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.
TO THE JULY edition of Restaurant & Cafe magazine, where we look into the evolving QSR sector. In these challenging economic times, operators are grappling with unprecedented pressures as they strive to keep their businesses afloat.
Consumer behaviours have shifted, with a general belttightening amidst the cost-ofliving crisis. QSR's are innovating, offering family meal deals with fast food apps offering deals and rewards. With plenty of discount offerings, QSR chains with superior buying power find
it easier to innovate to increase the average consumer spend, but smaller operators are also stepping up to keep the customers buying. Our special print and digital issue this month is dedicated to the QSR and takeaway sector with ideas for navigating these challenging times, so that you can make informed decisions for your business. Exploring current trends that are shaping the industry, from the rise of digital ordering platforms to innovative menu offerings that cater to the evolving tastes and preferences of today's consumers. Moreover, we spotlight innovative supplier products that are making waves in the market, helping to streamline operations, enhance customer experience, and to stay competitive.
Nic Watt Arrives at Commercial Bay
Renowned hospitality operator Nic Watt will officially open his latest restaurant, CānTīng by Nic Watt, in Commercial Bay’s dining precinct. “I am really excited to join the Commercial Bay precinct and be amongst the stellar lineup of current chefs and operators within this vibrant food and beverage community,” said Watt. CānTīng is a smart, casual, upmarket, modern Chinese restaurant and bar. It has seamlessly blended the richness of an Asian dining experience with a harmonious fusion of tradition and innovation, immersing you in a culinary journey where every dish is a standalone hero. The menu will be broadly modern Chinese while traversing traditional boundaries to transport the taste buds through the diverse culinary landscapes of Asia.
Graham Norton Presents New Zealand Vintage
Television personality and winemaker, Graham Norton has met with his New Zealand counterpart, Invivo, to launch his 2024 vintage. Invivo, one of New Zealand’s most innovative wineries, has crafted the 2024 GN New Zealand Sauvignon Blanc vintage to include tropical and citrus flavours, whilst boasting great acidity to deliver a crisp and refreshing finish. Tim Lighthouse and Rob Cameron of Invivo flew to New York to meet with Norton ahead of the launch, describing it as a proud moment. “It is a testament to Graham’s commitment to creating the perfect wine year after year. His hands-on involvement ensures authenticity in every bottle.”
Spirit Sales on the Rise
Changing consumer trends have meant that global spirits sales are likely to surpass wine. This revelation was outlined in a recent study by the World Spirits Alliance (WSA). Spirits New Zealand Chief Executive Robert Brewer said the trends identified at the WSA Global Economic Impact Study can be seen in New Zealand. “As consumers drink less, they choose to spend their money differently. This has meant a surge in popularity for premium spirits and spirit-based beverages,” said Brewer. Brewer added that it was good news for the fledging homegrown spirits sector which has prided itself on producing premium spirits.
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Good from the ground up
McCain has fostered meaningful relationships with local growers and communities in New Zealand for over 30 years. Why? Because to them, quality produce is all about the journey from field to plate.
IIf McCain understands anything from three decades working with local growers to help operators plate up the absolute best-quality potatoes, it’s that good food can’t be faked. But how does a business supply quality produce across the country without losing touch with what makes “quality” possible? Things like thriving communities, local growers, and a sustainable environment?
f McCain understands anything from three decades working with local growers to help operators plate up the absolute best-quality potatoes, it’s that good food can’t be faked. But how does a business supply quality produce across the country without losing touch with what makes “quality” possible? Things like thriving communities, local growers, and a sustainable environment?
The answer, they’ve found, is to share the growth around. It might sound simple, but it requires a willingness to evolve whilst staying true to the quality operators value. It means every chip served tells a story.
The answer, they’ve found, is to share the growth around. It might sound simple, but it requires a willingness to evolve whilst staying true to the quality operators value. It means every chip served tells a story.
That story starts, unsurprisingly, in the soil – with the connection between McCain and their family of 12 growers across the Mid and South Canterbury areas. As a long-standing purchaser of potatoes for processing, they understand that this multi-generational relationship with agriculture is really where quality begins.
That story starts, unsurprisingly, in the soil – with the connection between McCain and their family of 12 growers across the Mid and South Canterbury areas. As a long-standing purchaser of potatoes for processing, they understand that this multi-generational relationship with agriculture is really where quality begins.
