August 2021 Vol 14 Issue 8
$10.95
editor’snote The Night the Lights Went Out in Northland Tania Walters Publisher tania@reviewmags.com
PS as we go to print we are waiting for the Government announcement on a possible lockdown. Stay safe everyone, you've weathered 18 months, you have the resilience to hunker down and keep going.
New Zealanders have a love-hate relationship with both electricity and gas. We don't seem to feel that we can rely on electricity. There's the poor infrastructure and the cost, but what about the new gas options? Then came the recent cold snap. Everyone predicted it was going to get very cold except Transpower NZ. They didn't go in for a prediction or indeed even take advice. That was about the sum of it. Transpower got caught sleeping; unquestionably, the only ones who didn't believe that demand would go through the roof when the temperature dropped. The lead up was the perfect storm. Below-average rainfall, low hydro lake storage levels and less wind resulted in New Zealand using more coal for electricity generation in the quarter to March 2021 than in any other quarter since 2012. Hydro generation was also down by 9%. Gas had supply issues, experiencing an 18%
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decrease over the past year and used coal as a backup generation source. And then the lights went out in Northland. Of course, it's never just the lights, and hospitality business operators need both electricity and gas and continuity of supply. In the middle of a pandemic, operators are already feeling revenue losses, so being hit with lights out could be the straw that breaks the camels back. So the RC team this month have turned their attention to energy. The gas vs electricity debate, and we've come up with some answers. We talk to the industry about what's coming, what needs doing, and the options going forward. According to the industry, new renewable, low, and zero-carbon gases are the way forward. With hydrogen gas and biogas already being developed and trialled here, the hospitality industry will be able to rely on the benefits of gas in their restaurants, fast-food outlets
tania@reviewmags.com
August 2021
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and yes, even their homes as we move to tomorrow's gas energy. But what about electricity? When will the push to improving our infrastructure start? We still have overhead powerlines and weird power boxes on street corners that look more like WW2 bunkers. Add in a distinct lack of urgency to get even those two things sorted; I'm not sure I'm on board with the Government strategy to get us all into EVs. The pressure on the grid is undoubtedly going to increase. Imagine, not only will you freeze at night with the next cold weather front, but you will also have a cold shower in the morning, won't be able to dry your hair and then the bloody car won't start. Hello gas, pleased to meet you. Now can you supply?
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6 News
17 Perfect Match
24 Kumara
8 20 minutes with . . .
20 Meet the Chef
28 Column
10 Gas vs Electric
22 Grape to Galss
30 Rewards/POS
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Chairman: Peter Mitchell, peter@reviewmags.com Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Group Managing Editor: Sarah Mitchell, sarah@reviewmags.com Editor: Caitlan Mitchell, caitlan@reviewmags.com Senior Editorial Associate: Sophie Procter, sophie@reviewmags.com Editorial Associate: Shania Taylor, shania@reviewmags.com Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Debby Wei, debby@reviewmags.com
ISSN 2422-9601 (Print) ISSN 2744-5968 (Online) RESTAURANT & CAFÉ: Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland 1050 PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Email: edit@reviewmags.com This magazine is published monthly under license. Please direct all enquiries and correspondence to Review Publishing Co Ltd. This magazine is a platform for the industry and may include content that expresses views and opinions by contributing writers. Content is attributed to the author, and these opinions and the view/s are those of the author/s. They do not necessarily reflect the official policy or position of any other agency, organisation, employer or company. The opinions and material published in this edition are not necessarily those of the publishers unless expressly stated. All material appearing in the magazine, website and social media platforms is copyright and may only be reproduced with the written consent of the publisher. Copyright 2021
instainspo
Here’s a round up of the some of the most creative cocktails, inspiring interiors, and funky features we’ve found on Instagram this month. The Art of Plating
Red Thread of Fate
An edible origami box made of beets, red currant and chocolate by @jeromebanctel. @theartofplating
All New Old Fashioned
The Red Thread of Fate at Akaiito Restaurant, paired with the dark interior creates a bold yet seductive atmosphere. @akaiitomelbourne
Roast Roast Baby
Absolutely mesmerising presentation of an Empress Old Fashioned cocktail. @apetimeofficial
Amazing large-scale coffee roasting setup. @roasterdaily
Indoor Outdoor Flow
Sweet Cherry Pie!
The blue hues with greenery and glass architecture makes this feel like an underwater garden. @goodmood_ir
Purple Rain
Cherry on top by @yusuke.1019. Looks almost too good to eat. @the_food_obsessions
Electrify Me
Love this creative garnish on the Purple Sierra cocktail. @cocktailsheaven
Eliminate loud bashing and gritty cloths with this electric coffee basket cleaner. @quin spin
Custom Caffeination
Custom La Marzocco Strada EP with custom extraction for those serious coffee addicts. @lamarzocco_cypress_greece
Look Closely
Tucked into alleys and doorways, tiny coffee shops are like grout, filling up the nooks and crannies of the world. @loveespressouk
August 2021
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news SAVOY APPOINTS FIRST FEMALE HEAD BARTENDER IN 95 YEARS
STAFF SHORTAGES FORCE TAKE-AWAY ONLY Joo Gye Son and her husband Il Seong Lee, owners of the popular Kang Chon restaurant, have been forced to close their dine-in service because they have no wait staff. The couple has been in business for 24 years and spent about half that time in the current premises. Read more online.
Savoy hotel’s American Bar was run by its first female head bartender in 1903. During her nearly two-decade reign, Ada “Coley” Coleman created classic cocktails like the Hanky Panky. The renowned London institution has not had a female head bartender since.
VEGAN CAFE FUNDRAISES FOR ANIMAL SANCTUARY Hosting people along with a love of animals and plant-based food are the three key pillars of Sumner’s latest vegan café, Bonobo, owned by Deane Simmonds and his partner Annelies Basten. Read more online.
Read more online.
ARE YOUR THE NEXT AMBASSADOR CHEF? In September Beef + Lamb New Zealand will be extending an invitation to chefs to apply to be one of its next Beef + Lamb Ambassador Chefs. For over two decades Beef + Lamb NZ has been shaping the careers of chefs around the country by selecting those who are creating and serving incredible beef and lamb dishes in their restaurants to be Ambassador Chefs.
Read more online.
KFC REDUCES MENU AMID FOOD SHORTAGES KFC announced on Twitter that it has reduced its menus nationwide in the UK due to shortages in the supply of food. The shortage of HGV drivers and the subsequent gap in food and drink deliveries to hospitality businesses has been growing, meaning that this is undoubtedly only the first of many such announcements.
Read more online.
