Restaurant & Café Magazine | June 2023

Embracing Technology for Customers

from the traditional charm of dining out, there are compelling reasons why embracing integrated technology can be a game-changer for restaurant and cafe owners.

enjoyable dining experience.

Caitlan Mitchell Editor caitlan@reviewmags.com

In today's fast-paced digital age, technology is transforming every industry, and the hospitality sector is no exception. As restaurant and cafe owners, you should look for innovative ways to improve customer experience and increase operational efficiency. An easy first step is front-of-house self-ordering systems. This can be as simple as a tablet or a QR code on a poster or down to a custom omnichannel ordering screen.

Taking payments and erasing miscommunication, these simple digital orders are incredibly efficient when used correctly. Especially when everyone is shortstaffed, let's focus on what we do best. While some may argue that reducing human interaction in these establishments detracts

By empowering customers to place their orders through an iPad or similar device, they can navigate the menu at their own pace, customise their orders with ease, and minimise potential misunderstandings or miscommunications. This fosters an inclusive environment that accommodates the needs of all customers, including those who may struggle with social interactions.

Operational efficiency is another compelling reason restaurant and cafe owners adopt integrated technology. Implementing self-ordering systems not only streamlines the ordering process but also reduces the burden on staff. Rather than juggling multiple tables and taking orders manually, waitstaff can focus on delivering exceptional customer service, attending to specific requests, and ensuring an

By delegating routine tasks to technology, establishments can optimise their resources, minimise errors, and boost overall efficiency, leading to improved profitability.

Integrated technology offers valuable insights into customer behaviour and preferences. By tracking order history, analysing data, and harnessing machine learning algorithms, restaurant and cafe owners can better understand their target audience. This enables them to refine their menus, tailor promotional offers, and personalise the overall dining experience. Leveraging data-driven insights can be a significant competitive advantage in a saturated market, helping establishments stay relevant, attract new customers, and foster loyalty among existing ones.

Of course, it's essential to strike a balance and recognise the role of human interaction in the hospitality industry. Integrated technology should be viewed as a complement to, rather than a replacement for, traditional

service. Skilled staff members are still essential for providing personalised recommendations, addressing special requests, and creating a warm and welcoming atmosphere. The goal should be integrating technology seamlessly, enhancing the dining experience without sacrificing the human touch that makes restaurants and cafes unique.

Embracing technology does not diminish the human touch's importance but enhances it by empowering staff to focus on delivering exceptional customer service.

In this digital age, restaurant and cafe owners who adapt and embrace integrated technology are more likely to thrive and provide an outstanding dining experience that meets the evolving needs and expectations of their customers.

caitlan@reviewmags.com

Publisher: Tania Walters, tania@reviewmags.com

General Manager: Kieran Mitchell, kieran@reviewmags.com

Group Managing Editor: Sarah Mitchell, sarah@reviewmags.com

Editor: Caitlan Mitchell, caitlan@reviewmags.com

Editorial Associate: Sam Francks, sam@reviewmags.com Annabel Maasdam, annabel@reviewmags.com

Advertising: Caroline Boe, caroline@reviewmags.com

Senior Designer: Raymund Sarmiento

New Zealand Region Named as Great Wine Capital of the World

Hawke's Bay has been named one of the top wine regions in the world, adding its name to the prestigious list of Great Wine Capitals.

The region has been praised for its winegrowing industry, history, tourism, educational opportunities, business, travel, and what the city and surrounding region can offer.

Hawke’s Bay joins other major wine-growing regions worldwide, such as Bordeaux in France, Napa Valley in the United States, and Bilbao in Spain. Hawke's Bay CEO Hamish Saxton said that this recognition’s significance is a remarkable milestone for the region to be named a Great Wine Capital of the world.

“Hawkes Bays inclusion as one of just 12

Hospitality New Zealand Welcome New Chief Executive

Steve Armitage has been announced as Hospitality New Zealand’s new Chief Executive, effective from the 14th of August. Armitage’s proven track record, deep understanding of the industry, and alignment with the organisation’s strategic goals made him the ideal candidate to lead the organisation. Hospitality New Zealand is confident that his expertise and leadership will further strengthen its position as the leading representative and advocate for the hospitality industry in New Zealand.

Armitage’s career has spanned the public and private sectors, most recently specialising in tourism, major events, business attraction, communications and public affairs. He was general manager at ATEED for eight years until 2021, and since then has chaired the Business Events Industry Aotearoa (BEIA) and consulted with the events and tourism industry.

Great Wine Capitals of the world is of regional and national significance. It is recognition that Hawke’s Bay wines are among the world’s best and that our nation’s wine-growing industry, while still young, offers quality to rival the world’s oldest,” said Saxton.

Becoming a Great Wine Capital will also boost the area's tourism, which is desperately needed for post-cyclone recovery. The Hawke's Bay wine industry generates around $300 million annually, contributing $156 million to GDP.

Hawke’s Bay produces some of the country's best-growing soils and climates, allowing the region to produce high-quality wines. Wine is very much part of local culture as well.

Clean and Green Changes for Domino’s Pizza

Domino’s is now going the extra mile to ensure that its pizza orders in Australia and New Zealand will be delivered sustainably.

Partnering with Benzina Zero, electric mopeds will now be used for delivery orders. The vehicles have been used in a successful trial in several stores and will be extended to all restaurants.

The head of equipment for construction, supply, and services at Domino’s, Earle Strong, said that the new system would be a significant step forward in ensuring the company is moving in the right direction.