Once the potatoes are out of the ground, McCain works with growers to sort them by what they’re best suited for based on quality, size and solids content. It’s how they can deliver a higher yield from every bag a restaurant or café opens – and of course, that golden colour and deliciously crisp texture. It takes a community to raise a McCain potato, though. Each grower is part of a larger local community that helps them produce at their best,
Once the potatoes are out of the ground, McCain works with growers to sort them by what they’re best suited for based on quality, size and solids content. It’s how they can deliver a higher yield from every bag a restaurant or café opens – and of course, that golden colour and deliciously crisp texture. It takes a community to raise a McCain potato, though. Each grower is part of a larger local community that helps them produce at their best,
and the same goes for the teams of over 200 people at McCain’s Timaru and Hastings plants.
and the same goes for the teams of over 200 people at McCain’s Timaru and Hastings plants.
Over the years, McCain has partnered with local initiatives and charities to help these communities flourish with everything from donations and sponsorships to event participation. After Hawke’s Bay was devastated by Cyclone Gabrielle in 2023, their team stepped in with $50,000 in relief donations, as well as a wave of volunteers who assisted with silt removal, supermarket restocking and a further $8500 donation to help keep families fed.
Over the years, McCain has partnered with local initiatives and charities to help these communities flourish with everything from donations and sponsorships to event participation. After Hawke’s Bay was devastated by Cyclone Gabrielle in 2023, their team stepped in with $50,000 in relief donations, as well as a wave of volunteers who assisted with silt removal, supermarket restocking and a further $8500 donation to help keep families fed.
But sustainable potatoes can’t be grown in an unsustainable climate. By reducing its environmental footprint and encouraging sustainable farming through regenerative agricultural
But sustainable potatoes can’t be grown in an unsustainable climate. By reducing its environmental footprint and encouraging sustainable farming through regenerative agricultural
training for growers, McCain has already achieved great results in reducing CO2 emissions, with the aim of running on 100% renewable power within the decade. Combined with a commitment to nutritional and naturally flavourful produce and community support, they hope to continue celebrating delicious, local, planetfriendly food long into the future.
training for growers, McCain has already achieved great results reducing CO2 emissions, aim of running on 100% renewable power within the decade. Combined a commitment to nutritional and naturally flavourful produce and support, they hope to continue celebrating delicious, local, planetfriendly food long into the future.
All that so businesses can feel confident they’re bringing the best produce to their menu. Ultimately, that’s the McCain difference: unmatched quality that customers can taste, and that businesses can feel good serving. Not bad for a simple potato, right?
All that so businesses can feel confident they’re bringing the best produce to their menu. Ultimately, that’s the McCain difference: unmatched quality that customers can taste, and that businesses can feel good serving. Not bad for a simple potato, right?
To find out more about foodservice solutions from McCain, visit McCainFoodservice. co.nz
To find out more about foodservice solutions from McCain, visit McCainFoodservice. co.nz
GROW
GROW
What we thought was a trend of the past, we are now realising that Cronuts are here to stay. Why not make life easier for you and your team by keeping your trust in Emma-Jane’s Foodservice who provide the most delightful crodots. Made with Authentic Flaky Pastry with a margarine base, for a beautiful soft experience on the inside juxtaposed with its crunchy crust, making this the perfect solution for your cabinet. Have them as is or fill with whatever your heart desires, Sweet or savoury will work in this delicacy.
Want a sample? Give our team at Emma-Jane’s Foodservice a call on 0800 366 252 or an email on info@emmajanes.co.nz.
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Changing World
of Coffee
As global food trends have evolved, so too have hot beverages. While there is still a high demand for traditional favourites like flat white and cappuccino, the typical cafe menu has undergone a major transformation.
New and innovative products have consistently showcased a wide range of flavours and ingredients, with many restaurants and food outlets now offering an in-house barista or beverage service.
These trends span a wide range of areas in the sector, including marketing strategies, advancements in technology, evolving consumer preferences, and product development.
In the current economic climate, most consumers grab their morning coffee or tea on the go. As consumer preferences have shifted, for some, it is more than just a hot beverage they are in search of; it’s conversation and a warm, friendly environment.
The ambience of a cafe has become just as important for customers as the actual beverage. Global coffee shops fit out to resemble modern trends or are all uniform in design. Customers crave experiences and fit-outs can reflect this.
Healthy beverage alternatives is just as trend-driven as the coffee and hot beverage sector, which is why there has been significant overlap between both. Customer demands have ushered in more products. Natural and organic ingredients, as
well Asian coffee options that fit in with current consumer health goals.
