Not so humble anymore
Walters, PUBLISHER tania@reviewmags.com
Sandwiches are a timeless favourite, a staple of breakfast, lunch, and dinner menus. However, this humble offering is not so humble anymore. From fresh to toasted offerings, operators are using premium breads, lesserknown proteins or plant-based options, and some great sauces and dressings to make sandwiches exciting.
Despite changing food trends, sandwiches remain popular, but innovation is the key to keeping them exciting. Today's sandwich trends showcase a world of creativity, but the danger is in prep solution sauces—these can ruin the best sandwich. It's important NOT to use the same sauce or dressing on every sandwich you make; otherwise, you are setting yourself up for failure. It is better to make fewer options and make them stand out in terms of original flavours than to put too many options on the menu or in the cabinet and
have customers not able to taste the difference.
The Banh Mi, a fusion of French and Vietnamese flavours, the Mexican torta with its rich fillings, and the huge variety of burgers all highlight how global influences shape the modern sandwich. As all in trends, cultural diversity enriches our culinary experiences and encourages customers to make more adventurous food choices.
The trend towards using lesser-known cuts of meat is also making waves. Pulled bacon, cured, smoked, and braised until tender, offers a succulent and indulgent option. However, from the basics of chicken, ham or steak to pulled beef or pork and braised turkey, they all bring hearty, flavourful experiences to the sandwich menu, proving that sandwiches can be both comforting and sophisticated.
Vegetarian options are no less indulgent. Grilled or fried veggies like tomatoes, eggplant, and squash create rich, satisfying fillings. Avocado, arugula, Greek yogurt, and hummus add layers of flavour, making vegetarian sandwiches just as crave-worthy as their meaty counterparts.
The biggest trend is the chopped sandwich. This emerging trend in 2024 is pushing the boundaries and going viral on social media.
Finely chopping ingredients together and pairing them with innovative sauces and dressings ensures that every bite is packed with flavour.
Breakfast sandwiches, once a morning staple, are now enjoyed all day, with innovations like cooking the egg directly with the bread for a crispy, golden finish.
Premium sandwiches are also gaining popularity, with consumers willing to pay more for a top-of-the-line sandwich. These sandwiches often feature exciting carriers like ciabatta, sourdough or challah and are filled with trendy ingredients and sauces that make them a customer favourite.
Ultimately, sandwiches offer endless possibilities, making them a versatile and popular meal option for any time of day. This versatility means inspiration from different ingredients and flavours keeps our love for sandwiches alive.
Tania
@cafelilou
@korabakery
@billssandwichpalace
Set Your Business Up For Success
Stoddart New Zealand Announces Stock Holding in Christchurch with New Sustainable Initiatives and Enhanced Service Levels
STODDART is pleased to announce the establishment of a dedicated stock holding facility in Christchurch, designed to streamline distribution and improve service levels across the South Island. This strategic move is part of Stoddart’s commitment to enhancing customer experience, reducing environmental impact, and contributing to the local economy.
KEY HIGHLIGHTS:
Redesigned Airex Displays and Launch of Merchandisers Range:
Airex has introduced newly redesigned displays and launched a new Merchandiser range, reflecting the company’s ongoing dedication to innovation and customer satisfaction. These changes are intended to improve the visibility and accessibility of our products, making it easier for customers to find what they need.
Commitment to Sustainability:
Through the implementation of the Minimum Energy Performance Standards (MEPS), Airex has significantly reduced its environmental footprint. These efforts align with our commitment to sustainability, ensuring that our products and operations contribute to a greener future.
Optimised Distribution with 3PL to the South Island:
The new Christchurch stock holding facility will be supported by thirdparty logistics (3PL), optimising our distribution network across the South Island. This strategic shift not only enhances the speed and reliability of our service but also reduces reliance on the stressed Cook Strait ferry system, resulting in more efficient logistics and lower freight costs.
Future Expansion:
Stoddart is exploring opportunities to expand its product offerings further, ensuring that our customers in the South Island have access to a wider range of high-quality products at reduced prices.
