Restaurant & Café Magazine | August 2023

Twist on a Classic

Tania Walters Publisher tania@reviewmags.com

Who can resist a burger, particularly when paired with a side of fries? It's a culinary duo that needs no introduction as it bridges the gap between casual and upscale dining experiences. In this

we look into the timeless attraction of this consumer favourite. So bun

or no bun, classic or the more innovative protein alternatives, we look at the innovation chefs bring when reimagining this seemingly simple dish. The world of burger creation knows no limits.

If it's not a burger, it must be a pie. This favourite is both an award-winning marvel and has the timeless charm of mince and

cheese; the humble (and not so humble) pie holds a special place in Kiwi hearts.

We also couldn't resist exploring the buzz around TikTok's latest sensation – tea bombs. These bombs are visually appealing, exciting and bursting with flavour. Whether a tea enthusiast or a beverage adventurer, these tea bombs promise a unique and fun way to serve this favourite brew.

For those restaurateurs where breakfast is the main menu staple, we also have some inspiration to shake up your menu for Spring. Explore the possibilities and change up your breakfast menu.

We invite you to catch up on the latest news, trends and innovations as we reveal the stories, flavours, and experiences shaping the industry this month.

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

Editorial Associate: Sam Francks, sam@reviewmags.com

Annabel Maasdam, annabel@reviewmags.com

Advertising: Caroline Boe, caroline@reviewmags.com

Senior Designer: Raymund Sarmiento

RESTAURANT ASSOCIATION LAUNCH INDUSTRY- BASED PODCAST

The Restaurant Association of New Zealand has launched a new podcast series, ‘Tales from the Pass’, which has promised to take listeners through the dynamic world of the local hospitality industry, as well as a platform for operators to share stories, insights, and innovations.

Supported by the Hospitality Training Trust, each of the episodes of the podcast will talk

to some of New Zealand’s most renowned names in hospitality, as well as innovative restauranteurs, educators, and influencers who have shaped the industry. The podcast series features interviews that will help listeners gain a deeper understanding of the challenges to the triumphs of New Zealand’s hospitality industry, and everything in between.

CEO of the Restaurant

N08 DISTILLERY STRIKE GOLD

No8 Distillery has received medals from a panel of high-profile spirits industry judges. The Absinthe and Horopito gins both won gold, and the distillery’s Moka gin scored highly to gain the silver medal. The gins had to rank high in three different categories - Quality, Value and Packaging - in order to take home a medal in the competition.

Winning a medal at the USA Spirits Ratings Competition is not only an ultimate seal of approval. Still, it has also shown that No8 Distillery produces high-quality spirits with a broad consumer appeal.

One of the guiding principles of the USA Spirits Ratings competition is that all spirits that receive medals in the competition should be those that consumers actually want to buy, whether it is shopping for a spirit at a retail liquor store or ordering a spirit from a bar menu. As a result, the USA Spirits Ratings competition has created an entirely new

100-point rating system that considers three different criteria (Quality, Value and Packaging) rather than just spirit-making technique or overall taste.

In order to receive an Absinthe of the Year title and gold medal at the USA Spirits Ratings competition, a spirit needs to score 96 points. No8 Distillery’s Horopito Gin scored 90 points, and the Moka Gin scored 86 points.

Owner and distiller, Julien Delavoie, said that it was an extremely exciting achievement.

“It is important to us, especially because of our French family, that the Absinthe scored so highly on the various factors that determine the drinkability of a spirit. We really put a lot of emphasis on creating a spirit with broad consumer appeal and one that spirit drinkers would enjoy for a variety of different occasions. This award is really a validation of our spirit-making expertise.”

CEO and Founder of Beverage Trade Network, Sid Patel,

Association, Marisa Bidois, said that she believes that every plate offers a story, and behind every dish is a dedicated individual with a unique journey.

"With 'Tales from the Pass,' we aim to celebrate the voices and talents that make our country's hospitality industry unique. Whether you're a seasoned professional or someone curious about the culinary world, this

podcast is your back-of-house pass to the narratives that shape our dining experiences," said Bidois.

“Through engaging conversations, listeners gain insights into the world of culinary arts, business, and the unique journeys of hospitality professionals.”

The podcast has committed to promoting hospitality as a rewarding career and the hospitality lifestyle in every episode. As listeners follow the personal experiences and insights shared by hospitality operators, it is gained that a fresh perspective on the industry's inner workings and the passion that drives its success will be gained.

"We are excited to showcase the rich tapestry of stories that form the backbone of our hospitality industry. Through these interviews, we hope to inspire aspiring chefs, entrepreneurs, and food enthusiasts to embrace the art of hospitality and contribute to the ever-evolving culinary landscape of New Zealand."

‘Tales from the Pass’ is available on all major podcast platforms, including Spotify, Apple and Google, from the 21st of August 2023.

emphasised the importance of finding spirits that score highly across all three categories rather than just one.

"We feel that it offers a broad, comprehensive approach to evaluating spirits the same way that consumers and trade buyers do,” said Patel.

"Increasingly, consumers are thinking of spirits as brands, just like they would of any other product they find in the supermarket. That's why it was so important to include Packaging and Presentation as key judging criteria - it means that the spirit is

being created with a specific type of customer or demographic in mind."

The judging panel included spirits industry professionals with commercial buying expertise. It also included professionals from leading retail chains, wholesalers, distributors, specialty retailers and casual and fine dining establishments.

The inclusion of so many high-profile judges ensured that spirits that were awarded medals in the competition were those with a high degree of commercial appeal.

NOMINATIONS ANNOUNCED FOR THE BEST HOSPITALITY IN WAIKATO

Finalists for the annual Waikato Hospitality Awards have been announced, acknowledging the best dining establishments within the region. The nominees were voted for by the hospitality industry.

Late-night lounge, Ernest, has been named in seven categories, making the Hamilton-based bar and eatery the most nominated establishment for the 2023 awards. Ernest staff Sean McLennon, Dylan Hawkings, and Roberto Valenzuela have been nominated in the categories of outstanding chef, emerging chef, emerging front of house, and outstanding bartender categories.

FOOD TRUCK AIMS TO INSPIRE OTHERS TO START BUSINESS

No8 Distillery has received medals from a panel of highprofile spirits industry judges. The Absinthe and Horopito gins both won gold, and the distillery’s Moka gin scored highly to gain the silver medal. The gins had to Famous Australian DJs, Peking Duk, will launch a one-of-a-kind escargot food truck, as leading business management platform MYOB has tasked the duo with boosting belief amongst business owners across New Zealand and Australia.

MYOB has challenged DJ duo Adam Hyde and Reuben Styles to bring a wild idea to life, inspiring other budding entrepreneurs to kick-start their dreams and share some of their hard-earned lessons.