A range of global coffee trends have joined the health focus, such as turmeric espresso blends made with almond milk, honey, cinnamon and ginger, or mushroom coffee, known for its smooth taste and unique edge.
Social media trends have been a driver for hot beverage demand and an excellent way to stay on top of the latest international developments. An example of this is dalgona coffee, an innovative version of whipped coffee that originated in South Korea. Known for its sweet taste and vibrant presence, dalgona coffee rose to prominence in 2020 after going viral on TikTok. Dalgona coffee also became a popular choice for baristas around the world, as it required no other equipment than a whisk or electric mixer and could be made with a typical coffee blend.
Milk is another focus for consumers. With more variety than ever before, consumers can choose between a vast range of flavours, ingredients, and textures. Popular varieties include nut, oat, and rice, whilst there are also eccentric options like potato or pea milk.
In Australia, plant-based milks are set to overtake cow’s milk in the hospitality sector, with industry leaders predicting they could make up 50 percent of all milk consumed within the next few years.
Coffee is a versatile offering is fuelled by international trends and customer preferences.
Future Friendly
by
Face of TeaChanging
With the popularity of tea growing among customers, it is no surprise that hospitality businesses have embraced the trend.
Tea has become adaptable to almost every customer demand, be it fruit tea, bubble tea, milk teas or even traditional kinds like English breakfast and earl grey.
Within the QSR industry, tea has been used to infuse different types of beverages, both hot and cold, particularly during the summer months when mixed with different syrups and soft drink combinations. For bars and pubs, tea has become a useful resource, especially when used in cocktails and spritzers.
Globally, customer demand for tea has been on a steady incline. Tea consumption has risen by 63 billion litres in the past ten years, and with more cafes and restaurants offering a tea selection on the menu, it has never been so accessible for customers. Simple to prepare, tea can be prepared efficiently and at a low cost.
Tea is typically ordered either at breakfast or lunch, especially if it is served with a hot meal. To increase demand for tea, consider making it a combination with other menu items, just as coffee is paired with a muffin.
Customisable teas have also become very popular overseas. This trend has allowed customers to craft their own tea blend and to
experiment with different botanicals, spices and fruits to craft a flavour that suits their preferences. This also creates an immersive experience for them, and will encourage them to return in order to try new flavours.
Sweet flavours have always been popular with customers, such as the rise of iced teas. However, a growing awareness has demanded hospitality businesses offer a healthier alternative.
Customers have been in search for beverages containing low or no amounts of sugar. This has provided the perfect platform to showcase what tea can bring to the menu.
Fruit teas are the best way to offer a wide range of flavours, especially when mixed with additional ingredients such as freeze-dried berries, fresh fruit or dried citrus. The use of natural flavours has become a refreshing trend experimented by several large beverage chains, and has created the perfect alternative.
Health teas have also become popular among customers, especially as a replacement for coffee. The demand for functional beverages has generated a higher interest for tea and coffee products from consumers. Texture, taste and functional attributes will continue to be a point of difference when introducing a new tea product on the menu as well.
A key driver of tea popularity has been bubble tea. Deriving from Taiwan, bubble tea has become a favourite among customers, especially with a wide range of flavours like lychee to dragonfruit, or sweet flavours like
cinnamon and crème brûlée. Often served in transparent cups, bubble tea is instantly recognisable and popular through online trends. Despite its launch in the 1980s, it has been in recent years that the craze for bubble tea has taken off in the local market. Many international chains have included a range of bubble tea flavours on the menu with many franchises solely offering bubble tea on the menu. For example, Gong Cha first opened in New Zealand in 2015, and has now expanded to over 25 stores nationwide. Bubble tea has introduced innovation into the sector, which has transformed the humble concept of tea into a culinary experience.
Tea has adapted to change on the menu, which is reflected in customer popularity. Be it hot, iced or infused with other ingredients, tea has reinvented itself to be one of the most versatile products in the beverage market.
Future of Packaging
Packaging hot beverages has become increasingly difficult for hospitality businesses to stay on top of, especially as there is a strong emphasis now on sustainability trends from consumers.
As most cafes serve a mixture of hot or cold beverages, packaging needs to be adaptable. This will create an extra level of care for customers and can offer branding opportunities. For example, cardboard sleeves designed to fit cups, embellished with a logo, or branded cardboard trays for when customers have multiple orders could be enforced.
Governments and councils around the world have enforced tight restrictions on the availability of single-use packaging, especially within the hospitality sector. Whilst plastic straws and un-compostable coffee lids have been phased out, attention has now turned to the physical takeaway coffee cup.
