TO G ETHER WE GROW
Whether it’s fresh potatoes, New Zealand communities or a sustainable future, McCain is proud to support local and help businesses serve the absolute best home-grown produce.
Failure to Launch
Nothing is more frustrating than inconsistent hours of operation, a problem often seen in new cafes. Many of us have experienced the disappointment of finding a highly anticipated eatery closed during peak times or operating on a seemingly random schedule. This inconsistency raises a critical question: why are these establishments operating erratically?
While the ongoing staff shortage is a significant factor, it is not the sole reason for the erratic business hours. The pandemic exacerbated an already delicate situation, leading to an exodus of experienced workers and creating a gaping void in the workforce. However, that is improving, so it ultimately comes down to the commitment and resilience of the cafe owners themselves.
Operating a café is not for the faint of heart. It demands unwavering dedication, long hours, and an ability to adapt swiftly to daily challenges. Unfortunately, there is a growing trend of hobbyist operators entering the scene without fully grasping the immense responsibility that comes with it. These individuals, perhaps charmed by the romantic notion of owning a cosy cafe or a trendy bistro, may not fully commit to the demands of the business.
Understandably, everyone deserves a chance to pursue their dreams. However, the hospitality industry requires consistent and reliable operations. Patrons expect it. When a cafe's hours change weekly or it's only open sporadically, consumers vote with their feet.
Opening for a 4 day week, for example is ok, provided that you keep to the opening hours you state.
Successful operators understand that you have to be open to get any business, but if you can't afford to or have staff shortages the first thing you do is close early.
However, your customers don't understand. They just wanted to grab a coffee at 2 p.m. They didn't realise you had to close early because turnover was down and you wanted to send the staff home.
Note that your landlord will still demand the same rent, regardless of the hours of operation. That's the big chunk of change that doesn't go away, unless you have turnover - and that means customers.
Maintaining consistent hours is a benchmark - commit to them come hell or high water; you will never get your customers back if you are not consistently open.
The restaurant business is as much about passion as it is about perseverance and practical execution.
For those new to the industry, this job is not for the fainthearted. You are going to be challenged on many fronts, so please don't play at it. Dig in, stay open, streamline your offering, and keep up the smile.
If you only want to open from 4pm to midnight four nights a week, then it's okay to try it—
unfortunately, I think your rent will far outweigh your turnover.
The hospitality industry is a very tough mistress—demanding, challenging, and exhausting—but those who do it well are still here after the horrific last three years. If you are only in the sandpit to play for a little while, then please don't. Choose something else to have a go at, and leave hospitality to the professionals.
While the challenges facing the restaurant industry are multifaceted, the owners' commitment plays a crucial role in the success and reliability of their establishments. This is a call to action for all current and aspiring restaurateurs: Have the courage and commitment to run your business with the dedication it deserves. Show your commitment by being present and consistent, ensuring your patrons can rely on you.
Publisher: Tania Walters, tania@reviewmags.com
General Manager: Kieran Mitchell, kieran@reviewmags.com
Editor-in-Chief: Caitlan Mitchell, caitlan@reviewmags.com
TREND REPORT OUTLINES CONSUMER SHIFTS
UNITED FRESH has released its ninth Trend Report for New Zealand, which has explored vital consumer trends such as healthy ageing, environmental sustainability and economic austerity.
Searching for blemish-free fruit and vegetables has become a thing of the past. Consumers are now embracing imperfection and learning to love ‘ugly’ fresh produce as a way of reducing food waste and supporting global sustainability efforts.
Overseas supermarkets have sold misshapen produce at discounted prices for years and now New Zealanders are getting on board. Woolworth’s The Odd Bunch brand is proving popular, and home delivery subscription services and social enterprises are popping up across New Zealand, such as Misfitgarden, Wonkybox and Perfectly Imperfect to sell produce that’s too big, too small or cosmetically challenged in some way. Read more here
ANNIKA SALENJUS WINS TOP PRIZE
NEW ZEALAND WINE has congratulated Annika Salenjus from Craggy Range on winning the 2024 Wairarapa Young Viticulturist of the Year following the competition held at Escarpment on 20 June. She was thrilled to take out the title for the second year running.
James Sutcliffe, who also works at Craggy Range’s Te Muna Estate Vineyard in Martinborough, came second.
This year, the Wairarapa and Auckland competitions were combined, and Leon Henson from Batch Winery, Waiheke, took out third place. He, therefore, has qualified for the title of 2024 Auckland Young Viticulturist of the Year and will head to the national final to represent his region.
The other contestants - Alex Coombs from Schubert Wines, Peter Graham from Paddy Borthwick, and Kittiya Nuandee from Wall Horticultural Services, all impressed the judges with their viticultural skills, scoring well across the various sections.
It was a magical day as the contestants competed under rainbows in the Escarpment vineyards. They were tested on nutrition, trellising, pests and diseases, budgeting, machinery, wine knowledge, and undertaking an interview.
Read more here
SAINT CLAIR WIN TOP HONOUR
SAINT CLAIR Family Estate has announced that the 2022 Saint Clair Omaka Reserve Chardonnay has been awarded a ‘platinum’ medal in the prestigious Decanter World Wine Awards. Rated 97 points in the 2024 competition, this
Marlborough Chardonnay was one of two New Zealand wines to place in the platinum category.
Senior Winemaker Stewart Maclennan along with the entire Saint Clair team, are thrilled by the resulting wine accolade.
