$ 9.95
100% New Zealand Owned
July 2014 Vol 7 Issue 7
Picture perfect presentation and seamless service made dining at Sidart an experience to be savoured . . . Judges of Cuisine top restaurant award. (see page 6).
CLIMBING SALES AND STAFF LEVELS BOLSTER INDUSTRY FOODSERVICE sales in New Zealand continue to climb with sales across the board likely to come close to the $8billion level in 2015, nearly half a billion up on this year. The latest Hospitality Report delivered by the Restaurant Association supported by AUT University, has shown the importance of the industry to the economy with sales growth over the previous 12 months of over six percent and more than 1800 staff being added to the workforce – now hitting close to 59,000. The Auckland region naturally was the sales leader for the industry coming close to three billion dollars. The overall number of outlets was close on 15,000 including all restaurants and cafes, pubs and bars, takeaways, clubs and catering services.
In a cost of goods comparison (February against February), overall food prices were up only 0.2%, fruit & vegetable prices down by 5.6%, milk and cheese prices up 6.9%, butter up 26% with meat, fish and poultry down 0.2%. The price of restaurant meals had increased on average 1.3%. While sales have grown nationally by almost 10%, labour costs continue to be the biggest test for business. More than half of respondents to a recent survey said labour was the biggest test with lack of skilled employees running a close second. Other top challenges included building and maintaining sales volumes, competition from other businesses, food and operating costs and compliance issues.
TOTAL SALES INDUSTRY: By Sector 2015 PERCENTAGE MARKET SHARE
LAST month’s Gourmet Pacific Challenge at Fine Food was another triumph for the senior New Zealand Culinary Team over Australian chefs but the youth team wasn’t quite so fortunate. This was the third consecutive year the seniors had taken the title. The senior chefs, all from the South Island, included Steve Le Corre, Darren Wright, Richard Hingston and Mark Sycamore up against an Australian team of Kurt Von Buren, Michael Lopez, Roshan Thammita and Jenny Key. “The New Zealand team was nothing short of exceptional and their experience in the kitchen
KIWI CULINARY TEAM WINS GOURMET CHALLENGE
really shone through,” said head judge Graham Hawkes. In the Young Professional Culinary Championship, the local team of brother and sister duo Troy and Heidi Waters from New Plymouth, wasn’t quite as successful. The event was staged by the NZ Chefs Association with sponsorship from a number of industry suppliers. National president Anita Sargison said the competition was highly regarded in the culinary world and the local chefs demonstrated their commitment and skills once again.
contents
05 It really is our pavlova . . . 10 Printemps in Paris 14 Book Reviews 18 Techno Tips 22 On Trend 24 QSR 26 Liquor
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