CELEBRATED CHEF JOINS DEDICATED TEAM Stoddart is delighted to announce that celebrated Chef, Adam Dickson has joined the team as Chef/Sales Specialist. It’s full circle for Dickson, as he brings to the Stoddart table 28 years’ experience in the hospitality industry having worked throughout the world in kitchens from hot dog stands to fine dining establishments. Spending the last few years teaching and mentoring young chefs at MIT in Auckland, Dickson brings this practical ability to pass on knowledge and expertise to his new role. “I can definitely command a room,” expressed Dickson. “It’s about instilling knowledge whether it be the next generation coming through or teaching old dogs new tricks.” From gaining his Chefs passport at 18 which allowed him to travel the world, cooking for movie stars, running major catering operations at the Olympics in Sydney and the Americas Cup to owning his own restaurant, giving back to the industry by facilitating training for culinary apprentices, and working with the catering association, Dickson has moved through every aspect of the foodservice sector. Giving back to the community is important to Dickson, for the last four years, as he has moved from working in commercial kitchens to areas that allow more flexible hours, he has been a part of the Beachland’s Volunteer Fire Brigade. Heart Kids New Zealand is another charity close to Dickson. “It plays a massive role in my life, I’m really lucky.” Dickson also firmly believes in encouragement of on-the-job training, having mentored
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apprentice chefs in mid to end of apprenticeship assessments. He will be bringing this teacher’s ethos to his role at Stoddart, along with practical equipment knowledge – both using it and teaching others how to use it. “Being able to get your hands on and play with the equipment is so important. It’s great to be able to offer chefs the ability to come into the showroom and actually cook something on a piece of Stoddart’s equipment,” explained Dickson. “There’s not many places where you can say ‘let’s throw everything we have at this piece of equipment and see what happens’.” Stoddart is moving to a much larger facility in Auckland with a full showroom and demonstration kitchen that will incorporate the brands that Stoddart manufacture or distribute. More on this later as this will be opening later in the year. “I’m looking forward to having my own demonstration kitchen. There are so many possibilities for that space, it’s going to be beautiful when we’ve finished it, it’s really exciting.” Dickson loves sales, especially commercial catering equipment, and cannot wait to introduce himself to dealers and reacquaint himself in the marketplace. He is looking forward to offering customers a full experience, including things like recipe development and innovation. Dickson has already commenced at Stoddart and is looking forward to getting into it and utilising the collective knowledge and experiences of the Stoddart team. “Representing the Stoddart brands and delivering excellences, along with some cracking cuisine and amazing toys to play with in the kitchen will be something that is very different and something that will be unique to the New Zealand marketplace.”
news
THE FRESHEST AVOCADOS IN AOTEAROA
Its often said that avocado growers are literally ‘harvesting sunlight’ and Pole to Pole is doing exactly that, growing, harvesting, packing and marketing sunshine is their game! As their online Freshstore notes ‘bloody good fruit…. delivered fast, fresh and tasty to you’.
Pole to Pole, a vertically integrated fresh produce growing and marketing company, has been operating for 16 years and is a large grower / packer and marketer of avocados in the Bay of Plenty. With its strong grower base, own orchard and fruit packing facilities the business has the ability to market directly to key retail and foodservice customers seven days per week, 12 months of the year. Pole to Pole’s online sales platform delivers directly nationwide to Kiwi restaurants and cafés with different offerings to suit all needs. “We are a marketing company first and foremost and have vertically integrated over the past 10 years to secure our supply,” explained managing director, Todd Abrahams. Pole to Pole has hundreds of avocado growers on its database, it also leases several avocado orchards, as well as having its own avo orchard. “We work closely with our grower base to provide a consistent supply of avocados 12 months of the year to our New Zealand customers,” continued Abrahams.
“Pole to Pole also provides compliance services to our grower base to ensure all avos grown and supplied to the Freshstore meet the highest food safety standards. We are committed to sustainable production methods. Pole to Pole also provides picking services for growers – this gives us a good steady supply of avos throughout the year.” The company’s sales philosophy has always been to go to customers directly. This, according to Abrahams, removes intermediaries in the supply chain and also streamlines costs. “Freshness is also top of mind when we go direct. We grow, pack, distribute and market our avocados – this gives our customers total confidence in our quality, freshness, food safety and taste.” Pole to Pole has reached the scale at which it can can provide excellent value for its buyers throughout the year and continuously streamlines its operation in order to reduce costs and maximise efficiency. “This makes us the most competitive option for avocado purchases online in New Zealand.”
The benefits you get from buying direct is the guarantee that the avocados meet the highest food safety and quality standards, with Pole to Pole’s online platform Freshstore, you are guaranteed freshness, traceability, value and taste. The Freshstore product range also ensures zero wastage ‘every piece of fruit counts’. They stand behind their quality promise with a 100% guarantee all that they deliver. So grab some sunshine and visit www.freshstore.co.nz and get fresh avocados delivered straight to your restaurant or café today.
August 2021
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20minutes with . . .
FROM THE CORPORATE WORLD TO THE CAFÉ, JUST IN TIME FOR COVID
Born and raised in India, Khushboo Badiyani moved to New Zealand to study business and information management, a month into her studies, she met her husband.
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ost of her career was spent in the corporate field as an internal auditor until she took the plunge into hospitality just before the first COVID lockdown in 2020. “In 2010 my husband wanted to start his own business, so I supported him by continuing to work my corporate role until we were in a financial position for me to quit my job and start my own business in hospitality,” said Badiyani. After working in a corporate environment for so long, Badiyani was looking for a big change and flexible lifestyle. “Being a real foodie and coffee fan, I had my sights set on opening my own café.” The opportunity arose in 2019 when Emirates Leisure Retail offered a partnership to buy the Master Franchise rights for Hudsons in New Zealand. There are three Hudsons stores in New
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Zealand. The first at Auckland Airport, and the other two in Wellington, which Badiyani owns. Badiyani took on this opportunity just six weeks before the first lockdown in New Zealand. “I gave up a successful, decadelong career to set up a business in hospitality, to then grapple with a lack of cash flow, supply chain issues, and plans to open a second site put on hold. We also had shopfitter bills and stock payments to be made.” Despite a turbulent first year, Badiyani has no regrets. She has come out of the ordeal stronger and having learnt some good lessons. “Lockdown gave us an opportunity to take time off to review our menu options, pricing, and internal procedures.” Now, Badiyani enjoys making someone else’s day. “People are the heart of this job – customers, the team, suppliers, contractors, anyone! I get the most satisfaction knowing people are enjoying Hudsons coffee, food, service, and ambience.” Badiyani’s Hudsons franchises are owned by Emirates Leisure Retail Australia (ELRA) – part of the high-profile Emirates Group. “They truly understand coffee and the customer experience, so as the Master Franchise operator in New Zealand, I knew I was in safe hands,” Badiyani said. With support from ELRA, Badiyani overcame the challenges of opening a new business during COVID by monitoring internal and external factors affecting the business and receiving valuable
advice from local experts such as the Franchise Association of New Zealand (FANZ). Like every other business, there is always financial risk involved, whether it is franchised or independent, says Badiyani. These risks include funding, sales, profit, and cashflow management. “I found my internal audit experience from the corporate world allows me to better understand and manage these risks,” she explained. “I have a good understanding of what ‘good’ looks like, for different business processes.” For Badiyani, hospitality is about having a passion for customer service and doing the right thing by the customer, and she feels that COVID has widened the industry horizons, and newbies are being welcomed and supported more than ever. She recently opened a Hudsons in Kapiti in June and were the
winners of the 2021 Sweet As Hutt Hot Chocolate Challenge for their ‘Three’s a Charm’ drink. For those beginning their hospitality journey or plunging into ownership, Badiyani offers some advice, before making the big leap. “Find the right location, with reasonable rent. Ensure you have effective supply chain arrangements, a marketing strategy, good recruitment and training programmes, and most importantly, funding. “Choose your franchise partner well. When you buy a franchise, you buy the rights to use the brand name. For mutual respect and benefit, it’s important you connect well with the brand you choose, at a personal level. Get to know the brand. Their history. Their values. “Lastly, seek financial and legal advice, understand how much the royalty is and what it covers, and
know your budget.” Badiyani also offers advice for experienced owners struggling with the effects of COVID. “Talk to the franchisor, engage with local industry experts, pin down the areas that are not working well in your business, and finally, take some action. If you can make improvements, great! If not, work on an exit strategy to minimise losses.