“By utilising the Benzina Zero’s Duo electric moped, we are not only able to deliver our pizza more sustainably, but we are also able to provide

Champagne Bar Soaring to New Heights

SkyCity is opening New Zealand’s highest bar in partnership with one of the world’s most well-known Champagne brands, Moët & Chandon. SkyBar will open to the public on Friday, 23rd June.

David Allott, SkyCity’s General Manager of Hospitality, said this would be a statement point of the SkyCity complex.

“What could be better than enjoying a cocktail or glass of bubbles in luxury surroundings with absolutely the best view in town,” said Allott.

With elevated 360-degree views of the Auckland skyline, SkyBar will offer an extensive list of premium local and international wines, including a selection of vintage Moët & Chandon bottles and top-shelf spirits and cocktails.

“We’ve set our best chefs to design a superior menu which complements not only the glass in hand but showcases some immensely talented local producers,” said Allott.

Those with a sweet tooth will delight in handcrafted pastries and a premium range of chocolate bonbons that can be enjoyed day and night.

additional efficiencies and cost reductions to our franchisees,” said Strong.

More than 900 stores within the Domino’s chain will adopt the concept across the Tasman, ushering in sustainable innovation for food delivery services.

Digital Boost helped Michael sort his point of sale for free.

MAKE THE INTERNET WORK FOR YOU

Solution for Critical Skills Shortage

and support for people wanting to work in hospitality. The service is entirely free and designed to connect job seekers with employers easily.

The scheme will place up to 130 recruits into roles in the industry over the next seven weeks.

Restaurant Association CEO Marisa Bidois said that new ways must be found to attract and train new recruits to sustain the industry for the future.

“This is a critical time for our industry. Hospitality continues to grow, yet we continue to struggle to find the necessary workers to fill the demand,” said Bidois.

New Appointment for Bacardi Board of Directors

A new joint initiative between the Ministry of Social Development and the Restaurant Association has been launched to help fill the critical skills shortage in the hospitality industry.

The Hospo Ready initiative will work to place job seekers into hospitality roles and work with employers to support and mentor those people during their employment. Hospo Ready provides tailored job-seeking assistance

Hospo Ready follows on the heels of the successful HospoStart programme, a joint initiative between the Ministry of Social Development and the Restaurant Association, which trains job seekers for a new career in hospitality. The programme has trained and supported approximately 1000 workers in the industry since it launched in 2015 and continues to link employers and employees in the industry successfully.

Spotlight on Auckland’s Hospitality Industry

The annual Lewisham Awards have once again shone a spotlight on the remarkable talent in Auckland’s vibrant hospitality industry. The awards were announced on Sunday, June 4th, at a glimmering ceremony at Auckland’s waterfront.

Taite Maltby from Deadshot won the Hancocks Outstanding Bartender award, gaining recognition for his innovative mixology skills. The Restaurant Association Hospitality Hero was awarded to Adam Neal from the Parasol & Swing company, one of the most prestigious awards presented on the evening.

All aspects of the city’s hospitality sector were showcased at the gala, with Fantail & Turtle, located in Takapuna, winning the Southern Hospitality Oustanding Local

Establishment for North Auckland.

The OneMusic Outstanding Local Establishment for East Auckland went to the Kohi Beach Eatery, and the Gilmours Outstanding Local Establishment for Central Auckland was presented to Prego, an Italian restaurant in Ponsonby.

Downtown Auckland restaurant, Ahi., won the Antipodes Water Sustainability Award for its innovative style of cooking and sourcing ingredients organically and sustainably. Read the full list of winners on our website.

Alicia Enciso brings over 30 years of experience with multinational Fortune 100 companies in the food and beverage sectors as General Manager, President, Chief Marketing Officer, and E-Business Officer. Since 2017, she has served as Chief Marketing Officer of Nestlé USA and previously served as President of the Beverages Division. She recently announced her retirement from Nestlé. Prior roles include Principal Consultant and Managing Director of Zyman Group, a subsidiary of MDC Partners and various marketing leadership roles at Procter & Gamble and Estée Lauder.

“Alicia is a well-rounded business leader and global marketer who has presided over some of the world’s best-known brands,” said Facundo L. Bacardi, Chairman of Bacardi Limited and fifth-generation family member.

“Her enthusiasm for modern marketing and building sustainable brands greatly complement our long-term business ambitions and continuing the family legacy for generations to come.”

Projected Growth for Local Spirits Industry

The United Kingdom/New Zealand Fair Trade Agreement will support the continued growth of the New Zealand spirits industry while offering important opportunities for imported products.

“The New Zealand spirits industry, while still small, has grown almost exponentially in the last 10 to 15 years,” said Spirits New Zealand Chief Executive, Robert Brewer.

Fifteen years ago, only a handful of truly commercial distilleries existed in New Zealand. Today there are almost 130.

“The impact of this growth is typified by the growth in the New Zealand gin market – up almost 460 percent since 2013,” said Brewer. “Almost all producers are looking

offshore, and the United Kingdom Fair Trade Agreement will only make it easier to access a large and consumer-savvy market.”

The agreement also provides more opportunities for imported products, with import duties on gin and other products from the United Kingdom disappearing.

A clause in the Spirits and Wine Annex attached to the agreement is of particular importance, which allows for developing a specific food standard for whisky. A properly designed standard will protect imported products from the United Kingdom and standardise the production specifications for New Zealand whisky, which will only help with its marketing offshore.