Many large coffee chains have introduced measures to reduce waste caused by coffee cups that haven’t been disposed of correctly. In response to this, Starbucks has trialled an initiative to serve customers with reusable cups, which can be disposed of in-store. This will allow baristas to reuse reusable cups after they have been professionally washed and dried.
Compostable packaging has also become wildly popular among customers. An example of this has been how paper lids have become a major trend for the industry. Innovation and modern technology have enabled paper lids to have the same leak and grease-proof benefits as other products, mainly due to water-based coatings and absorbed into the paper fibres.
Lid-less cups have also gained attention within the industry, as they offer a sustainable solution and are commonly plastic-free. As lidless cups are typically made of paper, this has created further possibilities for food outlets to brand their packaging and promote the business.
The shift towards sustainable packaging has indicated the future for the industry, and with more products entering the market, it has become an affordable option for hospitality businesses to adapt to.
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Adjusting to Customer Needs
Quick Service Restaurants have become a prominent leader in hospitality of recent years, with affordable prices and on-the-go dining to attract customers.
At its core, the industry has been synonymous with convenient and quick service. This has often been linked to limited table service and catering to the bustling lifestyle of the modern consumer. Whilst there are global players in the field, such as McDonald’s and Burger King, there are now more smaller and independent restaurants adapting to the QSR format, creating strong market competition.
In order to maintain a reliable customer base, the QSR sector has catered to the needs of its customers. Although fast food restaurants have garnered a reputation in the past for being an ‘unhealthy’ choice, there has been a significant shift towards a healthier stance. Many restaurants and chains now offer vegan and vegetarian menu items, as well as strong sustainability practices, to attract a wider customer base.
Advanced automation has also become a key asset to businesses. The technological landscape has shifted to a format where customers now order their own meals through self-serving kiosks, surrounded by digital menu boards and contactless payment methods. These innovations have allowed quick-service restaurants to prepare and serve orders promptly and accurately, with the personalised touch of the customer. Recent technological advancements have also set new standards and customer expectations within the sector.
Mobile apps have also been proven to drive customer engagement, offering loyalty programmes, special promotions, and points designed to create a digital customer experience outside of the restaurant.
Since the Covid-19 pandemic, food deliveries have generated increased momentum. Customers are now well attuned to ordering fast food meals through online platforms such as Delivereasy and UberEats while remaining at home. This has elevated demand from the QSR sector, as it has eliminated the hassle for customers to physically walk in-store.
Whilst speed and efficiency have developed, quality has still remained a priority for both businesses and customers. This has created an opportunity for smaller businesses to pay more attention to detail when preparing orders, and to complete the overall dining experience to a high level.
Quick service restaurants are poised for continued growth and innovation. Emerging trends will continue to play a pivotal role in developing services to meet customer demands, whilst retaining a familiar format that customers are accustomed to.
Asian Fusion
Demand
Cultural appeal and diverse flavours have contributed to Asian fusion's rapid claim to fame. It's no wonder why it is one of the most popular cuisines in the QSR sector. Substantial popularity and a blend of modern culinary needs have driven increased growth and demand from consumers both locally and globally.
Known for combining several elements from various cuisines, Asian fusion appeals to a wide customer base as a modern and innovative compromise to traditional dishes. Commonly characterised by a balance of sweet, sour, salty and spicy. Asian fusion has a unique and versatile flavour palette integrating traditional ingredients such as ginger, soy sauce, chilli and garlic.
While Chinese, Japanese, Thai, and Korean have large customer bases individually, Asian fusion appeals to an even broader audience. Especially when added to a mainstream menu. For example, KFC recently introduced a Korean BBQ Double Down burger, containing condiments such as Korean BBQ sauce and two pieces of chicken.
By blending traditional Asian ingredients and cooking techniques with western styles, Asian fusion dishes can be easily added to the menu of any quick service restaurant. Its versatility can allow for the creation of innovative items, such as sushi burritos and Korean tacos, which have gained notoriety in overseas markets. Other trending combinations
include ramen burgers, and Thai-inspired salads.
Chicken is one of the most commonly used ingredients in Asian fusion and the QSR sector, with nearly all outlets offering a chicken dish. This has provided an opportunity for outlets to experiment with new menu items without great investment or risk. Even burgers, arguably the most popular QSR menu item, have adapted to using bao buns instead of typical bread buns.