“COVID is here to stay, so we all need to find ways around it to manage our businesses.” The hospitality industry isn’t going anywhere, says Badiyani. It has slowed down a bit, but it will gain traction again. People enjoy eating, drinking and socialising, and the businesses that are adapting are seeing positive and faster recovery.
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gasvs electric
The Future of New Zealand Energy
The Intergovernmental Panel on Climate Change (IPCC) recently released part of its Sixth Assessment Report, which warns that we will not be able to limit global warming to even 2°C unless there are immediate, rapid, and large-scale reductions in greenhouse gas emissions.
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fter recommendations from the New Zealand Climate Commission, the government introduced a rebate scheme for buyers of new and used electric and hybrid vehicles to encourage a move away from gas-powered cars. People buying new electric and hybrid vehicles will be able to get up to $8625 back from the government, while people buying a used imported vehicle with low emissions will also be able to get up to $3450 back. This incentive is seeing an
uptake of more electric vehicles in the public, but are electric vans and trucks as efficient and available for use in the supply chain? Another area up for debate is the use of fossil gas burners. The New Zealand Climate Change Commission released a report recommending “Small businesses such as restaurants, cafés and bars that use fossil gas for cooking will need to move to lower-emissions solutions, such as biogas and electrification.” There has been no announcement of a government-
led incentive for this to happen, however, as with the electric vehicle rebate. With the local hospitality sector still reeling due to the impact of COVID-19, surely the government needs to think about an effective strategy to help small business owners make this shift. To ensure Kiwis’ confidence that gas energy will continue to flow well into the future, New Zealand’s gas industry has launched its Future Sure campaign. Cameron Jardine, Future Sure spokesperson noted that tomorrow’s gases – like renewable hydrogen gas (generated from water), are already being developed or trialled in New Zealand and will allow Kiwis to continue to enjoy gas energy in their lives.
NEW ZEALAND, A LEADER IN RENEWABLE ENERGY The International Energy Agency (IEA) describes New Zealand as a “success story for the development of renewable energy”. This presents a wealth of opportunities – from
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cost-competitive manufacturing and industrial processing to investment in innovative cleantech technologies, and emerging opportunities in the generation and export of green hydrogen. Currently, New Zealand has the fourth-highest renewable electricity percentage in the OECD, currently at around 84 percent and growing. New Zealand has always been at the forefront of renewable energy development. It opened the Southern Hemisphere’s first industrial hydro-electric power plant in 1885; and led the world in harnessing geothermal energy at scale. Our modern-day innovators continue this pioneering spirit. New Zealand recently became the second country in the world to use geothermal for hydrogen production. It is also the launchpad for a range of ground-breaking new technologies:
Green Hydrogen Green hydrogen has been
identified as a major opportunity for New Zealand – for both its domestic use and substantial export potential. As a small country, New Zealand has the advantage of being able to mobilise efficiently for robust outcomes with the appropriate policies and leadership. New Zealand is acknowledged as one of the best places in the world for innovation and trials with minimal regulatory impediments.
Solar Solar energy presents a major opportunity for growth in supplying renewable electricity to the New Zealand market to meet New Zealand’s 100% renewable electricity target. Improvements in global solar generation technology and declining capital costs are driving increased interest in New Zealand from local and international solar farm developers. Several utility-scale projects are currently in the development or construction phase, including
a significant number in high sunshine regions such as Northland. These include the 16MW Pukenui solar farm, the 23MW Lodestone One solar farm and 3MW Naumai solar farm.
Geothermal In 1958, New Zealand became the first country in the world to generate electricity from a liquid-dominated geothermal resource – and today, the Kawerau geothermal field is one of the world’s largest industrial producers. Geothermal energy provides
22% of New Zealand’s primary energy supply, and more than 17% of its electricity. As a clean, reliable and cost-effective energy source, it is reducing production costs across a range of sectors, including horticulture and dairy. New Zealand is home to numerous next-generation geothermal operations, including those with international partners. One example is Waiū Dairy, a $33 million geothermal-powered dairy processing plant, which is a joint venture between 11 Māori entities and Japanese investor Imanaka.
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gasvs electric
A Low Emissions Future For Aotearoa – the Role of Gas and Electricity Since He Pou a Rangi Climate Change Commission handed the Government our landmark advice on how Aotearoa can meet its climate targets, we have received a lot of questions around the future of fossil gas.