“We like to say the Omaka
Reserve Chardonnay is ‘unapologetic’ in its design, staunch in character and traditional in method. It represents the best of what we believe well-treated Marlborough Chardonnay can produce. Marlborough’s natural
acidity and growing conditions create a perfect framework on which to build world-class Chardonnay,” said Stewart Maclennan, senior winemaker.
Saint Clair’s success in the 2024 competition doesn’t stop with the Omaka Reserve.
The 2022 Saint Clair Pioneer Block 10 Twin Hills Chardonnay was awarded an exciting Gold Medal and 95 Points from the Decanter World Wine Awards judging panel. Saint Clair Family Estate is proud to have two Marlborough Chardonnays rate so highly in an international wine competition.
Now in its 21st year, Decanter World Wine Awards (DWWA) has firmly established itself as the world’s largest and most influential wine competition. Respected globally for its rigorous judging process and world-class judges, DWWA results are trusted internationally by both trade and consumers. Read more here
MONIN CUP 2024 NZ WINNER ANNOUNCED
MONIN NZ welcomed six talented bartenders to come together and showcase their exceptional talent and creativity to compete for the winning title of the MONIN Cup NZ 2024.
The competition was strong, with all finalists demonstrating considerable skill and flair in the presentation of their signature drink to a panel of expert judges.
MATARIKI CELEBRATED ON THE MENU
MATARIKI, the Māori new year, is set to be celebrated once again in late June. To mark the occasion, Te Arikinui Pullman Auckland Airport Hotel's restaurant, Te Kaahu, has comprised a specialist menu full of culture and tradition.
Featured on the menu are such delicacies as kina pate with fried bread and watercress oil as a starter, paired with a 2023 Paritua 'Stone Paddock' sauvignon blanc. For the main, guests can feast upon hangi pork belly, roast apple chutney, potatoes puree, broccolini, and crispy pork skin, paired with a 2022 Paritua 'Stone Paddock' syrah. For something sweet, guests can try the burnt sugar steam pudding, with kawakawa espuma, white chocolate florentine, toasted macadamia, horopito roasted pear, and a chocolate creamuex.
Read more here
The MONIN Cup is a competition organised by MONIN, dedicated to bartenders, designed to push the boundaries of mixology skills to new heights. In a world that's embracing the No/Low ABV trend, MONIN invited young and talented bartenders to craft alternative, innovative, and unforgettable drinks.
Challenge contestants to elevate their
BUDGET RESPONSE FROM HOSPITALITY NEW ZEALAND
HOSPITALITY NEW ZEALAND (Hospitality NZ) has welcomed the Government’s announcement of tax cuts, increased resourcing for law and order and an increased focus on infrastructure and regional resilience in Budget 2024. Hospitality NZ Chief Executive Steve Armitage said the focus of Budget 2024 was cogent from previous government announcements.
“The government has been clear in the lead up to Budget 2024 that it would focus on being fiscally responsible," said Armitage.
Read more here
cocktail creations beyond mere taste and into the realm of storytelling.
Creativity will be the pillar of our judging, encouraging you to think outside the glass and embrace the unconventional. This year’s competition was set to redefine the boundaries of mixology with the theme ‘Low is More'.
Read more here
PLATFORM REGULATION FOR ALCOHOL ADVERTISING
SIX LEADING DIGITAL PLATFORMS –Google, Meta, Pinterest, Snap, TikTok, and X – have joined forces with the International Alliance for Responsible Drinking (IARD) beer, wine and spirits companies to further strengthen standards of responsibility for advertising on digital channels worldwide.
In New Zealand, IARD members Asahi, DB Breweries, Lion NZ and Pernod Ricard support this initiative, and the NZ Alcohol Beverages Council is also a member of IARD.
“This pioneering partnership aims to build confidence in age-assurance systems online and to help ensure alcohol advertising is directed only at adults who can legally purchase beer, wine and spirits”, said NZABC executive director Virginia Nicholls. Read more here
Desserts made easy with Irca.
Sponge Base, Mousse layer and Flavoured Panna Cotta Layer.
Chocolate and Orange
Strawberry and Vanilla
Caramel and Cappuccino
Pistachio
Expanding Range
Premium Ice Cream
From a nostalgic Kiwi favourite to a New Zealand champion, this month marks the transition of Killinchy Gold to the prestigious New Zealand Natural premium ice cream range.
This strategic move by the New Zealand Natural Ice Cream Company will allow for a more extensive and luxurious selection of flavours, expanding from the current 6 Killinchy Gold options to an impressive array of 23 premium choices including sorbet and frozen yoghurt. The range of ice cream and sorbets are equally at home served in a cone to go, as they are on a plate accompanying a fine dessert and their frozen yoghurt makes the perfect foundation for a luxurious smoothie, or fresh fruit frozen yoghurt sensation when blended through a Flavorama machine or similar.
From its humble beginnings in Christchurch over 40 years ago, New Zealand Natural ice cream remains proudly made in New Zealand and is carefully crafted from pure natural ingredients of the highest calibre with no artificial colourings or preservatives, and the finest local milk and cream. It genuinely is one of New Zealand’s true success stories with over 40 gold medals and numerous ‘best in category’ awards under its belt, it’s clear that New Zealand Natural ice cream is not just a brand, but a symbol of quality recognised on both national and international levels and sits comfortably alongside the world’s best. The product has been available Internationally in ice cream parlours as well as Foodservice and Hospitality operations for over two decades and has a broad presence throughout Australia, the Pacific, and Southeast Asia.