Finalists for the 2023 Great NZ Toastie Takeover Revealed

A whopping 120,000 toasties have been served up since mid-April, and the competition’s 185 entries have now been whittled down to 14 finalists from around the country.

Head judge Kerry Tyack said this year’s entries have been top-notch, presenting his team of 40-plus judges nationwide with an extremely tough task.

“The team assessed many standouts in this year’s entries, and right around the country, they’ve been wowed by the innovation on show, the new and unexpected ingredients and flavour combinations, and the effort being put into producing exciting, mouth-watering toasties.”

Hailing from Auckland, Rotorua, Hamilton, Tauranga, Havelock North, New Plymouth, Wellington, Christchurch, Nelson, Ashburton and Lumsden, this year’s finalists encompass beloved neighbourhood eateries and cafes, a coffee roaster, a diner, a burger bar, several breweries, a tavern and a beer garden.

Scores were close in all regions, with many contenders up for a spot in the finals. The list of finalists has increased to 14 for the first time in the competition's history and represents the best of the best seen in the competition.

Read the full list of finalists on our website.

From Tennessee to Auckland

Fans of Jack Daniels were treated by a quick trip down under from the master distiller, Chris Fletcher.

Two hundred guests were treated to a Jack Daniel’s cocktail selection from some of Auckland’s best bars, followed by a speech from Fletcher, who guided guests through each tasting and gave insight into his role back home in Tennessee.

Fletcher also spoke of his family connections to the distillery, with his late grandfather, Frank “Frog”

Bobo, who was also the master distiller of the company.

The visit was to hero the newest addition to the American whiskey brand’s offering, Jack Daniel’s Bonded. Bonded is a big, bold Tennessee Whiskey with layered notes of caramel, rich oak and spice, and it is ‘bottled in bond’ at 100 proof (50 percent abv).

This was the first visit to our shores from a Jack Daniel’s Master Distiller in more than 20 years.

New Plymouth

Monday 10th July 1-5pm

TSB Stadium, Pukekura Raceway, Rogan Street

Palmerston North

Tuesday 11th July 1-5pm

Barber Hall, Arena Manawatu, Waldegrave Street

Hawke's Bay

Wednesday 12th July 1-5pm

Hastings Sports Centre, 503 Railway Road, Hastings Nelson

Tuesday 15th August 12-4pm

Trafalgar Centre, Paru Paru Road

Greymouth

Wednesday 16th August 1-5pm

Boys Brigade Hall, Hokitika Racecourse, 1 Hau Hau Road, Hokitika

Whangarei

Tuesday 22nd August 12 -4pm

McKay Stadium, 97 Western Hills Drive, Kensington

Auckland North

Wednesday 23rd August 12 -4pm

Eventfinda Stadium, 17 Silverfield, Wairau Valley

Christchurch

Wednesday 13th September 1-5pm Christchurch Arena, 55 Jack Hinton Drive, Addington

Timaru

Thursday 14th September

12-4pm Southern Trusts Events Centre, 70 Morgans Road, Glenwood

Auckland South

Tuesday 19th September 12-4pm

Ellerslie Event Centre, Newmarket Room, 100 Ascot Avenue, Ellerslie

Hamilton

Wednesday 20th September 12-4pm Claudelands Event Centre, cnr Brooklyn Road & Heaphy Terrace, Claudelands

Dunedin

Tuesday 26th September 1-5pm

More FM Arena, Edgar Centre, cnr Portsmouth Drive & Teviot Street

lnvercargill

Wednesday 27th

September 12 -4pm

ILT Stadium Southland, Surrey Park Sports Centre, Isabella Street

Auckland’s city centre has become a hub of vibrant culinary creations, offering many types of international cuisine and a wave of cooking innovation. Cassia has showcased how to do both.

Cassia, the newest opening at SkyCity, combines a modern dining setting with Indian cuisine. Originally opening in 2014 on Fort Lane, the concept was dreamed up by Sid Sahrawat, and his wife Chand, who have always loved cooking at home.

The move to SkyCity from Fort Lane is off the back of Auckland’s January flooding, leaving the former location uninhabitable. This was the second time in nine months that flooding affected the restaurant.

“It was really important to us to find a location where we could get up and running again quickly but where there would be absolutely no change to the Cassia experience,” said Sahrawat.

The new restaurant has recreated the look and feel of the former Cassia restaurant but with a few added touches to make the space unique. Cassia’s new design has reused the

elements from the previous fitout in the space, the New York Steakhouse, for sustainability reasons, keeping the chairs and light globes.

Gold tiles were overlaid on the bar and counters to add a bit of colour to the restaurant, along with peacock blue banquet seating. The Holi festival mural is reused in the new space, as it was an iconic feature in the last Cassia location.

Sahrawat has used his knowledge of contemporary cooking techniques, marrying

them with traditional Indian flavours to showcase the best of seasonal local produce. He said his menu offers a different experience of traditional Indian cooking that diners may not have seen before.

“What sets Cassia apart from other Indian restaurants is the ability to push boundaries of what is considered traditional Indian cuisine; there is no butter chicken or mango lassi on the menu.”

The menu is based mainly on a shared concept, with platters and meals designed to be enjoyed by groups. Lamb chops have long been one of the signature dishes on the menu at Cassia. The meat is sourced from Hawkes Bay, marinated in spices overnight, and then quickly chargrilled. The duck leg is slow-cooked (confit) and then served with a makhani (tomato and cashew) sauce. Another popular dish is the Delhi duck with lychee and kūmara; it was taken off for some time but had to be returned due to popular demand.