"We were sitting around a Bunnings' table kicking on after a gig one night wondering what weird and wonderful creation we could come up with, then it hit us. A food truck that serves escargot," said Styles.

"The lightbulb moment came as we watched a snail make its way across the backyard at two in the morning. It's a bit left of centre, but the best ideas often are. You just need to give it a go and find out."

The artists behind tunes such as High, Fire, and Take Me Over, whose recent cover of the Crowded House tune 'Fall at Your Feet' has gained over half a million views on YouTube, won't

launch their business alone. A public search has begun for the food truck's name and menu inspiration.

Newly appointed CEO at MYOB, Paul Robson, said that the duo were a great choice to tackle this challenge and to help inspire more Australian and New Zealand businesses to unleash their potential.

"While renowned for their musical exploits, the pair also have strong entrepreneurial roots. Their willingness to put themselves out there and go for it makes them true MYOBelievers," said Robson.

Peking Duk were previously owners of a bar in Melbourne in the late 2010s, and have also established an impressive business profile for themselves that sold branded clothing and other merchandise.

"We've had our fair share of business successes and failures over the years, including when we tried to sell hoodies in Darwin. We may as well have been selling ice to penguins on that occasion, but the good decisions have far outweighed the bad. It was an opportunity to learn and improve for next time. We're excited to apply those learnings to our escargot exploits," said Styles.

READ MORE ONLINE HERE

Ernest was also picked up a nod for outstanding bar, ambience and design, and outstanding front-of-house categories.

Haedyn Woollaston of Ernest has also been nominated for the outstanding chef award, alongside Logan Murray of Thyme Square Restaurant, Mat McLean of Palate Restaurant, and Amanda-Jo Pickup of The Lookout Bar and Kitchen.

Fellow Hamilton Bar and Restaurant, Mr. Pickles, has snagged a total of six nominations, including outstanding bartender, emerging chef, outstanding front of house, outstanding restaurant, and ambience and design.

Nominees for the outstanding cafe category are Lykke Cafe, Everyday Eatery, Cream Eatery and Kopi Café, with four of the region's best coffee makers securing a nomination for outstanding barista.

In total, 15 awards are to be presented on the night, with the best of the best recognised for their strong work within the local hospitality sector. The award has aimed to celebrate all aspects of the hospitality service industry, from crew members, to suppliers, to establishments.

Restaurant Association of New Zealand CEO, Marissa Bidois, said that there is a wealth of exceptional dining choices in the Waikato region, offering a vast range of different styles and cuisines from rustic to gourmet establishments, to chic cafes.

“We must pause to acknowledge those individuals who celebrate our exceptional produce and graciously invite us into their venues. Among the remarkable finalists, there stand champions of the local hospitality industry, deserving of our recognition.”

READ MORE ONLINE HERE

KIWIHARVEST GOODNESS GALA BACK FOR 2023

New Zealand’s largest food rescue organisation, KiwiHarvest, has brought back its popular event, The Goodness Gala, which will be held on Saturday, 26th of August 2023. The gala is in aid of fund-raising for the charity’s operations to feed an estimated 170,000 New Zealanders who experience food insecurity.

To mark the occasion, a lineup of familiar local chefs, including Peter Gordon, Michael Meredith, Brent Martin, Kylee Newton and Alifie Ingham, have designed a four-course menu containing high-quality ingredients for the black tie event.

Held at the five-star Park Hyatt Auckland, the chefs will demonstrate how rescued food can be transformed into a culinary masterpiece. The event is part of KiwiHarvest's greater plan to fight against food waste.

Chef Peter Gordon said he is excited to add the Goodness Gala to his illustrious portfolio of work.

“For a collective of chefs working to highlight and address the problem of food waste, designing this menu using rescued food was the perfect way to walk the talk – it’s what we are all about. Importantly, this will help KiwiHarvest to raise awareness of how urgent our food waste and food insecurity crises currently are, and hopefully empower everyone in the room to stand up and make a difference,” said Gordon.

READ MORE ONLINE HERE

REPORT INDICATES AUSTRALIA'S GROWING QSR OUTLETS

In Australia alone, there have been 174 quick-service restaurant openings in the past 12 months, ending on the 30th of June, 2023.

This surge saw 336 new stores open and 162 cease operations across 29 different brands, according to the latest Fast Food and Quick Service Restaurant Retail Network Report by GapMaps, which also indicated that there was 6,861 locations nationwide.

According to senior analyst at GapMaps, Scott Johnson, there has been a lot of movement across all fast food and QSR sectors as major and small brands adjust store portfolios to cater to the ever-changing economic landscape within the hospitality industry.

“I see the net 174 new restaurants as a positive and illustrates strong growth and confidence across the sector,” said Johnson.

Sushi Hub and Guzman Y

Gomez were the largest expanding brands within the past 12 months, with an increase of 21 stores each. In the final quarter of the 12 months alone, Guzman Y Gomez opened ten new stores. Dominos saw a further 18 stores open, but reported a net decrease of four of its stores within the last quarter.

Burgers saw a vast increase, with an overall opening rate of approximately 50 new stores introduced onto the market. Betty’s Burgers, Carl’s Jr and Patty Smiths added 10, nine, and six stores, respectively. Other brands that reported a growth in the double figure margin included KFC, with 16, Noodle Box, with 14, and Grill’d which opened 13. In the final quarter, behind Guzman Y Gomez’s ten new openings, Zambrero opened seven, and both Noodle Box and Sushi Hub each opened six new stores.

READ MORE ONLINE HERE

AUSTRALASIA TAPAS COMPETITION RETURNING TO AUCKLAND

Auckland has turned up the heat, with the preparation underway for the 2023 Australasia Tapas Competition set to kick off on the 5th of September at Ignite Colleges in Manukau.

Skill, style and stamina will be

showcased as 20 talented chefs go head-to-head for the top spot, with a place in the World Tapas Competition in Valladolid, Spain, up for grabs for the champion.

Chefs will be pushed to their

limits with just 25 minutes to create eight dishes, and the aim of impressing the 2023 judging panel, including Simon Gault, Michael Meredith, and awardwinning pastry chef, Callum Liddicoat.

Organiser of the 2023 competition and Strategic Partnership Association vice president, Chef Jasbir Kaur, said she was excited to be bringing the annual event back to Auckland for the fifth time, and that it will provide the opportunity of a lifetime for chefs who are eager to make their mark within the industry on both a local and international level.

“This is a contest where chefs can pit their skills against other industry trailblazers and truly push their culinary boundaries.

Each tapas dish will be scored on presentation, originality, flavour and business potential. Every year the competition dishes get better and better, and for 2023 we are expecting contestants to knock the judges’ socks off,” said Kaur.