With an emphasis on delivering exceptional taste and quality at a sharper price point, the shift from Killinchy Gold to New Zealand Natural signifies a move towards offering consumers a superior ice cream at an affordable price point while broadening the flavour profile exponentially. The range is conveniently packaged in resealable 5-litre tubs and is available through most Bidfood branches. The New Zealand Natural Sales Team are highly experienced and even assist with menu design and recipe development as well as store fit out and operational support. They also have a suite of point-of-sale articles available to aid operational efficiency and maximise retail sales.
FROM A KIWI FAVOURITE TO A NZ CHAMPION!
KILLINCHY GOLD is transitioning to the NEW ZEALAND NATURAL PREMIUM RANGE.
Award winning, made right here at home, & rated proudly on the world ice cream stage. Premium ice cream, at a sharp price point.
Modern HospitalityNecessity for
Food delivery has become an essential service for both hospitality businesses and consumers. With a recent boost in popularity, food delivery has innovated to match global trends, with more platforms and ways to order available at consumers finger tips.
Although available for most establishments, it is mainly fast food or takeaway orders that are requested by customers, especially for well-known chains and local restaurants.
For any business, its appearance on platforms such as Uber Eats and DoorDash will not only increase its profile and reputation, but can increase profitability. Mobile apps offer convenience and accessibility to customers and have adapted to modern lifestyles, time constraints and convenienceseeking behaviours. Mobile apps have brought the dining experience right to consumers' doorsteps and have allowed businesses to tap into broader customer bases.
A key example of the popularity of mobile apps has been an expansion of DoorDash across New Zealand. In the span of two years, the platform has been introduced to four main centres across the country, the latest being the Hamilton market. DoorDash’s General Manager of New Zealand, Bradley Thomas, said he is thrilled that Hamiltonians will now be able to access incredible local eateries through DoorDash.
“Hamilton has a growing exciting food scene and the NZ DoorDash team is so excited to be bringing the best of the city to local residents," said Thomas.
“This launch is particularly exciting as we are also expanding our footprint across Auckland to cover wider satellite towns Pukekohe and the Hibiscus Coast, which includes Silverdale, Orewa, Red Beach, and Whangaparāoa.”
The expansion has also been seen as a saving grace for local businesses, especially considering the current economic climate of the sector. Boris Reiber, Managing Director at Re Burger, said DoorDash’s launch into Hamilton was an exciting development for many in the industry.
“We are pleased to see DoorDash expanding across the country and are excited for the Hamilton expansion. DoorDash has been a key partner in growing our business, and we are excited to see what's to come,” said Reiber.
Delivery services have become instrumental in businesses sustaining revenue, especially through recent events such as the COVID-19 pandemic. Delivery services have been proven to drive incremental sales, especially on platforms with built-in upsell features. Many services present customers with upsell options, most commonly desserts, beverages, or side dishes at the checkout. This has encouraged customers to add extra items to their orders, resulting in higher revenue for businesses.
Upsell features can also be
customised to match consumer preferences, which will also help businesses to evaluate top-performing menu items. Modification options can also allow customers to adapt their choices online as they would in person. This will create a welcoming experience and could result in reoccurring orders.
Delivery fees can be a decisive factor for customers when contemplating which restaurant to order from. In order to boost business profiles, many delivery services offer membership platforms with special offers for customers. A prime example of this is Uber Pro, which offers a $0 delivery fee and store credits. The membership services have also been promoted as loyalty programmes for customers and businesses, with different tiers of rewards and benefits. For delivery services, this can be determined by satisfaction ratings.
Delivery services have ushered in a necessary asset for businesses to connect with consumers on a modern level, with a multitude of benefits from convenience for customers to brand marketing and expansion. As the industry continues to evolve to consumer demands and technological advancements, the importance of delivery services to businesses can essential for sustained revenue and market competitiveness.
Deliveries-On-Demand Delivery
Just like the rest of the world, New Zealanders across the country have enjoyed the convenience of on-demand delivery.
Tim Robinson Co-Founder DELIVEREASY
Delivereasy co-founder Tim Robinson said that the two main benefits of the local food delivery app was for businesses to expand their reach and to grow their sales.
However, he acknowledged that setting up a delivery function when it’s busy enough running a restaurant can be a challenge.
“That’s why joining a delivery service is a good idea. We take care of all the admin of managing your delivery storefront, delivery drivers, and customer communications, leaving you to take care of what you’re good at - getting your delicious food ready to collect. And if you’re under the pump, managing demand is easy - you can turn your store off and on to suit you,” said Robinson.
“Ultimately, delivery services make it easier for people to enjoy your food, boosting your bottom line and keeping those taste buds happy. If you want to chat more about the benefits and how it all works, give our team a call.”
Adapting to the changing needs of consumers is critical. Kiwi customers love getting their food delivered, especially with the busy pace of life these days.
Therefore, the ability to meet customers where they are will provide a lot of retail partners extra confidence that they’re pulling all the levers they can to generate sales.
As a NZ business, Delivereasy has recognised that choosing to add a new revenue stream has been a balancing act between growth, service and profitability.
“We know the challenge of too many things and not enough time, so we aim to take away as much of the administrative burden as possible. We’ll help get your store set up (including taking photos of your products) and support you with managing pricing updates,” added Robinson.
He also added that dedicated New Zealand-based account managers are on hand to support businesses to
I’m so proud that we’re still fully Kiwi-owned and operated. We aim to leave a better taste in the mouth of everyone we meet.
run promotions, manage store hours, and review their Delivereasy store performance.
Ultimately, this is another way for small businesses to gain new customers. Delivereasy has aimed to give stores as much flexibility as they need while removing any timeconsuming administrative details. If in doubt, there is also a dedicated support team who are just a phone call away.