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ur advice is focused on reducing the emissions that cause climate change. This means phasing down existing fossil gas use and avoiding investments that lock in further fossil gas use in the future. At the same time, we recognise that using fossil gas to power kitchens and fire up boilers is common in the hospitality industry today – and people are understandably worried the tap will be turned off abruptly. It’s important to note that people in Aotearoa who are currently using fossil gas in their homes or workplaces can keep using it. Whether this is for your stove, your hot water – or your industrial kitchen. We’re not asking anyone to replace fossil gas lines that are already installed and working well. Across the economy and society, as we move to address climate change, individuals and businesses will need to look at their emissions and make choices to reduce them, learning what works for them and
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their livelihoods. We’re not talking overnight change – but we have recommended the Government determine how to eliminate burning fossil gas in residential, commercial, and public buildings. This will involve setting a date to end the expansion of fossil gas pipeline connections and working alongside businesses to define how to transition to low or no emissions alternatives in new or existing gas line connections. There are mixed views on the future of gas in the hospitality and restaurant sector, and different ideas about the speed of new technology and solutions. We acknowledge that the transition from fossil gas for some restaurants and cafés may be more challenging. Some cooking styles and cuisines have historically relied on a high heat flame for searing, charring, and grilling, and there are processes like roasting coffee that rely on the quick, high heat gas boilers deliver – but there
are opportunities to explore alternatives to fossil gas in your cooking and heating. Technology is always evolving and transitioning to low emissions will encourage lots of innovation. There are real climate and health benefits to be made by transforming and reducing energy use in buildings, which will mean healthier working environments and homes for New Zealanders. Our advice has considered the hurdles some of us may face, noting that transitioning to lower emissions energy systems, like electricity or bioenergy, should only happen when technically feasible. The running costs of an electric system are similar or lower than using fossil gas. Biogas, bioLPG and green hydrogen may offer additional methods of powering your business, in cases where it is harder to transition to electricity. It is hard to change what we know – especially when we don’t know the costs or even all the alternatives. What we do know is that we can reduce costs and barriers by factoring changes into replacing appliances and infrastructure at the end of their useful life. We also know that delaying decisions about low emission alternatives and continuing to make investments in high emission technologies will lock us into a future of higher emissions and accelerated climate change. Our advice is now with the Government – it’s over to them to decide whether to accept our recommendations and to set out how climate action will be shaped in Aotearoa. The Government has until the 31 December this year to set the first three emissions budgets out to 2035 and release the country’s first emissions reduction plan – detailing the policies it will use to achieve the budgets. The technology and the tools Aotearoa need to reach its climate targets exist today – and our evidence shows climate action is affordable and achievable. Decisions made today will save costs to our economy, society, homes, and workplaces in the long term – and provide you with the certainty you need for your business. The key message from our advice is clear – Ināia tonu nei: the time to act is now.
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gasvs electric
Keeping the Flame Burning Well into the Future
Gas energy is changing, and it’s becoming increasingly renewable. What isn’t changing are the benefits of using gas energy.
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n 31st January 2021, the Climate Change Commission released a draft report outlining how New Zealand be carbon neutral by 2050. As part of that report, it has proposed prohibiting new residential and commercial gas connections by 2025. In response, New Zealand’s gas industry launched its Future Sure campaign to give Kiwis confidence that gas energy will continue to flow well into the future. The campaign supports the Climate Change Commission’s recent and final recommendations
to decarbonise New Zealand’s economy to meet the country’s 2050 climate change commitments. Future Sure represents 29 contributing members of the gas industry including distributors, retailers, appliance manufacturers, gasfitters, and training organisations. It is working to inform consumers that the gas they turn on isn’t being turned off, and to advocate for the sector as it moves to a low carbon, renewable gases future. Cameron Jardine, Genesis Energy’s general manager and spokesperson for the Future Sure
THE FLAME ISN’T GOING OUT. Gas energy has a bright future in New Zealand. For tomorrow’s energy, we’ll look to new gases like hydrogen, biogas and bioLPG to energise our businesses and homes. You can be confident that the gas energy you love is here to stay. Find out more gasenergy.org.nz
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CAMERON JARDINE, Genesis Energy’s General Manager
campaign, explained that the gas restaurants and cafes use is derived from petroleum. Businesses on gas typically use either LPG or Natural Gas because of its instant highheat, and controllability. However, in the future, these gases will come from renewable sources and steps are already being taken. “LPG sourced from renewable sources is chemically identical to existing LPG and is called BioLPG,” said Jardine. “BioLPG can be produced from biomass (forest or crop offcuts), farm waste or animal fats, and is chemically identical to LPG and a direct energy replacement for your BBQ or LPG appliances.” Natural gas can be replaced by hydrogen gas or biogas. “Green hydrogen gas is made from renewable electricity and water,” Jardine continued. “To create it you take an electric current from renewable sources like wind, solar or hydro and pass it through water via electrolysis, effectively splitting the water into H2 gas and oxygen, with water as the only by-product.” This means there is no carbon emission. Renewable biogas is produced through the breakdown of organic waste such as compost. “Technology to create tomorrow’s gases is already well down the track of being developed in Asia, the Americas and Europe,” noted Jardine. “The New Zealand gas industry is working with its partners to bring this technology, initially through trials and then commercially.” Gas energy is an important part of New Zealand’s energy future. The Climate Change Commission’s advice to the Government on achieving
climate and carbon emissions targets acknowledges the role that low and zero carbon gases can play in decarbonising New Zealand’s energy system and reducing the impact of climate change on our environment. “We agree with the Commission that keeping options open is one of the key principles that should guide the transition,” added Jardine. If you are connected to gas now, or thinking about connecting, you can be confident that natural gas and LPG will keep flowing as the industry shifts to future gases. In the early phases new gases will be introduced as blends, before shifting fully. “Small business can expect their appliances to work for their expected lifetime,” Jardine said. “Renewable LPG is chemically identical to existing LPG and natural gas appliances testing indicates they are already able to run on a 20 percent blend of hydrogen gas (or biogas) and natural gas.” Just like today’s gas, these new gases will be subject to rigorous safety protocols, appliance and network testing and standards before they are available to homes and businesses. Gas energy is likely to remain the choice of chefs for flame precision and heat control, value and convenience. New Zealand is working hard to introduce future gas blending trials with the goal of introducing blended gas energy around 2025, said Jardine. “Our advice is that gas is not only an efficient and highly usable way to meet your energy needs, but it is also here to stay, and is moving towards a renewable form.”
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gasvs electric
The Rise of the Electric Vehicle Global demand for electric vehicles is accelerating as consumers become more eco-conscious and countries set new targets for cutting carbon emissions.
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n 2019, New Zealand passed the Zero Carbon Act aiming to reach net zero carbon emissions by 2050 and reformed the Emissions Trading Scheme to more effectively reduce climate-polluting emissions. This includes a ban on petrol powered cars with petrol car imports needing to be wound down by 2032 and nearly all vehicles entering the country’s fleet would need to be electric by 2035. Some people have raised concerns about whether we are prepared for the ban on petrol and the switch to electric. However, it seems inevitable that petrol vehicles will eventually become a thing of the past, so the world needs to adapt quickly to the prevalence of EVs and the infrastructure required for them.
Are EVs Practical for Business? In short, yes. They are more cost effective to run, easier to maintain,
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and deliver a superior driving experience. In a petrol car, travelling 12,500km a year costs about $2500. A fully electric vehicle for the same distance only costs about $500. That’s a significant reduction in costs for any business. What about range? It used to be the big drawback, but modern fully electric vehicles have a range of between 120-160km of travel – the average daily trip in New Zealand is 29km and 90 percent of travel by car in New Zealand is less than 90km. Improved battery range and charging infrastructure has now made long-distance BEV fleets entirely possible. A network of public AC and rapid DC charging stations is taking shape, spearheaded by ChargeNet NZ, ABB (as a technology supplier), and Vector, with several other lines companies playing a lesser hand. There are 80-odd fast charging stations deployed, ranging from Kawakawa
in the north, to Invercargill and can be found using PlugShare.