Impact on the Cost of Living:
By reducing freight costs and increasing the speed of service, Stoddart is helping to address the costof-living crisis. Our efforts to streamline logistics and lower operational costs ultimately benefit our customers through more affordable pricing.
“We are excited about the positive changes this stock holding facility will bring to our operations and the wider community,” said Adrian Dixon, Country Manager of Stoddart. “Our focus on sustainability, enhanced service levels, and reduced costs is part of our commitment to making life easier and more affordable for our customers.”
About Stoddart:
Stoddart is a leading provider of premium Food Service Equipment, committed to delivering high-quality, sustainable products to customers across New Zealand. With a focus on innovation, efficiency, and customer satisfaction, Stoddart continues to set new standards in the industry.
For more information, please contact: Adrian Dixon, Country Manager 021 567 656 or www.stoddart.co.nz
A waffle made of “melt in the mouth” mashed potato center with sliced potato and a light crispy exterior.
Frozen Potato Waffle
Frozen Potato Waffle
TR0006739 85g, Box 48pcs
USES: - Breakfasts - Main Dish Accompaniment - Canape Base - Burger Component
PATHWAY FOR ESSENTIAL SEASONAL WORKERS
THE COALITION Government has provided further updates on its new pathway for essential seasonal workers.
The coalition Government has provided immediate relief to employers with upcoming seasonal peaks by creating a new subcategory of the Specific Purpose Work Visa (SPWV).
Minister of Immigration Hon Erica Stanford said these changes had occurred at a crucial moment for several industries.
“We know in the coming months
GLOBAL GROWTH FOR RTD’S
a number of sectors will need a significant number of additional workers to undertake key seasonal roles,” said Stanford.
Read more here
SPIRIT-BASED RTDs have shown global growth while total alcohol volume has fallen for only the third time in 15 years.
Global sales volumes of RTD's grew by eight percent in 2023 against a total drop in all alcohol sales volumes of 0.2 percent for the same period.
A just-released report from UKbased analytics firm Euromonitor International said that the decline in total sales volume was caused by a
confluence of circumstances, including geopolitical upheaval impacting consumer sentiment, inflationary pressures in most Western markets, and a structural slowdown in China.
“The industry entered negative territory, a rare occurrence, highlighting the severity of the perfect storm facing it.” said Euromonitor’s Head of Alcoholic Drinks Research, Spiros Malandrakis.
Read more here
TOP TOASTIE IN NZ
A ROTORUA CAFÉ has taken out the title of New Zealand’s top toasted sandwich for 2024, and it’s the second time the award-winning Rotorua chef has aced the annual competition.
Chef Rich Johns at Okere Falls Store, Cafe & Craft Beer Garden has won top honours in this year’s Great New Zealand Toastie Takeover search with his supremely delicious toastie, ‘Figgy In The Middle’.
Johns’ winning creation beat out 169 other entries from across the country, with its innovative combination of dill pickle cheesecake whip, Swiss cheese, sliced figs, Vandy’s streaky bacon, toasted walnuts, rocket, McClure's pickles, blue cheese and a generous drizzle of chilli honey.
Sandwiched between golden toasted and buttered spelt sourdough from local bakers Pantry D’or and topped with copious amounts of grated parmesan, the judges described the winning entry as a generous portion of creatively concocted deliciousness and a one-way ticket to taste-ville.
“There were a lot of flavours and textures at play here, but they popped and pulled together to create a sensational eat,” said head judge Kerry Tyack.
Read more here
REGULATION ISSUES IDENTIFIED
A NEW REPORT has been published outlining how the Government can speed up regulation issues for growers and farmers.
The Ministry for Regulation has published an Economic Analysis Issues paper as part of the ongoing agricultural and horticultural products regulatory review.
The analysis has supported the feedback process for the regulatory review’s mission to identify unnecessary red tape and make things easier for growers and producers around New Zealand.
Read more here
REFORMS FOR NZ BUSINESSES
NEW ZEALAND businesses are set for an easier and safer landscape following a series of commerce reforms.
Araft of reforms to modernise and simplify company law will make New Zealand an easier and safer place to do business, according to Commerce and Consumer Affairs Minister Andrew Bayly.