With the winner representing Australasia at the Wold Tapas Competition, and an all-experiences paid trip to Spain, the stakes are high for competitors. The competition has previously fast-tracked the careers of rising talent within the culinary industry, with SkyCity chef, Sheyun (Dani) Chun crowned the champion in 2018, and Auckland-based chef, Frederick Wong, taking second place in 2022.

READ MORE ONLINE HERE

PEPPERBERRY RESTAURANT WINS RESTAURANT & CATERING HOSTPLUS AWARDS FOR EXCELLENCE

PepperBerry Restaurant has won the Best Hotel in a Restaurant, NT category at the 2023 Restaurant and Catering Hostplus Awards for Excellence for Queensland and Northern Territory, a nationally recognised program that celebrates exceptional service and culinary talent across the state.

“This is an incredible honour for PepperBerry Restaurant and the entire team at Hilton Darwin,” said General Manager Markus Kaliss.

“This recognition reflects

our dedication to providing exceptional service and culinary experiences and underscores our commitment to showcasing the Northern Territory on the national stage.”

For food enthusiasts looking for sophisticated dining experiences, the award-winning restaurant, PepperBerry has a touch of class featuring modern Australian cuisine combined with bush spices where every ingredient has its place and purpose and is treated with the utmost care to highlight its purest flavours.

NENE CHICKEN TO LAUNCH IN NEW ZEALAND

South Korean food chain, Nene Chicken, has announced its debut in New Zealand. The chain is set to open no less than 18 stores, the first to open in Auckland in September.

Nene Chicken general manager, Marcus Teh, said that locally sourced ingredients and fresh produce will be used within New Zealand, including 120 tonnes of chicken annually.

"We expect this unique concept to be just as well received here in New Zealand," said Teh.

The opening in New Zealand has been a $15 million investment for the company, which is set to employ more than 275 workers.

READ MORE ONLINE HERE

Nelson

Tuesday 15th August 12-4pm

Trafalgar Centre, Paru Paru Road

Greymouth

Wednesday 16th August 1-5pm

Boys Brigade Hall, Hokitika Racecourse, 1 Hau Hau Road, Hokitika

Whangarei

Tuesday 22nd August 12 -4pm

McKay Stadium, 97 Western Hills Drive, Kensington

Auckland North

Wednesday 23rd August 12 -4pm Eventfinda Stadium, 17 Silverfield, Wairau Valley

Christchurch

Wednesday 13th September 1-5pm Christchurch Arena, 55 Jack Hinton Drive, Addington

Timaru

Thursday 14th September 12-4pm Southern Trusts Events Centre, 70 Morgans Road, Glenwood

Auckland South

Tuesday 19th September 12-4pm Ellerslie Event Centre, Newmarket Room, 100 Ascot Avenue, Ellerslie

Hamilton

Wednesday 20th September 12-4pm Claudelands Event Centre, cnr Brooklyn Road & Heaphy Terrace, Claudelands

Dunedin

Tuesday 26th September 1-5pm

More FM Arena, Edgar Centre, cnr Portsmouth Drive & Teviot Street

lnvercargill

Wednesday 27th September 12 -4pm

ILT Stadium Southland, Surrey Park Sports Centre, Isabella Street

Transformed Rescued Bounty

Abig shoutout to Stoddart, whose generous donation of state-ofthe-art kitchen equipment made this venture possible. Their support has set the stage for a remarkable journey that promises to bring joy, connection, and delectable flavours to the community.

Diners discover a world where the art of dining meets the mission to rescue surplus food from local suppliers and hospitality businesses. Everybody Eats transforms rescued bounty into a restaurant-quality menu full of flavour. But here's the twist: the price of your meal is entirely up to you. With the unique payas-you-feel model and the convenience of an unmanned Eftpos machine, diners can decide how much the dining experience is worth. Whether you want to indulge in a fine dining experience or need a budget-friendly meal,

everyone is welcome. A dollar is all it takes to enjoy a hearty meal for those facing financial challenges.

While reservations are available for those who prefer them, the heart and soul of the Every Body Eats experience lies in the communal tables. Diners can share stories, laughter, and a delicious meal with newfound friends at the spacious, inviting, long tables.

In the spirit of unity and shared passion, the Every Body Eats team comprises more than just staff – they are volunteers who believe in the mission. Apart from a few dedicated workers, the servers, kitchen hands, dishwashers, and even guest chefs have come together to create a warm, welcoming atmosphere that reflects the true essence of the community.

Our verdict? 10/10

The team here was thrilled to be invited to a culinary experience where community, sustainability, and good food unite.

TASTE THE FUTURE

ANUGA MEAT

ANUGA BREAD & BAKERY

ANUGA FINE FOOD

ANUGA HOT BEVERAGES

ANUGA DAIRY

ANUGA ORGANIC

ANUGA CHILLED & FRESH FOOD

ANUGA FROZEN FOOD

ANUGA DRINKS

ANUGA OUT OF HOME

ANUGA HORIZON x ANUGA

KEY THEME: SUSTAINABLE GROWTH

Moving towards a more sustainable food future together with the industry.

ANUGA HORIZON:

Experience the future of food. Shaping it together. Co-located at Anuga!

HELL PIZZA TO ADD SECOND CAULIFLOWER ICE CREAM FLAVOUR

EatKinda has launched another flavour of its groundbreaking cauliflower ice cream in HELL Pizza stores across New Zealand.

The plant-based dessert is said to be just like the real thing, and will be available in a new Chocolate Swirl flavour from Friday, 25th of August, adding to the existing Strawberry Swirl already in store at HELL. It will also be in a home-compostable container, adding to the brand’s sustainability achievements.

A world first of its type to be made commercially, Eatkinda ice cream includes the use of cauliflower that would otherwise go to waste purely for cosmetic reasons. It is the brainchild of Jenni Matheson and Mrinali Kumar, who have gone from making ice cream on their kitchen bench to scaling production to take their products nationwide with HELL earlier this year.

Kumar said high demand saw them sell out quickly when first collaborating with HELL, so she’s excited for the launch of their chocolate flavour.

“We are often told by people who taste our products for the first time that they’re mind blown, so we can’t wait to share the new flavour with

ROARK CAPITAL ACQUIRES SUBWAY

Global chain, Subway, has announced that it has been acquired by affiliates of Roark Capital, after six decades as a family-owned enterprise. The transaction has been a major milestone in Subway's multi-year transformation journey, combining Subway's global presence and brand strength with Roark's deep expertise in restaurant and franchise business models.

Roark Capital is a private equity firm with $37 billion in assets under management, that has focused on investments in consumer and business service companies, specialising in franchise and franchise-like businesses. The company has prided itself as a trusted partner for management and business owners.