Aotearoa’s First Long-Haul EV Road Freighter Alsco New Zealand, a leading provider of fully managed uniform, linen, floorcare, first aid systems and washroom services, has started using a Heavy EV. The Alsco Heavy EV will be up to 22.5 tonnes fully laden and the range to full battery depletion is 200kms. The first route selected by Alsco is their shortest heavy distribution route, encompassing some 284 kilometres in total. Operational adjustments will maximise the Heavy EV range. Alsco’s long-term objective is to replace all 15 of their diesel freighters, combining battery life technology with further operations and handling innovations. The first Alsco Heavy EV
Freighter replaces a diesel predecessor, saving an estimated 67 tonnes of carbon emissions yearly. The estimate is based on an average 5.6 tonne load each way daily over the identical 284km route. Estimated energy savings based on theoretical like-for-like analysis are likely to be ‘highly conservative’ at this early stage. Detailed empirical data will be collated over time and made available to interested parties. According to Aslco NZ group general manager Mark Roberts, there’s a “compelling argument” that supports the extra investment required for a heavy EV compared with a diesel truck. According to the company’s figures, because the vehicle is always working, “operational savings” justify the extra cost of EV technology in less than six months.
perfectmatch
vendors in the city sold saltcured belly lox from pushcarts.
Tomato, Basil, and Mozzarella (Caprese Salad)
Culinary Combinations, Finding that Perfect Match
Consumer palates have evolved to eat much more adventurously, with unexpected ingredient combinations becoming the new norm. For chefs this presents an exciting new challenge and a whole world of creative opportunities for brand new ideas as well as modern twists on some of the classics. Of course, a traditional way to heighten the dining experience is to pair food with wine. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years. This presents a great opportunity to tell a story through a selection of carefully paired dishes with their wine counterparts. Guests are going to order a drink with their meal regardless, so making a drink suggestion to go with their dish of choice will feel natural to the guest. What’s more, 85 percent of guests say they appreciate a team member recommending drinks that complement their food.
THE HISTORY BEHIND CLASSIC FOOD PAIRINGS There are some flavours that seem destined to go together. Here are some of the most classic flavour combinations and how they came about.
Chocolate and Peanut Butter • When you think of flavour
pairings, this is definitely one of the first ones to come to mind. This combination came about in 1917 in Pennsylvania when Harry Burnett Reese started working for the Hershey factory to support his family. After his success at the factory, he began to sell his own confections, including a treat with this combination as the star.
Salmon and Cream Cheese Bagel
• In American Jewish cuisine, a bagel and cream cheese is sometimes called a “whole schmear” or “whole schmeer”. A “lox and schmear” is a bagel
with cream cheese and smoked salmon. The lox and schmear likely originated in New York City around the time of the turn of the 20th century, when street
• Caprese salad is a simple Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt, and olive oil. Like pizza Margherita, it features the colours of the Italian flag: green, white, and red. The salad is named after the island of Capri, where it is believed to have originated. Two common stories about its origin include it being an homage to the Italian flag or created in the 20th century to appease the palates of vacationing royalty and important politicos.
Strawberries and Cream • The wild strawberry goes all the way back to the Roman times. It was a symbol of the goddess Venus (goddess of love) and was prized for its medicinal uses. It is said that the winning combination of strawberries and cream was introduced by Thomas Wolsey, a right hand man to King Henry VIII. It is believed that he served this dish at a lavish banquet in 1509. It was then served to spectators of tennis matches (at a court in Thomas’ palace) and the perfect snack was born. August 2021
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perfectmatch
Avocado Avocado is the perfect partner for so many dishes. In salads, as guacamole, with egg or simply spread on some toast, avocado is a hit with customers of all ages. Because of its mild taste, avocado does well when paired with strong or spicy flavours. One combination that’s hard to go past is the classic avocado and feta smash. The perfect accompaniment to a beautifully poached egg, avocado and feta can also make a great dip for platters. j3 Avocado, brought you by Pole to Pole can be ordered from Pole to Pole’s online sales platform, Freshstore. So grab some and get smashing, visit www.freshstore.co.nz to get fresh avocados delivered straight to your restaurant or café today.
Parmesan Hash Sticks from Wild Chef
Made with slices of premium Agria Potato, enhanced with loads of Parmesan cheese & chives. Extremely versatile for Sides, part of Main Meals, Kids menus, Function food, or Bar snacks! There are so many options for pairing these delicious hash sticks, from using them as dipping soldiers served with a soft boiled egg, inside breakfast wraps with scrambled eggs and bacon, or in a in a beef burger with tomato, lettuce and sauce.
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Baxter’s Original Sauce
Burgers and Baxter’s Original sauces are a match made in heaven! Creating well crafted burgers using fine ingredients, deserves a quality sauce to compliment the experience and what better way to celebrate the love of burgers, than to get excited about Baxter’s sauces featuring in over six entries at this years Wellington on a plate (WOAP) Burger Welly festival. From August 13-28th the Capital descends into the much anticipated annual burger frenzy! All of Baxter’s delectably delicious products are proudly 100% NZ made using all natural ingredients and are gluten free. From the mild Sweet & Smoky, to Spicy Bourbon through to the fiery but flavoursome Dragons Breath BBQ sauce. The 4.6kg food service packs are now stocked at selected Gilmours stores, or you can visit www. baxtersoriginal.co.nz/wholesale for alternative ordering options, and to request a free ‘Get on the Sauce’ sample pack.
McCain Crispers McCain Crispers use new technology to create a unique V-Cut, this cut delivers a crispy bite every time and the product holds shape and texture brilliantly, due to the clear coating, ensuring the end result is always crispy and delicious. The skin is left on for a rustic feel and the ridges deliver a supreme texture experience. These are brilliant for dipping and loading, and really add a new dimension to the plate or menu. Make the perfect beer snack board with McCain Crispers smothered in bitey grated cheddar, served with Barker’s American Burger Relish and pickled onions.
August 2021
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meet thechef
Ryan Moore Head Chef, The Grove Auckland
The Grove’s head chef, Ryan Moore really did break into the hospitality industry. Back in England, Moore was a competitive sportsman, but suffered a broken collarbone and ankle after a match gone wrong. Unable to go back to sports, Moore tried a few different things before falling in love with cooking.
“I
’d always aspired to work at fine dining restaurants, so I did a year here, a year there, and here we are,” Moore explained. During his culinary excursions, Moore worked at the revered Mallory Court Hotel and Spa in Leamington, and for chef Simon Rogan. “I had a conversation with a workmate who was going back to his family farm to open a restaurant, and together we converted the farmhouse into a restaurant. We grew our own vegetables, reared our own lambs and pigs, and foraged in the landscapes of Leicestershire.” After seven months, the establishment won an award and bookings flew off the charts to the point where there was a year-long waiting list. “About 13 years ago, my best mate moved to New Zealand. I came back with him to visit and travel and moved here about three years ago,” said Moore. For two and a half of those three years, Moore has been at The Grove. The establishment was recently placed on Tripadvisor’s Traveller’s Choice Top 25 Fine Dining for 2021, earning spot number 15 out of 25 of the best fine dining restaurants in the world. Moore attributes this win to the consistency of delivering a great experience. “If you look at our page on Tripadvisor, we’ve got a pretty consistent five-star rating, and it was people’s reviews, great food and great work that earned us this title.”