“To rebuild the economy and increase the value of our exports, we need to ensure our companies are not hamstrung by out-of-date laws and onerous red tape, while also making sure there are safeguards in place to deter bad actors and dodgy business practices,” said Bayly.
The changes announced have been designed help deter poor and illegal business practices and reduce the burden of compliance for businesses.
Read more here
TOMATO IMPORTS POSE RISK
BIOSECURITY New Zealand has issued a warning over imported tomato seeds from Australia, specifically South Australia.
Biosecurity New Zealand has placed import restrictions on tomato seed imports from Australia, after the detection of tomato brown rugose fruit virus at two South Australian growing properties.
New Zealand Biosecurity officials have been eagerly monitoring border security.
"We’ve stepped up our biosecurity requirements in response to the recent finds in South Australia," said Biosecurity New Zealand deputy director general Stuart Anderson.
Read more here
REVOLUTIONISE YOUR HEAT AND EAT OFFERING WITH MENUMASTER
Menumaster delivers speed, efficiency, strength, and durability – which is why it is the microwave oven of choice for fast food chains, service stations, supermarkets, convenience stores, cafés and restaurants. Comprising a complete range of commercial microwave and accelerated microwave, convection, infra-red ovens designed to meet the needs of the most demanding hot food serving environments.
HELPING HOSPO
TOGETHER WE WIN
WE’RE LOCKING PRICES ON KEY PRODUCTS FROM THESE CATEGORIES:
GROCERY CHILLED & FROZEN LIQUOR BEVERAGES GENERAL MERCH
View
the range
the next three months. It’s something we can do immediately to create greater certainty and profitability for the community we love.
Gilmours have always been proud to be part of the local Hospitality community.
For now, times are tough, which means we have a responsibility to do whatever we can to support each other. That’s why Gilmours have worked in partnership with suppliers to lock-in prices on key products for
We’re supercharging this initiative with a promotional campaign encouraging patrons to ‘Spring into your local’ more often and win by promoting your Hospitality venues. The competition will be run on social media, which will increase the exposure of your venue’s social media accounts as well. Plus, in the spirit of collaboration, our suppliers have contributed a range fantastic giveaways to incentivise patrons to spring into their local.
When we work together, we win.
g into your l laco
To really help the Hospitality industry, we need to be driving patrons into your venues. That’s why we’ve launched a B2C campaign called Spring Into Your Local – it’s a prize pool incentive generously supported by our key suppliers.
$10,000 Prize Pool
Queenstown experience for two people
• Oxbow Jet Sprint Boating & Ultimate Off-Roading pass
• AJ Hackett Kawerau Bridge Bungy jump
• 2 night stay at Mercure Queenstown
• $500 Flight Centre voucher for travel costs
Taupo experience for two people
• $1,200 voucher for The Hilton Taupo
• $300 voucher for Taupo DeBretts Spa Resort
• $500 Prezzy Card for travel costs
at
Rooftop tour included
2 x ASB
tickets SkyCity accommodation & ASB Classic tickets • 1 night stay at SkyCity for two people
$200 food & beverage voucher
2 x Premium ASB Classic tickets
Restaurant Association vouchers
• $200 vouchers for 4 winners
• Redeemable at over 500 Restaurant Association member establishments throughout New Zealand Evolve Electric Skateboard
• 1 to be won
• Valued
How it works
There are two ways to enter:
Using the hashtag #SpringIntoYourLocal, patrons must post a photo of their favourite dish from any independently owned Cafe, Restaurant, Bar, Club, or Takeaway outlet in the North Island to Instagram or Facebook.
Patrons must like or comment on any Cafe, Restaurant, Bar, Club, or Takeaway outlet’s Instagram or Facebook post that uses the hashtag #SpringIntoYourLocal in the caption.
Collateral for your venue
Table talkers, posters & window stickers are available for you to display in your venue - contact your local Gilmours Rep to receive yours.
Social media posts and captions are available for you to download and share on your venue’s social media. Don’t forget the hashtag #SpringIntoYourLocal. Click to access
The Premiere Automatic Self-Stabilising Table Bases
Do you have wobbly tables and constantly receive customer requests to fix them? Are you tired of resorting to napkins, bits of wood, or even doorstops to keep things steady? Let us introduce you to FLAT® Equalizers, the ultimate solution for stabilising tables once and for all.
