News

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 APPOINTS FIRST FEMALE HEAD BARTENDER IN 95 YEARS

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.

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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. GOVERNMENT CONFIRMS SUPPORT PAYMENTS

The New Zealand government has confirmed that both the Wage Subsidy Scheme (WSS) and the Resurgence Support Payment (RSP) will be available to businesses as a result of the COVID-19 community outbreak. If eligible, businesses will be able to apply for both the Resurgence Support Payment as well as the Wage Subsidy Scheme.

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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.

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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 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.”

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.