CEO of Subway, John Chidsey, said that this transaction reflects Subway’s long-term growth potential and the substantial value of the brand and franchisees around the world.

"Subway has a bright future with Roark, and we are committed to continuing to focus on a win-win approach for our franchisees, our guests and our employees," said Chidsey.

The transaction has come on the heels of Subway announcing its 10th consecutive quarter of positive same-store sales. The company will continue to execute its strategy with a focus on sales growth, menu innovation, modernisation of restaurants, overall guest experience improvements, and international expansion.

J.P. Morgan has served as a Subway financial advisor, and Sullivan & Cromwell LLP as legal counsel to Subway. Timing is subject to regulatory approvals and customary closing conditions.

HELL customers and blow some more minds,” said Kumar.

HELL marketing manager, Siang Tay, said the innovative, Kiwiborn idea of rescuing cauliflower and turning it into creamy plantbased ice cream was what first turned heads at HELL.

“For us, the innovation has to be backed up with product quality, and when we got to sample Eatkinda, it was a no-brainer,” Tay said.

AMERICAN EXPRESS ENCOURAGES SUPPORTING LOCAL

American Express are big fans of supporting local cafés and restaurants, especially at a time when consumers are likely to be a bit more conscious about what they’re spending and where they’re spending it.

Sharing this ethos, American Express has actively supported small New Zealand businesses for many years. It is now bringing its Shop Small movement to local shores for the fourth consecutive year. Understanding the important role small businesses play in helping the economy and communities thrive, Shop Small has aimed to generate the idea of supporting local and, with more businesses now

accepting American Express across Aotearoa, doing so can be easier than ever.

Customers will get more than a warm feeling every time they swipe their card at a local merchant. Thanks to Amex’s best-in-market rewards programme, whether grabbing a coffee, treating themselves to a nice meal, or heading out for dinner with family or friends, they will earn points and rewards on every spend.

Throughout September and October, simply look out for American Express Shop Small signage in small businesses, and find out more at americanexpress.com/nz/ shop-small.

HOSPITALITY FAIR AGREEMENT EXPLAINED

The Application to Initiate Bargaining for a Proposed Fair Pay Agreement within the Hospitality Industry has been approved, and if you are an employer, you have some responsibilities during the bargaining process.

It is important that you are aware that you will have responsibilities in accordance with the law throughout the course of the Fair Pay Agreement process. You must work in good faith with your employees throughout the bargaining process and when the Fair Pay Agreement is in force. As with all interactions with employees, you must communicate and work together with them in good faith.

The steps that you will legally need to comply with are to:

Step 1: Provide information to unions your employees are members of

Step 2: Provide information about the Fair Pay Agreement to your employees

Step 3: Prepare and provide an electronic record of employee contact details to the union

- deadline 13th of September.

Step 4: Allow employees to attend two twohour Fair Pay Agreement meetings.

Step 5: Allow a representative of an employee bargaining party access to your workplace

Step 6: Give your employees an opportunity to opt out of sharing their details during the ratification process.

Q1: Why is staying informed crucial in a rapidly changing legal landscape?

Staying informed is essential in a rapidly changing legal landscape to ensure that you're aware of the latest developments, regulations, and requirements that affect your industry. This knowledge helps you make informed decisions, remain compliant, and adapt your business strategies accordingly.

Q2: What's a recommended approach to stay updated with legal changes?

Joining a reputable association that actively monitors changes and effectively communicates them to its members is one of the best ways to stay updated. Associations like the Restaurant Association prioritise keeping members informed with accurate and timely information.

Q3: How does the Restaurant Association prioritise keeping its members updated?

The Restaurant Association prioritises keeping its members up-to-date by dispelling myths and addressing misconceptions that circulate within the industry. We provide accurate information regarding recent changes and emphasise the importance of association membership.

Q4: Could you clarify some of the myths that have been circulating recently?

Certainly. There are several myths that the Restaurant Association aims to address:

Myth 1: The Union's Approval Status

Myth: Some doubt the legitimacy of the Fair Pay Agreements and the initiating union.

Fact: The Ministry of Business Innovation and Employment (MBIE) has approved Unite's application for a Fair Pay Agreement for the Hospitality industry. This approval is based on meeting certain employee and representation tests.

Myth 2: The Obligation to Follow New Laws

Myth: There's a misconception that businesses can choose to disregard laws they disagree with.

Fact: Once a law goes through due process and receives royal assent, it becomes a legal obligation. Disregarding such laws can lead to

severe consequences, including fines or business closure.

Myth 3: Opposition Through NonCompliance

Myth: Some believe that non-compliance is an effective way to express disagreement with new regulations.

Fact: Non-compliance doesn't change laws and can harm the industry's reputation. Effective opposition involves democratic means, such as voting and engaging with local MPs.

Q5: How does membership in the Restaurant Association add value to staying informed?

Becoming a member of the Restaurant Association allows you to stay informed about changes and understand your legal obligations as they evolve. Membership provides access to a platform where challenges, such as those related to Fair Pay Agreements, can be discussed.

Q6: How does the Restaurant Association support its members in addressing challenges?

The Association represents its members' concerns in meetings with Ministers, MPs, and through its communications. We provide

a channel for raising challenges, discussing solutions, and ensuring that members are prepared for changes in the legal framework.

Q7: What's the overarching message for those in the industry facing legal changes?

The Restaurant Association emphasizes that staying informed and understanding legal obligations is essential. Joining the association provides a collaborative and supportive environment to navigate these changes effectively. Together, members can be prepared for what lies ahead in the evolving legal landscape.

Myth: There's a misconception that businesses can choose to disregard laws they disagree with.

Q8: What is the Fair Pay Agreement Advisory Group established by the Restaurant Association?

The Restaurant Association has established the Fair Pay Agreement Advisory Group to facilitate collaboration and open dialogue within the restaurant industry. This group aims to guide the bargaining process with unions and work towards a mutually beneficial outcome.

Q9: How will the Advisory Group contribute to the bargaining process?

The Advisory Group will play a crucial role in guiding the bargaining process by sharing insights, discussing various approaches, and finding common ground among hospitality employers. The aim is to foster unity and create a strong voice within the industry.

Q10: Who is participating in the Advisory Group?

The Advisory Group is composed of a diverse range of members of the hospitality industry who bring a wealth of experience

and expertise to the table. Their insights and contributions will be instrumental in shaping fair pay practices that benefit both employees and employers. A full list of members can be found on the Restaurant Association website.

Q11: How will the Advisory Group's discussions be utilised in the bargaining process?

The discussions and insights generated within the Advisory Group will be used to inform and guide the bargaining process with unions. The viewpoints shared by the group members will contribute to creating a wellrounded approach to negotiations.