Social media has played a big part in the popularity of Asian fusion cuisine, especially within the QSR sector. This has generated online demand from consumers, who are attracted to the bright and vibrant ingredients, especially if they are available at their local fast food outlet. Fast food chains have leveraged this trend by purposely creating photogenic items to market to consumers in order to gain traction on social media platforms and generate a loyal following.
Asian fusion has provided an outlet for QSR chains to experiment with new flavours, textures and ingredients, whilst catering to customer cultural curiosity, culinary innovation, and evolving global trends.
on the MenuMexican
By integrating bold and exotic flavours on the menu, quick service restaurants have the opportunity to reach a broader customer base. The recent wave of popularity of cultural flavours has been evident globally, as major QSR chains around the world embraced the rise of fusion cuisine.
Global cuisines have now become more frequent in mainstream food outlets. Consumers have become familiar with different flavour combinations, mainly spice. One central cuisine that has had an overwhelming response from customers has been Mexican.
A strong reason customers have flocked towards Mexican cuisine, especially in recent years, has been the wide variety of options available on the market. Within the QSR sector, many outlets specialise in Mexican cuisine or offer Mexican-inspired items on the menu.
masterpiece’. The burger included a crispy vegan and vegetarian-friendly patty made from beans, corn and Mexican spices, as well as a habanero salsa and aioli. Texas Chicken launched a Mexicana Burger, with marinated chicken, spicy mayonnaise, and crispy tortilla chips, and is also available in a wrap form.
Although it is common for QSR brands already established on the New Zealand market to introduce specific Mexican-inspired menu items, there has also been a major rise in global Mexican restaurant brands opening in the local market as well.
Customers are attracted to Mexican cuisine for its flavourful and aromatic style. It is separate from other cuisines due to its dependence on heavy seasoning and balancing out of other components, such as carbohydrate-rich foods.
Mexican cuisine is known for its uses of herbs and spices, such as cumin and oregano, which has provided a level of depth and complexity for the menu. Chilli is another crucial ingredient in Mexican food, which can range from mild flavours to fiery offerings. Beans, rice, corn chips, and salads are staples of Mexican cuisine and are often what customers will expect.
As there are various sauces, spices and condiments available on the market, integrating Mexican flavours on the menu has become a trend locally and globally. Whether it is a Mexican-inspired burger, seasoning on French fries, or a taco or burrito, the past few years have been dominated by local and international fast food chains incorporating Mexican ingredients and products on the menu.
Burger King launched its Burgerrito, a ‘burger meets burrito’ and a ‘fusion
Since U.S. chain Taco Bell launched in New Zealand in 2019, a new era begun for the local QSR sector. The Taco Bell menu includes a range of Mexican-inspired items, from its Nacho Fried Burrito to its Cantina Bowl. On the side, Taco Bell also includes jalapeno bites, chicken quesadillas, fiesta nachos, and seasoned fries.
Taco Bell now has 17 stores in New Zealand, a small percentage of its international collection of nearly 7,000 stores. In the U.S., Taco Bell is now the fourth most popular QSR chain, ahead of other Mexicaninspired chains such as Del Taco, El Pollo Loco and Chipotle Mexican Grill.
Locally, Mexicali has featured Californiastyled Mexican cuisine since its launch in 2005. The brand now has 11 outlet franchises across the country.
Australian-based chain, Mad Mex, has announced plans to grow its current restaurant portfolio to 100 stores by 2026. This will be achieved by increasing its number of stores by 20 percent every year. Recently, the brand unveiled new menu items inspired by traditional Mexican street food, such as the Chicken Al Pastor, combining grilled chicken with an authentic Al Pastor marinade and pineapple.
As it can be challenging to get the flavour right for every customer, consider following the international trend that allows customers to customise their own meals. Especially with Mexican cuisine, customers enjoy having control over their order, whether it is the choice of sauce or the level of heat. Spice, texture, and size can be personal preferences for customers, and this will convince more customers to try new menu items as well instead of depending on their traditional choices.
Mexican-inspired dishes have become an integral part of the New Zealand QSR landscape, which has yet to show any sign of slowing down.
More Value for Money
In the QSR sector, two for one deals have become one of the most popular promotional strategies. They are highly appealing to customers and offer several benefits for business owners, driving widespread use in the industry.
For customers, two for one deals create a sense of value. By offering two items for
the price of one, restaurants have the opportunity to gauge wider feedback on the menu and attract customers who are cost-conscious.
The two for one strategy has also generated higher foot traffic and customer demand.
