Restaurant & Café Magazine // June 2014

200 years

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100% New Zealand Owned

June 2014 Vol 7 Issue 6

Location technology has given an edge to her catering business and made life easier for staff and clients . . . Nicole Manning of Wellington’s Blue Carrot Catering. (see page 12).

2014 TURNOVERS INCREASE AND MORE RISES FORECAST THE hospitality sector, a vital part of the retail economy, is being forecast to increase revenues for the rest of the year and well into 2015.

And the turnaround from late last year is good news for the whole economy.

Not only does the industry sit at the heart of the economy, it is creating many new job opportunities, especially for younger people.

SHEWRY MAKES WORLD LIST

AWARD winning kiwi chef Ben Shewry has made the world’s 50 Best Chefs list with his Melbournebased restaurant Attica. It was the only Australasian restaurant to make the list in the S Pellegrino guide and was recognised for its natural antipodean culinary style. Attica came in at number 32 on the list with the world’s best being Noma in Denmark.

According to the latest MYOB Business Monitor Report, operators are expecting a complete about face in performance over the next 12 months and this underscores the strength in the economy particularly after such a challenging period.

The report said that wages growth was a key trend for the industry with up to 27% of staff surveyed expecting pay increases in the next year. That cost is likely to be borne by consumers as more than a third of the businesses in the sector were looking to increase prices and margins.

The report also suggested that more job opportunities would also be available in the sector with 13% of operators intending to increase the number of fulltime employees inside the next eight months and a further 22% expecting to increase casual employees.

The competitive environment was also getting greater focus as operators worked to attract and retain more customers while also better managing cash flows.

At the same time, the Paymark network also reported the first quarter of the year was the sixth consecutive quarter of strong spending. The company said that trading during March was positive for those in the hospitality sector covering restaurants, cafes, bars, clubs and takeaways.

The strong trading was up 12.5% for the month while many other retail sectors were showing decreases.

AUCKLAND CHEFS APPOINT OFFICERS

AUCKLAND Chefs Association president Louise Abbott (Café Burlesque) was reelected at last month’s annual meeting. Paul Wilson (left) of the RNZNavy is the new secretary replacing Jason McGeorge (NSIA). Robert McDonald (second from left) from Dilworth School is the new vice-president replacing Tim Aspinall (NSIA). On the right is new treasurer Geoff Slack who replaces long standing incumbent Lynn Lum (Ellerslie Convention Centre). The annual and combined monthly meeting was hosted at Lynfield College by tutor Yvonne Townsend. The national annual meeting is being held at the August 17-19 Culinary Fare in Auckland.

PAVLOVA WAR COMING UP. . .

STEVE Le Corre and Richard Hingston of the New Zealand Culinary Team are going head to head with a couple of Australian chefs at this month’s Fine Food expo over that damned pavlova.

The two teams are being given 90 minutes to produce and decorate their pavlova’s and clearly with that much

pressure, there is still one nagging question – the origin of this dessert chiefly caused by misguided and ill-informed Australians.

“There is only one place to settle the dessert ownership and that is by including it in the Battle of the Tasman at Fine Food,” said Chefs Association president Anita Sargison.

contents

07 Masu Is Top Metro Choice 18 Liquor 20 Café 24 QSR Expressfood 28 Artisan

4 15 21 27

EDITORIALcomment CROWDED MARKETPLACE THE forecast from a number of quarters that out of home eating is growing is good news for the whole industry – clearly there is a bit more money around and the first place it is being spent is on food.

It’s critical that with this increase in covers, we don’t frighten the punters off with added margins. In fact we could ensure they do keep coming back with superb service and great food offerings. The danger many small operators face is the employment of cheap and often untrained front of house casuals who are given a pad and pencil and pointed towards the customers.

The industry organisations have done a lot to put training programmes in place and point out the folly of not doing it right. Even a few hours from an expert on these easily available courses can make a difference to your establishment, ease the kitchen communication frustrations and encourage customers to enjoy their dining experience.

The major problem in this area (and a bonus for

established businesses) is the newcomers, sometimes chefs and more often sometimes people with money, who take all the cheap service options after a big spend on fitouts. The fact is that we have chosen an industry that has become a crowded marketplace – too crowded in fact for everyone to make a worthwhile dollar. This has never been an easy business and some of the newcomers would be better off as truck drivers or simply working for someone who does know the ropes.

The fact is that the tighter the market becomes, the more corners are cut in quality and service. Unlike many of the ethnic outlets where family participation is critical, a lot of the new restaurants can’t take the heat generated and may close their doors disappointing both staff and suppliers. This is not a game for the unskilled in either kitchen or management.

PETER MITCHELL, peter@reviewmags.com

GILMOURS CUSTOMER ORIENTED

THE country’s largest food and beverage wholesaler, Gilmours, has reached a major milestone with its history now stretching back 90 years. During that time it has seen major changes including the move to its current owner/ operator model in 2010 and of course moving from a route trade distribution business to a food and

Becoming a member of the Restaurant Association doesn’t just give you bragging rights, there are a whole raft of benefits that can help you and your business or career take off. It gives you access to valuable tools and resources, educators, suppliers.

liquor service distributor.

The group now has eight cash ‘n carry stores around the upper North Island and works closely with its other regional partners – Toops in Wellington and Trents in the South Island.

Typical of the 100% local ownership is Mt Roskill owner Aaron Kedzlie who after many years, knows the industry well.

“Everyone says that once you’re in hospitality, it’s in the blood. That’s definitely true for me,” he said. Aaron started work as a kitchen hand in his local Blenheim restaurant and this led him to becoming a qualified chef.

He worked in hotel hospitality for six years but among his bigger ambitions was owning a supermarket.

He worked in a number of Foodstuffs’ stores learning retail before moving to the big city and has now owned the Mt Roskill operation for two and a half years.

“I’m very close with my customers and their significant weekly spend means it’s critical to make sure they get the best.

We are very customer oriented

and we simply have to meet their expectations,” he said.

The company has been through a number of changes in recent years and Kedzlie said these have developed his skill set.

“Gilmours has many exciting objectives and we have managed to make a smooth and successful transition in today’s market,” he said.

KUMARA CROPS UNDER PRESSURE

MEMBER BENEFITS & SERVICES INCLUDE:

• Professional advice & information services • Cost saving benefits • Education & training • Promotion of your business • Exclusive activities & events • Local & government representation

For more information visit our website:

www.restaurantnz.co.nz 0r phone 09 638 8403 2

restaurantandcateringnews.co.nz

AARON KEDZLIE

AFTER three consecutive summers of drought, the major kumara growers in northland are facing another harvest that’s less than great. The industry says there will definitely be no over-supply this season. The early season gave reasonable supply but the second half main crop is looking sparse.

As a result, the processed kumara supply has been limited and a number of suppliers of frozen chips have been seriously affected.

NOVA ENERGY IN RANZ DEAL

NOVA Energy has entered into a partnership deal with the Restaurant Association and is offering a range of energy plans exclusive to RANZ members.

The partnership was announced at a function last month where Nova regional sales manager Martin Swainson outlined the programme covering electricity, natural gas, lpg and solar products.

PALMERSTON NORTH INVESTMENT

PROVIDA Foods is set to invest $6m in a new distribution centre on the outskirts of Palmerston North.

It is building a 3000 sqm coolstore, freight centre and offices similar to its Hamilton operation.

Its refrigerated freight service is extensively used by the foodservice industry and employs around 150 staff across Hamilton, Auckland and Mount Maunganui facilities.

ROTORUA LUNCH CHARITY TICKETS

The Chefs Association in Rotorua is still holding tickets for its degustation charity long lunch to be staged on Sunday July 13. The project supporting Canteen and Cure Kids has attracted a wide range of local and national entertainment talent and support from the likes of Distinction Hotels, Millenium Rotorua, Skyline, Gilmours, Bidvest, Eurest, Holiday Inn, Ridges and other local organisations. Tickets are available on (07) 349 5273.

Publisher: Peter Mitchell, peter@reviewmags.com Staff writer: Sarah Roberts Marketing: Tania Walters, tania@reviewmags.com Advertising: Jane McEwan, jane@reviewmags.com Graphic Design: Raymund Sarmiento, raymund@reviewmags.com Circulation & Distribution: Kieran Mitchell, kieran@reviewmags.com www.restaurantandcatering.co.nz ISSN 1179-500x RESTAURANT & CATERING MAGAZINE Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland. PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Catering News is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Catering News. The opinions and material published in this edition of Restaurant & Catering News are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Catering News is copyright and may only be reproduced with the consent of the publisher. Copyright 2013.

June 2014

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FINE FOOD EXPECTING RECORD TRADE TURNOUT THE biennial Fine Food expo running in Auckland June 22-24 has been a sellout for exhibitors and the organisers are expecting record trade visitor numbers at the event.

“The show couldn’t come at a better time with strong growth tipped for the hospitality sector,” North Port Events ceo Dona White. This is the third event of its kind and most of the industry’s major stakeholders are participating again along with a large number of new exhibitors.

Fine Food not only serves the hospitality and foodservice industry but also covers retail food operators with strong educational and networking opportunities being offered.

National competitions are also running inside the show including the Bakery Industry Association’s Bakery of the Year, the Chefs Association’s Gourmet Pacific Challenge and the Restaurant Association’s new Barista Smackdown.

The Best New Product awards sponsored by this magazine are also running alongside the event showcasing the latest food, drink and equipment products.

Registration for the trade only show were free until June 13 but incurred a $20 fee entrance fee after that. Free entry can be obtained on www.finefoodnz.co.nz before that date.

NEW PRODUCTS ON DISPLAY LEAN Artisan Smokehouse Co (LASCO) is looking to double its current output when it exhibits at this year’s Fine Food New Zealand.

The first time exhibitor will showcase several new products at the June show including additional venison and beef salami lines in both retail and foodservice packs.

LASCO is hoping its presence at FFNZ will increase brand awareness and improve distribution through retail and foodservice outlets. “We are very excited about exhibiting at the Fine Food show, this is going to be a great launching pad for the next stage of our business,” says sales and marketing manager Trudi Peet.

The brand’s 100% beef salami is already available through New World, PNS, Four Square, Fresh Choice, Super Value and Farro Fresh, with negotiations to be stocked in Bidvest underway.

Visitors can try LASCO’s range at stand J09.

EFTPOS AT FINE FOOD

AMONGST the exhibitors at this month’s Fine Food expo is innovate payment solutions provider EFTPOS who have been in the market since 1996.

The company says it has the benefit of the latest payment technology in line with the heightened energy and engagement felt across the payments industry with innovation around tablet based and mobile solutions.

The food and beverage sector relies on convenient solutions to create the best customer experience and EFTPOS says all customer touch points need to be as streamlined as possible including the payments process. The company is on stand H08.

FFNZ FIRST FOR SILVER FERN DEBUTING at Fine Food New Zealand next month is grocery and foodservice meat supplier Silver Fern Farms.

The co-operative will be showcasing its premium beef, lamb and venison products including its SILERE alpine origin merino.

The brand’s newly launched Premier Selection Reserve Beef – beef which guarantees consistency, tenderness and taste through its science-backed Eating Quality System – will also be on display.

Visitors can sample Silver Fern’s range at stand L32.

GOURMET PACIFIC CHEFS CHALLENGE

Fine Food Show 2014 Come and see the Chelsea Foodservice team at stand A19.

• We will be showcasing our Chelsea Sugar and Naturals Stevia ranges, and Simply Rice Bran oil.

• There will be tasty treats to sample and great information to share. See you there.

For delicious recipes and profit calculator:

www.chelsea.co.nz/foodservice 0800 800 617 4

restaurantandcateringnews.co.nz

THE Chefs Association role at this month’s Fine Food expo in Auckland incorporates the Gourmet Pacific Challenge with national pride at stake in this event.

In the senior event, New Zealand will face Australian chefs in a transTasman battle while the junior chefs will also face Australian competitors and tentatively a Singapore junior team will take part.

The competitors will use the Fonterra competition restaurant that will be set up for 70 guest diners with 40 youth dishes and 140 senior dishes being served.

Along with the main culinary event, there will be a new one-off contest called the Farmer Brown’s Great Pavlova Bake-Off where the Australian and New Zealand teams will prepare, produce and decorate a pavlova.