Robinson started Delivereasy with two co-founders when they were in
positive Kiwi approach to business is maintained.
Delivereasy has grown substantially over the last few years to the point where it now has an order almost every five seconds. However, Robinson said that there is definitely an ambition to grow beyond that.
their late twenties. He’d always had ambitions to do his own thing and start a venture, but everything came together when he noticed the success of similar delivery models overseas and thought Kiwis deserved that same level of on-demand convenience.
Delivereasy was launched before any of the other big players landed on local shores. He and his fellow co-founders ran everything out of a garage in Wellington for the first six months, putting everything he had into the business while he worked a full-time job.
“I’m so proud that we’re still fully Kiwi-owned and operated. We aim to leave a better taste in the mouth of everyone we meet.”
Robinson said that the Delivereasy team genuinely cared about driving positive outcomes for all its restaurant and driver partners, and a huge part of the company culture has been ensuring a more personable and
“Until now, we’ve been focused on regional expansion to ensure we’re helping retailers meet their customer’s convenience expectations in as many locations as possible. I’m proud that Delivereasy now operates almost everywhere from Whangarei to Invercargill.”
The Delivereasy team is always on the lookout for fresh opportunities to maintain its growth trajectory. It already delivers a lot more than takeaways, but would ultimately like to deliver anything that could be delivered on demand. Future plans include expanding the breadth of its offering so that Delivereasy can deliver to its customers on more occasions and more frequently.
“At the same time, we’re also mindful of maintaining the quality of our service. We value the great relationship we have with our retail partners,” said Robinson.
“The feedback loop we’ve created by having dedicated account managers means we have a continuous rollout of new features and iterations focused on improving the platform experience for consumers, restaurants and driver partners.”
Continued from page 14.
Roasted in Tāmaki Makaurau, proudly poured at over 100 cafes and restaurants across Aotearoa.
AwarenessDigital
Communicating with customers is essential for any hospitality business, especially for take-away or quick-service restaurant operators.
Cobb CEO, DANIEL BRIAN ADVERTISING
Dan
For businesses, informing customers that a delivery service is available is a crucial way to increase customer awareness and presence in the online sector.
Dan Cobb, CEO of Daniel Brian Advertising, has specialised in international franchise and chain advertising, social media, and marketing sectors. He said the most important points restaurants should use were to make a promise, follow with proof points, and lead with a “why”.
“If your consumer doesn’t understand your values, they will not begin with the necessary trust to effectively listen for your value
proposition. Don’t lead by bragging about your band. This doesn’t work on a date, and your customer will not want to marry your band,” said Cobb.
He added that once a restaurant has established trust, it will then earn the customer’s respect and provide them with reasons to believe in its product or service.
“At this point, we recall the phrase, ‘It ain’t bragging, if it’s true’. If you needed to prove your truth in a court of law, what evidence would you use? These are your proof points.”
According to Cobb, it is important for restaurants to make “the ask,” which should express the proper exchange of value. He said it was important to make a promise commensurate to the ask, and to make big promises that are backed up with measurable results for the customer. Businesses should guarantee their promise if they really mean it.
“Branding is not a random contentproducing process. It works like science. Do these three things right, and you have the making of a brand positioning campaign that actually sells.”
Local engagement has quickly become the differentiating factor for retail food and franchise brands. Studies of multiple franchise brands serviced by Daniel Brian Advertising have found several behaviours in common among the top-producing franchise stores. Besides the obvious similarities, such as location and
leadership teams, these tactics have become a standard for best practices.
Social media has shifted from a ‘nice-to-have’ aspect of the industry to a pillar for most businesses. For smaller businesses, recent platform regulations have limited the awareness of organic social media posts, which have become overshadowed by paid options. Paid social media now represents 20 to 50 percent of most ad campaigns and has become the most important media channel, allowing clickable activation in performance marketing campaigns.
Due to variable ad generation platforms, targeting the right audience has become simpler. This has ensured that ads are custom-generated for the right audience at the right time. Cobb also added that artificial intelligence knows customer behaviours that indicate which will likely have a response.
Just as food delivery service technology has advanced, communicating with customers has become online-focused. Franchisors and franchisees face the challenge of navigating digital media shifts and privacy considerations, further complicating the marketing landscape. This environment called for a strategic marketing mindset that prioritised agility, testing, and innovation over merely outspending the competition.
Consumer PreferencePriorities
Consumer ordering habits have become highly valuable to hospitality businesses, especially through online ordering and delivery platforms.
With rising labour, operational and food costs plaguing the sector, it has never been more important for hospitality businesses to find strategic ways to reach a broader audience. A survey conducted by American point-of-sale platform, HungerRush, has uncovered trending preferences that could help businesses maximise profits in the digital market.
Despite higher fees that can cut into profit margins, third-party apps have provided additional revenue for restaurants. Although 66 percent of consumers had reported to using food ordering apps at least once a month, more than half said they were likely to order directly from a restaurant instead of a third-party app. This also depends on the user experience.
Delivery services have strived to cater to the wide needs of customers, who consider the delivery itself just as important as the restaurant they
order from.
Coupons and promotions have also been an effective way to entice customers to order from a delivery service, as 51 percent of customers agreed that special offers have often been the deciding factor. Tracking abilities were the priority for 23 percent of customers, who like to follow their order’s journey from the kitchen to their doorstep. A further 16 percent of customers prioritise enhanced user experiences when ordering food online.