When presented with the option
to get two items for the price of one, customers are more inclined to jump on the opportunity to get more “bang for their buck”. Customers are also more likely to try something new on the menu as one of their options, which can lead to greater demand for underperforming menu items. This helps to promote new menu items to customers. This will ultimately diversify product offerings and increase overall menu engagement.
The immediate idea of a deal or discount can also lead to an increase in overall sales and revenue. Customers enjoy a good deal, and as they are saving money, they are more likely to add to their order. Additional sales of drinks, sides or desserts can offset the cost of the promotion.
Customer loyalty can be obtained through two for one deals, as regular customers appreciate the value and savings offered, and new customers might return even after the promotion ends.
Allowing customers to choose different options can be essential. Instead of offering two of the same products, consider a range of products for customers to
choose from that are of the same value. Customers appreciate the value and savings offered with special promotions, which can lead
to a higher level of customer satisfaction.
Positive experiences also translates to repeat business. This loyalty is vital for fast food restaurants, especially to retain a steady stream of repeat customers to maintain a revenue base. Promotional deals can also generate a competitive edge over competitors. Such promotions differentiate a restaurant from others in the market, and builds a strong reputation for the future.
Offering two for one deals will provide customers with more of a restaurant experience. Not only do these deals offer value to customers, but also drive business growth and market presence for fast-food chains.
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Incentives Appetising
Complementary food items, such as a traditional bread basket or a bowl of corn chips, have always
When customers arrive at a restaurant, particularly in peak times, it's a bonus for them to receive a complementary food item or beverage as an acknowledgement that there is a delay in the kitchen.
Families with children also appreciate complementary food items as snacks to keep kids busy or as a welcoming gesture that signals that the venue welcomes families.
Restaurants sometimes use complementary items to address service or food quality issues, which is a great way to acknowledge customer concerns and show that you take the issue seriously. Complementary items also entice customers to return. Birthday cake candles, an acknowledgement of special occasions, or a sample of a new menu item all make customers feel special. For bars and pubs, a complementary appetiser can be a gesture of appreciation or an apology for service delays.
Cafes catering to customers ordering a sitdown meal can go beyond a free coffee once the loyalty card is filled. To encourage the sale of a muffin with coffee, offering a small taster of a daily muffin special can encourage consumers to buy. A small addition with every coffee is a great way to make customers feel valued. Keep the item small, and don't view it as a cost; view it as advertising.
A housemade biscuit, a sweet treat, or a small biscotti is easy to produce and well worth trialling.
As the restaurant sector offers an array of different cuisines, there is always an item to offer. From fortune cookies to biscotti, chocolate fish to corn chips, be innovative and think outside the box.
Customer retention and satisfaction are essential for hospitality survival.
Complementary food items can quickly turn around mistakes and service errors, turning a potentially negative experience for diners
into a positive outcome.
A satisfied customer can then share their experiences, which helps to build customer loyalty. Complementary food items foster that loyalty and are seen as a sign of customer appreciation for returning. Going the extra mile works as a form of marketing, and customer loyalty helps drive revenue.
Although simple foods may be easier to choose when served complementary, it is also an excellent opportunity to sample new menu dishes and strategically introduce customers to something they may not have
previously ordered. A dip, dressing, new flavour combination, or even a regular menu item with an alternative sauce takes the time a customer waits to entice a trial.
Offering complementary dishes can allow businesses to garner feedback on new dishes or to test menu changes on customers. It can also enhance the customer experience and elevate the overall dining atmosphere.
It is essential to maintain high standards when offering guests a free item. After all, it will be the first impression customers have— make it count.
American Barbeque Takeover
For many customers, the concept of American cuisine is typically associated with hamburgers, fries and hotdogs. However, the global success of American barbeque has transformed the global QSR industry, and New Zealand is no exception.
American cuisine, particularly from the South, is known for its rich combinations of spices and ingredients and is often referred to as ‘soul food’. Traditional barbeque elements have contributed to its inclusion in QSR menus, especially the use of smokey flavours.
A blend of sweet and sour, American barbeque flavours have been characterised by slow-cooked meats, savoury rubs, and rich sauces. To attract a wider QSR audience, American barbeque flavours are considered comforting and indulgent and are often marketed as having strong characteristics.
In the New Zealand fast food market, more chains and independent restaurants have embraced American barbeque flavours. This has also been due to a surge of international chains expanding their presence locally.
Several major international chains have integrated barbeque flavours onto the menu.