Q12: How can businesses access support and stay updated through the Restaurant Association?

To access support, stay updated, and access templates, individuals can visit www. restaurantnz.co.nz to learn more about membership and the resources offered by the association. This platform serves as a valuable resource for those seeking guidance in navigating the evolving legal landscape.

SAVE TIME AND ENERGY WITH MENU MASTER

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TWIST ON A CLASSIC

There is nothing more recognisable in any restaurant around the world than a burger and fries. From fast food to fine dining, burgers with fries is one of the most versatile dishes on the menu. Customers are very familiar with the burger concept, allowing establishments to offer a new and innovative take on a burger and stay with the traditional varieties.

With a wide range of different flavours and styles that could be used in a modern take on a burger, it is important to ensure that there is the right combination of wholesome flavour and texture that consumers will enjoy.

Burgers come in various styles, be it a cheeseburger, hamburger, chicken or fish, and whilst there is usually a standard concept to follow, it is a chance for chefs to experiment and allow their creative juices to flow. Burgers typically include ingredients already used on the menu, creating a low-cost, simple and popular staple for any menu, day or night. Salad ingredients don’t necessarily need to be limited to lettuce and tomatoes, and by including an impressive slice of cheese will add the perfect touch.

International flavours can add colourful

flair to a humble burger through sauces, chutneys, and even down to seasoning on the patty. Traditionally, meat has been included as the primary source of protein, but recently, the consumer taste has shifted to a plantbased healthier option. This has also led to establishments offering more sustainable meals and enabling them to accommodate different lifestyles or dietary requirements.

Artisan bread has become increasingly just as popular, creating a new window to explore possibilities of different styles to sandwich the fillings together. From rustic sourdough and traditional bagels to gluten-free and veganfriendly buns, there is something for everyone.

With endless ways to offer a point alternative, Burgers have entered a new chapter. There are endless ways to offer a gourmet creation without changing too many elements or reinventing the wheel.

BRYAN

Our signature baked pretzel buns are made in-house every day, plus a constant flow of specials, set our burgers apart from others. Since the pandemic, the biggest challenge has been to keep our margins reasonable while inflation is on the constant soar. Maintaining a quality product without compromising quality and still existing in the realm of affordability has been a valuable lesson. Being inventive with how seasonal vegetables can be flipped to stand-alone tasty burgers has gone hand in hand with Plant-based substitutes. With TikTok taking over the social media scene, Parade Pretzels has seen a lot of algorithmic trends that have come into play, providing key insights into the latest menu crazes.

Demand and popularity have indicated that the plant-based burger is here to stay. Times have changed, and so do trends. However, it’s definitely not going anywhere. Besides the obvious challenges, the biggest has been the constant price rises in every way. Not only has raw produce soared in price, but the lack of produce has also been an issue within the industry, with a potato shortage, it can be lucky to even get chips. Big J’s Burgers use fresh ingredients and homemade sauces, creating each burger to serve. The ‘Burger of the Week’ special is a chance to offer a different gourmet creation, and with the onset and expansion of food delivery services, a new market has opened up for smaller businesses to continue.

ReBurger has gone to great lengths to make sure every component is as fresh, and as high quality as possible. This is what keeps the customers coming back for more. Customers will always want classic, traditional flavours. In the burger space, the classics will always do very well It is hard to beat the classic cheeseburger. The key is to do it exceptionally well with bold flavours. The past three years have driven a process for better products and a better experience for customers. The complexity of social media and technology has also changed very quickly, so it is more important to stay relevant across all areas to remain competitive.

Burgernaut offers vast and unique flavour combinations by the team of foodies who work hard to create new and exciting flavours from fresh ingredients. Extreme weather events have impacted the produce industry and, therefore, the hospitality industry. There have also been effects on the supply of seafood as well. As a Chef, I feel lucky in our country to be able to get my hands on plant-based ingredients and develop new recipes. Burgernaut’s style of food is a mishmash of places our team have travelled to, people we have met and personal experiences, combining traditional technique with fusion flavours.

The quick-service restaurant sector is underpinned by a focus on consistent quality, service, convenience, and value. McDonald’s continues to evolve and innovate in how we deliver on those fundamentals to customers. In the current economic climate, providing value for money goes beyond price point offers. The nature of our franchised structure means we have a close connection to our customers, and listen and respond quickly to what we see and hear in our restaurants. Our core, iconic products remain our most popular menu items, and limited-time products keep the menu fresh. McDonald’s New Zealand continues to look at other McDonald’s markets to assess the popularity and operational considerations of new types of products.

With new flavour combinations and online trends taking over, the future for burgers is promising. Whilst consumers will always flock towards traditional styles, offering a point of difference can be a vital part of the business.

ANDERSON, PARADE PRETZELS

JASON ELMES, BIG J'S TAKEAWAYS

ADAM BROWN, REBURGER

ISAAC CHADDA, BURGERNAUT

SIMON KENNY, MCDONALD'S

GLUTEN FREE SOURDOUGH BURGER BUNS

Vegan friendly & free from gluten, dairy & soy

Available in small, medium and large size variants!

AVAILABLE NATIONWIDE FROM YOUR LOCAL DISTRIBUTORS

Rise of the Pies

Amenu staple and loved by many, pies are arguably one of the most popular meals to grab on the go or to enjoy in a finedining setting. Often considered something simple, pies can range in flavours, styles, and textures, as well as being an opportunity to use existing ingredients in the kitchen.

Internationally, pies are often baked in large tin pans to serve six to eight, but on local shores, they are single-serve portions enclosed in pastry. Be it steak and cheese, chicken and vegetable or the humble mince; there is always room for a pie on the menu.

Pies are one of the most popular comfort foods around the world. During the lunchtime rush, customers are on the lookout for something fast and reliable, with pies being one of the most preferred options. Pies can often serve as a mix of protein, and incorporating an extra component such as a side of relish or a salad can encourage patrons to stay and enjoy the meal in-house.

Pies are able to cater to various consumer demands, such as flavours and dietary requirements. The pastry used can also vary,

such as puff or filo, as well as options such as gluten-free. By offering a selection of different fillings and styles, pies can relate to other menu items and fit in with the overall identity of your establishment. By offering a variety of styles, such as a pot pie or pastie, customers will be enticed to try something new.

A recent survey indicated that the stop flavour of pies in New Zealand was mince and cheese, closely followed by steak and cheese. The survey also suggested that gourmet flavours such as spinach and feta, cauliflower and cheese, lamb roast, brisket cheese, and Lentil Curry were popular amongst New Zealand customers nationwide. Sausage rolls were also a favoured pick as well.