Many things have to go right in hospitality to create a memorable dining experience. From QSRs to fine dining there is nothing worse than wobbly tables. After all, there's enough to worry about without wobbly tables annoying customers and wasting the staff's time.
But before you start thinking that you have to buy new tables, let's look at FLAT Equalisers.
FLAT Equalisers are reinforced plastic feet, each housing a stainless steel thread which, when compressed by pressing down on the tabletop, activates the hydraulic stabilisation technology, taking the wobble out of the table.
When tables are pushed together for larger parties,
FLAT Equalizers will ensure the tables are level and seamlessly aligned. Raise or tilt one of the uneven tables to match the other, and the feet will adjust, creating a seamless alignment.
FLAT Equalisers come in various sizes (metric and standard/UNC) to fit almost any table with screw-in feet. They're designed to protect against impact and corrosion and are fully sealed to block out dirt, food particles, and other grime.
These little wheels are the answer to wobbly tables as they:
• Stabilise tables with a press of the tabletop.
• Internal locks improve stability.
• Enables levelling and alignment of table tops when joining tables together for larger groups.
• Highly durable - exceeds international standards for safety, stability, durability and strength.
• Installs in seconds. No tools are required.
• They will save you time, money and frustration while improving the customer experience.
Replaces a table’s existing screw-in feet
Stabilises tables with a press of the table top
Internal locks provide unrivalled stability
Enables the alignment of table tops
Independently tested by FIRA
Exceeds - international standards for Stability, Strength, Durability & Safety (BS EN 581-1:2006 & BS EN 581-3:2017)
Install in seconds. No tools required
Saves you time, money and frustration while improving your customers’ experience
Non Solo
Pizza
Savor Group executive chef Chris Rendell said the space has been one of the hardestworking kitchens in Auckland and it was time for a new look and new equipment after 27 years of non-stop action.
Popular Auckland eatery Non Solo Pizza has recently been refurbished, transforming the restaurant's interior and upgrading its kitchen environments. The interior makeover was partly due to critical reasons. A transformer located in the middle of the restaurant needed to be replaced, causing the need to dig up the entrance to access the electrical works. This gave Non Solo Pizza and its parent company, Savor Group, a six-week window to renovate the premise’s Osteria area, its private dining room and a complete gut renovation of the Non Solo Pizza kitchen.
The main focus of refurbishing the kitchen was to give the area a new lease of life. The space’s redevelopment was assisted by design and architectural firm Izzard Design, and main contractor Envoy. Both companies have collaborated before on many Savor Group projects. Rendell said both teams fully understood the group’s vision for the redesign, which was a key factor in the success of the collaboration.
Before the Non Solo Pizza project, Savor Group's most notable refurbishment work was the total redesign and refit of Bivacco restaurant in Auckland’s Viaduct
Harbour and its MoVida restaurant in Britomart.
The refurbishment of Non Solo Pizza was very tight to complete in regard to time restrictions, and required detail planning well in advance.
“We were dealing with a very strict six-week timeline in order for us to open on our deadline,” said Rendell.
All trades were set out for a critical path timeline, which amazingly, were all completed on schedule, allowing the restaurant to open on time and without delay.
Despite work not commencing until the middle of the year, the early
planning stages and discussion on kitchen design and equipment started back in February and March. This allowed Savor Group sufficient time to have new equipment designed and crafted before being shipped to New Zealand.
When exploring different kitchen options, Rendell said the team were limited to a degree, as there was a stringent need to keep the current footprint of the extraction and not extend either the refurbishment’s timeline or increase its budget.
Following several discussions and having considered a vast range of Continued on page 16.
I explain it like buying a new car. You know how to drive, you’re just not sure how it will handle. Those issues were put to ease very quickly with the Electrolux Professional team.
equipment options, Savor Group eventually decided to partner with Electrolux Professional at Non Solo Pizza.
Electrolux Professional, a leading integrated solutions company within the foodservice and hospitality industry, provided state-of-the-art equipment specifically designed and tailored to meet the Non Solo Pizza kitchen space requirements.