Principal protein sponsor of the event is Ingham’s Waitoa Free Range

chicken brand and foodservice sales manager Roger Pickering said it was a great opportunity for the company to show its support for culinary excellence. He said the company was passionate about innovation and its team was looking forward to see what unique creations would be put forward by the top class chefs.

The Chefs Association has said it saw great value in this new partnership with Waitoa and expected it to be a positive platform for future projects.

More information on the Waitoa Free Range Chicken products on www.waitoafreerange. co.nz. The Fine Food show runs June 22-24.

Gilmours at Fine Food NZ

Gilmours are excited to once again have a stand at the superb Fine Food NZ Show. And we’re inviting you to come and join us!

Gilmours have been a partner to New Zealand’s hospitality industry for 90 years, and while we’re proud of that history, what excites us, and our customers, is looking forward: to what’s good, new, hot and happening in the world of food and drink.

We’ve put together a Mexican-influenced space filled with some delicious food and drink options to give you a flavour for what we do, and what’s dominating food trends in 2014.

So, come along and get inspired! Get out from behind the desk, grill, or till and come to our stand, K32 at Fine Food NZ, June 22-24, ASB Showgrounds, Auckland.

Contact us to open a Gilmours account today!

Phone 0800 270 414 | Email orders@gilmours.co.nz | Web www.gilmours.co.nz

June 2014

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CULINARY FARE PLANNING ADVANCED

Award Winning Queen Vanilla Bean Paste

THIS year’s national Culinary Fare presented by the Restaurant Association, is well advanced with entries continuing to pour in. Entries don’t close until mid-July and the event is at least on a par with previous events.

In addition to the prime sponsors of Goodman Fielder, Moffat and Southern Hospitality, a number of other supplier companies have come on board including Silver Chef, Delmaine, NZ Bakels and NZ Pork.

As well as the ongoing competition over the three days – August 17-19 – a small supplier display area has again been included. Called Food Alley, it is expected there will be 15 to 20 exhibitor stands and space is still available. The EMILY HARRISON

(Most innovative new food ingredient International Food Processing Awards, UK, 2005 & The UK 2012 Great Taste Award - Gold) Now available nationwide in a large 320g trade sized, easy-squeeze tube.

One teaspoon is equivalent to one whole Organic Vanilla Pod.

ANITA SARGISON

Restaurant Association contact is Emily Harrison on (09) 638 8403.

Alongside the Culinary Fare and now in its 24th year is the Nestle Toque d’Or competition, considered the pre-eminent student culinary and front of house event. The team behind this year’s competition is the NZ Chefs Association led by organiser and national president Anita Sargison.

To date 12 tertiary institutes have entered teams competing before a panel industry experts led by chief judge Paul Jobin.

Entries to date have come from Aoraki, AUT, BoP Polytechnic, CPIT, Eastern Institute, NZ Defence Force, NSIA, Otago Polytechnic, Weltec, UCOL, Western Institute and Wintec.

Both events are now being held at the South Auckland Vodafone Events Centre.

INTERMEDIATE SCHOOL CHEFS

The Maggi Kitchen Showdown is back again for its fifth year. Entries from intermediate school students from around the country close in early July with judges then selecting 36 final teams of four to compete in regional finals in September. The finals will be on TV2 a little later. There is a $5000 award for the winning school and two runners-up prizes of $1000 from Nestle. Last year’s winning team came from Springbank School in Kerikeri pictured with Nestle Country Manager Veronique Cremades.

RANZ APPRENTICE CO-ORDINATOR

FIRST VANILLA HARVEST SOON THE first harvest by the 297 strong Queen Available from leading Foodservice Distributors nationwide or from The Sales Department Ph 09 916 4256 to order now.

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restaurantandcateringnews.co.nz

Vanilla Growers Association on the Tongan island of Vava’u is scheduled to start this month.

This follows a visit last month by the extension officers from Fairtrade Australia and New Zealand who have been reviewing the whole project. Extensive training has been carried out in all the villages especially involving product curing with the goal of producing vanilla beans that will be amongst the world’s finest.

ISRAEL Evers, with Electrolux for the past four years, has been appointed to the Restaurant Association’s apprentice team as a regional coordinator. His hospitality experience runs back to his teenage years when he washed dishes and made pies at Foodies Deli in Remuera and later worked in the high pressure kitchen of Ricks Café American. An 18th birthday party at Vinnies led him to a young chef’s role at the Verandah Bar & Grill owned by Rick Lewisham and later at the Sacred Hill vineyard restaurant.

He has worked in Auckland’s Verona, Prego and Mikano and followed this with a stint in film industry catering before moving to the equipment supplier side.

VEGETARIAN DISH FINALISTS NAMED

MASU IS TOP METRO CHOICE MASU, the Japanese robata restaurant in SkyCity’s Federal Street dining precinct, has been named supreme winner in the 2014 Metro Auckland Restaurant of the Year awards.

Only open for seven months, the restaurant operated by Nic Watt, has been an impressive addition to Auckland’s restaurant scene. Watt spent eight years with the Roka group, a family of robatayaki style restaurants in London, Hong Kong, Macau and Arizona and brought

that experience to Masu.

Runners-up in this top award were the neighbourhood bistro The Engine Room in Northcote Point and the Ponsonby fine dining restaurant Sidart. Sidart also won the fine dining category with owner Sid Sahrawat being named Chef of the Year. The Engine Room took the Best Upmarket Bistro title.

Restaurateur of the Year title went to Michael Dearth of The Grove and Baduzzi. Best New Talent awards went to chef Tom

FINALISTS in the three sections of this year’s Vegetarian Dish Challenge have been named by the judging panel with the winners to be announced in mid-July.

The competition again this year sought national entries in Breakfast/Brunch, Lunch and Dinner/Fine Dining all of which had to feature locally grown vegetables. Sponsors are Bidvest, vegetables.co.nz and Choice Catering Equipment.

Three finalists have been chosen in the categories.

Breakfast/Brunch:L Hamish Hishon and front of house Josh Helm of Ponsonby’s Orphans Kitchen.

Best renewal went to game focused bistro Cazador on Dominion Road, best degustation menu was awarded to Clooney and The French Café came tops again for service.

The best value for money restaurants were Ima and The Refreshment Room while best drinks list was taken out by Cocoro.

Ponsonby Road Bistro had the best

Scott of NZ Army, Burnham Camp; Logan Murray-Snackout of Cambridge; Subhashini Sathanantham of The Riverhead in Auckland.

Lunch: Jinu Abraham of the Heritage Hotel in Auckland; MacLean Fraser of the Bolton Hotel in Wellington; Ziek Hudson of Brew’d in Eastbourne, Wellington.

Dinner: Arnaud Vachet of The Langham, Auckland; Liam Dollimore of The Wellington Club; Ryan Tattersall of Cobar Restaurant in Days Bay, Lower Hutt. mid-sized drinks list and best short drinks title went to Eight Point Two. The best rural restaurant this year was The Shed at Te Motu Vineyard on Waiheke Island.

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June 2014

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JUDGING PANEL 2014 Support New Zealand’s culinary and restaurant service stars of the future at the:

Nestlé Toque d’Or 2014, NZ Culinary Fare, Vodafone Events Centre, Monday 18th August 2014 from 11am.

Paul Jobin

Tobias Wilkinson

HEAD JUDGE

Chef Tutor, Culinary Institute of New Zealand, Kerikeri

Food & Beverage Director The Riverhead, Auckland

• Chef de Cuisine Project New Zealand • Boutique Hospitality Management & Food Consultant

• Beef + Lamb NZ expert advisor to competing Nestlé Toque d’Or Teams • Culinary author • Food commentator on TV, radio and at food events

Anita Sarginson Operations Manager, Flying Burrito Brothers, Wellington

Chef/Owner, Vinnies by Geoff Scott, Auckland • Won Junior Team, 1989, 2nd at the 1989 Youth Skill Olympics – England • Recent roles: Executive Chef Hilton, Auckland and Consultant Business Class Chef, Air NZ • Contributor for NZ Herald BITE magazine and TVNZ’s Good Morning show

Mark Sycamore

Executive Chef, Tequila Mockingbird Restaurant & Bar, Christchurch

• Currently holds Judges Unit Standard 21856 • Executive Chef, State Occasions at Bellamys 1998-2002 • Salon Director, Wellington Culinary Fare 2002-2013 • National President NZ Chefs Association

• Current member NZ Culinary Team • NZ Chef of the Year 2004 • Winner of 25+ Gold Medals at NZ & International cooking competitions

Phillip Russell

Nancye Pirini

Operations Manager Compass Group NZ • Holds Judges Unit Standard 21856 • 25 years service in NZ Army • Wellington Culinary Fare Committee member 2004 – present

Executive Chef, Jet Park Auckland Airport Hotel • National Culinary Fare Judge 2009 & 2010 • SKYCITY Junior team events competition trainer 2009 & 2010 • Holds level 4 Judging qualification

Jeremy Schmid

Brenton Low

• Chef/Owner Two Fifteen Bar and Bistro 2009-2013 • Culinary Fare Restaurant of the Year Award 2010 • Metro’s Top 50 Akld Restaurant 2009-2013 • Author Bangers to Bacon

• Four time (Platinum Lifetime) Beef + Lamb NZ Ambassador • Cuisine Mag ‘NZ Best Smart Dining Regional’ title 2010 & 2011 • Cuisine Mag ‘Chef of the Year’ 2012

The Officers Mess Function Centre, Devonport

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Geoff Scott

restaurantandcateringnews.co.nz

Chef/Owner, `a Deco, Whangarei

Mickey Newlands

Janine Quaid

Head Chef Bracu Restaurant & The Pavillion, Auckland

Managing Director, Renard Group Limited

• Trained at Massey University • Worked under Andrew McConnell at Circa the Prince, Melbourne • Worked at The Ledbury & Tom Aikens, London UK • Worked at The Grove Auckland

• Chief Judge Restaurant Service, NZ Culinary Fare • Chief Judge Restaurant Service, Auckland Culinary Fare • Chief Judge Restaurant Service, Northland Culinary Fare, 5 years • Holds Judges Unit Standard 21856

Richard Hingston

John Snowball

Kitchen Manager, Christchurch Casino

Food and Beverage Manager, Compass

• Holds 706/3 Advanced Pastry • First New Zealander to become a member of the Academy Culinaire de France for Pastry • Commis Chef of the Year 1990, Pastry Chef of the Year 2003, Restaurant of the Year

• Group Forsyth Barr Stadium, Dunedin • Winner 2011 Restaurant of the Year National Culinary Fare Te Maroro Restaurant • Bar Manager Showcase Hospitality 2011 • Manager Catering Services North Harbour Stadium 2007-2001

Sarah Harrap

Amanda Turner

2000 & 2003

Pastry Chef, Criollo Chocolates & Desserts, Auckland • Competed in Junior World Pastry Cup 2013 • Member of NZ Pastry team • Pastry Team of the year 2010 • NZ Chefs Association Young Culinarian 2010

Hospitality Management Tutor North Tec • Over 30 years experience in the hospitality industry • Diploma in Hospitality Management • Holder of 21875 judges qualification • Previous front of house judge at regional and national competitions • Owner/operator Waikokopu Café – 15 years

Nico Bounard

Manu Rosier

Sous Chef & Head Pastry Chef, Peter Gordon’s The Sugar Club, Auckland

Sales & Marketing Executive at Macvine International Ltd, Central North Island

• 16 years experience across 3 continents • Worked at Sketch, a two Michelin Starred restaurant under French master Pierre Gagnaire • Worked at New Zealand’s iconic Kauri Cliffs

• NZ Top Sommellier 2013 • Service Professional of the Year 2011 • Currently studying for Advanced Sommelier (level 3) at the Court of Master Sommeliers • Holds judging qualification 21855

Tik Wang Tan

Culinary Arts Lecturer, Waiariki Institute of Technology • Waiariki Team Trainer Nestlé Toque d’Or, 2013 • Cookery entrée judge

Kerry R Tyack MA (Hons)

Author, commentator, and consultant • Head Judge of Cuisine NZ Good Food Guide • Judge Monteiths Beer & Food Challenge • Passionate supporter of the NZ culinary arts

June 2014

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ELECTROLUX COMMERCIAL

FOOD COSTING SEMINAR

WITH the recent departure of Israel Evers from Electrolux, the company has consolidated its commercial strategy. The team led by Country General Manager Campbell Druce now has Steve Roberts as sales manager and resident chef. Brianna Ahern has moved from the retail side of the business to handle the commercial office and showroom activities.