Cassia has given the creative freedom needed for Sahrawat to explore his own culture and provided the ability to share it.

Since attending hospitality college at age 14, Sahrawat thought he would be a hotel manager but instead chose to enter the kitchen.

Sahrawat enjoys cooking meats like confit duck or pork belly, and his wife Chand loves to make the sauce. After a long time of wanting to open a place of their own, they finally did. Cassia was the first restaurant in Auckland to offer Indian cuisine with a contemporary ambience.

“My culinary journey did not start with Indian cuisine, and I was not trained in it at all; I cooked at places like ToTos and was head chef of The Grove before opening my formal dining restaurant Sidart. I love getting to work with Indian flavours and showcase how much more there is to Indian food than a curry.”

meet the chef

Sam Heaven

CHEF de PARTIE THE FAT DUCK, BERKSHIRE, ENGLAND

Having successfully cemented his name at home, he is now taking on the world, landing a job as Chef de Partie at Heston Blumenthal’s three Michelin Star restaurants, The Fat Duck in Bray, located in Berkshire, England.

Growing up in Hawkes Bay, his love of cooking began very young. His family’s bakery greatly influenced him, especially working with his dad and grandfather. When he was old enough, he jumped at the chance to enter baking professionally, working in the kitchen, and entering competitions.

His family has always inspired him, starting with his grandparents, who founded Heavens Bakery, and through hard work, dedication, and sacrifice, grew the bakery into a successful business. His parents followed in their footsteps and gave him every opportunity to learn about the industry.

In 2020, he won the conveted Golden Chef’s Young Chef of the Year, raking in the top spot after judges searched throughout Australia and New Zealand. He said that his experience at the Golden Chef’s competition gave him a nudge in the right direction and taught him how to take a more systematic approach to his cooking and organisation.

“Just representing New Zealand, the first year we were part of the competition, meant a lot. Winning for my country, especially as it

was the first time, was a huge deal to me. I’ve always been competitive, for example, playing basketball and representing New Zealand in high school. It’s definitely carried through for me into cooking. I challenge myself constantly in doing a task. Can I do it better next time? Can I do it better than the next person?”

Heaven added that the skills he has learned in recent years have definitely translated through to his fine dining career moves and aspirations.

Winning the Beef + Lamb Young Ambassador Prize offered Heaven valuable experience as a working chef. He also gained experience working for three Michelin star Chef Clare Smyth at her Oncore restaurant in Sydney, Australia. He is still interested in learning more and more from some of the world’s greatest chefs and incorporates what he has learned in the past into his current dishes.

“Having the opportunity to work at Oncore introduced me to many great chefs and how they develop dishes, and I am looking forward to going to the UK to learn different cooking styles.”

He has a passion for fine dining and recently ventured to Stockholm and Copenhagen, with the opportunity to dine and stagiaire at some of the finest restaurants in the area. One of the main points that Heaven took away was that although the plating was simple, there was a complexity of flavours and techniques added to the dish’s components.

Sam Heaven is one of New Zealand’s rising stars in the culinary world.

Steven Rosling ELEMENT 17

Day-to-day work can be busy for Steve Rosling, especially when designing new and creative ways to enhance customer experience.

happening globally. This includes travelling to all corners of the world and collecting design ideas and inspiration along the way.

“A recent trip to Japan allowed me to see the fusion of Japanese interior design with some international brand spaces while also seeing traditional tea houses and Ramen bars. I also get to see the latest finishes, furniture and fittings with suppliers constantly calling our door. That little thing called the internet is also a great gateway to garner inspiration. Like most people, we can go down a rabbit hole looking for something that can end up with discovering something different for another project,” he said.

Rosling is the design director of Element 17, a fit-out company that specialises in the hospitality industry.

A Christchurch native, Rosling studied industrial design at the Wellington School of Design. After working in a few bars and restaurants overseas, he learnt what functionality is all about in hospitality and what can make a space tick behind the scenes and front of house for customers. During this time, Rosling discovered his love of furniture and fixtures.

The design process for Rosling is staggered, initially consulting with the client.

“We meet with the client to discuss their vision for the space, budget, timeline, and other requirements. We will then visit the site to assess the space, take measurements and evaluate any existing conditions that may impact the design. Based on the vision and our analysis, we will create a design concept that includes a mood board, sketches, and 3D renderings.”

From here, Rosling and his team develop a layout that optimises the flow of people and goods in the space. This includes determining the locations of food prep, counter, seating area, and other space features. Materials are selected, and finishes aligned with the vision, budget, and functionality requirements are installed. This may include selecting flooring, wall coverings, lighting, furniture, and decor. Then it’s on to creating detailed drawings and specifications for the project. This includes floor plans, elevations, lighting plans, and material specifications.

If required, Rosling and his team prepare the necessary documentation to obtain consent from local authorities before managing the project from start to finish. This includes coordinating with contractors, suppliers, and other stakeholders to ensure the project is completed on time and within budget.

When sourcing ideas for his fit-out designs, Rosiling likes to see what is

Rosling said that all his projects could be challenging for various reasons, ranging from tight budgets to fast turnaround times and the complexities of new compliance challenges.

“I was asked recently by a local authority about the flammability index on some faux greenery I had specified for a space. That was a real challenge to get through, but we did.”

Although he could not pick one specific project, Rosling said that one in specific was difficult purely because of its weight.