McDonald’s has introduced its Almighty
Texan BBQ burger, as well as several products using barbeque sauce, bacon, and crispy onions. Burger King has a range of products inspired by American barbeque flavours, such as its BBQ Rodeo burger, the XL Rodeo burger, and the Streaky Bacon Steakhouse burger.
Popeyes has made its name by selling traditional Louisiana-styled chicken. It’s menu features Southern wings, and other examples of American cuisine such as macaroni and cheese. Similarly, KFC has it’s popular Hot & Spicy range.
With many independent restaurants joining the trend, the American barbeque craze has created a new wave of business possibilities. ‘Low and slow’ styled cooking has appealed to barbeque fanatics, especially such dishes as beef brisket, pork belly, chicken or ribs, which can take anywhere from two to 18 hours to cook.
A decade ago, it would have been difficult to find American-styled brisket or southernstyled chicken on the menu in any restaurant in New Zealand. Since then, many food trucks and street vendors have embraced the ‘low and slow’ style which has been taken up by mainstream outlets.
American barbeque cuisine has adjusted the QSR market and leads to the growing trend of introducing different cultural cuisines to the menu.
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Customisation Trend in Food Service
At Gulfood 2024, customisation and personalisation in food service emerged as a standout trend. From personalised latte art to bespoke menu offerings, customisation transforms the dining experience.
Personalisation in food service goes beyond adding a customer's name to a cup of coffee. It involves creating memorable, tailored experiences.
According to McKinsey, brands that excel at personalisation generate 40 percent more revenue than their rivals. Today's consumers are looking for unique, individualised experiences, and the food industry is responding with innovative customisation options.
Cutting-edge equipment is a key driver of this trend. The Ripple Maker, for instance, customises coffee with high-quality images using tiny coffee bean drops, maintaining the coffee's natural quality and flavour. Coffee shops can use preloaded designs or create their own, offering a unique customer experience.
3D food printers are also making waves. Natural Machines' Foodini allows chefs to create intricate, personalised food designs,
improving kitchen efficiency and reducing waste. Similarly, NovaMeat's bio-printer replicates meat texture with plant-based ingredients, providing a sustainable alternative.
Customisation is also transforming menus. Many establishments now offer personalised options catering to individual tastes and dietary preferences. At Gulfood, exhibitors showcased various approaches to menu customisation.
Online ordering apps play a crucial role in collecting customer data to tailor menus and suggest dishes based on individual tastes, ensuring a personalised dining experience.
Customisation is set to become increasingly central to food service, as evidenced by the innovations at Gulfood. By embracing personalisation, operators can enhance customer satisfaction and loyalty, stand out in a competitive market, and forge lasting customer connections.
Revolutionising Professional Kitchens with Foodini
FOODINI is transforming the culinary world with its innovative 3D food printing technology. This cutting-edge device enables chefs to create stunning, designer dishes that add a wow factor to their presentations. It allows for creating fascinating food designs, extraordinary presentations, and customised dishes that will impress and delight customers.
Globally, Foodini has attracted attention from over 90 countries and is used by a diverse range of professionals. Restaurants, food service providers, food manufacturers, educational institutes, and nutrition and health companies leverage Foodini to elevate their culinary capabilities.
Foodini operates as a clean system, pushing food down the capsule through the nozzle and printing it. A precision control system moves the capsule accurately, creating shapes that can be stacked layer upon
layer to form three-dimensional creations. Utilising state-of-the-art technology, hardware, software, and the power of the internet, Foodini makes creating new dishes as easy as pie.
Whether it's a centrepiece, side dish, or garnish, Foodini augments and elevates any kitchen's capabilities. Creations can be served or plated directly, baked in the oven, frozen, or dehydrated. Once a dish is optimised, it can be saved on the Foodini Creator app and printed precisely time and time again.
Foodini offers unparalleled versatility. It allows chefs to print almost any ingredient, from savoury snacks to sweet sensations. This flexibility empowers chefs, making it an indispensable tool for modern culinary professionals.This flexibility empowers chefs, making it an indispensable tool for modern culinary professionals.
Personalisation & Excitement
RIPPLES utilises cutting-edge technology to print high-resolution images on top of beverages, adding a unique element of personalisation and excitement. This innovative tool is highly sought after for its ability to create extraordinary drink experiences and engaging consumer content, perfect for sharing on social media.
The Ripple Maker II features a sleek design and options such as variable print sizes, optimised operational flow for peak hours, direct
access to the content cloud, and customisable branding options.
Ripples' software advancements now include an app builder, allowing brands to easily design and customise their web app, manage data, and turn insights into successful campaigns. This powerful combination of hardware and software positions Ripples as a leading BevTech solution, elevating the beverage experience for consumers.