UNILEVER SELLS SAUCE BRANDS

UNILEVER internationally has sold its popular Rago and Bertolli pasta sauce business to Japanese food manufacturer Mizkan Group as part of a move to shed some of its food brands.

The two brands, both sold in New Zealand, had international sales of over $US600 million.

CREDITORS OUT OF POCKET

THE Mandarin Dumpling restaurant and bar in the basement of central Auckland’s Imperial Buildings only opened last August but went into receivership four months ago with liabilities of over $300,000.

HOSPITALITY NZ and the Chefs Association have teamed up to produce a series of Food Costing and Menu Engineering seminars.

The latest, written by the Chefs Association, was in Auckland last month.

Pictured at the event limited to 30 small operators, are Renny Aprea of AUT and the NZCA president Anita

FOR the seventh year, the exceptional people and establishments in the Hawkes Bay hospitality industry have been named. The most outstanding in 15 award categories

LEADING IMPORTERS OF QUALITY HOSPITALITY BRANDS

www.nzanz.co.nz Showroom: 13-15 Mackelvie St, Ponsonby, Auckland Phone: 09 376 6750 or email: sales@nzanz.co.nz restaurantandcateringnews.co.nz

NICK Honeyman, more recently the executive chef at The Commons in Takapuna, has been confirmed as executive chef at Auckland’s new 5-star Sofitel. Heading up the elegant new Lava Dining project, the South African-born Honeyman has worked in Australia, Japan and France before having a role at the award winning French Café in Auckland.

Sofitel New Zealand’s area general manager Wouter de Graaf said the company’s ethos centred on gastronomy, design and culture and that Honeyman’s refined dining experience was perfectly suited to the brand. The new Sofitel is expected to set a new standard for upper scale hotels as the Hilton did when it opened ten years ago.

HAWKES BAY HOSPO AWARD WINNERS NAMED

NZA

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Sargison. Applications to attend far outweighed the seating available and a number of other seminars are now planned.

The low-priced seminar covered costing sheets, par levels, yield management, labour costs, the sales mix and contribution margins. The three hour event followed a judging training session in the morning.

HONEYMAN MOVES TO NEW SOFITEL

were announced before a sellout crowd of over 300 last month with a record number of votes being received.

Thrilled event organiser Adele Fitzgerald said it was an endorsement that the industry valued the awards as means to recognise and support each other.

A special award was presented to outgoing Food Hawkes Bay manager Vicky Rope who was responsible for introducing the benchmark awards six years ago.

This year’s winners were:

• Outstanding chef – David Griffiths of Mister D. • Front of house personality – Kim Davis of Deliciosa Tapas and Wine Bar. • Outstanding café experience – Milk and Honey.

• Outstanding front of house team – Mister D. • Outstanding barista – Andrew Feldon of Hawthorne Coffee.

• Outstanding emerging restaurant – Mamacita.

• Best wine experience – Clearview Estate.

• Best ethnic restaurant – Indigo in Napier.

• Outstanding local – Rose & Shamrock Village Inn. • Best established restaurant – Mister D. • Outstanding supplier/sales rep – Lisa Clarke of Clearview Estate.

• Best winery restaurant – Clearview Estate.

• Outstanding establishment – Emporium Eatery & Bar. • Best supporting chef – Harat Neera of Pacifica Restaurant.

• Best ambience & style – Emporium.

• Outstanding wine & beverage list – Deliciosa.

OUTLET GRADES GOING ONLINE DINING review site Zomato is planning to list food grade data online for its 2500 listed restaurants.

Zomato country manager Sahil Ludhani told the NZ Herald that a lot of users actually wanted to know the food grading of a restaurant before they booked and he believed the move would encourage operators to be more upfront about hygiene and improve.

The problem with this activity is that ratings changed quickly and urgent updating would be required.

Zomato is already running reviews of outlets in Auckland, Hamilton and Wellington and was expected to operate shortly in Christchurch.

2014 PIE AWARDS

ENTRIES are now being taken for this year’s Bakels Supreme Pie Awards. Judging is on July 24 with the finals being announced at a major function on July 29. Last year 4522 pies were entered from 505 bakers nationally. The New Zealand pie market is now worth in excess of $140m with around 75 million products being sold annually.

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June 2014

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catering

CATERING IN THE CLOUD A BLUE CARROT SUCCESS FIFTEEN years ago, Nicole Manning gave up an international career in event management to fulfil her dream of starting a catering company in Wellington.

Today, Blue Carrot Catering is one of the capital’s biggest and best known corporate and event caterers. Nicole credits much of her more recent successes in part to her smart use of web technology.

“Despite entering a market

with well established competition, our use of the web sets us apart.

It doesn’t just streamline our operations, it makes the entire experience better for customers,” said Nicole.

Blue Carrot uses Google Maps Co-ordinate – a new tool that shows the real-time location of its three drivers who carry out more than 60 deliveries every day.

It uses the position of drivers’ smartphones so it doesn’t require any special hardware.

“It gives us an instant and accurate picture of where our drivers are. I can tell a client exactly when their food is arriving, right down to the minute.

“Previously we had to call drivers while they were out on deliveries – and that was hard when they were driving – and it meant we couldn’t guarantee delivery times,” she said.

Manning says using location technology has also dramatically reduced the likelihood of showing up at the wrong address. Instead of writing down addresses, they

NATIONAL SECONDARY SCHOOL CHALLENGE THE NZ Secondary Schools Culinary challenge, a huge success last year, is currently underway again for 2014 with the national final being staged at MIT in Auckland on September 12.

now have access to detailed online maps.

“Its made our lives so much easier and I just can’t imagine going back to the old system,” she said.

And while technology has given her an edge, Manning says a commitment to serving fresh local produce and an obsession with good customer experiences are also driving factors in her success.

“I look at websites from all over the world to see what smart creative people are serving, and then I look locally to source the best of what we have right here in New Zealand,” she said.

The teams of two students are already preparing for their regional finals throughout the country with 10 schools scheduled for the finals. The regional finalists each get a $500 Bidvest voucher, a gift pack including a chef’s jacket, a set of flat plates and travel assistance.

The national winning pair will each receive a $2000 City & Guilds scholarship, an iPad mini, gift packs, a $1000 Bidvest voucher for their school and a Blue Seal turbofan oven from Moffat.

FIELDAYS CHEFS BIG ATTRACTION LAST year, the Kiwi’s Best Kitchen theatre at Hamilton’s Fieldays was packed to see local celebrity chef Josh Emett perform.

And he returns this year to face an expected packed audience.

The event this year runs June 11-14 and Emett will be sharing tips on producing speedy gourmet style meals along with George Weston Foods ambassador chef Helen Jackson, Health Food Guide editor Niki Bezzant, French butcher Gerard Perraut who is now a New Caledonian restaurateur

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restaurantandcateringnews.co.nz

and cheesemaker Neil Willman from Over The Moon Dairy demonstrating cheesemaking.

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FOOD ADDICTION NONSENSE TAKE a glance at the magazine stands in the supermarket and you could get the impression that there’s a new theory doing the rounds on why we have an obesity problem – we’re apparently addicted to food.

But not only are we apparently addicted, some people claim a lot of food is engineered with the aim of making us drooling addicts who can’t control our urge to eat them. This sort of unproven claim is common in popular magazines, which will try anything to catch our attention with sensationalist headlines. But unfortunately the idea of food addiction is also being promoted in some academic circles.

I attended a symposium on the subject last year, hoping to get a better understanding of the scientific agreement on so-called food addiction.

What we found was that some people were doing their best to talk up this idea, despite the fact that it’s based on a scarcity of evidence – and most of that comes from studies using rats!

“Food addiction” is being used to describe a wide range of nonclinical situations. Just because food is enjoyable and desirable doesn’t mean it’s addictive for most people. Imagine a world where the food is beige gloop, so unappetising that people don’t want to eat?

Children enjoy toys, but does that

mean they’re addicted? Of course not. The term has now entered every-day language to mean “desire”, “interest”, and “enjoyment”. That means we are frequently admitting to being “addicted” to things such as rugby, reality TV shows, Facebook, chocolate, etc. The word “addicted” is now used when we indulge in something a little more often than we should (or think we should). The

Industry comments by Katherine Rich, ceo New Zealand Food & Grocery Council

term “addiction” should be used only to describe addictions that involve the continued repetition of behaviour despite adverse consequences – such as gambling, smoking, drugs, compulsive over-eating, and alcohol. And it’s clear

that these behaviours do not apply to the population as a whole.

Food is different in one major respect to those behaviours: we all have the compulsion to eat, usually at least three times a day. Since we have to stop what we’re doing at some time during the day to eat to survive, wouldn’t most of us fit the definition of addiction? Is such a conclusion helpful when we all are dependent on food for survival?

What really irks me in the discussion on food addiction is that only certain foods are being pointed to as being supposedly “addictive”. You can predict the list, but it includes the likes of ice cream, chocolate, chips, hamburgers and fizzy drinks. This list is based on what compulsive overeaters most frequently say they overeat, although these foods all have an appropriate place when consumed in moderation as part of a healthy balanced diet.

Those who push the fat-addiction theory seldom admit that their “evidence” is based mostly on rat studies. The problem is that humans and rats differ in many ways, meaning such studies can be very misleading.

For example, there’s the ridiculous claim that sugar is apparently as addictive as heroin – as if someone eating too many donuts can be compared with an intravenous drug user. Yes, consuming sugar does cause the brains of rats to release opioids as a sign of pleasure. But glucose is the

only fuel that can be used by brain cells so it’s probably not surprising the poor lab rats are “happy” to receive it and react accordingly. This does not mean sugar is “as addictive as heroin”, which also causes the brains of rats to release opioids.

Rather than focusing on possible causes for obesity, our efforts would be better placed promoting useful solutions based on what we know to be true. There seems to be little effort or funding going into this area.

Dumping on fizzy drinks is not likely to make any difference to people who struggle with their weight. Since we all make something like 200 food-related decisions a day, focusing on strategies to make some of these decisions relate to on-going health and wellbeing is probably a good start.

AVOCADO CO IN RECEIVERSHIP

FOODSERVICE industry supplier Fressure Foods was placed in receivership last month. The company is well known for its avocado spreads, guacamoles and specialist dips. The Pukekohe company has been developing a wide range of industry products but has recently struck raw material supply problems and has temporarily ceased trading, although it is up for sale.

June 2014

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WINNERS IN ANNUAL LEWISHAM AWARDS It wasn’t just those on the edge of the latest trends but a cross section of styles that Lewisham Foundation chairman Chris Upton highlighted at this month’s annual Auckland awards. He said there were a lot of restaurants and bars doing great things in the city and it was good to see both old and new were recognised on their merits CHRIS UPTON this year.

A HUGE hospitality crowd turned out at Shed 10 on Auckland’s waterfront for this year’s celebration of the city’s best.

The awards went to:

• Outstanding bartender – Barney Toy of Fukuko.

• Best bar – Golden Dawn.

• Outstanding barista – Duke Tran of the Rad Café.

• Outstanding waiter – Nick Harding of Baduzzi.

• Best wine list – O’Connell St Bistro.

• Outstanding maitre’d – Brandon Lela’ulu of Prego.

• Outstanding chef – Sid Sahrawat of Sidart.

• Best new establishment – The Blue Breeze Inn. • Emerging talent award – Elizabeth Birch of Eight Point Two. • Outstanding hospitality personality – Judith Tabron of Soul Bar & Bistro.

• Best wine service professional – Piers Haszard of Botswana Butchery.

• Outstanding existing establishment – The French Café.

• Outstanding restaurateur – Mark Wallbank of the Blue Breeze Inn. • Best sales representative – Ben Longhurst of Eurovintage.

• Outstanding caterer – Mint Kitchen.

• Outstanding supplier – Neat Meat.

• Best local – Elbow Room.

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restaurantandcateringnews.co.nz

EARLIER SHARK FIN BAN DECREED THE Government has decided to advance its total ban on finning dead sharks in response to public concern.

A proposed ban was to be enacted from October 2016 but it has now been brought forward to October this year.