More than 67 percent of customers admitted to having been deterred from some third-party apps due to the fees associated with them. This has become a clear concern for restaurants, especially major international quickservice chains, which have introduced lower delivery and service fees.
The report highlighted how the opportunity for restaurants to win more in-house foot traffic and delivery business can be gained by offering
If your consumer doesn't understand your values, they will not begin with the necessary trust to effectively listen to your value proposition.
the right combination of all customer priorities. Based on these results, choosing restaurant technology that can handle online orders, coupon and loyalty management, and delivery tracking is key in order to accomplish this.
For some customers, the environment is a major factor. As delivery services are typically operated with vehicles, some restaurants have introduced inhouse services in response to growing climate concerns. An example of this was when Domino’s launched a revolutionary e-bike service in late 2023. The e-bikes, called the ‘dxb’, feature a built-in, fan-forced oven and shock absorber system, specifically engineered to provide a smooth ride and ensure all pizzas are delivered hot.
Domino’s Group CEO and Managing Director, Don Meij, said it was no secret the Company was obsessed with continually enhancing the delivery experience.
“For us, delivering the perfect pizza is more than just a job – it's our core purpose and runs deep within our DNA,” Meij said.
“The focus in the food delivery industry has largely been on the technology needed to connect customers to food outlets 24/7. However, the commitment to your customers doesn’t stop when the meal is handed over to the delivery expert.”
Trust has emerged as a global concern for customers who order from third-party platforms. It has become a frequent occurrence for customers
to discover that their pre-paid orders vanish at the doorstep, or a system malfunction causes a delay or loss of order. This has supported the need for restaurants to ensure that their chosen delivery server won’t deflect a bad reputation or cause any unwanted situations that may reflect badly on them. Especially throughout the cost of living crisis, it has become a necessity for restaurants to ensure customer orders are delivered to them for optimal satisfaction and online reviews and feedback.
Delivery services have innovated to customer preferences, whilst remaining an integral part of the modern hospitality sector. This trend will likely continue, which will further connect businesses with customers.
Simply Delectable
The versatility of crepes has made them ideal for any restaurant or cafe menu. They can be filled, rolled, baked, or served with sauce. They can be prepared as a sweet or savoury dish and served throughout the day.
Crepes have universal appeal due to their simplicity and adaptability. This allows chefs to experiment with a variety of flavour combinations, fillings, and toppings while catering to a wide range of dietary requirements.
For New Zealand company Marcel’s Pancakes, its range of crepes has endless versatility. Marcel’s Pancakes crepe products are pre-made and supplied frozen to food service businesses across the country, meaning all that is needed to do is thaw, heat, and add toppings. Recently, gluten-free crepes have become highly sought after by customers, especially in hospitality. Marcel’s Gluten-Free Crepes have been at the forefront of innovation for
premium bakery products, resulting in the best possible quality and taste for customers. Marcel’s Gluten-Free Crepes are low in sugar, preservative-free, and contain no artificial colours or flavours. This means they can be served as either a sweet or savoury dish.
Alternatively, Marcel’s Sweet Crepes are made with an authentic Belgium recipe, contain no artificial colours and are suitable for a vegetarian diet.
As a breakfast menu option, crepes are one of the most popular menu items customers order. Crepes are a lighter option to other menu items, such as french toast or waffles, and will cater to guests who would prefer a smaller portion, an item for children’s menus, or customised to guest preferences. During
the lunchtime rush, crepes can be both an on-the-go option for customers or plated for sit-down dining. For dessert, crepes are a familiar dish that customers love, especially when served with an abundance of condiments such as ice cream or sauces.
Whilst customers still enjoy traditional flavour combinations, offering something new on the menu will provide a fresh approach to gauge interest from diners. Brown sugar with fried apple and walnut crepes is a decadent option, from sweet undertones to tart and tangy flavour profiles. Alternatively, orange and passionfruit with creme crepes would allow customers to indulge in a fresh citrus palate matched with a
sharp tropical bite.
Crepes can offer a point of difference on the menu as a lunch or dinner option. Duck crepes with hoisin sauce will provide rich flavours paired with fresh vegetables. The addition of bean sprouts and coriander will provide a fusion-inspired, hearty option. Creamy chicken and mushroom crepes are the perfect item for the colder months, especially when garnished with freshly chopped herbs such as chives, thyme, or sage.
Crepes are relatively easy and quick to prepare, making them ideal for restaurants with high turnover. This will allow for a high degree of customisable options, as chefs can create personalised crepes based on customer preferences to enhance the dining experience.
Restaurants can use crepes to showcase seasonal and locally sourced ingredients. This will allow the menu to change with the seasons and keep it fresh and interesting. For example, during spring, crepes can be filled with fresh berries and herbs, while in autumn, they might include fillings like pumpkin, apple, and cinnamon.
Many cultures around the world
but could also tie in with existing menus.
Due to turbulent pressures within the industry and the use of various fillings, crepes can be a cost-effective menu item. They allow establishments to make the most of their ingredients, increasing profit margins and reducing waste.
Crepes offer numerous possibilities for creative presentation and plating, which can enhance the overall dining experience. Their pliable nature allows them to be folded, rolled, or layered in
visually appealing ways. Toppings and garnishes can add colour and texture, making dishes social media-worthy, which has become a significant marketing advantage, especially with younger generations. The versatility of crepes has made them an invaluable addition to any restaurant menu. The universal appeal, ease of preparation, and ability to accommodate a wide range of dietary needs and culinary styles have meant that crepes can be a consistent hit with customers. By incorporating crepes onto the menu, restaurants can provide a dynamic and adaptable dining experience that keeps customers coming back for more.