Rosling said all stages of designing a fit-out are essential, but communication is the golden rule.

“If you have clear communication flowing through all parties, then the best outcome can be reached through all stages of the design process. When a client comes to me with a vision of the end product but doesn’t know what it looks like but can verbalise the feeling and the experience they want to achieve, my creative and business brain kicks into overdrive as that opportunity to add value and create something special is a joy.”

He added that having a business brain can set designs apart from the rest, quickly undertaking negotiations of leasing a space, what a slippage of time can do to a budget, and what key elements need to remain in a project when letting go of unnecessary ideas.

Looking into the future, Rosling has a range of goals he wishes for the business, but one, in particular, is ensuring he makes it easy for his clients.

“I aim to do this by understanding what technologies can help in the design and fit-out process and what brings value to the project. If you are investing a chunk of cash into a business, you want to know it is right before you do it.”

He said that designing and fit-outs could be stressful activities, but through all the challenges involved, he is aware that they are aligned with what he enjoy’s doing.

TOP 5 TIPS FOR RUNNING A SUCCESSFUL SOCIAL MEDIA ACCOUNT

Social media has become a powerful tool for businesses to connect with their target audience, build brand awareness, and attract customers. For restaurants and cafés, an engaging and wellmanaged social media presence can be a game-changer.

To help you make the most of your social media accounts, here are our top five tips for running a successful social media account for your restaurant or café.

1.

Define Your Brand Voice and Aesthetic

Before diving into the world of social media, it’s crucial to have a clear understanding of your restaurant or café’s brand identity. Define your brand voice, which reflects the personality, values, and unique selling points of your establishment. Is your brand quirky and fun or sophisticated and elegant? Once you have established your brand voice, create a cohesive visual aesthetic that aligns with it. Consistency in tone and visual style

2.

will help you build a recognisable and memorable presence on social media.

Create High-Quality and Visually Appealing Content

In the visually-driven world of social media, high-quality and eye-catching content is essential. Invest in professional photography to capture mouth-watering images of your food and beverages. Share vibrant and engaging videos that showcase your establishment’s atmosphere, staff, and behind-the-scenes moments. Experiment with creative ways to present your menu items or offer sneak peeks into your kitchen. Remember, people eat with their eyes first, so make sure your content is visually appealing and makes viewers hungry for more.

3. Engage with Your Audience

Social media is a two-way street, and engaging with your audience is key to building a strong following. Respond to comments, messages, and reviews promptly, showing that you value your customers’ feedback and appreciate their support. Use social media as an opportunity to build a sense of community by asking questions, hosting polls, and encouraging discussions related to your restaurant or café. Collaborate with influencers or feature user-generated content to foster a sense

of belonging and inclusivity among your followers.

4. Offer Exclusive Promotions and Discounts

People love a good deal, and social media is an excellent platform for promoting exclusive offers and discounts. Encourage your followers to engage with your content by providing incentives such as special promotions, giveaways, or loyalty rewards. Run limited-time offers or create social media-specific coupons to drive traffic to your establishment. The sense of exclusivity and the opportunity to save money will motivate your audience to follow, engage, and visit your restaurant or café.

5. Stay

Consistent and Be Strategic

Consistency is key to maintaining an active and engaged social media presence. Develop a content calendar and plan your posts in advance to ensure a regular flow of content. Use analytics tools to understand your audience’s behaviour, including the optimal times to post and the type of content that resonates most with them. Experiment with different social media platforms and strategies, but always keep your overall marketing goals in mind. Stay up to date with the latest trends and leverage new features or technologies to stay relevant and capture your audience’s attention.

UNLOCK THE POWER OF SOCIAL MEDIA WITH PROFESSIONAL MANAGEMENT SERVICES

Social media has become an indispensable part of our lives, and it presents unparalleled opportunities for businesses to connect with a target audience. However, effectively managing social media platforms demands expertise, creativity, and time that many businesses find challenging to allocate. Finding the right person to run the social media accounts is often difficult, and internally can sometimes be a role given to the least experienced person in the team.

That’s where engaging a professional social media management service provider comes into play, offering a comprehensive range of solutions to help businesses excel in the online arena.

From captivating photography and content creation covering blogs to press releases, engaging events, and more, the Review team provides a one-stop solution to elevate a brand’s social media presence and drive tangible results. With an experienced team of writers, marketers, design and graphics who specialise in the foodservice and hospitality industry.

Visual content holds the key to social media success. Review’s team of skilled photographers specialises in capturing stunning visuals that tell the brand's unique story.

Whether it’s showcasing your products, offering behind-thescenes glimpses, or capturing the essence of a company culture, professional photography services ensure that your brand stands out in the crowded digital landscape, with visually compelling images helping to create a lasting, consistent impression on an audience.

Sarah Mitchell Group Managing Editor sarah@reviewmags.com

Content forms the backbone of any successful social media strategy. Using talented content creators that possess a deep understanding of various both the platforms being used and the industry itself. A team that is able to craft tailored content that resonates with the target audience. From engaging captions and informative blog posts to eye-catching graphics and videos, content is meticulously curated to reflect brand personality and captivate the targeted audience.

Building a strong presence with frequent planned messaging is crucial for gaining credibility and expanding brand reach and engagement.

“Our experienced team excels in crafting compelling press releases and maintaining relationships with journalists and media outlets,” said Sarah Mitchell, senior content creator at Review.

“We ensure that your company’s latest news, product launches, or milestones reach the right audience, by generating valuable coverage and maximising exposure. Leveraging our expertise, we help position a brand as a trusted category leader.”