FED HAS NEW PREMISES

HOSPITALITY equipment supplier FED has moved from its old North Shore operation to bright new Auckland premises in Penrose offering a major new showroom and warehousing facility.

The company started out 12 years ago as a wholesale only business operating through distributors but over the last 18 months has moved into retail and is now selling direct to the industry. The company now has strong sales through New Zealand and the South Pacific.

Under the management of John Gardner, the company has a whole new look and the May move to the new location has made it a popular new resource. The new showroom covers over 400 sqm and the rear warehousing another 1060 sqm.

FED is offering a wide range of mid-priced equipment with

a further focus on stainless steel design work. The offering runs through tables and chairs, benching, shelving, gas equipment, ovens, refrigeration and other display plant.

It also has the backing of the Silver Chef finance service. The company has also set up a national service using a range of expert contractors.

FOOD WRITER WINS TOP AWARD RESPECTED New Zealand food writer Julie Biuso has taken out some of the top names in the international culinary scene to win one of the most hotly contested categories at the Gourmand World Cookbook awards. In late May, she won gold in the Best Easy Recipes Cookbook section of the competition and even beat Jamie Oliver and Neil Perry. Biuso had previously been a finalist many times. Fellow New Zealander Robert Oliver also took home one of the top awards winning the Best TV Chef Cookbook section.

TOP PERFORMING GRADUATES WARNING ON FOOD TWO Wellington Weltec graduates, Beth Christieson and Scarlet Lees, have been recognised

by City & Guilds and are now in the running for the overall Lion Award in London later in the year.

Both won Medals of Excellence, Beth for Level 2 IVQ Diploma in Patisserie and Scarlet for Level 1 IVQ Certificate in Food Preparation and Cooking. Only four candidates from the Pacific region received the medals and two were from Weltec.

WASTE FOR PIGS

Chef lecturer Scott Campbell and Patisserie lecturer Robert Bok nominated the hard working students and were delighted with the win.

KIWI CHEF IN SINGAPORE AWARD winning New Zealand chef Dion McGrath starred at last month’s FHA expo in Singapore with a series of live cooking demonstrations using premium New Zealand ingredients.

McGrath is now the Shanghaibased consulting chef for NZ Trade and Enterprise and has twice been awarded the accolade of Best Fine Dining Restaurant in Hong Kong as well as managing the Four Seasons Group’s largest F&B operation worldwide in Egypt.

He currently manages F&B properties at the Jumeirah Himalayas Hotel Shanghai.

In Singapore, he hosted culinary demonstrations over the four day show.

Also baking on the same stand was Auckland celebrity baker Sean Armstrong, founder of Loaf Handcrafted Breads. Armstrong’s products will hit the shelves of Singapore supermarkets this month.

THE Ministry of Primary Industries has re-emphasised its recommendations over hospitality and catering businesses disposing of food waste to pigs and the requirements that must be met.

The Biosecurity (Meat and Food Waste for Pigs) Regulations 2005 apply in this issue and there are several issues involved that if not met, could land individuals a fine of up to $5000 and corporations can be fined up to $15,000 per offence.

The regulations have been put in place to prevent the spread of exotic epidemic diseases such as Foot & Mouth if they were ever introduced to this country.

The regulations require that food waste that contains meat or has contacted meat, to be heated to 100 degC for an hour before handing to a collector and this requirement applies even if the meat is already cooked.

If your kitchen does not heat the food waste, kitchens must be satisfied that the collector will do so before feeding it to pigs. This means a written undertaking from the collector that non-compliant waste will not be fed to the animals. MPI

recommends that there should be such an undertaking even if a kitchen only supplies green waste as an indication of a kitchen’s compliance.

The food waste rules apply to pigs that are destined for the dinner table and for pet pigs alike.

The regulations can be found at www,biosecurity.govt.nz/foodwaste

CARDS CAN BOOST LOYALTY WHILE the idiom goes ‘if you want loyalty, get a dog’, a better plan may be to get a ZEBRA where they do have a place in the hospitality business – but that’s when we’re talking about the brand of card printer and not a striped horse.

By using low-cost Zebra card printers, any restaurant, cafe or similar business can print professional ‘Fly Buys’ style credit cards which can be used in loyalty programmes or as gift cards. And you can get a boost to business as a result.

Zebra card printer and card supplies allow you to create personalised loyalty cards in-house and on-demand, so customers can begin using their cards immediately.

And, by using the Zebra printer to make personalised photo gift cards, you can further set your outlet apart from the competitors.

But do loyalty programmes actually work for the small operation? Actually, yes they do and there are many business

benefits that only a loyalty initiative can provide. The limitation for a lot of small businesses is the difficulty in setting up and managing a loyalty and gift card programme because outlets don’t want hand-lettered or poorly printed and laminated pieces of paper in their customers’ hands.

Zebra printers avoid all of that while also providing the software necessary to provide all you need to issue a card which can include a photo of the customer and which is complete with a magnetic strip.

The best part of all is that using a Zebra printer as the centrepiece in a loyalty programme doesn’t incur a huge cost. For around $1500, you can create cards which look every bit as good as those issued by Visa or MasterCard. The result? Impressed customers – and an edge over the competition.

Zebra card printers are distributed in New Zealand

by Comworth Technologies. For more information, call (09) 477 0500.

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June 2014

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security

PROTECTING RESTAURANTS AND BARS FROM THEFT THE nature of restaurants’ and pubs’ trade, design, location and hours of operations can make them a greater target for crime. It is vital that pub and bar owners invest in adequate security technology and measures to help protect staff, patrons and products.

“Security risks can vary from one restaurant or pub to another, but may include staff theft, armed robbery and assault incidents onsite. It is also important for licensed venues to consider the security implications related to the provision of alcohol. In New Zealand, alcohol is linked to one in three of reported violence,” said Ben Clement, national retail manager at ADT Security.

“A comprehensive and wellresourced security strategy can help to identify and reduce security risks. Engaging a reputable security company to conduct a thorough security assessment of the premises will pinpoint vulnerable areas to inform the development of a detailed security plan.

“It is important to strike the right balance of security measures, which may include security technologies, lighting, access control and staff training. When it comes to protecting pubs and restaurants, security

technologies such as CCTV, virtual guards, security alarm monitoring and bottle tagging for on-site bottle shops build the line of defence,” said Clement.

“CCTV technology is an important crime prevention tool for every restaurant, pub and bar. It not only acts a deterrent, with criminals less likely to commit offences in areas visibly monitored by security cameras, but can also provide valuable insights for investigations into criminal incidents involving patrons or staff,” said Clement.

Virtual Guard Patrols can reduce the need for traditional guard services, providing a cost effective security solution for restaurants and pubs. The availability of cost effective, reliable and high bandwidth data transmission options means viewing CCTV footage from a remote location is a viable option. ADT Security’s trained operators are able to view CCTV footage from cameras located at pubs and bottle shops from their monitoring centre. This enables operators to perform a Virtual Guard Patrol of the premises on a schedule selected by the licensee.

“An alarm monitoring service is also an important line of defence for pubs and bottle shops, especially

after hours. Rather than relying on the public to alert authorities should an alarm go off, a monitored service means licensees can be assured their security provider will respond swiftly to an emergency,” said Clement.

ADT Security’s monitored alarm service works by attaching an alarm system to the telephone line or in some cases, a wireless network.

This is then used to send signals from the alarm control panel to ADT Security’s monitoring centre.

Trained operators can see what type of alarm is coming through and take action by calling key holders, a patrol response or the police. “Theft is a common security risk for on-site bottle shops, as they typically carry a significant number of high value, low volume items such as spirits and wines - a popular target for thieves.

Anti-theft bottle tagging solutions, such as Sensormatic, help to protect floor stock, enabling staff to focus on serving customers,” said Clement.

Part of the Sensormatic Ultra Tag portfolio, the bottle tag’s clever design fits bottles of all sizes and provides an important visual deterrent to would-be thieves. The tag’s small size also means it has minimal impact on product presentation and shelving displays do not need to be reorganised. At the point of sale, the tag is quick and easily detached, making it ideal for high turnover operations.

The tags also help to better manage inventory, through enabling greater visibility of stock movement.

This is particularly useful at larger venues where stock can be transferred between the bottle shop and the hotel’s bars. “All restaurant and pub owners should ensure employees are trained in the proper use of opening and closing procedures, and how to operate and respond to security systems in place. This includes both initiation courses for new staff and regular ‘refresher’ training for existing employees,” added Clement.

ADT Security helps thousands of New Zealand businesses, including licensed venues, to devise the best security solution for their needs – a solution that helps protect people and assets, while also delivering benefits to the bottom line. Its customers range from independent bottle shops and restaurants, to some of New Zealand’s largest licensed venues.

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KEEPING YOUR PROMISE AND OFFERS OF EMPLOYMENT AN EMPLOYMENT relationship commences with offer and acceptance of an employment agreement. The process is simple contract law, but there are a few tips and traps that employers need to watch out for especially in relation to trial periods and personal grievances.

Unless a union has negotiated a collective agreement, each employee must have their own written agreement. All employment agreements must at least contain the names of the employee and employer, a description of the work, the pay, the place and times of work and procedures for resolving problems and business restructures. An employee for the purposes of the Employment Relations Act 2000 (ERA) also includes a person intending to work as a person who has been offered, and accepted, work as an employee even if they have not yet started work.

Offer and Acceptance

An offer of employment can take many forms, including verbal offers, letter of offer or a written employment agreement to review.

The key requirement is that it must be an offer capable of acceptance where the person is aware of the essential terms. The ERA requires an employer to provide a copy of the intended agreement and advise the employee they can obtain independent advice and consider and respond to any issues raised. The clear implication is that the offer of employment must be in writing in the form of an agreement.

The failure of an employer to do this does not invalidate the offer however.

All it does is establish that the employer has breached the bargaining process and is liable to a penalty and difficulties with enforcing any employment terms.

All terms of employment do not have to be settled for a contract of employment to have formed but the successful applicant does have to confirm acceptance. Acceptance can also take many forms including verbal acceptance or the returning of a signed employment agreement. Indeed, the ERA now states that if an employment agreement isn’t signed by the employee then the agreement does not necessarily bind the employee. The employer is also required to retain a copy of all signed employment agreements.

Note that if the employer’s offer requests that acceptance needs to be in writing, then it needs to be for acceptance to be effective. It is also important to note that an offer can expire or be revoked if not accepted within a certain time but this needs to be advised with the offer otherwise once accepted, the

offer cannot be revoked.

Personal Grievances

A person intending to work is covered by the personal grievance procedures from the date they accept the offer. This means an employer cannot decide that they no longer require the successful applicant and advise them that they are no longer needed. This would almost certainly amount to an unjustified dismissal.

However, the employer can make an offer subject to meeting certain conditions. One of the most common is provision of a satisfactory criminal record check since such checks can take some time to complete and if not then the offer is revoked or more particularly provides grounds for termination after discussion with the employee.

Trial Periods

Employers can employ employees, whom they have not previously employed, on a trial period for up to 90 days from the commencement of employment. The employee is then unable to bring a personal grievance for any dismissal during the trial period provided that the trial period is included in the employment agreement and the employee has signed the agreement after having an opportunity to obtain advice and raise any issues. If the written agreement does not contain a trial period the employee cannot subsequently be placed on one. If there is an offer and acceptance of employment and only after does the employer give the employee a written employment agreement to review, with a trial period in it, the trial period will be null and void because the person is already an employee and wasn’t advised of the trial period at the time of offer. The same applies if the prospective employee happens to come into the workplace for a so called preemployment trial. In such a situation the employer will likely have employed the person even if no promises were made.

PERSONNEL PRE-SCREENING THERE has been a number of recent high profile examples where lack of adequate pre-employment investigation during recruitment has led to brand damage and costly legal processes. “The hospitality industry is particularly reliant on brand image supported by staff integrity and excellent customer service,” said Richard Miller of Intracheck Employment Screening Solutions. He said pre-employment screening meaning due diligence was often overlooked in the recruitment process but many large businesses now rely on it to protect their image. “There are a wide range of checks available including

credit, criminal history, immigration, references and qualifications and this is now recommended for all cash handling roles where financial stability is critical.

“Of course not everybody with a bad credit rating or a criminal record is going to be a risk but it is often asked whether businesses should be exposed,” he said.

