a new economy, and the art of convincing people that a restaurant experience, while indulgent, is ultimately worth the expense. Attendees can anticipate leaving with a fresh perspective on navigating the challenges of running a restaurant in a post-pandemic world.

Beyond his impactful public speaking, Chip Klose is also a respected author and educator. His first book, The Restaurant Marketing Mindset, is due for release this November. and he regularly contributes his knowledge to industry publications like Bar & Restaurant.

Don’t miss this rare opportunity to learn from one of the industry’s most influential international experts. Join us at the Hospo Hui 2023, where Chip Klose will share his insights and experiences, inspiring and equipping you to take your hospitality venture to the next level. Tickets are available at hospohui.co.nz.

Get tickets Now!

RA Members $90 General Admission $110 Virtual Only $50

Hospohui.co.nz