Creating memorable experiences is a powerful way to engage with customers. Review’s in-house concept and design services encompass the organisation and promotion of engaging events that leave a lasting impression. Whether it’s virtual webinars, live streams, in person events, or product launches, we can assist you in planning and executing activities that generate buzz, enhance brand loyalty, and foster meaningful connections with your audience long after the event has ended.

“Measuring success and identifying areas for improvement are crucial in navigating the fastpaced digital landscape,” said Mitchell. “Our approach involves utilising advanced analytics tools to monitor the performance of your social media campaigns, track key metrics, analyse user engagement, and gain valuable insights into your audience’s preferences.”

“Armed with data-driven knowledge, we refine your social media strategy, ensuring that every effort yields maximum results and return on investment.”

For more information about Review’s social media management plans, email sarah@reviewmags.com.

CONNECT WITH KEY DECISION MAKERS

The Fine Food New Zealand expo is one of the most important dates on the industry calendar, linking businesses and suppliers from all over the country.

This year, the Auckland Showgrounds will once again be transformed into a who's who of the hospitality industry, offering a variety of trade talks, new and innovative solutions to the sector, and products too good to miss.

Fine Food New Zealand is a chance to taste some of the best that local hospitality offers in food service, as well as provide the opportunity to connect and network with

key decision-makers in the industry and gain critical market insights from experts in the field. Whether you are a small business owner, operator, or large organisation, Fine Food New Zealand will supply you with the skills and insight to stay ahead of the competition.

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

The MODULAR STAINLESS collection is fully modular and can be customised to suit any individual needs. It includes a comprehensive range of modular benches, sinks, tables, shelves, inlet/outlet benches, glass racks and trolleys.

MODULAR STAINLESS is an attractive, cost e ective, hygienic, safe and easy to maintain and is ideal for installation in commercial kitchens as well as work areas in the hospitality, hotel and aged care sectors.

0800 79 1 95 4

www.stoddart co.nz

info@sotddart.co.nz

SHOWCASING UP AND COMING PRODUCTS AND EQUIPMENT

So far, the Fine Food New Zealand event has secured the participation of more than 250 exhibitors, with delegate registrations passing 5,000.

This compares favourably with previous years, with the brisk rate of registrations from people across the country evidence of an industry keen to get on with things.

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

The event will highlight current and up-and-coming retail product trends, the latest equipment on the market, and how to maximise bakery trends along main product lines. Fine Food New Zealand will bring different types of cuisine and flavours from worldwide, including China, France, the United States, Italy, Mexico, and Thailand. The event serves international merchants seeking Kiwi products for offshore markets and customers.

Staying up to date with both local and international products

will be a great benefit to suppliers and operators, as will the featured exhibits, such as ‘Taste of the World’, attracting exhibitors from all corners of the planet, and ‘Artisan Alley’ has established itself as a spotlight for handmade, small-batch, and traditional goods in demand by consumers.

The Best Cellar will offer highquality wine, beer, spirits and craft beverages, with input from the Liquor Alliance, giving an insight into the best Liquor and Allied Liquor suppliers across the Tasman.

SAVE TIME AND ENERGY WITH MENU MASTER

Microwave ovens cut energy costs by only using energy when cooking. Menu Master Xpress range has convection and forced air options that maintain crispness and freshness. For fast and easy cooking, Menu Master saves your staff time and you money.

SEMINARS BY INDUSTRY LEADERS AND EXPERTS

Leaders and experts will provide critical solutions and factors to enhance products, grow market interest, and navigate the sector's future. Subjects covered in this year's Seminar Series include tips for maintaining your staff's health and wellness, getting a product into a major supermarket, and attracting talent for your business domestically and internationally.

Topping the bill on the second day will be the Hospo Hui, a collection of speakers and panel discussions. The seminar will explore the main trends in the hospitality industry and what delegates can expect in the future. This is the first time the event will feature at Fine Food New

Zealand and will be attended by guest keynote speaker Chip Klose, an internationally renowned restaurant consultant.

The Hospo Hui will also share the findings of the 2022 Hospitality Report, written by the Restaurant Association. The study shows that annual sales for 2022 bounced back to reach a record high of $13.38 billion, meaning a return to pre-Covid trading levels and up more than seven percent over 2021. The report noted that the catering sector, decimated by cancelling events and functions, posted a percentage sales increase compared to 2021 of eight percent for the year ended September 2022.

Unpacking what it means to

build a sustainable and resilient business in the hospitality industry will be one of the key topics for the Hospo Hui, as well as topics covering everything from 3-D food printing to the necessities of the current climate. The Restaurant Association of New Zealand presents the Hospo Hui and will assist delegates with making the most of their time at the expo. Restaurant Association CEO Marissa Bidois said that this is a must-attend event.

“There will be something on

offer for everyone in the food and drink industry, irrespective of whether you work for a brand restaurant or cafe, bar, retailer, supplier, manufacturer, or hotel,” said Bidois.

“The aim of this event is to bring together like-minded people from all walks of our industry and provide a unique platform for information-sharing and inspiration.”

Fine Foods New Zealand is the largest trade show of its kind in the country.

The Seminar Series is returning for 2023, discussing various essential topics currently facing the hospitality industry.