Certainly the appropriate checks will save time and resources during recruitment and improve the chances of employing the right candidate.For about $100, employers can now gain valuable insight into an employee’s background and minimise risk.

SUGAR PRICES EMBRYO DUCK RISING EGGS STUDIED THE world’s sugar glut is slowly disappearing and global production is expected to fall short of consumption in 2015. This ends four years of oversupply brought about mainly by falling output in Brazil.

These supply concerns are now driving prices higher with raw sugar futures continuing to rise. The world shortfall by the end of next year is thought to be around four million tonnes.

THE SPCA has cleared Auckland restaurant Island Joe’s Hawaiian Barbece for having balut on the menu – duck eggs with developing embryos. It had been suggested that it was possibly cruel to serve unhatched ducklings with feathers and a beak that is considered a Filipino delicacy.

The SPCA decided the Onehunga restaurant had not breached the Animal Welfare Act even though some commentators considered the product too exotic. www.jrwholesale.co.nz

Tips for Employers

If you wish to employ a new employee on trial the offer must include a written employment agreement containing a compliant trial period clause. The agreement must also be agreed and signed before the employee commences work. Any condition on the employment should also be made clear to the employee before they have a chance to accept the offer. As once employed the employer is under a duty to act fairly and reasonably in any decisions that affect the employment of an employee.

This article is general in nature and not intended as a substitute for specific advice. As part of its employment advisory service to members, Hospitality NZ has a range of employment resources on all aspects of employment law. For more information and to contact the Hospitality NZ see www.hospitalitynz.org.nz or call Hospitality NZ on 0800 500 503.

By Alyn Higgins, Legal Adviser, Hospitality NZ

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liquor

HARRINGTON’S BUYS MATSON’S FAMILY owned Harrington’s Breweries has acquired Matson’s Brewery to become the nation’s largest independent brewery.

Established in 1991, John Harrington’s ambition was to provide choice in a market dominated by the big two.

More than 20 years later Harrington’s range has grown to over 30 beers and includes ciders, RTD’s and various non-alcoholic variants.

The brewery has experienced large growth in the vibrant craft brewing market in recent times and has expanded its sales and distribution channels nationally and internationally into Australia, Asia and the US. The addition of Matson’s Brewery has increased Harrington’s brewing capacity to a potential 85,000 litres a week, doubled its bottling capacity, and expanded much needed warehousing and logistics facilities.

“With such a diverse range of beers, increasing production of these to catch up to huge national demand is our natural goal initially.

As a team we have put many ideas on hold for the last few years, now with increased production, this next chapter in our history

GARAGE PROJECT WINS WORLD BEER MEDAL GARAGE Project, a small craft brewery in Wellington, has picked up a silver medal for its Cockswain’s Courage Double Barreled Porter at the World Beer Cup, the Olympics of beer.

Over 1400 breweries from 58 countries entered the event including 130 from New Zealand and Australia. The medal was in the wood and barrel aged strong beer category of which there were 4754 entries. Another silver medal

Garage Project founder Jos Ruffell with his award.

will allow us to action some of the other exciting opportunities for Harrington’s,” says brewery owner/operator Carl Harrington.

With no sign of business slowing down plans are already in motion to install a full-scale canning facility, further expansion of staff and upgrades of brewing tanks and equipment.

went to Speights’ Triple Hop Pilsner.

For the second year in a row, the Marlborough-based Renaissance Brewing Co won the Champion Small International Brewery title, a major achievement for a New Zealand company.

The New Zealand beer awards run by the Brewers’ Guild will be staged in Wellington August 21 with more than 50 local breweries expected to take part.

STELLA BARMAN THIRD IN WORLDS

NEW Zealander Sam Cunningham took third place in the Stella Artois World Draught Masters contest in France last month.

Sam, from the Blankenberge Belgian Beer Café in Auckland and current New Zealand draughtmaster champion was competing in Cannes against dozens of other international brand ambassadors.

New Zealand competitors have won the international title three times in past years.

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a new oak-matured style of Marlborough sav blanc. It has a distinctive smoky flavour that shares many of the characteristics of a chardonnay. The suggested food match is hot smoked Marlborough salmon with radish, baby capers and preserved lemon.

CARDBOARD WINE BOTTLES ECO friendly wine bottles made from cardboard are expected on the New Zealand market within a year.

There has been interest in the bottles produced by Californian packaging company Ecologic Brands. They are made from compressed recycled paper including the boxes used to transport glass wine bottles.

MONTEITH’S WILD FOOD CHALLENGE

THE Monteith’s challenge is on again for the 17th time and registrations have opened for chefs nationally. The winning dish this year will collect a $15,000 prize for the outlet.

To be eligible, each dish must feature components sourced from the wildest of local ingredients, be presented in a wild way or use readily available wild ingredients such as venison or shellfish and at least two of the primary ingredients must be sourced from within 100km of the outlet.

Six additional $2000 prizes have been added this year.

HERITAGE APPOINTMENT

MARCUS Keenan has been appointed as the new general manager of Heritage Auckland after recently being resident manager at the reopened Heritage Christchurch. Previously he was general manager for five years of Heritage Rotorua and has a strong background in facilities with extensive food and beverage divisions.

liquor

VENICE SHOWOFF HIGHLIGHTS SUCCESS OF AMISFIELD WINES THE news that South Island wine producer Amisfield will be showcasing a premium selection in Venice over the next three months has highlighted the success of the company.

Picking up an international audience for its award winning pinot noir and aromatic white wines is a bonus for the company that sources its products from

fruit grown on its estate vineyard beneath the Pisa mountain range in Central Otago.

Amisfield was established in 1988 and is a privately owned operation on a 200ha site that was once a prominent high country merino station. It is one of the largest single vineyard estates in Central Otago with over 80ha planted with most of the vines being over 10 years old.

The owners are John Darby and Ric Kayne. John was one of the founders of the region’s wine industry and instrumental in the

early development of commercial vineyards. By occupation, he is a landscape architect and an experienced real estate investor.

Ric is the founder and chairman of Kayne Anderson Capital Advisors, a Los Angeles-based investment strategist. He has had a long term relationship with New Zealand.

Amisfield wines reflect the company’s grape growing and winemaking philosophy underlining faithful expression of the site, minimal winemaking intervention and fruit purity. A state of the art purpose built winery is the focal point of the vineyard and produces up to 30,000 cases of wine annually. Pinot noir accounts for over 60% of the production with the balance made up of sav blanc, pinot gris and Riesling.

Interestingly, wine barrels are stored in a semi-undergound facility reducing the need for temperature and humidity control.

The company has strong sustainability and even created a wetland where this system and composting processes have set a new benchmark for industry best practice.

Last year, Amisfield’s Bistro was named the best winery restaurant

by Cuisine magazine and has twice been listed amongst the top 50 NZ restaurants of year.

Of interest to hospitality people is the head chef Jay Sherwood who originates from Los Angeles but claims he is living the dream in New Zealand.

He gained experience in the US and in Europe where he worked in Michelin star restaurants before

being persuaded to come to New Zealand.

“I love the Amisfield style of food where it makes sense to share a plate. Many of our customers have been coming here for a long time and they have certain expectations that we don’t mess with. But there is still an element of surprise in the “Trust The Chef ” menu which people enjoy,” he said.

The Cellar Door and Bistro was built in 2002 overlooking Lake Hayes near Queenstown and incorporates over 1500 tonnes of Glenorchy schist that took two years to assemble.

Amisfield Winery owners John Darby (left) and Ric Kayne.

CORNWALL LODGE MEALS ON HOLD THE popular Cornwall Park Restaurant in Auckland’s Greenlane has been closed while it undergoes a lease change and plans for a major refurbishment. An upgrading of the historic property has been long overdue although it has still remained one of the city’s best lunch venues. A new operator is being sought.

For more information see www.omegaseafood.com

TREAT YOURSELF (TO MORE PROFIT)!

FFNZ STAND P15 If you’d like to offer delicious mussels (green/blue) or littleneck clams on your menu but are concerned about the hidden costs (food wastage, labour, food safety, quality control) associated with carrying live shellfish, then Omega are for you.

Perfect for canapes, bar meals, mains or chowders, Omega Seafood pouches give you portion control, complete versatility, excellent quality and peace of mind.

TRY A SAMPLE come find us at Fine Food NZ, ASB Showground Stand P15: 22-24 June 2014 quote this ad and receive a free pack to take home.

June 2014

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café

CONTINUED GROWTH FOR COSSIGA COSSIGA, the Auckland-based food display cabinet producer, has doubled the size of its warehousing and showroom operation and is full steam ahead with local and export business.

The 20 year-old company has been in new ownership for the past seven years and has developed a major market for its specialised equipment including sales to Asia, around the Pacific, in Australia and is now targeting Europe.

The company is contract manufacturing its hot, cold and ambient product cabinets in China to its own designs and works closely with a specialist factory. Much of the export equipment is delivered

5

direct from China although the Auckland warehouse is the freight hub for Australia.

The current owners are Mike Brougham, Tim Rillstone and Grant Horne who have developed the business substantially. Cossiga’s biggest market is the café trade and it works closely with franchise groups, convenience and the oil channel – in fact Z is its biggest customer this year.

The forward thinking company is a trendsetter in this market and is focusing on more energy efficient products, LED lighting with no radiant heat concerns and even in-cabinet directional lighting.

6

8

1

2

3

4

7 AT the Cossiga opening: (1) Warren McGowan and Shannon Herren ; (2) John Stewart and Tony Taylor; (3) Tim Rillstone and Mike Brougham; (4) the new warehouse; (5) Paul Newman, Stephen Barnett, Dino Isla, Richard Arts and Mike Kok; (6) Rory Dempsey and Blair Travers; (7) Gareth McCullough and Chris Burgess; (8) Nic Aston, Trevor Pitt and Grant Horne; (9) Jeremy Stewart, Kerry Schollum, Cal Worthington and Scott Wilson.

9

FULL OF

SOY

GOODNESS

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restaurantandcateringnews.co.nz

café treats

LOCAL ROASTER TAKES TOP AWARD THE International Roaster Trophy at the Australian International Coffee Awards (AICA) has been won for the second time by Takapuna boutique roaster Toasted Espresso.

Owner Chris Innes said the award confirmed the company’s commitment and passion for quality. The benchmarking was against 187 other competitors from around the Pacific before 34 expert judges.

Over 800 entries were seen in the various classes at last month’s Melbourne event.

NEW COFFEE GIANT EMERGES

A NEW giant has emerged in the coffee industry after Douwe Egbert maker DE Master Blenders merged with Mondelez’s coffee business in a new company to be called Jacobs Douwe Egbert and be based in the Netherlands.

This will leave Mondelez clear to concentrate on its Kraft and Cadbury business with the new company set to challenge industry leader Nestle in the coffee market.

DE Master Blenders has a strong operation in New Zealand but says the merger will have little early effect on the local business.

COFFEE SHOW ATTRACTS THOUSANDS AUCKLANDERS turned out in their thousands to visit last month’s Chocolate & Coffee Show at The Cloud on Princes Wharf.

In fact over 8000 went through the event over two days and delighted the 60 coffee roasters and chocolatiers who participated DEREK TOWNSEND

in this first event.

The show was successfully reported by Keith Sharp of Mocha Events who has already booked a second event at the same venue for May 2 and 3 next year.

Some of this year’s exhibitors are pictured.

DAVID BURTON

Tangy, light and delicious; this slice can be served for morning or afternoon tea, or even dessert.

Recipe Ingredients: (Serves 24) • BASE • 1 1/2 cups plain flour • 1/2 cup icing sugar • 150 g unsalted butter, melted • TOPPING • 400g NESTLÉ HIGHLANDER Sweetened Condensed Milk • 1 egg • 1 tbsp lemon zest • 1/2 cup fresh lemon juice • 2 tbsp plain flour • 1 tsp baking powder How to make: 1 Preheat oven to 180°C. Grease and line 18cm x 28cm lamington pan.

2 Combine first 3 ingredients, mix well. Press mixture into pan.

Bake for 15 minutes.

3 Place HIGHLANDER Sweetened Condensed Milk and egg in a bowl, beat well. Add lemon zest and juice, extra flour and baking powder, beat until combined. Pour over base. Return to oven, bake further 25-30 minutes until topping is set.