Xavier Calderon NO MAFIA, PERTH
Head chef at Perth-based restaurant No Mafia, Xavier Calderon, began his culinary journey owing to an excellent passion for flavours and the desire to create memorable dining experiences.
Growing up, Calderon had always been drawn to the kitchen, mesmerised by the art of transforming simple ingredients into culinary masterpieces. Hailing from the southeast of France with strong influences from Italian and Spanish culinary traditions, Calderon had grown up in a household where blending cultures and recipes was second nature.
“Fusing these cultures has been a constant inspiration throughout my culinary journey. My passion lies in inventing new dishes by experimenting with unique flavour combinations and techniques,” said Calderon.
From mastering the original paella recipe to cherishing his grandfather’s culinary secrets, he said he had been
immersed in culinary fusion from an early age.
Around the age of eight, he helped his grandmother, and by 14, he was already apprenticing in various restaurants, each offering a different culinary perspective: traditional, gastronomic, and Italian.
These experiences broadened his horizons and deepened his appreciation for the rich diversity of French cuisine.
After pursuing formal training and gaining valuable experience in various kitchens, he embarked on his culinary adventure, infusing his dishes with creativity and innovation.
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travels around the world.
“Whether it’s reinventing classic dishes or experimenting with bold flavour combinations, I strive to evoke emotions and tell stories through my food.”
Recently, Calderon has begun exploring sustainable practices and incorporating locally sourced ingredients into his dishes to reduce environmental impact while supporting local farmers and producers. This commitment to sustainability aligns with his values and challenges him to think outside the box and find innovative solutions in the kitchen.
Some future challenges that Calderon mentioned for the industry include rising food costs, changing consumer preferences, and the need to adapt to new technologies. At the same time, he believed that with creativity, resilience, and a focus on quality, chefs can
overcome these challenges and thrive in the ever-evolving culinary landscape.
“Graduating at 17 and becoming a head chef at 18 presented challenges, but it taught me invaluable lessons in management and self-discovery.”
He had always dreamt of opening my establishment. However, faced with financial constraints, he boldly decided to backpack worldwide, immersing himself in different languages and culinary traditions.
For those embarking on their hospitality journey, Calderon advised them to continue learning, staying curious, and embracing failure as an opportunity for growth.
“Work hard, be adaptable, and strive for excellence in everything.”
Calderon continues to aspire to inspire others through his food, fostering a culture of creativity and innovation in the culinary world.
Roasted in Tāmaki Makaurau, proudly poured at over 100 cafes and restaurants across Aotearoa.
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.
Mala Tavita CRAVE & KIND AUCKLAND
Mala Tavita began his career in the hospitality industry in the QSR sector, starting at Burger King at the young age of 16. He still remembered the day clearly when he and his friend walked into the fast food chain after school, searching for a side hustle to help fund their school trip to Christchurch.
We were both offered the job right after we filled in the application form, and the youth rate at the time was only NZ $7.25 an hour,” said Tavita, now the head barista of Auckland’s Crave & KIND cafe in the Morningside area.
“Since then, I have never looked back and have never really wanted to do anything else.”
His passion for hospitality and eagerness to learn led him down his coffee journey. He added that
he also saw excellent career growth opportunities, which influenced his decision to get more involved.
“I also wanted to be your go-to guy for your morning boost every morning.”
According to him, the most rewarding aspect of his job as a barista has been the opportunity to connect with customers and to make their day a little better.
Over the years, Tavita has also found fulfilment in continuously learning more about coffee and improving his skills. He has enjoyed making delicious coffees and seeing
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I also wanted to be your go-to guy for your morning boost every morning.
the satisfaction on customers’ faces.
“Being part of a vibrant and welcoming coffee community is also awesome.”
Tavita described a great coffee as one made from freshly roasted beans. At Crave & KIND, the beans are roasted in small batches to ensure freshness, good flavours, and peak aromas.
He highlighted that the balance of flavours was one of the two most essential aspects, the other being that the best coffee is the one that is made with love.
“It will not only wake you up, but it will make you feel amazing, helping you to start your day well.”
His go-to coffee preference is a double shot latte, owing to his love for milk. He described that the espresso provided a bold and robust flavour, and the combination of that with some silky steamed milk added a creamy and smooth texture to the cup.
When he is not working, Tavita loves spending time with his friends and family. He also keeps active and enjoys fishing.
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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*.