EUROTEC LTD

As the demand for efficient and time-saving food safety equipment continues to rise, Eurotec Ltd recognises the importance of temperature control in the food industry. At Fine Food New Zealand 2023, they will showcase the Testo range of HACCP Certified Food Safety instruments, catering to various needs from simple probe thermometers to comprehensive data logging systems. Testo, a market leader with 66 years of experience, offers thermometers, pH testers, data loggers, and oil testers for food safety across diverse applications such as restaurants, food production, supermarkets, and more. Eurotec Ltd, proud distributors of Testo products in New Zealand for over 30 years, delivers high-quality food safety equipment to the industry.

Find them at Stand G18 or contact Eurotec Ltd at 09 579 1990, sales@eurotec.co.nz, and visit their website www.eurotec.co.nz. Explore Testo products at www.testo.nz.

Creating innovation to help, guide and inspire all chefs is a priority for Emma-Jane’s foodservice. Starting from a small pie shop in Palmerston North the Emma-Jane’s brand has officially become one of the most reliable European goods importers in New Zealand. We pride ourselves on our honesty, integrity and friendly staff who are ready to help you when needed. We offer everything from pastries, desserts, savouries and ready to fill products that are authentically made and specifically designed by chefs for chefs. Tiramisu from Italy, croissants from France, and Pastel De nata from Portugal, our products are not ones that will disappoint anyone with great taste buds.

UNITED FISH CO

United Fisheries is located in Christchurch and has grown since 1974 from modest beginnings to become one of the top ten seafood companies in New Zealand.

We produce top quality products from our purpose built, temperature-controlled export factory supplying throughout New Zealand and exporting around the globe. These processing facilities are equal to any in its class in the world incorporating the latest technology to meet the ever-increasing international standards and conditions for many years to come.

United Fisheries is very passionate about their products and has created highly regarded market brands to service both the retail and foodservice sectors with Sea Cuisine, United Fish Co & United Food Co delivering quality fresh, frozen, and gourmet value added seafood product.

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

PACIFIC TRADE INVEST

For more than 30 years Pacific Trade Invest (PTI) NZ has represented the best products the Pacific has to offer. PTI NZ works with a wide variety of high-quality products acclaimed by New Zealand chefs. We assist New Zealand importers in the retail, hospitality or manufacturing sectors to source products and ingredients from the Pacific. Covering 16 Pacific Island countries – across the three sub-regions of the Blue Pacific – Polynesia, Micronesia and Melanesia, PTI NZ contributes to their economic development through employment and exports. This year we are pleased to promote The Cacao Ambassador pure cocoa butter and cocoa powder (PNG), organic Niue Vanilla, Solomon Blue fair trade canned tuna (Solomon Islands), premium selection of artisan products promoted by the Department of Industries Vanuatu (organic spices, vanilla, craft rum, kava) and much more.

Connect with us on stand S4 or via email aude.douyere@pacifictradeinvest.com

THE FRESH GROWER

Check out our range of leafy green salads and speciality vegetables and explore how they might enhance your offerings to your customers.

Ranging from baby broccoli stems to Asian vegetables and niche lines such as Japanese silky sweet turnips and caulilini. All grown locally in Pukekohe and shipped nationwide.

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

For over 60 years Markwell Foods have sourced the highest quality foods from around the globe. Our esteemed portfolio of brands include Shore Mariner, Butlers, SB, Lamb Weston, and more! With over 1000 products in our range, we can offer you a full shopping basket experience, making us a one-stop shop when it comes to your frozen solutions.

We will be showcasing a wide range of products across our categories including: Seafood, Coated Seafood, Meat and Smallgoods, Finger Foods, Fruit and Potatoes. For more information visit www.markwellfoods.co.nz or call us 09 270 3311.

WILD CHEF

WILD CHEF is a New Zealand Gourmet Food Manufacturer, producing Chef Quality meal components, canape bases and sticks that are minimally processed. The ingredients say it all - and our products are as wholesome as you would make yourself. Real ingredients. Real texture. Real flavour. As Jeremy our Chef co-owner says, just no Sh!t. Even after 20 years from the humble beginnings of Wild Chef - we are proud to stick to the same ethos and have become the reliable go-to for Chefs, and Cooks alike, who are passionate about offering quality food.

We are continually creating innovative NZ products that are quick and cost-effective menu solutions. Our entire range of products are both Gluten Free and Vegetarian, enabling us to offer a variety of tasty options that tick all the dietary boxes. These include variations of Rosti, Polenta Chips, Hash Browns, Hash Sticks, Falafels, Potato Gratin and Veggie Patties allowing Chefs to use these bases around their creativity and budgets.

www.wildchef.co.nz if you cannot be there.

Farmland Foods Ltd

Farmland Foods started in a family butcher shop over 50 years ago and now, three generations later, it is one of New Zealand’s leading smallgoods producers. Still passionately family run in Bulls in the Rangitikei district. Farmland Foods employs over 100 local staff and has invested in state-of-theart manufacturing and equipment to produce quality meats. From humble beginnings to today and beyond, Farmland Foods has always been committed to quality and innovation. Proudly New Zealand owned with many years of passion for quality meats and superior service.

www.farmlandfoods.nz

EXPERIENCE THE FUTURE OF FOODSERVICE AT FINE FOODS WITH G ROBOTICS!

Calling all food industry professionals!

Prepare to be amazed by the groundbreaking advancements in food automation brought to you by G Robotics at Fine Foods! We are thrilled to announce that G Robotics will be showcasing its cuttingedge service and cleaning robots at this prestigious event. To catch a glimpse of the future of foodservice automation, visit our website www.grobotics. co.nz and delve into a realm where efficiency and precision redefine the entire dining experience.