Rendell said from start to finish, the team at Electrolux Professional were very responsive with any concerns for the project and were dedicated to achieve the best possible outcome.
“I explain it like buying a new car.
You know how to drive, you’re just not sure how it will handle. Those issues were put to ease very quickly with the Electrolux Professional team.”
He added that changing kitchen equipment can be a very nervous time for a chef.
Throughout the kitchen refurbishment process, Rendall noted that the new custom-built items and some of the newer-styled pieces were impressive. He was particularly excited when it came to installing the thermaline 4-zone Electric Solid Eco-top for the kitchen team to use for pan work, as well as the SkyLine PremiumS Combi Oven. The Eco-
top has four zones that operate individually, allowing each zone to be set at different temperatures according to Chef’s needs.
Having received the prestigious GOOD DESIGN® AWARD for energy efficiency, the new SkyLine PremiumS Combi Ovens and Blast Chillers by Electrolux Professional have been recognized now also with Best of Market Award for Energy Efficiency –in combination with the independent 4-Star ErgoCert certification in Europe
The new Electrolux Professional equipment has greatly benefitted Non Solo Pizza’s kitchen operations, providing more heat and efficiency to
the stoves. Rendell said that the kitchen team now have a very reliable kit they can work with that will allow for precision cooking and timing.
Rendell added that it was a huge improvement from the previous kitchen, even if the customers didn’t realise it.
“All those little details finesse the experience.”
With the kitchen now streamlined with Electrolux Professional foodservice equipment, the kitchen team are happy with the new technology, which has greatly improved and benefitted the dining experience. Rendell said that with happy chefs, it’s a happy life.
NORTH ISLAND REPRESENTATIVE
Emily Morgan is all fired up to compete in the Nestle Golden Chefs Hat Awards grand finals in September at Fine Food Australia.
At just 18 years old, Morgan has been working as a chef de partie at Bianca in Auckland. She will represent the North Island when she hits the competition floor hoping to bring home the coveted Golden Chef of the Year title.
Anshul Gurung
SOUTH ISLAND REPRESENTATIVE
Representing the South Island at the Nestle Golden Chefs Hat Awards grand finals is 24 year old chef Anshul Gurung.
Gurung has been working as a chef de partie at Brewda, a Korean dining bar in Christchurch, while
While she will be up against some stiff competition, New Zealanders Sam Heaven and Gabby Sanders have both previously won the top award before. After his win, Heaven went onto work at the Fat Duck in London.
Morgan has always wanted to be a chef from a young age, and was naturally drawn to the kitchen and cooking throughout her childhood.
To prepare for the Nestlé Golden Chefs Hat Awards grand finals, Morgan underwent a training session twice a week, where she slowly developed and perfected her dishes.
Her aim has been to produce an entirely carrot-based entree, a coffee rub on her main course protein, and a pear-themed dessert.
“I’ll also look to showcase my pastry skills for the dessert, such as baked meringue petals or a sour pear gel, plus I’m hoping to use some New Zealand spices as a part of my main course,” said Morgan.
When handling the pressure of cooking in a live competitive environment, Morgan’s top tip was to keep smiling and not let it affect her work. She also took great pride in the fact that she will represent New Zealand at such a prestigious competition.
For anyone wanting to compete at the Nestlé Golden Chefs Hat Awards, she said it was important to give everything a go as there is nothing to lose.
“If you work hard and set your mind to it, anything is possible.”
Morgan’s signature dish is pork cabbage dumplings which she likes to make from scratch. She added that it had become a family favourite.
Her natural passion and interest in food fuelled her with excitement and creativity, which she has been able to project in the kitchen through innovative and creative ways.
In the future, Morgan would like to travel around the world to learn more about food and culture. Her dream job would be to work at the El Dellar de Can Roca restaurant in Spain.
During her time competing in the Nestlé Golden Chefs Hat Awards, Morgan would like to make new connections in the industry, expand her career prospects and meet some amazing people throughout the competition journey.