The average price point of all pies surveyed was $6.90, with the cost ranging from $5.20 to the most expensive at $9. This included all types of pies sold, from traditional to gourmet flavours.

Wholesaling has also become a popular trend within the industry, with 40 percent of surveyed makers distributing their products wholesale.

To cater to different dietary requirements,

vegan pies have also risen in the ranks of popularity, with nearly 30 percent of all surveyed bakeries selling them.

During months plagued by cold weather, hot pies are at the peak of popularity. Offering and catering to the demand will attract more customers, often selling out by the end of the day. This makes pies a worthwhile menu item to provide a comfortable stream of customers to your establishment on a daily basis, as well as enticing customers to return.

MASTERING THE ELEMENTS

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.

Jason Danielson Kai Pai Pies

he wants to be able to do it properly.

Pies have always grasped Danielson’s attention, ever since his beginning as a baker at Sims Bakery in Ashburton. Since then, Kai Pai Pies has become a major player in the wholesale industry, with the necessary facilities and equipment to produce over 20,000 pies daily.

His personal favourite flavour is steak and pepper, although the chicken, leek and bacon pie has won gold awards for two consecutive years, acknowledged for its balance of flavour. Kai Pai Pies’ mince and cheese and steak and cheese pies are two of the highest-selling products made by the company, although Danielson said there had been strong demand for vegan pies recently.

“When production on our vegan pies first began, we were producing around 2000 a month. This has now grown to more than 26,000 a month,” said Danielson.

Vegan consumer interest has been particularly visible for Kai Pai Pies’ roasted vegetable and cashew nut curry pie, which won the gold award at the Vegan Pie Awards. There are plans to include a vegan sausage roll in the catalogue; however, Danielson said that

Getting the pastry right is the first step of the process for Danielson, followed by perfecting the filling. The pie-making process is then automated with two pie-line systems to facilitate the pie’s demand and popularity. Danielson said that the end product would need to match his standard, for if he wouldn’t want to eat it, he doesn’t want to sell it.

Quality control is of the utmost importance at Kai Pai Pies, with Danielson adding that it is the most essential part of baking.

Baking sustainably has also become a vital part of Kai Pai Pie’s production, with the introduction of recyclable wrappers, switching to greaseproof paper for lining pies, and a fully integrated recycling system for plastics and cardboard. Promoting ecofriendly practices was a key part of Kai Pai Pie’s commitment to catering to consumer preferences and demand for sustainable and plant-based products.

In the current industry, Danielson said that staffing shortages have been a constant issue faced by the entire sector. Stock shortages have also affected the industry, with weather impacts and global economic conflicts contributing to the rising cost. In the future, Kai Pai Pies has its sights on achieving the long-time goal of being one of the biggest pie wholesalers in the country.

Jason Danielson has been baking pies for over 35 years, leading him to co-found Kai Pai Pies in 2010.

Easy as pie.

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Bosun Paki Luv a Pie

Luv a Pie is one of the larger pie producers in New Zealand, owned by Bosun Paki. For the past 17 years that Paki has been at the helm, 90 percent of original staff members are still there from when he started.

With an early start of four o’clock in the morning, Luv a Pie bakes more than 10,000 pies of various varieties every day. Luv A Pie most popular flavours are steak and cheese, mince and cheese, and creamy chicken. All pies produced from Luv a Pie factory are all handmade, which Paki believes makes all the difference, these classic flavours are what people want in a good-quality pie.

“Consumers want a pie flavour they know and trust, but there needs to be a demand for it, we wouldn’t bake anything that wasn’t popular,” said Paki.

Luv a Pie’s point of difference is that it uses locally sourced ingredients, with the aim of crafting a nostalgic taste in every bite.

The demand for Luv a Pie’s products has

been so high recently that new equipment, such as a brand-new oven and new manufacturing line has had to be shipped in from Germany to cater to the demand.

Starting from $3 a pie, Luv a Pie only sells its products through wholesale orders. In addition to its current pie production, Paki said that there is the capability to make other popular savoury items such as pasties and sausage rolls. He added that there has been a recent spike in the market for consumer demand for savoury treats, with the trend predicted to continue for some time to come yet. The new machinery shipped in from Germany is evident to this, as he said that was due to the long-time growth of both the company and the savoury bakery market.

The growth within the market has also seen Luv a Pie seek to move into larger premises to

keep up with the demand, which Paki said is another sign of how popular savoury pies are with consumers.

“We offer all the flavours that Kiwis love, from butter chicken, bacon and egg, steak cheese and creamy chicken. A good pie is quite often just too hard to find, which is why we have chosen to stick to the classics.”

Bosun Paki said that he was open to new flavours; however, there needs to be significant demand for it. An example of this was the vegan and plant-based products, which he said the market for was just simply too small in its current state.

Luv a Pie has sold its products directly to cafes, restaurants, gas stations and supermarkets, and with a recommended retail price of $6.50 each, it has become one of the most soughtafter producers of pies nationwide.

Martian Ravn ONEPŪ LYALL BAY

Martian Ravn became passionate about coffee while working at his local BP station. He said that making coffee was the most enjoyable aspect of his job, which even saw him enter the BP barista competition. After he honed in on his skills, Ravn eventually became a finalist, which set him up for a career in producing fine coffee.

Ravn moved to Wellington and joined Elements in Lyall Bay, a local community cafe, before being selected to front up Onepū, a coffee and ice cream shop. Ravn admits that making coffee just started as a job, but it has developed into a passion.

"There is a balance of perfecting a lot of small steps and speed, which makes the day rush by. As opposed to many other jobs where you are making something, you also get to see the person you give it to and often have a little chat," said Ravn.

Onepū means 'sandy' in Te Reo, which is fitting due to its location right next to the beach. Real fruit ice cream is their specialty, as one of the few places in Wellington to make it. Although an obvious winner in summer, Ravn said that real fruit ice cream is more of a hit in winter than one would have guessed.

Not really a 'sit in' cafe, Ranv said that Onepū was a great place to stop by on the way to the beach. Onepū also has a range of hot food, with a selection of artisan toasted sandwiches, as well as signature smoothies, house juices, and, of course, coffee.

Ranv considers great coffee to be a mix of caramelisation and acidity.

"As a barista, it's all about striking a balance between sour and bitter and a touch of sweet. The other half of the equation is the customer. Coffee tastes great once the brain knows it's a source of caffeine."

His personal order switches depending on what time of day it is. In the morning, he prefers a long black, sometimes two. Later on in the day, he opts for an oat flat white. He said that oat milk is an excellent additive to coffee as it adds sweetness and is more or less carbon-friendly, depending on the brand. He added coffee tastes great once the brain knows it's a source of caffeine and suggested that is why the first cup of the day usually tastes the best because the half-life of caffeine is such that by the time you wake up, you're just starting to go into withdrawals.