RevolutionSustainable Cup
Innovation has been the goal for European food packaging manufacturers as a wave of new packaging concepts swamped the local sector. The main focus has been on takeaway cups and beverage packaging, which has repositioned from being plastic-based to a more recyclable, environmentally friendly concept.
Be it a morning coffee, a milkshake with takeaways, or artisan orange juice, beverage packaging is versatile. In recent years, mandatory requirements saw straws become paper and lids become compostable. This has encouraged a rethinking of how cups are designed, what is best for the customer, and how to limit the use of plastics.
Significant strides have been undertaken to find an alternative to the plastic liners inside paper cups. Sustainable cups and utensils have been introduced into multi-chain QSR brands, SMEs, and even street food and drink vendors
to enhance recyclability and further reduce plastic waste.
Global QSR chain, Burger King, has ushered in a newly designed ‘eco cup’ invented in Finland. The main purpose has been to decrease waste and CO2 emissions, as well as to avoid harmful microplastic pollution. After the cups have been used by the customer, they will be disposed of at designated parts of each restaurant. The cups have also been designed to be used up to 200 times each.
For material innovation company Sulapac (designers of the cups), this opportunity has been a chance to showcase what reusable packaging could look like, not just in the QSR sector.
“Our solid material can be efficiently recycled and is also suitable for industrial composting. The
compostability certificate is a way to validate the environmental friendliness of the material, as it includes tests for potential ecotoxic effects and heavy metals,” said Heidi Peltola, Head of Product at Sulapac.
“All our materials can be digested by
naturally occurring microbes. Hence, Sulapac materials do not accumulate in the food chain, unlike conventional plastic.”
Compostable coffee lids have become a global force for beverage packaging, especially for single-use
occurrences. Although various silicon and reusable plastic lids are available for ‘keep cup’ products, most customers use a single-use takeaway cup. Since compostable lids were introduced, hospitality businesses have gradually transitioned into
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Continued from page 24.
using a greener option.
Earlier this year, non-compostable coffee cups and lids were banned throughout Western Australia. The local state government said that the changes would have a lasting impact on the hospitality industry.
“The State Government has continued to work with retailers and the community to ensure that the changes have been well understood and implemented successfully,” said Environment Minister Hon. Reece Whitby.
The government has projected the ban would save an additional 700 million single-use items annually, with hot beverage cups accounting for more than 154 million of these.
Global coffee chain Starbucks has also decided to implement a green agender, as it became the first U.S. coffee house to offer customers the opportunity to use reusable cups. The chain also set the ambitious goal for its cups to be 100 percent compostable, recyclable and reusable by 2030. It also set out a plan for its cups to be made using 50 percent less virgin fossil fuel-derived sources. Across its North American stores, it has also rolled out a more sustainable and accessible cold cup made with 10 to 20 percent less plastic.
The war on waste has become not only a trend that cafes and restaurants have followed, but something that customers have called for. Despite sustainable packaging being a costly investment in the past, it has increasingly become a mandatory requirement that the industry will need to adapt to.
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Legacy Brand For Sale
DENHEATH Desserts - A Premier Manufacturer, Supplier, and Exporter of Renowned Custard Squares and Desserts is for sale.
DENHEATH Desserts, renowned for its iconic fluffy custard squares, offers an exceptional opportunity for acquisition. This distinguished dairy food processing company has a long-standing history of manufacturing, selling, and distributing a beloved range of desserts, with the Denheath Custard Square at the forefront.
Acquiring Denheath Desserts means taking ownership of a legacy brand with a robust, Unique Selling Proposition (USP). This family-owned Kiwi business stands out for its remarkable reputation, making it an attractive prospect for local or international buyers.
Business Highlights
• Intellectual Property: Exclusive rights to the famous Denheath Custard Square and additional lines.
• Excellent Distribution Network: Efficient and extensive distribution channels.
• Significant supply partnerships include Costco NZ (certified for international supply), Foodstuffs NZ, Bidfood, Service Foods, and Woolworths.
• Sought-After Product Range: Proprietary dessert recipes that set Denheath apart.
• Exceptional Brand: A wellestablished and market leader brand in the dessert industry.
• Halal and Vegetarian: All desserts meet Halal standards and are suitable for vegetarians.
• Strong Market Presence: Category dominant in New Zealand with a growing footprint in Australia, South Korea, and Japan.
• Growth Potential: Significant
opportunities for expansion and scaling.
• Export Licenses: Comprehensive licensing and accreditation for exporting dairy products.
Market and Customer Base
Denheath Desserts boasts a diverse and loyal customer base, including hypermarkets, supermarkets, cafes, online buyers, and factory walk-ins. The business enjoys widespread acclaim, with endorsements from New Zealand celebrities and numerous repeat customers globally.
Digital and Social Media Presence
• Online Presence: Operating online for 18 years, ensuring a solid digital footprint and extensive experience in e-commerce.
• Email Database: 10,000+ subscribers, enabling direct marketing and customer engagement.
• Social Media: A highly active and engaged following with 73,000 followers on Facebook and 3,000 on Instagram.
• Effective Marketing: Engaged reactive group of followers, allowing quick sales access through costeffective social media advertising.
Eating a Denheath Custard Square is a unique and heavenly experience unmatched by competitors. An enthusiastic fan base and continuous positive reviews validate this high standard.
Acquisition Opportunity
This business is poised for a quick sale through Expressions of Interest, attracting discerning buyers who recognise the intrinsic value of the Denheath brand. Owning Denheath Desserts means inheriting one of the world's most coveted dessert IPs and a profitable business that holds a prominent position in the expanding dessert market.