4 Allow to cool in pan, refrigerate. Cut into squares and sprinkle with icing sugar before serving.

Preparation time: 10 minutes Cooking time: 45 minutes

For more delicious recipes visit www.nestleprofessional.co.nz June 2014

21

on trend

TABASCO GROWS RANGE SINCE 1868 McIlhenny’s Tobasco pepper sauce has grown to

become a global icon that consumers know and love. Joining Tabasco’s original red sauce is a range of distinct flavours and heat levels to suit a wide variety of food profiles. Available in counter bottles and foodservice sizes, the Tobasco offering includes green, garlic, chipotle, and habanero variants. Tabasco is available through distributor Stuart Alexander.

COCONUT WATER IN FOODSERVICE

IMPORTER Oriental Merchants has introduced TCC Coconut Water in 600ml bottles for foodservice.

Available in packs of ten, TCC Coconut Water is gluten free and is made from 100% coconut water.

Containing no added sugar, colours or preservatives, TCC Coconut Water is a natural source of potassium, magnesium, sodium and calcium. A well known brand in New Zealand, TCC has a reputation for quality coconut based products. Its coconut water is shelf stable and has a shelf life of 12 months.

IT’S NACHO TIME

AZTEC cheese flavoured corn chips are being offered in a 1kg catering pack. The bulk pack is a perfect solution for cafés, hotels and other food outlets using corn chips for snacks, nachos and platters. Featuring foil packaging for long life freshness, Aztec corn chips can be purchased through Bidvest.

NEW LEE KUM KEE Acton Marketing has introduced a delicious range of authentic Lee Kum Kee sauces for quick service restaurants. With flavours including honey garlic, tomato garlic and the ever-popular teriyaki, the Lee Kum Ke sauce range can be used to create stir-fries, marinades or as a quick sauce.

NEW COLMAN’S SIZE

LEADER’S VEG OPTIONS LEADER Products’ versatile

Vegetarian Pattie combines brown rice, water chestnuts, mushrooms, and black olives with a selection of finely cut vegetables, herbs and spices.

The frozen food manufacturer also produces gluten free Kumara Rosti’s and Brunch Cakes for the foodservice sector. Leader’s Brunch Cakes are made with shoestring potato, diced kumara, egg, spinach, onion and seasonings and make a great addition to hot food cabinets.

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restaurantandcateringnews.co.nz

COLMAN’S mustard is now available in a new 2.5 litre bottle for the foodservice sector. Colman’s legacy dates back to 1814 and 200 years later the tradition and

quality of the brand lives on. The new pack size is available through Unilever Food Solutions and includes its Dijon, French Mild and Horseradish variants.

NEW HOTDOGS ON THE MARKET

ADDING to the ‘on the go’ snack foods this month is a new hotdog product called Howler Hotdogs. The frozen bulk product is available to the QSR market. The product features a beef sausage on a stick in its own crispy batter and can be baked – not fried – with 15 minutes.

Managing director Jo Williamson said her company’s research had shown hotdogs were stuck in the ‘80s and they needed to get away from deep fried, sticky batter and sausage meat that had little nutritional value.

NEW PHOENIX HOT DRINKS MADE with all natural ingredients,

Phoenix’s new Chai and Lemon Toddy hot beverage concentrates are being offered in stylish amber glass bottles. The preservative free concentrates are already being well received and are likely to be a hit in the coming cold months.

on trend

IPA JOINS RANGE

LION has released Little Creatures Indian Pale Ale in New Zealand.

Featuring fresh hop cones, Little Creature’s IPA combines passionfruit and grapefruit aromas with a bitter finish and joins the brand’s existing range of Pale Ale, Pilsner and Rogers. Lion’s craft beer manager Mark Scown says at 6.4% Little Creatures fans will definitely notice a considerable step up in flavour.

SPITGUARD WINS CHEFS

AMONGST the many new products at last month FHA hospitality show in Singapore was a lightweight plastic face guard for service personnel.

The product differs from the traditional cotton face masks in that its lightweight plastic doesn’t touch

NEW LOOK SOUP MIX

SUN Valley’s lentil and soup mix offering has received a packaging overhaul in time for the upcoming cold season. The new look packs provide great standout on shelf and can be seen on the brand’s Green Split

TWENTY TWENTY RELEASED Peas, Soup Mix, Yellow Split Peas, Red Lentils, Pearl Barley and Brown Lentils.

Sealord Moves Into Salmon Market HOT smoked salmon prepared the old fashioned way and smoked over manuka wood is the latest addition to Sealord’s chilled seafood range. The move into salmon brings three options – Original, PeriPeri (with capsicum and chilli) and Tuscan (with thyme, rosemary and a hint of garlic).

The hot smoked salmon is produced by brothers Joe and Gavin Kouwehoven who are well known over the past 15 years for their smoking kilns in West

the face or mouth and enables more effective communication.

The clear plastic Spitguard is an anti-fog transparent plastic shield preventing the spread of bacteria, saliva spurts and bad breath. It can be used repeatedly for up to three months and is used extensively in Asia for those in catering services, restaurants, bakeries and canteens.

NEW ITALIAN CHEESE EUROPEAN Foods has launched a famous Italian cheese on the local market. Called Grana Padano, it is one of the world’s first hard cheeses developed nearly a thousand years ago by the Cistercian monks who used it as a way of preserving surplus milk. It has a nutty and buttery quality with a salty finish. The flavour becomes more intense with age and the texture more crumbly and granular. The product was launched at a function in Auckland last month.

Auckland. They use manuka wood and smoke in the kilns for up to six hours ensuring a distinctive flavour. “We’re excited about this product that has turned out like home-smoked salmon,” said Sealord’s head of marketing and innovation, Sarah Sandoval.

Zoono Hygiene Range AUCKLAND based Easy Kleen has been appointed as the exclusive NZ distributor of the Zoono range of products for the hospitality sector.

This game-changing technology provides long lasting protection against germs, bacteria and viruses and is ideal for use in the deli, bakery and butchery departments.

Its hand protector offers 24 hours of protection with a single application and continues to work even after hands are washed while Zoono’s Z71 surface protector provides up to 30 days of protection with one application.

Tested and proven internationally, the Zoono range is available exclusively from Easy Kleen and will be showcased at the company’s stand during the Fine Food New Zealand exhibition.

LION has launched a limited release India Pale Ale under its Mac’s label called Twenty Twenty.

Mac’s new IPA builds on the brand’s hugely successful limited release of Cascade Parade last year and is brewed using a mixture of Nelson Sauvin and Cascade Hops.

Available in 568ml bottles, Twenty Twenty has a 5.4% ABV and a unique flavour profile with notes of citrus, passionfruit and sauvignon grapes.

ALCOHOL YOGHURT

EPICUREAN Dairy has launched New Zealand’s first gourmet yoghurt with a dash of alcohol from its The Collective brand. Raspberry & Amaretto contains a double layer of fresh raspberry and Amaretto liquer compote folded through the brand’s signature thick and creamy gourmet probiotic yoghurt. The limited edition variant is handcrafted and has the benefit of being gluten, gelatine and preservative free.

DAIRY-FREE MOZZARELLA

WITH an increasing number of Kiwi consumers looking to cut dairy from their diets, Angel Food has released a mozzarella alternative in a 300g film-sealed pack.

Containing pea protein, pea starch and sunflower oil, Angel Food’s new addition is a melting product that can be grated or sliced and used on pizza, lasagne or toasted sandwiches. “We believe it’s the first time such a product has been made in New Zealand, but we are confident demand will be high – the number of people with dairy allergies and intolerance is soaring,” says Angel Food CEO Alice Shopland.

The company also produces dairy-free alternatives to parmesan and cheese sauce mix as well as vegan meringues.

June 2014

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QUICK SERVICE STORE CHECK NANDO’S NEWMARKET: There’s nothing better than a good Friday lunch, so we headed up to Nando’s Newmarket for a delicious spicy affair. Moderately busy, the store was clean and it was easy to find a seat. Unfortunately there was trouble understanding our order, Eftpos cards were not returned and we had to remind the server to deliver our drinks.

After ordering we sat down and waited. We waited for 15 minutes before our last order arrived, with each plate being delivered

separately in five-minute intervals.

The food was presented well, tasted great, and aside from some missing peri peri on the chips the meal was exactly what we wanted. With some highs and lows, the experience was fairly positive, and for a lunchtime service everything went ok.

Newmarket 的 Nando’s： 没有什么比一顿美味的复活节午 餐更让人开心的事了，我们选择 了位于NewMarket的Nando’s餐 厅作为当天的辣味盛宴。店里 比较忙，窗明几净，并且我们很 快就找到了空位坐下。可不幸 的是，点餐员对我们的点餐出现 了误解，而且忘记了将银行卡退 还给我们，并且我们不得不向服 务员不断地索要我们的饮料。点 完单后，我们坐在位子上等待我 们的餐点，餐点是一盘一盘有序 端上来的，上菜间隔大约有5分 钟。所有餐点上齐差不多需要15 分钟。食物看起来非常美味，并 且味道也好极了。除了店家忘记 给我们配上辛辣薯条粉以外，这 一顿午餐完全符合我的想象。综 合这些好与不足，总体来说这次 体验还是非常不错的，并且用餐 期间的服务也能够令人满意。

OPORTO SYLVIA PARK:

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To find out more:

contact your 3M distributor or visit

http://go.3m.com/fryertoolvideo http://go.3m.com/fryertool_anz

3M and Scotch-Brite are trademarks of 3M.

24

restaurantandcateringnews.co.nz

After battling the Sunday mall rush for a park we finally arrive at the Sylvia Park food court to sit down for a much-needed lunch. Aside from the usual forgotten table, the place was relativity clean.

The menu was large and designed in a modern way, but prices were somewhat confusing. We ordered food without any problems and quickly claimed our table before the onslaught of the lunch crowd. The server gave us an estimated time, and wasn’t far off the mark, with both meals being served at the same time in less than eight minutes.

All things were looking good until we unwrapped the food. The chicken was rubbery as if it had been left in the warmer since 9

a.m., contradicting the fresh grilled chicken message Oporto boasts.

The wrap almost instantly fell apart, and the burger was bland.

Needless to say we didn’t finish our meals.

Sylvia 购物商场的 Oporto： 在周日购物广场车位之争的胜利 之后，我们终于在Sylvia Park 商场餐饮区找到了一家餐厅准备 进行午餐。除了那些像往常一样 被忽略整理的桌子以外，这个地 方还是比较干净的。菜单很大， 设计感强，但是价格标注显得有 些混乱。在午餐高峰时期，我们 顺利的点了餐并且很快地预定了 座位，服务员给我们了一个大 概等座时间，并且就座时间与所 估计的时间相差不远。不到8分 钟的我们点的两份餐就同时上来 了。在我们打开食品包装之前， 一切都看起来很好。但是当我 们拆开包装之后，却发现鸡肉像 橡皮一样，好像是在保温箱里从 早上9点一直被放到现在。这与 Oporto宣传的的新鲜烤鸡的广 告词严重矛盾。卷饼完全是散开 的，汉堡也非常令人扫兴。不用 说，我们没有吃完我们的食物就 离开了。

KFC DOMINION ROAD: KFC Dominion Road is a high traffic store, and when we visited

the queue was out the door. First impressions of the store wasn’t that great with wrappers and half eaten meals scattered throughout the building.

At the front of the line customer service was low, and staff barked prerehearsed lines with no personality.

All effort was focused on reducing wait times; with the line rapidly decreasing we were presented with our food within minutes.

There was no appeal in eating in, so we grabbed our food and headed home. The food was not great, burgers were slapped together and the chicken lacked any crunch on the coating, but underneath the chicken was tender, hot and juicy.

Dominion 路的KFC 分店： KFC 位于Dominion路的分店非常 繁忙，当我们到达的时候，等候 就餐的人群已经排到了门外。我 们对这个店的第一印象不是特别 好，没吃完的食物和食品包装垃 圾分散在整个店面。点餐员的效 率低下，并且员工对排队等候的 顾客显露出不耐烦的情绪。店员 努力减少顾客等待时间，随着等 候人数的迅速减少，我们很快地 拿到了食物。店内的一切完全无 法吸引我们留下在店内就餐，所 以我们便打包了食物带回家吃。 食物非常油腻，汉堡像是随便拼

凑在一起的，鸡肉的表面软趴趴 的且缺少酥脆感，好在是内层的 肉还算是是鲜嫩多汁。

STARBUCKS INTO SODASTREAM GLOBAL coffee shop operator

Starbucks is in talks to acquire 10% of the home carbonated drink company SodaStream for over $US 1.1billion.