During the rest of the week, Ravn works towards his Master's degree in screenwriting at the Institute of Modern Letters at Victoria University.

Onepū Lyall Bay has been a much-loved cafe since it opened, and has become a popular weekend hotspot for locals and tourists alike.

Breakfast Beyond Eggs: DELICIOUS & AFFORDABLE

ALTERNATIVES FOR KIWI RESTAURANTS

The most important meal of the day, breakfast, has seen a dramatic shift in its fundamental ingredients. With egg prices soaring in New Zealand, restaurateurs and chefs are on the hunt for alternative dishes that maintain the charm and allure of the morning feast, without cracking into the costly egg carton.

There are various ways to gain the same consistency of eggs without using animal products. Aquafaba has been proven to be an effective and healthy alternative suitable for any diet. Derived from chickpea liquid, aquafaba is used to replace egg whites, and often the entire egg. Whipped to a meringue-like consistency, aquafaba contains similar proteins found in eggs and has been used as a suitable alternative in largely egg-based foods such as quiches, pavlova, and baking recipes. Aquafaba is also free from unhealthy substances such as saturated fats and cholesterol.

During breakfast service hours, eggs are arguably one of the most used ingredients. Whilst the look and appearance of egg substitutions may not be appealing to some, there are certainly ways to incorporate them into the main menu.

Along with chickpea flour, aquafaba can be used to create many menu favourites, such as scrambled eggs and omelettes, offering a low-cost solution to gaining more customers. Mixed in with various spices and oils, tofu is another simple alternative that can be added as a replacement for eggs. Tofu is made from soy, and contains high amounts of amino acids. Chia seeds and flaxseeds have both proven to be another suitable replacements for eggs as well, especially when used in baked goods.

While the egg crisis has posed a challenge for our hospitality industry, it's also an invitation to innovate and reintroduce your customers to the diverse tastes of breakfast. It's an opportunity for restaurants to showcase the wealth of local ingredients New Zealand has to offer.

WE HAVE CURATED SOME DELIGHTFUL ALTERNATIVES THAT MIGHT JUST BECOME YOUR NEW BREAKFAST STAPLE.

SMOOTHIE BOWLS

These colourful bowls, packed with the freshness of fruits, granola, and a range of seeds, are not just aesthetically pleasing but also a nutrient powerhouse. Incorporate local fruits like feijoa, kiwifruit, or boysenberries to add a Kiwi touch. Add-ons like chia seeds, flaxseeds, and coconut shavings offer texture and nutrition.

AVO ON TOAST

The humble avocado, with its creamy texture and versatile flavour, can be the star of your breakfast plate. Spread on whole grain toast, sprinkled with feta, chilli flakes, or even kawakawa for that added zing. The combinations are endless and you can grab frozen avocado to make sure every day is in-season.

PORRIDGE & GRAINS

Rice, quinoa, and oats can be the base of a warming, filling breakfast. Flavour them with cinnamon, nutmeg, or vanilla, top with fruits, nuts, or a dollop of yoghurt. They’re comforting, satiating, and easily adaptable to seasonal ingredients.

Continued on page 24.

Rice, quinoa, and oats can be the base of a warming, filling breakfast. Flavour them with cinnamon, nutmeg, or vanilla, top with fruits, nuts, or a dollop of yoghurt. They’re comforting, satiating, and easily adaptable to seasonal ingredients.

BEANS & LEGUMES

Baked beans are a classic, but have you considered black bean breakfast burritos or chickpea shakshuka (minus the eggs)? Beans provide a good protein punch and can be spiced and flavoured in a myriad of ways to suit the Kiwi palate.

KUMARA HASH

The humble kumara can be diced, spiced, and fried up with other veggies to make a scrumptious breakfast hash. It’s hearty, it’s local, and it’s an absolute treat with some grilled tomatoes or mushrooms on the side.

PANCAKES

& WAFFLES

Who says pancakes need eggs? There are plenty of vegan recipes that produce fluffy pancakes using baking soda, vinegar, or even banana as a binder. Serve them with local honey, manuka if you fancy, or a berry compote for a touch of tartness.

BREAKFAST SANDWICHES & WRAPS

Think grilled halloumi, mushroom, spinach, and maybe a smear of pesto or relish. Pack them between slices of sourdough or wrap them up in a tortilla or flatbread. These can be prepped in advance, making them an easy option for busy mornings.

CORN

Corn fritters, a beloved Kiwi classic, are both filling and flavourful. Made without eggs, they can be paired with salsa or avocado for a fresh twist. Additionally, consider introducing a spicy corn and bean salad, or corn muffins for those preferring a sweeter touch.

MUSHROOMS

Mushrooms are a fantastic way to introduce earthy, umami flavours into breakfast. Try sautéed mushrooms with thyme and garlic on toast, or a mushroom stroganoff served over a toasted muffin. Rich in protein and flavour, they’re a compelling choice for the egg-free menu.

Kelian Monteil ATELIER

Since surviving his not-soenthusiastic tryst with traditional schooling at age 15, Kelian Monteil decided to ditch the textbooks and follow his passion. He blamed this on his excessive energy and fascination with his grandmother’s cooking from a young age, which led him to study to become a chef.

Anative Frenchman, Monteil travelled across France to learn from wherever and whoever he could, from cosy bistros to Michelin Star restaurants. He was bitten by the travel bug in 2013 and unpacked his suitcase in New Zealand, where he has stayed ever since.

Monteil is the head chef and co-owner of Atelier, a French-inspired restaurant that offers tapas, cocktails, and fine wine in the heart of Karangahape Road. Often referred to as a slice of the French Riviera in Auckland’s CBD, Atelier has the aim of nurturing young chefs who have a passion for French cuisine. In his approach to food, Monteil said that the importance of visuals is the first step of the dining experience, followed by aroma and taste.

“Our dishes often have a foundation rooted in New Zealand cuisine, but we infuse them with a touch of French influence, trying to balance among the key flavour profiles: sweetness, sourness, saltiness, bitterness, and umami,” said Monteil.

The menu at Atelier has also combined modern New Zealand cuisine, such as Te Matukau oysters, wild Canterbury venison, and various local cheese, with traditional French techniques.

Travelling around Europe allowed Monteil to sharpen his creative tools, and proved to be a rich source of inspiration. He values all input from his chefs, and has constantly sought their perspective on potential improvements within the restaurant's creative discussions.

Currently, Monteil said that there is a significant shift occurring within New Zealand’s economy, which has ultimately impacted the hospitality industry. Consumer spending habits were one major point he discussed, which has resulted in a decrease in demand for hospitality services. Monteil feared that this could only be the beginning of the industry’s issues with the economy.