Next Steps
If this product range fits your current business or if you want to branch out into desserts, then this is your chance to become the owner of Denheath Desserts. This business has a fantastic history and exceptional product lines. Seize the opportunity to take this company into its next phase of growth and success.
Contact Us Today to learn more about this exciting acquisition opportunity and to express your interest in becoming the new owner of Denheath Desserts.
Evolving with the Times
Food packaging is one of the hospitality industry’s most important requirements. It has evolved rapidly over recent years to adapt to customer demand and global trends.
From simple paper bags to modern, cutting-edge, sustainable packaging materials, there have been significant improvements in concept, design, and, notably, sustainability. This has not only ensured food remains secure but is also kept fresh and in the best possible condition.
The demand for convenience and sustainability has driven innovation in food packaging. Globally, hospitality businesses now use a variety of environmentally friendly materials, including biodegradable plastics derived from plant sources, compostable packaging, and recyclable materials such as paper, cardboard, and glass.
With the surge in takeaway services, the demand for food and drink packaging has increased significantly. It is crucial for customers to have options if they wish to responsibly dispose of their food packaging in order to prevent it from ending up in landfills. By providing recycled, recyclable, and biodegradable packaging, hospitality businesses give
customers the opportunity to make environmentally conscious choices. Additionally, these types of packaging help keep various items fresher for longer, thereby reducing food waste.
Innovation has also been at the forefront of the rise of sustainable packaging. An example of this is the recent launch by U.S. company Better Earth, which has introduced packaging products made from compostable clamshells with various sizes and compartment options to its Farmer’s Fibre collection, as well as plates and bowls.
Sustainable packaging has not only benefited the environment but has also enhanced the brand image of hospitality businesses. By adopting eco-friendly packaging, restaurants and cafes are perceived as being sustainably responsible, which has attracted a broader environmentally conscious customer base. Innovative packaging designs that are visually appealing, distinctive, and memorable also enhance branding efforts further. For the delivery service platform
Uber Eats, sustainable packaging is its top priority. Earlier in the year, Uber Eats announced a NZD 13 million investment into its New Zealand and Australian markets to encourage its merchants to transition to using sustainable packaging.
Bec Nyst, General Manager of Uber Eats ANZ, said partnering with Planet Ark, a pre-eminent Australian environmental organisation, had been a significant step forward.
“We are thrilled to partner with Planet Ark to bring information to businesses that are looking to make the shift to more sustainable packaging. We’ve already seen the incredible impact our technology can have on the restaurant ecosystem,” said Nyst.
“Since making cutlery opt-in, rather than being included by default, we estimate eaters have helped reduce the equivalent weight of four jumbo jets worth of plastic forks, spoons and the like ending up in the landfill.”
Planet Ark CEO Rebecca Gilling said an increasing number of customers and governments internationally have urged the community to reduce the environmental impact of packaging.
developments,” said Gilling.
A standout innovation in food packaging has been the adoption of digital printing technology. This technology enables the creation of high-quality, full-colour graphics on packaging materials, significantly enhancing branding and customer engagement. Customised branding, such as the printing of logos, can be added to a range of packaging products, including coffee cups, bags, serviettes, or boxes. It carries the business’ name outside of the premises and creates a lasting impact on customers. Customised printing also impresses customers, as it reflects a more professional, well-established brand. It is also a way to advertise businesses at a low cost and can attract returning customers.
“With the recent announcement that the federal government will become the new regulator of packaging standards, mandating how packaging is designed, setting minimum recycled content requirements, and prohibiting harmful chemicals being used, all ladder up to encouraging
Digital printing has transformed the way businesses market themselves and has become an indispensable tool for effective branding and customer interaction.
The shift in packaging trends over recent years has offered a glimpse into what the future of the industry will look like. Continued from page 30.
Authentic Italian Delicacies
A New Era for Hospitality Conferences Embracing Change
As we navigate the everevolving landscape of the hospitality industry, it has become increasingly evident that traditional approaches are no longer sufficient to address the challenges and opportunities that lie ahead. This realisation served as the motivation for the transformation of our flagship conference, culminating in the launch of Ignite Hospo 2024.
In recent years, our industry has undergone profound transformations, spurred by shifting consumer preferences, technological advancements, and emerging global trends. To thrive in this dynamic environment, hospitality professionals must embrace change, innovation, and continuous learning. It is with this ethos in mind that we embarked on a journey to reimagine the traditional conference format and create an event that truly reflects the needs and aspirations of our community.
At the heart of this redesign was a commitment to fostering inspiration, connection, and meaningful dialogue among industry stakeholders. We recognised the importance of providing a platform where hospitality professionals could come together to exchange ideas, share insights, and learn from one another. Hence, Ignite Hospo 2024 was born—a conference designed to inspire, connect, and empower individuals across the hospitality spectrum.
Central to our vision for Ignite Hospo 2024 was the incorporation of hands-on learning experiences, interactive workshops, and immersive sessions that go beyond traditional lectures and presentations. We wanted attendees to not only hear about the latest industry trends but also actively engage with them, exploring new ideas, Early bird tickets are available from 5th June until 15th July ignitehospo.co.nz
experimenting with innovative solutions, and gaining practical skills that they could immediately apply in their own businesses.
One of the highlights of Ignite Hospo 2024 is our redesigned lunch experience—a testament to our belief that great food is at the heart of the hospitality industry. We wanted to create a lunch experience that not only nourishes the body but also nourishes the soul—a time for attendees to relax, recharge, and connect with one another over a delicious meal crafted by renowned chef Nic Watt. After all, if anyone understands the importance of a good lunch, it’s those of us who work in the hospo industry.