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When designing his menus, Moore tries to create balance. “We think about how the whole menu flows – from the snacks right through from the starters to fish to main to pre-dessert and beyond. I take inspiration from where I’ve worked and merge it all together to create something unique to here. Using the best New Zealand ingredients, of course.” Moore also considers the establishment itself. “You know, we’ve got white tablecloths and that, and it’s very fine dining,” he said, “so the food needs to portray that as well.” Last year, during COVID and the subsequent lockdowns, The Grove was able to adapt by creating a cool, classic British takeaway menu, which went crazy, Moore said. This led to the restaurant’s Sunday menu, which is more accessible to the whole family. “It’s more of a bring the kids, bring the family, type deal.” Moore reported a slow comeback after the lockdowns, but “people do their rounds, and then they always come back here, which is nice.” You need passion to be a chef, according to Moore, as it is hard work with unsociable hours, but at the end of the day it is very rewarding. “You really need to take everything in like a sponge – soak up as much knowledge as possible, listen, and put your all and your heart into it. Oh, and whatever you make, make it nice.”
• American Burger • Beetroot • Capsicum & Apricot • Caramelised Onion arillo • Farmstyle Plum & Tam • Farmstyle Tomato eno • Green Tomato & Jalap • Mango & Peach
ble • Mediterranean Vegeta • Pear & Fig • Roasted Vegetable • Sage & Onion • Spicy Eggplant lamata Olive • Sundried Tomato & Ka • Sweet Roast Capsicum • Tomato & Red Pepper
grape to glass
Rapaura Springs is a family owned wine-brand that exports premium wines around the world.
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he Neylon family has a renowned association with premium exports from the Marlborough region. They helped pioneer the green-lip mussel industry, and were the first family to grow, process and export this premium product in the early eighties. In 1985, the Neylon’s purchased prime vineyard land in the Rapaura and Dillons Point sub-regions, partnering with the Wiffin family in growing orchard fruits and then establishing a grapevine nursery to supply their vineyards and others in the region. In 2002, they built a winery and in 2007 launched the family wine brand Rapaura Springs. Brendon Neylon, director of Rapaura Springs, first discovered wine in his early twenties when he lived in the USA as a professional cycler. When he returned home to work for the family business, he began converting land into vineyards and building a winery. “I brought with me the same commitment and drive that enabled to succeed on a bike, and an understanding that you need a world-class team around you,” said Neylon. Now, Rapaura
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Springs has one of the best winemaking teams in the business. Every wine is influenced by its environment, from the soil to the humidity to the grape itself, and each factor creates a unique product. Rapaura wines are fed by the Rapaura Springs, which filter down from the Southern Alps to the springs at the vineyard. This pure water feeds the vines through underground aquifers, which means Neylon can dry farm the vineyard. “The springs represent our home. It’s where it all began and where our family live today. There is a real sense of place in our wines,” expressed Neylon. “The purity of this water also guides our philosophy. In our winemaking, that means minimal inputs and respecting the purity of flavour in our wines, respecting our natural environment and not taking for granted the place we’ve got.” This philosophy also leads into sustainability. Neylon has made multi-million dollar investments in technology for the vineyard and winery to ensure efficient use of water, which
Winemaker Matt Thomson
has allowed them to use approximately 40 percent less water than the national average. “We have a waste-water treatment facility that purifies waste water used in the winemaking process, allowing it to be reused in our vineyards,” he explained. “We use a variety of waste minimisation programmes, including grape marc composting, we also plant cover crops and graze sheep in our vineyards to decrease our use of herbicide and help with pest management.” Neylon’s favourite part of the job is seeing people drink and enjoy Rapaura Springs’ wine. “We’re a small family-owned business and we know we’ve only got so many vintages on this planet, so we want to make ours count.”
Sparkling with real 24K Gold Flakes. www.bluenun.wine
Phone: 0800 111 828 Email: info@qll.co.nz • Website: www.qll.co.nz Address: 232a Neilson street, Onehunga, Auckland 1061, New Zealand
kumara
Kumara: new zealand’s culinary vegetable Kumara would have to be one of New Zealand’s best-kept secrets.
Having strong roots in New Zealands’ food heritage, kumara was once a staple food for early Maori in New Zealand. As legend has it, kumara was first brought to New Zealand by the early Maori when they migrated here centuries ago. The varieties they brought were much smaller than the commercial varieties available today, but they were able to survive the long sea voyage and be planted in the alluvial sands of the North of New Zealand. Kumara uses have evolved over the years but still remain a key part of our kiwi cuisine. Often confused with the average potato, kumara is not in fact any relation to the deadly nightshade family. The humble kumara has both double the amount of Vitamin C dose and is higher in Vitamin A when compared to a potato. Kumara is also lower on the glycemic index, meaning that they are less likely to make your blood sugar spike. In saying this, kumara can be used where you would traditionally use potato, both as a healthier alternative or for a New Zealand twist to a dish.
Location matters:
The sunny, tropical Northland climate and its rich soil are what
kumara love. Kumara is a fragile vegetable to grow and is susceptible to frost damage, which is why they grow well in the warmer winterless North of New Zealand. Dargaville is known as the heart of Kumara Capital of New Zealand and for good reason. Most of the kumara New Zealanders consume is grown in this beautiful Kaipara region. The rich alluvial plains around the Northern Wairoa River in the upper reaches of the Kaipara harbour make for the perfect kumara growing lands, and the longer sunshine hours and warmer nights are key to producing the best tasting kumara.
Hand-picked:
Kumara is a very labour-intensive crop to harvest, unlike some other root crops. All kumara are handpicked due to the delicate nature of the skin that scrapes easily in harvest.Extra care must be taken once the crop is harvested and put into storage, to prevent the crop from deteriorating. When you buy kumara, make sure you handle them carefully as they aren’t as hardy as they look and can bruise easily.
Varieties of Kumara
There is good reason they say variety is the spice of life, and kumara is no exception. Experiment with different flavour and texture profiles of each variety.