“With the expanding hospitality industry, the competition is intensifying, introducing numerous new players to the city. Staying innovative and delivering exceptional customer

service is imperative to retain a competitive edge, benefiting not only your own business but also the entire industry.”

Despite this, Atelier has seen a wave of support since its opening in December 2021. Monteil said that this began with his team in the kitchen. He added that kitchen staff need to be passionate about what they are doing, and that every cook is essentially an eternal apprentice. With something always new to learn in the kitchen, Atelier has offered a space for passionate culinary creatives to work alongside others who share the same interests and dedication to the craft.

“The hospitality journey is a rollercoaster of quirky stories, unexpected challenges, and heartwarming connections.”

The most crucial factor for Monteil is his team, as behind every great chef are numerous individuals who work hard to harmonise everything. Atelier has the understanding that when employees enjoy their working environment, it will manifest positively in their interactions with customers.

TIME FOR TEA

Tea is a versatile beverage, with countless different styles and flavours available. Tea can be an excellent pairing or a main attraction, whether it's with breakfast or high tea on a special occasion.

In recent years, the growing trend of tea drinking has become increasingly popular, and as a low-cost fan favourite, new and reimagined tea products have been introduced onto the market.

DILMAH TRADITIONAL ICED TEA

All-natural flavours, no additives, No Stevia, and just pure tea.

The highest level of real brewed tea, at eight percent, brings the healthy goodness of 100 percent Ceylon tea matched with refreshing all-natural flavours, delivering high levels of plant-based anti-oxidants.

DILMAH LOW SUGAR TEA SODA

Dilmah Low Sugar Tea sodas are handcrafted to produce complex, sophisticated and perfectly balanced. With the highest quality 100 percent Ceylon tea that has been hand-picked and brewed to extract healthy antioxidants and goodness. Dilmah Tea sodas are blended and fermented to produce beautiful, complete flavour combinations like Spiced Pear, Tropical Hops, Yuzu Elderflower, and Brewed Ginger with Bitter Lemon to produce this wild and fulfilling beverage

DILMAH CRAFTED TEA SODA RANGE

Delicious range of hand-crafted Tea Sodas, healthier than drinks mixers designed to pair with white spirits. Dilmah Craft Tea Sodas have exciting flavours of Early Grey and Tonic, Rose and Rhubarb, Bergamot and ginger, and Grapefruit and Cardamom that feel like they belong on a cocktail menu. The finest natural hand-picked Ceylon tea, exotic flavours and botanicals give you a crafted tea soda, unlike anything you have experienced before.

DILMAH

There’s no doubt consumers are looking for quality within the traditional Black segment. ‘Quality with no compromise’ is one of Dilmah’s key values and consumers agree. Their gourmet products, Dilmah English

Breakfast and Dilmah Earl Grey products are growing at 11x the category*.

Dilmah are also very proudly Readers Digest Most Trusted Tea Brand 2023. It’s the simple Dilmah ethos of Taste, Goodness, Purpose that resonates with consumers and they are humbled to have once again received the Reader’s Digest Trusted Brand for 2023, making it eight years in a row!

*Source IRI: Dilmah Gourmet Black Specialty Value % growth NZ Grocery QTR to 23/04/23.

For more information email: orders@dilmah.co.nz or visit www.dilmah.co.nz.

Uncovering the Next Sip Sensation

In social media terms, TikTok has soared to the forefront as the preferred platform for GenZ. What once appeared as a stage for kid talent shows has evolved into a cultural powerhouse, delivering content meticulously tailored to an individual's interest, from fashion to beauty, and it has overwhelmingly embraced the hospitality industry.

With an impressive user base of 1.5 billion, TikTok's influence is monumental. It has even eclipsed Google as the preferred search engine and is the forerunner in announcing the latest trends. But what does this burgeoning platform have in store for the tea industry, a sector that thrives on innovation and aesthetics?

We went down the rabbit hole through the TikTok virtual landscape to unearth some potential gems within TikTok's tea-related content, asking ourselves, what next for tea?

TikTok Trend – Tea Bombs

Tea Bombs, a delightful fusion of tea and

botanicals encased in a dissolvable sugar shell, have taken TikTok by storm, capturing consumers with their instagramable value. The allure is undeniable – these tea bombs infuse the act of tea consumption with an element of spectacle and festivity. The question arises: Could this trend thrive in commercial spaces?

While Tea Bombs are undoubtedly an emerging trend, their potential value within cafes and other culinary settings becomes apparent. These orbs could quickly seize a customer's attention across the counter, providing a personalised tea and botanical blend. As the sugar shell dissolves, the hidden treasure is revealed, a grand theatre transforming the tea experience within hospitality.

Yet, logistical challenges loom. The delicate nature of the sugar shells means that storage and handling can be problematic. Balancing customers' delight with practical execution may present too much of a challenge for operators.

Our View: 5/10:

It is a great concept, visually appealing to customers, but too challenging to execute commercially.

TikTok Trend – Blue Moon Thai Tea

TikTok's global reach enables the discovery of trends spanning the globe, including Blue Moon Thai Tea, a traditional beverage deriving its striking colour from butterfly pea flowers. Comprising a blend of black tea and botanicals, it often accompanies bubble tea.

The surge in bubble tea's popularity is no surprise, considering its rapid Western expansion. However, the allure of Blue Moon Thai Tea lies in its unique cerulean hue, an achievement powered by industry innovators and the FDA's recent approval of butterfly pea flower extract as a colour additive. This development opens doors for natural blue beverages, steering the trend towards vibrant, nature-derived colours.

Our View: 8/10: The rise of natural blue beverages emerges as a captivating trend to watch.

UP NEXT MONTH:

The September Beverage Report brings more consumer trends and product innovations.

An Infusion of Fresh Ideas

The World Tea Conference + Expo, the leading gathering of tea industry professionals, returned earlier this year in Las Vegas. Colocated with the Bar & Restaurant Expo, the combined events featured a greatly expanded expo floor with hundreds of the latest global products and innovations on display.

The highly popular Tea Bar presented the most in-demand tea products from around the world, and this year, a mixologist crafted unique tea-infused cocktails in high demand in bars and restaurants. The Boba Tea Experience offered a unique insight into the industry's fastest-growing category.

"Evolving the World Tea Expo experience to establish a modern opportunity for global buyers and sellers to come together is key to supporting the industry's future needs and stimulating new engagement," said Tim LcLucas, Vice President of the Bar & Restaurant Group.

"We are delighted with the positive reaction from the industry and look forward to expanding the event further in 2024".

A blend of fresh ideas, the latest trends and new distribution channels with focused buying, selling, networking and education, the World Tea Expo is one to add to the list for 2024.