This would put them in direct competition with the Coca-Cola company that recently bought 10% of Green Mountain Coffee Roasters to launch a home soda maker machine using Coca-Cola syrups.

Starbucks 收购 Sodastream: 全球咖啡运营商Starbucks 正在 与家用碳酸饮料公司SodaStream 进行洽谈，此洽谈意在用超过 11亿美元收购SodaStream 10%的 股份。 此前，Coca-Cola刚刚 收购了Green Mountain Coffee Roasters 10%的股份用来开发以 Coca-Cola糖浆作为原材料的家用 碳酸饮料机。而Starbucks的收购 举动将使其成为Coca-Cola公司的 正面竞争对手。

SALT LEVEL REDUCTION THE salt content in food sold by six fast food operators in Australia

and New Zealand including McDonalds, KFC and Pizza Hut, has dropped over the past four years by around three per cent. Researchers had monitored the salt content of around 300 products sold by the companies and said the results were encouraging. It was reported that despite the levels coming down, there were still some products that could provide a person’s entire daily salt intake in one sandwich or hamburger.

低盐运动： 澳大利亚和新西兰的六大快餐营销商，包括McDonalds，KFC 和 Pizza Hut在内的食品的含盐量在过去的四年里下降了三个百分 点。研究人员对这些公司生产的300个产品中的含盐量进行了检 测并表示其结果非常令人满意。但报告称尽管这些食品的含盐 量有所下降，消费者在食用这些产品后，例如三明治或者汉堡 包，其摄盐量就已经能够满足我们身体的日需含盐量。

ILLEGAL SNAPPER SUPPLIERS CAUGHT A HUGE catch of illegally caught snapper hidden under the floorboards

of a boat near South Auckland has brought serious fisheries charges.

Catches such as this 234 snapper haul are generally sold to takeaway operators around the Auckland region. Three men had their boat, trailer and car seized and could face fines of up to $250,000 or five years in jail. Fisheries officers said it was a blatant disregard of the rules.

非法Snapper供应商被捕： 在接近Auckland南部的一艘渔船甲板下查获了大批非法捕捞的 鲷鱼。这批鲷鱼非法捕捞者将会面临严重的指控。此次一共查 获了234条 鲷鱼，此类数量通常是卖给在奥克兰地区经营小吃 的外卖运营商。此三人非法捕捞者的拖车和汽车已经被查封， 并且他们可能将面临高达250000美元的罚款或五年监禁。渔业 官员表示这是明目张胆地无视法律的行为。

您外卖生意的招牌汉堡 现在起将Angel Bay 美味汉堡 加入您的菜单吧 • • • •

极致的味道 高质量保证的半熟肉馅 易烹制且易上手的理想选择 物超所值的品牌

您可以根据需要而选择 180g、150g、120g 或100g的牛肉馅料。 让您的回头客不断， 轻松赚钱。 详情请恰供应商。

非凡品质，无比美味，尽在Angle Bay June 2014

25

NANDO’S TATOO ON HIS BUM

A 19-YEAR old English youth loved his Nando’s product so much that he had the company logo tattooed on his bottom. But hoping to capitalise on this loyalty, he contacted the company for an ongoing discount but had his request spurned by the fast food chain. It said the famous Black Card voucher was only given to celebrities like David Beckham.

up or delivery and track the order status.

WHO IS EATING FAST FOOD?

A NEW survey has shown that while New Zealanders are tending to eat out more, in most instances it will be at a quick service restaurant (QSR). Clearly managers and professionals had the biggest appetite for out of home dining but they were less likely to choose a QSR than students, technicians and other blue collar workers.

DOMINO’S GEORGIE GROWS ONLINE PIE BOOSTS MAC’S PRESENCE PIZZA operator Domino’s is working to grow its online sales from 60% to 80% of overall purchases inside the next couple of years. The company has developed a new app designed to replace paper vouchers allowing users to view deals from a local store using their smartphone gps.

It has recognised the importance of location-based offers and that its websites and services are optimised for mobiles. The new app lets users browse menus, design a customised pizza, make an order, choose pick-

McDONALDS has been enhanced by the addition of the Georgie Pie business with its announcing a 5.8% lift in revenue in the year to December 31. The lift came following the introduction of Georgie Pie that had last been on the market 15 years ago.

Managing director Patrick Wilson said although sales were up, net profit was down slightly to $30.7m.

The company now operates 163 restaurants of which 80% were franchised and has more over 9000 staff on its books.

CAFES BITE INTO TAKEAWAY SALES THERE is now fierce competition worldwide, including New Zealand, between the increasing number of quick service cafes and fast food operators with cafes encroaching on the usual territory of takeaways.

And while the fast food operators still dwarf the café business, it is quickly turning into a much more level playing field.

The advent of more health conscious consumers has been working against fast food where frying is a key element. But the increasing demand and attention on the coffee market has stimulated many café operators to add to their offering and benefitted from their healthier image.

Fast food operators and takeaway businesses have been working hard over the past few years to improve their quality but it is expected that the café trade will continue to wrestle market share

away from those with unhealthy menus.

咖啡厅抢占食品外 卖市场 在全世界，包括在新西兰，随 着快捷咖啡和传统食品外卖与 咖啡混合经营商数量的增加， 二者间的竞争也越来越激烈。 尽管快餐经营商的数量仍然远 远超过咖啡经营者数量，两个 行业间的竞争正在迅速的趋于 平衡。 越来越多注重健康饮食的消费 者开始抵制快餐，其中油炸食 品被列为重要抵制对象。与此 同时，消费者对咖啡需求的日 益增长和对咖啡市场的关注 使得许多咖啡经营商的销 售额得到了刺激性的增 长，并且从他们的健康 形象中受益。快餐 经营商和外卖经 营者在过去的几 年中不断致力于 提高其食品质量， 但预计咖啡经营 者将会持续从这 些不健康的菜单 中夺走其市场份额。

RABBIT PIZZA SALES RECORD

TURN YOUR BUSINESS SPEND INTO REWARDS. 将您的商业开销变成回报，那么您会如何回报自己呢？

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restaurantandcateringnews.co.nz

THE best week of sales in Hell Pizza’s 18 year history in New Zealand followed on from the controversial gourmet rabbit pizza programme. The product sold out in less than three weeks when no more smoked wild rabbit was available after the company thought a stockpile of 600kg would suffice.

In the finish, Hell sold 6562 rabbit pizzas equating to around 13,000 customers trying the product. A rabbit skin billboard obviously did the trick with Easter sales over the period up 19%.

Out of interest, international research has shown that rabbit is the most nutritious meat known

to man with half the amount of cholesterol of chicken, turkey, beef, pork and lamb and 33% less sodium than chicken. They are considered a pest in New Zealand and a pair can produce nine million babies (kittens) in three years.

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TAKING OWNERSHIP OF KIWIS FAVOURITE HOT CHIPS

Guidelines for hosting safe and successful large-scale wine events

HOT chips, they are loved and enjoyed by almost everyone and are a quintessential part of the Kiwi culture. However, when you think about deep fried chips you don’t always picture a fresh potato. The difference between a wholesome nutritious vegetable and the often fatty, greasy snack that ends up in your fish and chip wrapper is all down to the operator.

When a potato leaves the paddock it contains almost no fat (0.1%), when it leaves the manufacturing plant it contains around 3-5% fat, but when those chips reach the consumer they can have anywhere between 7 and 22% fat! It is this final stage of cooking chips that has the biggest impact on the fat content. The Chip Group’s aim is for all deep fried chips in New Zealand to contain less than 9% fat.

The main nutrient affected by deep-frying chips is its fat content.

When hot chips are cooked according to The Chip Group’s industry standards they should contain less than 9% fat. With the nutrients from fresh potatoes and a lower fat content, a 330g scoop of hot chips can be a better food choice than various other high fat, high sugar snack options.

Potato chips contain no added sugar, are lower in saturated fat (if cooked in an approved oil) and often contain more fibre.

Consumers are much more likely to buy chips from a reputable operator that has completed Chip Group training and who displays their Chip Group training certificate. Let your customers know that you are taking

pride in your product and that they can enjoy deep-fried potato chips, with a whole lot less fat.

获得新西兰人最受欢 迎薯条所有权： 薯条，几乎被所有人喜爱和接 受，同时这也是新西兰文化的一 个典型代表。然而，当您想到炸 薯条的时候，很难联想到新鲜的 马铃薯。新鲜健康的蔬菜和高脂 肪油腻的零食比如炸鱼和薯条的 区别完全取决于店家是怎样烹制 的。 当马铃薯刚被采摘离开农场时， 几乎不含脂肪（0.1%），而当它 离开生产线的时候，脂肪含量大 约为3% - 5%，但当这些加工好 的薯条到达消费者手里时，他们 的脂肪含量大约为7%-22%。正是 在最后阶段的加工对薯条脂肪含 量的影响最大。现在新西兰The Chip Group的目标是让所有炸薯 条的脂肪含量少于9%。 对炸薯条营养价值影响最大的 是其脂肪含量。根据The Chip Group制定的食品质量标准，当加 工薯条时，其脂肪含量应该要小 于9%。因为新鲜马铃薯低脂且营 养丰富，对比其它高脂肪，高糖 分的零食，一份330克的炸薯条会 是一个更好的选择。薯条不含有 糖份，饱和脂肪含量低（如果是 在经过检验认定的油里烹制）而 且还富含丰富的纤维。 消费者更倾向于从信誉良好，接 受过The Chip Group培训且授权 的运营商哪里购买薯条。要让您 的客户知道您对自己的产品感到 自豪，而且也要让他们知道您的 薯条脂肪含量更低，这样他们才 可以更好的享用您的薯条。

Premium Experiences AND GUIDELINES FOR HOSTING SAFE EVENTS SUCCESSFUL LARGE-SCALE WINE 2014 MARCH

The Health Promotion Agency and New Zealand Winegrowers have joined forces to produce guidance to assist organisers of large-scale wine events to deliver safe and successful events.

NANDO CREDITORS

THE company that owned the master franchise for Nando’s fast food chain that is currently in liquidation, has creditors claiming $3.3m including $1.6m to Heartland Bank.

The Shivram company holds the master franchise for around 30 stores in New Zealand before it went into receivership late last year.

The independently owned stores have been claiming that the lack of national marketing had slowed the

chain’s growth.

Nando的债权人： 拥有对Nando’s快餐连锁店专营权 的公司目前正处在清算阶段。债 权人向此公司索求330万美元，其 中包括对Hearland Bank 的160万 美元。Shivram公司在去年年底进 行破产清算之前，在新西兰拥有30 家店的专营权。独立经营的店被 指出对国内市场营销的不足是导 致营销链的增长缓慢的原因。

You can order your free copies and all HPA alcohol-related resources from www.alcohol.org.nz June 2014

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artisan

THE DIFFERENCE BETWEEN THE GOOD AND THE BEST By Jasmine Walters

AROUND New Zealand, there are hundreds of small producers in a wide variety of grocery categories who began, and often continue, their lives in the variety of markets that have sprung up. A number, with more marketing skills, have moved their limited production levels into local grocery and delicatessen outlets. And some of those will eventually develop into national products on a small scale until they get the financial backing and sales skills to take the items further.

For grocery, they are another opportunity.

Fine Food a launch pad for artisans

DESPITE its infancy, artisan gelato and sorbet producers Zelati are creating a buzz in the retail sector, securing ranging in selected New World’s, Moore Wilson and Farro Fresh stores.

Launched at the Wellington Food Show last year, Zelati founder Alberto Tuason is hoping a successful showcase at Fine Food NZ will open the door for further retail expansion.

“Securing a distribution partner in Auckland would be fantastic. We are also looking forward to seeing what other companies are offering and hopefully coming back with some fresh ideas,” says Tuason.

Filipino Tuason was exposed to the food industry from a young age with his father owning a fine dining restaurant in Manila. After migrating to New Zealand 20 years ago to work in the IT and corporate sector, Tuason reconnected with his love of food during a chocolate making course in 2007.

Inspired by the experience, he travelled to Bologna in Italy to pursue the art of gelato making.