There are four main varieties of kumara in New Zealand:
Owairaka Red: Traditionally known as an original red variety, it is somewhat of a culinary icon of New Zealand kumara. It is the main commercial crop grown today in the Kaipara, still being the most popular kumara variety. It has a deep red skin with a creamy white flesh and veined centre. Owairaka Red are a firm textured variety, making them an ideal salad or roasting kumara. Beauregard: These are commonly enjoyed as 'sweet potato' in many countries. Its rich orange skin and sweet orange flesh makes it a colourful vegetable and a likely candidate for many sweet recipes. This is softer in texture compared to the Original Red and has a faster cooking time. Its soft texture means it is best suited to use for a mash or as a potato or pumpkin substitute in any dish. Gold: This is another variety that is a national New Zealand variety. The Tokatoka Gold is indigenous to the Kaipara, named after the iconic TokaToka Peak rising out of the otherwise flat landscape. Tokatoka Gold have a golden skin and a soft golden flesh, similar in texture to the Beauregard variety. TokaToka golds are best roasted because of their soft flesh. Purple Dawn: Purple dawn is a newer variety of kumara with a purple flesh and purple skin. This variety is more an earthy taste and soft in texture. Great for roasting, mashing, they also make a great addition to a kumara medley because of their vibrant colour. Part of the purple vegetable family, they are considered superior compared to other kumara varieties when it comes to additional antioxidants. COOKING TIP: Add a dash of vinegar into the water while you boil these to help the kumara retain their vibrant purple colour.
Flavour pairings:
Kumara has a natural sweet taste that lends itself to being a very versatile vegetable, being included in both sweet or savoury dishes. Herbs and Spices: Fresh herbs such as coriander, basil and thyme all pair nicely with the sweetness of kumara. Also try spices such as nutmeg, smoked paprika or sumac. Pair with zesty flavours like lemon or orange to compliment the sweetness of kumara. Other flavours that pair well with kumara include, walnuts, pecans, orange, garlic, chorizo and bacon. Head to www.fieldco.co.nz/recipe/ for more tasty recipes and inspiration. Looking to save time in the kitchen? Preparing kumara can be hard work. Fieldco, one of the largest kumara growers here in New Zealand, is working to make it easy for people to include kumara on their menu. Growing all their produce for the best flavour, their products are naturally packed with goodness and save you prep time. Orange Dice: Beauregard dice product is a great product to add to any soups, casseroles, or pies. Red Dice: Add some natural sweetness of the Original Red kumara variety to any dish. Yummo’s – these are Fieldco’s bite-sized baby kumara portions. These make a tasty side dish with minimal effort and are a convenient choice for a vegetarian or vegan main. To find out more on our full range of frozen products or where to buy, contact sales@fieldco.co.nz or visit www.fieldco.co.nz
editor’snote
ESPRESS YOURSELF 2021
Are you a passionate barista? Love creating interesting pours? Want to win yourself a share of $10,000*? Then you’ll want to heat up your coffee machine, polish those mugs, and get ready for the best latte art competition in New Zealand! If your latte is as smooth as silk, you could be in to win a share of $10,000 at the Vitasoy Espress Yourself Latte Art Challenge this October!
a monthly theme. The top barista each month takes home $250 to celebrate their talents.
The Vitasoy Espress Yourself Latte Art Challenge is a nationwide competition taking place right now on the Espress Yourself Instagram.
The top three entrants will be invited in October to compete live in Auckland to take out the 2021 Vitasoy Espress Yourself Latte Art Challenge crown.
Each month, talented baristas battle it out online by sharing their best latte art skills that fit within
The winner will take home $5000, second place $1000, and third place $750.
July Winter Wonderland! Check out the whimsical, wintery scenes these Banksy-esque baristas created last month.
Congratulations to July’s winner, Shogo Shimoji @showgo9080
@fantailbarista
@ground_floor_cafe
@ground_floor_cafe
@matross09
@showgo9080
@the.wee.frenchie
HOW TO ENTER:
• Take a photo of your latte art and upload it on Instagram • Tag your cafe • Tag @restaurantandcafenz and @espressyourselfnz • Use the hashtag #espressyourselfnz • Each pour/photo is a new entry, and you can enter as many times as you like!
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Building Forward Together The Hospitality Summit 2021 is where New Zealand’s $11billion industry will gather as a community to share, discover, and explore the trends shaping the future.
By Julie White, CEO Hospitality New Zealand ceo@hospitality.org.nz or 04 385 1369
“We saw the demand for this sector during lockdown. Kiwis are realising, now more than ever, that hospitality is an integral part of the fabric of a community.”
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he theme of this year’s Summit is Building Forward. We all know it has been a challenging time for the industry and the goal for the Summit is to provide you with information, innovations, data, and solutions to face these challenges. Building forward for a stronger more sustainable industry for all businesses regardless of region or market segment. In the lead up to the Summit, we talked to Hospitality New Zealand Chief Executive Julie White about why the summit is so important and what Building Forward as an industry will look like. There’s no going back to a pre-COVID “normal”, the only thing for the industry to do is move forward and Julie White and Hospitality New Zealand believe that the way to do this is through industry-led solutions. Twelve months ago, the industry (and indeed the country) was in shock, but from this sudden upheaval has come evidence of the sector’s ability to survive. “We saw the demand for this sector during lockdown,” expressed White. “Kiwis are realising, now more than ever, that hospitality is an integral part of the fabric of a community.” The priority moving forward, according to White, is to build on this public support and raise the bar of the industry. “We’re going to do that through helping our members. We believe that if you become a better operator, you’ll get better commercial outcomes and a better workforce.” White believes that as an industry, Kiwi hospitality needs to tell its story better, which starts with re-education at the schoolaged level. That’s why Hospitality NZ is working with partners to go into schools to explain that
hospitality jobs are not just entrylevel positions, that there is career progression both within the sector as well as adjacent sectors. The idea that hospitality and foodservice jobs are ‘low-skilled’ is laughable to White, who understands the vast range of skills and knowledge one must need to perform well in the sector. “As an industry we actually help feed other sectors by training staff (often on-the-job) in vital soft skills. When venues were forced to reduce their staff numbers in 2020, hospitality employees were quickly snapped up by parallel sectors,” White explained. “We are such an important part of New Zealand society, and we need to take control of that dialogue, so a priority for us moving forward is to reposition and tell the story of the industry’s true value.” White pointed out that one of the key areas the industry needs to step up on is training. During the height of COVID last year, Hospitality NZ researched and purchased a global hospitality online learning system, Typsy, to enable members access to extensive courses by some of the world’s best hospitality and tourism professionals, the platform is free for Hospitality NZ members. One of the goals of the platform is to equip employees with a Hospitality Passport. A problem from the past is that while many hospitality businesses offer onthe-job training, the skills that are learnt are not formally recognised. A Hospitality Passport of microcredentials that is industry led will help both employers and employees during the hiring process, while giving employees credibility. Training and education is something White is passionate about and sees it as an important way that business owners can engage. She believes it is important for owners to put time aside to upskill because it will pay off, leading to retention, greater productivity and enabling a workforce that is fit for the future. White sees a great opportunity for the industry to work with the WDC (Workforce Development Councils) to make sure the national standards for training are fit for purpose and industry led. Another important aspect of the
sector for White and Hospitality NZ is mental health. “We all need to talk more about wellbeing,” noted White. “That’s why we’ve invited Mike King to speak because mental health and wellbeing is a huge part of being able to build forward. It’s also why we’ve created the Summit and the Hospo Week – we want to arm ourselves with the best. Let’s build our toolkit and let’s start with the people who can make a difference, which starts from the top down.” The main problem the sector, and the country, has is that there is still a cloud of uncertainty surrounding the lasting impacts of COVID, however, White is optimistic about the industry and its ability to adapt. “We need to take the lead and show the government that we are willing to mahi with them on what the future looks like because we certainly can’t go back. Let’s take control now, we may be living in uncertainty but what we can be certain about is how we build forward.” Hospitality NZ will continue to advocate strongly and talk to the government on a regular basis, recently they have been exploring the opportunity around including the border closure and those businesses affected by it in the Resurgence Support Package. “We will keep advocating for the large stuff, but as an industry we can’t simply leave it to the government. For the people in this industry, it is innate within us to care for people. We’ve got to show ourselves that manakitanga and give ourselves the gift of moving on and raising the bar.” Which is what White is most looking forward to about the Summit, the industry reconnecting. “It’s really needed, that time to connect and I think there will be some relief for people in coming together and understanding that you’re not alone and that everyone is going through the same thing. Plus, there are so many great sessions where people will be able to take away practical solutions that they can implement straight away,” she concluded. “We’re an adaptive bunch, so let’s get on with it. Let’s be our own destiny!”