Immerse yourself in a world of innovation as GRobotics unveils its state-of-the-art robotic systems, meticulously designed to optimise food service operations, save valuable staff time, and elevate the overall dining experience. Witness the seamless integration of robotics and gastronomy, revolutionising every aspect of how we prepare, serve, and savour food.

www.grobotics.co.nz

POTATO GRATIN

| 50mm Square | 2kg Bags

Elevate your culinary creations with Cooktech

The trusted provider of Menumaster sales, service, and parts since 1992.

For over three decades, Cooktech has led the industry in exceptional sales, service, and parts for Menumaster appliances.

With Cooktech, you gain access to Menumaster's cutting-edge technology and unwavering commitment to excellence. Reliable and durable appliances cater to diverse culinary settings, from bustling restaurants to trendy cafes and high-end hotels. Experience the efficiency and exceptional cooking results of our state-of-the-art microwaves and rapidcook ovens.

Meet the team at Cooktech who take immense pride in their comprehensive support, ensuring your operations run smoothly. Offering expert advice, assistance, and maintenance services. Trust Cooktech to provide the tools, resources, and continuous support you need for success.

Ever been curious about fermented

INTRODUCING FLAT EQUALIZER FEET

For discerning, sociable grown-ups who appreciate good food and interesting company, we present this impeccable selection of uniquely imagined zero-alcohol cocktails, ripe and ready to sip or savour. Finery elevated cocktails are crafted in New Zealand for (and by) fine people who seek thoroughly adult mixers.

Never too sweet, our unexpected flavours are twisted just a touch with aromatic botanicals, and served simply, in 100% recyclable packaging. Perfect picnicking, superb for a soiree, yet chill enough for a long night of Netflix – and the morning after.

With a mission to realign Australasia’s drinking culture Finery continue to lead the way with low and no alcohol recipes for every impeccable taste.

Multi award winning, your finest choice for your low and no alcohol beverage menus.

Visit www.finerycocktails.co.nz

Stoddart NZ embarked on an interesting and challenging journey since opening a 350m² warehouse in Onehunga four years ago. Despite the obstacles posed by Covid, the team tackled each challenge head-on, adapting their direction and strategy accordingly. Recently, Stoddart NZ expanded into a larger warehouse and showroom facility in Mangere, enabling them to effectively showcase their diverse range of products. The facility features a spacious showroom and demonstration kitchen, highlighting Stoddart's manufactured and distributed products. The company remains committed to innovation, continuously improving designs and engineering to create more energy and water-efficient, environmentally friendly products with smaller footprints.

Visit www.stoddart.com.au

WILDFIRE INNOVATIVE DESIGN SERVICES

Wildfire offers innovative design services using customized AutoCAD and REVIT drawing packages. Our goal is to provide a comprehensive solution that meets budget, space allocation, equipment specification, and performance requirements. We utilise 3D Sketchup and Revit to create three-dimensional drawings, allowing clients to visualize the final design before construction or renovation. Our CAD Technicians collaborate with architects to incorporate plans and schematic layouts. We can deliver final documents in any desired format, including email attachments for integration into architectural layouts. Wildfire has successfully provided consultation, design, supply, project management, and commissioning for major commercial food service projects in New Zealand. Our clientele includes restaurants, cafes, bars, production kitchens, aged care and educational facilities, hotels and resorts, correctional facilities, hospitals, and stadiums.

Visit www.wildfire.co.nz

LEWIS ROAD CREAMERY

Here at Lewis Road, we are on a journey to create the very best dairy we can. We have a range of white milks to meet consumers’ needs – from our signature full-bodied Jersey Milk to Comfort Milk, a lactose-free milk made with A2 Protein – there’s a milk for everyone. Our milks are also uniquely orangutan-friendly, PKE free, non-GMO Project Verified, permeate free and our bottles are made from 100% recycled plastic that is 100% recyclable. Our super premium ice cream range has a gloriously creamy base and not pumped full of air. Our 10 Star Certified butter goes above and beyond in respecting the environment, land, people, and planet – and has been awarded GOLD at the USA sofiTM Awards. It's a testament to the quality and care that goes into every butter pack - from farm to your table.

Visit

BE NOURISHED

Be Nourished started just over 10 years ago and the focus was and still is on good gut health. Be Nourished Organic products are loaded with beneficial live cultures to nourish you from the inside out. A tablespoon of our delicious Kraut or Kimchi is the perfect complement to any meal. We will be showcasing Be Nourished Kimchi and a selection of quality flavoured Sauerkrauts. Matched with Farmland Foods premium quality smallgoods, including bacon, ham, cooked meats, and speciality goods.

For more information, visit www.benourished.nz

Kumara Powders

and Instant Kumara Mash

The game-changers for baking industry! Looking for a superb baking flour substitute? Look no further! These powders offer all the goodness of whole Kumara in a concentrated and convenient format.

Available in white, purple, and yellow, the Kumara Powder and High Fibre Kumara Powders (which contains up to 38% total dietary fibre), powers are made of 100% natural kumara, gluten-free nutritionally rich, making them the top choice in the alternative powder market.

Our Instant Kumara Mash tastes delightful and performs exceptionally well on its own. Easily replace your current kumara mash or enhance your menu by substituting traditional potato mashes. Don't miss out on this culinary revolution!

Stop by our stand, for more information on how to get Kumara on your menus today.

Email: enquiry@nutritiousfoods.co.nz

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