But Ignite Hospo 2024 is more than just a conference—it’s a reflection of our industry’s resilience, adaptability, and unwavering spirit. It’s a celebration of the passion, creativity, and dedication that drive us forward each day. It’s an opportunity to come together as a community, to learn from one another, to support one another, and to shape the future of our industry, together.
As we look ahead to Ignite Hospo 2024, I am filled with excitement and anticipation for the transformative experiences that lie ahead. Together, let us embrace change, embrace innovation, and embrace the endless possibilities that await us on this journey.
Marisa Bidois CEO, Restaurant Association of New Zealand
Yuika Sakai
LA CLOCHE CENTRAL WELLINGTON
Before moving to New Zealand from Japan, Yuika Sakai, the barista and manager of La Cloche Central, did not even drink coffee. After encountering the country’s coffee culture and engaging with many baristas, Sakai has become captivated by the depth of the coffee industry.
Every person and experience I’ve encountered in this country has brought me to where I am today,” said Sakai. Before taking up the job, Sakai met two baristas who shared a wealth of knowledge with her and taught her how to make coffee, emphasising its ability to build connections.
As a barista, the best part of her job has been seeing the smiles on customers’ faces when they take that first sip of their go-to coffee or discover a new favourite.
“When I began this job, witnessing customers’ smiles as they enjoyed their coffee and service became my greatest joy. It’s all about spreading those good vibes one cup at a time.”
She could clearly see how people were connecting, and these moments only deepened her passion for coffee.
As the cafe manager, Sakai has also found it rewarding watching her team thrive and become strong while creating a chill hangout spot for the regulars.
“It’s amazing to see everyone grow and nail their roles.”
Sakai’s favourite offerings at La Cloche Central have been the iced
coffee with cafe latte gelato and the unique candied walnuts. She also added that the gelato and walnut combination was terrific.
However, her go-to coffee order usually consists of a flat white or piccolo with oat milk and sometimes a filter coffee. She added that great coffee often exhibited a balance of acidity, sweetness, and bitterness, with complex flavour notes and a pleasing aroma.
How baristas care about coffee also has an effect on the quality of a cup.
“In New Zealand, for example, we have flat whites, so silky, shiny milk makes for better coffee.”
During her free time, Sakai loves to hike, stay in and watch a movie, or make coffee with her partner, in addition to their usual shopping and cafe-hopping adventures with friends.
Every person and experience I’ve encountered in this country has brought me to where I am today.
Justin Scarvaci
Executive Chef YIAMAS
Executive chef at Yiamas and Vinotto, Justin Scarvaci, grew up in Kalgoorlie. His father was a mineworker, and his mother had a rotation of recipes, mainly limited to just-add-water packet rice meals.
When they moved to Perth, his father opened a restaurant, and that’s how Scarvaci began his culinary career. He worked there as a dishwasher and learned to cook wood-fired pizza, and towards the end of high school, Scarvaci was offered an apprenticeship.
“From the moment I started, all I wanted to do was eat and cook everywhere I could worldwide,” said Scarvaci.
Scarvaci described both venues, Yiamas and Vinotto, as quite different since Yiamas has Ancient Greek and Levantine influences, while Vinotto is Southern Italian.
“Yiamas would be the most difficult but most enjoyable dishes to create. The recipes need to be Greek or Levantine. They need an origin or significance, and they need to be elevated to a high standard so that they do not feel out of place in the venue.”
A memorable moment for Scarvaci at Yiamas was celebrating the restaurant’s first birthday. The staff had dinner with the owner’s mother and adapted her recipes to fit the restaurant’s style.
Upon moving to the U.K., Scarvaci took up a job at Le Gavroche, which he described as another invaluable moment.
“The history of that kitchen was
incredible, as was what the Roux brothers did for fine dining in the U.K. A stint at Royal Hospital Road was very eye-opening. Claire’s dedication to perfection was like nothing I had ever seen.”
He also worked at Dinner By Heston in London for three years, eventually becoming sous chef of what was then the world’s number-five restaurant.
As the hospitality industry continues to face staff shortages and other wage issues, Scarvaci said that the industry was at a real pinch point.
“The situation has also led to a lack of skilled workers at the middle level; half-decent people are taking management positions they aren’t ready for, and the majority aren’t willing to learn.”
For those beginning their culinary journey, Scarvaci suggested working in good places for good people, taking time to move through the ranks, and learning as many things as possible on the way.
Yiamas has won the Best New Venue in the Western Australian Good Food Guide and was nominated for the same award in the Gourmet Traveller.
Scarvaci would love to achieve a few stars at Yiamas and keep pushing for development since the venue has endless potential. The restaurant group also has plans for a few different venues, and he has been very keen to see what they can do in this space.
Yiamas would be the most difficult but most enjoyable dishes to create. The recipes need to be Greek or Levantine. They need an origin or significance, and they need to be elevated to a high standard so that they do not feel out of place in the venue.
15-17/8/2024
Hong Kong Convention and Exhibition Centre 8-24/8/2024
Click2Match (Online)
Asia’s Key Trade Event for F&B
HKTDC Food Expo PRO provides a one-stop business platform for F&B industry buyers to satisfy their appetites for opportunities and building business connections. The 2023 edition gathered more than 20,100 buyers from 69 countries and regions*.
*Include Food Expo PRO & Tea Fair
Highly Sought-after Categories
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