Whilst in Italy’s gastronomy capital, Tuason mastered the craft

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of gelato making at Carpigiani Gelato University where he gained hands-on training, worked alongside renowned Italian gelato connoisseurs and eventually graduated as a Maestro Gelatiere.

This education, Tuason says, was invaluable to his understanding of what makes the best gelato stand out from the pack.

“Wandering the cobblestoned back streets to sample the local gelaterias of Florence, Modena, Bologna and Rome, I discovered the best gelato and sorbetto are made only by a select few who create them from scratch using real ingredients instead of premixed powder or paste, which usually contain artificial flavouring, colours and preservatives.”

“I brought back to New Zealand this intimate knowledge, skills and passion to make a true and uncompromising gelato and sorbet from scratch using select, fresh, real and gourmet quality ingredients.”

Tuason says brightly coloured gelatos are usually made with a pre-mix and have artificial flavours, whereas natural, hand-made gelato mixes produce a much darker concoction.

Late last year, Tuason put the knowledge and skills he picked up in Italy to use, opening a production facility in Tawa where he manufactures a range of gluten, egg and gelatine-free gelatos and sorbets under the Zelati brand. The strong consumer response encouraged Tuason to open a gelato parlour, which now forms an integral part of its factory.

Now that Zelati is firmly established in Wellington, the company is looking to capitalise on its high-flying entrance into the market and believe exhibiting in front of thousands of industry

buyers at Fine Food NZ is a perfect platform to expand its reach.

Fine Food NZ will feature a range of artisan producers in 2014 including Zany Zeus, Kako Chocolate and Lasco to name a few.

Russell Smoke House RUSSELL Smoke House was established in late 2011 by Chris and Carmen Cowen, with the company now producing an extensive range of hot smoked products including Kingfish, Salmon, Striped Marlin, Hapuka, Fish Salami and Mussels.

Sold under the Russell Smoke House brand, the range is available in 150 - 350 gram pieces as well as whole fillets with the entire range produced in the company’s Russell premises.

The products are de-boned and packed and can be stored in a chiller for up to a month or frozen for up to a year.

Chris says its fish is purchased from a commercial vessel every couple of days with the exception of its salmon, which is sourced from Stewart Island.

The ingredients are kept simple to enhance the quality and flavour of the fish, with most of Russell Smoke House’s products only requiring sea salt and manuka smoke.

“Everything is smoked in our purpose built traditional smoker. We use manuka timber which is stoked into an enclosed flame throughout the day and we do an old fashioned slow smoke, up to 10 hours, to infuse the flavour without drying out the fish,” he says.

The company has recently trialled its newest additions, Smoked Eel and Canape Packs at the La Cigale markets in Parnell, with both being extremely well received.

Chris believes they are offering

products and flavours which are unique in the Kiwi food sector.

“We feel there is no comparison when it comes to our smoked products to others on the market.

From our smoking technique, the honey golden colouring of our products, intense flavour to the deboning of all our fish is far superior to anything we have seen or tasted.”

While not currently stocked in supermarkets, Chris says the company is looking to enter the grocery sector, recently investing in new scales from Wedderburn and purchasing its first lot of bulk barcodes from GS1.

Chris says there is a genuine demand for artisan products, with consumers becoming concerned with product origin and quality.

“With artisan products

the consumer has the opportunity to see where the food comes from, understand how it is made and see the hands that made it. Artisan products are seen as having a standard of very high quality as ingredients are mostly sourced from our own country,” he says.

For more information please contact russellsmokehouse@clear. net.nz

Classifieds Restaurant Association Opinion an organisation’s norms, culture CAN YOU SPOT A when or practice allows for unrealistic or standards that don’t BULLY AT YOUR expectations promote a concern for general wellWORK PLACE? being.

Some things to look out for can BULLYING can affect an employee’s wellbeing physically and mentally, resulting in rising stress levels, low work performance, low morale and high turnover. It’s up to employers to be aware of bullying behaviour and to create a safe workplace, which prevents workplace bullying.

In fact, employers who ignore workplace bullying risk breaching the Employment Relations Act 2000 and the Health and Safety in Employment Act 1992 (amongst other legislation) which both prohibit acts of bullying, including discrimination and harassment.

Workplace bullying can be carried out through different communication channels, including email, text messaging, social media and indirect/ direct conversation and actions. In some cases, workplace bullying may take place outside of normal working hours, which can inadvertently affect employment relationships in the workplace.

Employers may ask how workplace bullying is defined and what they can do about it. WorkSafe New Zealand and the Ministry of Business, Innovation and Employment have released Best Practice Guidelines for Preventing and Responding to Workplace Bullying that address the issue of workplace bullying and how to deal with it. Some of the key elements that are outlined in the Guideline are:

The definition of bullying

Bullying at times can be easy to identify, for example, direct put downs and personal attacks. Other times it’s not so obvious, for example, undermining credibility or confidence. There are multiple definitions that are widely used, which can assist in defining bullying.

Workplace bullying is repeated and unreasonable behaviour directed towards a worker or a group of workers. Unreasonable behaviour means actions that a reasonable person in the same circumstances would see as unreasonable. The Guideline states that bullying does not include one-off instances which may be construed as rudeness, constructive feedback, work instructions, disciplinary measures and reasonable management. In addition to this, while a single act of unreasonable behaviour is not considered bullying, an array of single events can escalate to bullying.

Types of bullying

The Guidelines cover off different types of bullies in the workplace providing an understanding of bullies and what to look out for. Institutional bullying is a fairly new concept and is

include: • Individuals with no empathy or unable to interpret social situations correctly • Individuals that like to control situations to work in their favour – these individuals are more likely to be ambitious and do whatever it takes to achieve their goals.

• Individuals that take advantage of a situation within an organisation and use the opportunity to join a pack of bullies and gang-up on other colleague(s).

• Workplace conflict - this can be healthy but can escalate to bullying if not managed.

• Discrimination – refer to the Human Rights Act, there are 13 grounds of discrimination including marital status, religious beliefs, race, family status and sexual orientation.

• Harassment – this is a direct way of bullying including watching, loitering, following or acting in ways that causes the person to fear for their safety.

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The impact of workplace bullying is substantial and varied. The Guidelines encourage prevention and provide steps on how to identify bullies and deal with bullying in the early stages.

• In the first instance, employers are encouraged to discuss any obvious suspicions or informal complaints to nzexcellenceawards.co.nz the person in question.

• Failing that, employees should make a formal complaint or speak to a manager or an HR person, where a R&C April - classified.indd 1 formal approach can be explored.

The Guidelines make it clear that the employees and employers are equally responsible for taking a stance against bullying and affected employees don’t need to wait until things are serious to make a complaint or work towards a resolution. It’s helpful for businesses to have a strategy in place and implement policies regarding workplace bullying so the process on resolution is clear employees feel confident in raising concerns. A vast amount of research has gone into workplace bullying and how it affects employees and AUTOLIFTING DIGITAL DEEP FRYERS employers alike. The Guideline has JN12L/4.5KW useful resources for business owners Power 20 amp single phase comprising of flowcharts, policy Size 355mm W x 560mm D x 400mm H examples, prevention charts and • Fully progammable management templates. These tools • LCD Display are used to identify any current issues • Timer controlled automatic basket lift within your business and how to create • Bench top operation a positive working environment.

20/03/2014 10:34:33 a.m.

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TRADE EVENING AT THE COLLECTIVE THERE was a great turnout at last month’s Restaurant Association visiting hour in Auckland. Venue was The Collective’s Orakei Bay catering operation hosted by general manager Martin Smith.

Feature of the evening was a presentation by Nova Energy.

SOUTHERN HOSPO ENTERTAINS TRADE

A TRADE function at Southern Hospitality’s Auckland showroom last month brought around 135 visitors out to hear aspects regarding speed of service. The evening was led by executive chefs Tony Taylor (below) and Oliver Drayton and included networking and great food.

Palmerston North UCOL team members celebrate with their medals (from left): Ally Behrens-Burleigh, Zoe Paris, Amy Robinson, Amy Haarhoff, Amy Bilton and Anne Conlan.

UCOL’S REAL SILVER SERVICE

THERE was a silver lining for Palmerston North’s UCOL cookery and hospitality students when they came away from last month’s Wellington Culinary Fare event with eight silver medals and a bronze.

The competition comes early in the year and the students had only been in the teaching kitchens and restaurant for three months said cookery lecturer and team manager Mark Smith. UCOL Wairarapa also tasted success with three silver medals.

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ROTORUA FINALS COMING UP THE winners of this year’s Rotorua Hospitality Awards will be announced at the end of this month, but the function announcing the finalists drew a local crowd of nearly 100 last month.

Restaurant Association branch

president Sharon Wallace said this was the first year that the awards were opened to the Rotorua public and a record 1500 nominations were received.

Some of the guests at the announcement are pictured here.

RESTAURANT PERSONALITIES AWARDED

LASTword

Peter Mitchell

STAUNCH Tory supporter, the slightly eccentric Tony Astle of Antoines, has banned internet tycoon Kim Dotcom from his restaurant after a booking was made requesting a couch. Tony said he wasn’t moving furniture around and bringing in a couch for “that man”. Among others he has banned was former Prime Minister Helen Clark and could consider David Cunliffe if he ever makes the top job.

A UK chef in Devon has been spared jail after being caught growing cannabis in a room in his restaurant in a bid to save his business. The scheme was discovered by a bailiff looking for back rent. He found the secret growing room when he discovered the floor plan didn’t match the restaurant’s floor area. He said he was trying to make $NZ20,000 to pay his rent arrears.

I’M not so sure that reports around Auckland of offal making a comeback are particularly appealing to my age group although the younger ones might be more adventurous. Ponsonby

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restaurantandcateringnews.co.nz

food caravan The Lucky Taco has been serving up lambs’ brain tacos in addition to its beef tongue products and have a thought for toasted grasshoppers and even sheep scrotum tacos.

Other places also have some wild menu items such as goat tripe and venison heart. I’ll just stick to good old fodder.

AS a company that relies heavily on the postal services, this recent letter amused me. The guy wrote that he got a reminder notice to pay for his postbox. So he rang NZ Post and said he hadn’t got the initial bill. They said that was fine and he should just pay now. When he said he would send a cheque, NZ Post asked if he could do it by internet banking or credit card …”because cheques go missing in the post “ DOING an interview with a visiting chef the other day, he came out with the most profound philosophy I have heard in recent times: “Life is like a penis – simple, relaxed and hanging free.

It’s women who make it hard ..”

CHEFS give an awful lot and get very little credit for their contributions to charity works all around the country. Every time there’s a fundraiser on involving a meal, the organisers head straight

AUCKLAND’S Metro magazine named many of the city’s restaurants in its annual awards and one of the key sections was the Restaurant Personality of the Year decided by popular consumer vote. Taking out the 2014 title was Gatlin Avery, senior waiter at Depot (standing at top left).

Others who featured in the public voting (clockwise from top left) were Milly Oxley (maitre’d at The Blue Breeze Inn) Matthew Aitchison (manager, Masu), Michael Dearth (owner, Baduzzi and The Grove), Hiro Kawahara (manager and sake sommelier at Cocoro), Amanda Rogers (maitre’d and sommelier at Sidart), Courtney Rupe (floor manager at SPQR), Josh Helm (co-owner of Orphan’s Kitchen), Monica Caesar (manager of Ortolana) and Blair Russell (co-owner of Ponsonby Road Bistro).

towards local restaurants and particularly higher profile chefs who put their heads above the parapet. Generally, chefs are pleased to participate but the demands are definitely increasing and putting pressure on teams who often have to work their own restaurants the same night. Admittedly it’s cheap advertising if they get the wholesome credit they deserve and not just a mention in passing. But it is often hard work and stressful.

WITH the Super 15 Rugby season in full swing, there’s a lot of talk about guts. But a mate of mine reckons that guts is arriving home late after a night out with the boys and being met at the door by your wife with a broom in her hands. And then having the guts to ask: “Are you still cleaning or are you flying somewhere ?”

TWO hospitality surveys – one in the UK and the other in the US – have shown that vouchers are no longer important for sales generation and repeat business. Hospitality operators were asked what marketing activity was most important in generating sales and it was shown that customer feedback and social media were now the key initiatives. Only 16% voted for vouchers although 36% said loyalty cards were significant.

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