rewards/pos
TIPS FOR A TECH-SAVVY RESTAURANT
Government restriction imposed to help stop the spread of COVID-19 have increased the importance of restaurant technology, including pay-at-table apps and more streamlined and integrated POS systems, among hospitality establishments all over the world.
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esearch from KAM Media, a UK based creative insights agency, found that the availability of mobile phone ordering in hospitality venues has become more important to 41 percent of UK adults over the last 8 months. When asked to rank which features were most important in a restaurant or café app, customers named ability to book a table as their number one priority, followed by the ability to pre-order food and drink. Kiwi customers are ahead of
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the curve for online engagement and transactions. 74 percent of Kiwis search online for products and services and it’s their mobile phones that they are using, not just for a search-on-the-go, but for purchases and ongoing brand loyalty. There has been an influx of mobile phone apps from the big restaurant chains. McDonald’s, Burger King, and Wendy’s all have their own apps with some leading for marketing purposes and other driving in-store conversion. The old cardboard coffee-card is out, customers want contactless ways that they can engage with your products and services. The great news is that digitalisation is no longer relegated to the big QSRs, there is an enormous range of apps and POS technology that is available to be integrated seamlessly into what you already offer. The pandemic has accelerated the need for technology solutions and New Zealand based companies have responded to this demand. It is vital that this technology is used by large
and small businesses to widen understanding, communicate with customers and reward them for their loyalty while driving new habits around visiting venues. What are the Benefits of POS Integration? Your POS software can open up a plethora of new data that was previously unavailable when integrated with a table management system, Data points like guest’s lifetime spend and average spend per reservation provide restaurants with a deep insight into their guests that was not accessible before. This allows them to custom-tailor every guest’s dining experience from beginning to end. By enabling a personalised approach to guest experiences, POS integration helps restaurants build a stronger relationship with its customers, something that is more important than now than ever before.
Delivering Industry Leading Hospitality Point of Sale, Integrations and Enterprise Back Office Solutions The Tevalis journey began back in 2003 when through research of the market, Managing Director James Cook, discovered that many of the leading Point of Sale solutions were off the shelf systems that had no ability to adapt.
A
t this point, James had a vision of creating the UK’s most flexible and advanced Point of Sale software, developed in a way which could be customised to each operation’s specific requirements and therefore provided them with a true EPOS partner for the long-term. Working alongside one software developer, they began creating software alongside Tevalis’ first restaurant client in 2005 and due to the success, began developing further On-Premises and Enterprise platforms. Today, Tevalis are an industry leading technology provider for the hospitality industry, supporting over 2,000 sites and 8,000 systems throughout the UK with international growth.
The Tevalis Approach
The company’s approach has remained the same since it began its journey, driving development by investing into research, innovation and working alongside clients and industry professionals. This helps to ensure that the Tevalis Technology Ecosystem and each product within, always meets the demanding and evolving requirements of the hospitality industry. Most importantly,
that each Tevalis client has the best Point of Sale platforms and partnership in place that drive their business forward.
Point of Sale
For over 18 years, Tevalis have been delivering industry leading point of sale software and throughout this time, the company has come to understand that customer service and customer retention are two essential aspects to consider when running a hospitality led business. Therefore, Tevalis focused its attention on developing a front of house solution which is powerful, reliable, and easy to use, proven to contribute to increased speed of service, revenue, and profit margins. Alongside that, it is always adding and evolving the features available, which all its clients have full access to.
Introducing Tevalis’ Latest Epos Customer
“We are super pleased to introduce Dubba Dubba to the Tevalis family. Serving fresh, healthy, and very tasty Moroccan cuisine steeped in Moroccan heritage and packed
with an enchanting combination of fresh ingredients,” expressed Andrew Mclurg, Sales Manager Asia Pacific. When Dubba Dubba approached Tevalis they were looking for a solution that would allow them to manage their four sites from a single location via a cloud portal, they were looking for a solution that would allow them to drive revenue, manage costs and bring on new technology as their business grows. “Our approach saw us implementing our award-winning Epos suite of solutions and Enterprise Cloud-Based Management tools, allowing owners to standardise the setup at all sites. Following the phase 1 rollout, Tevalis will launch the Dubba Dubba loyalty app before moving to phase 3, where it will integrate food costings. “We look forward to working with Dubba Dubba, with their bright future in sight who knows, it may even include self-service kiosks!” With over 400 different functions within the Epos software, Tevalis have catered for every operational intricacy, adapted to each client’s requirements. Visit www.tevalis.com or contact a.mcclurg@tevalis.com
Tevalis APAC 0800 838 254 +64 29 4369 588 a.mcclurg@tevalis.com
(09) 304 0142 ext 703 caroline@reviewmags.com
TARGET YOUR MARKETING, DEFINE YOUR AUDIENCE, HONE YOUR STRATEGY WITH US. Want to talk to CUSTOMERS?
DESIGNED AND ENGINEERED IN AUSTRALIA TO MEET AUSTRALIAN AND NEW ZEALAND STANDARDS Airex’s extensive range of refrigeration and display products, exclusive to Stoddart, has been designed and tested in Australia to master the elements of its diverse climate. Airex’s innovative and sleek line-up will fit seamlessly into any commercial setting, in retail, commercial kitchens, cafés, in either front or back of house applications. Providing outstanding food safety standards, hygiene and high-quality components, Airex sets a new standard for refrigeration and display within the food service market.
MASTERING THE ELEMENTS