“I also want to learn more about myself through the competition and discover what kind of chef I aspire to be, and how I can best reflect that in the dishes that I create.”
also working some part-time hours at Delilah restaurant. He had never thought of being a chef until he studied home economics at high school.
“It became my favourite subject, which led me to join culinary school and from there, it felt like I found what I love,” he said.
In preparation for the competition, Gurung has trained and chatted with multiple chefs from the industry and garnered valuable feedback, which has helped him to develop his dishes further.
“In my menu, I’ve tried to incorporate mostly fresh seasonal ingredients that have been available for us to use during the competition like whole green peas, berries, etc. Also, I’m trying to showcase different techniques using almost everything from all my ingredients, including the seeds, peels, tops and tails.”
One of the best skills that he has picked up in his career was from his first head chef, which was the ability to stay calm under any pressure. This has been invaluable to Gurung throughout any competition he has competed in.
It has also enabled him to work faster and more effectively.
Although he doesn’t necessarily have one signature dish, he is well known for his Nepalese-styled fish curry, which has become popular with his family and friends.
The hunger of always wanting to improve has allowed Gurung to stay inspired and continue to innovate in the kitchen. He said this comes into play, especially when working with food, as it is something that inspires him to be the best that he can be in the kitchen.
As far as long-term career goals are concerned, Gurung would like to travel and work under various talented chefs around he world and eventually open his own restaurant.
Ahead of the Nestlé Golden Chefs Hat Awards grand final, Gurung is both excited and nervous about the competition as he’s never been a part of such a big event.
“I’m looking forward to gaining some new experiences and meeting and learning from the other young, talented chefs who will be competing.”
Emily Morgan
Embracing
Different Options
Whilst serving tap water in restaurants and cafes may be a budget-friendly and easy option, opting for bottled water can result in a better dining experience for customers.
Unless a customer actually sees a fresh bottle of water opened especially for them, there is a wide perception that most water served is straight from the tap. Even if tap water is perfectly safe to drink, diners will still consider it a lower quality option that won’t equate with the quality of food they have ordered.
Tap water can often have a distinct taste, largely due to the likely presence of chlorine or other chemicals. This can lead to customers avoiding it all together during their meal, compared to the more palatable tastes of filtered or bottled water which can enhance the dining experience.
Whilst tap water is usually offered free of charge, bottled water does come at a cost for the customer and the establishment. Therefore a water menu will provide guests with a range of options, from traditional varieties such as still or sparkling, and even a range of flavoured options.
A water menu also provides no obligation for the customer to order water should they not wish to, and will
also limit water wastage for customers that didn’t ask for it. Not every customer wishes to pay for water, but it is customary to offer them a choice.
Tap water isn’t free for establishments to provide, but with several options available, the customer will most likely opt for a higher-quality product instead. This will also justify the price for hospitality businesses, and can be reflected in the price of meals as well.
As sustainability trends have swept the hospitality industry, high usage of plastic bottles has now been phased out. This has emphasised customer demand for complementary water to be served from glass bottles or metal jugs, which can also enhance its flavour as well.
Choosing water bottled in glass will also be viewed as a sensible and sustainable alternative to plastic.
Choosing an appropriate water filter system will also limit the risk of harmful chemicals and be a sustainable choice.
An example of this is the Zennith HydroChill, which can deliver up to 200 litres of filtered, chilled, ambient, or sparkling water per hour. This has made it an efficient solution for hospitality businesses to provide high-quality water on demand while also limiting environmental impact.
Water menus will make customers feel that their service has been tailored specifically for them. This can boost an establishment’s profile and reputation, and also encourage customers to return.
Water menus do not have to be pretentious in design, but instead embrace different flavour and style preferences.
Tap water can often have a distinct taste, largely due to the likely presence of chlorine or other chemicals. This can lead to customers avoiding it all together during their meal, compared to the more palatable tastes of filtered or bottled water which can enhance the dining experience.
A SimpleCustom
By offering customers water as soon as they are seated, they are made to feel welcome and cared for. As a simple act of hospitality, offering water can set a positive tone for the rest of a customer’s dining experience.
Although most customers will order a beverage of their choice, it is still vital to supply them with water. For some customers, water is their preferred option. In the current economic climate, many customers will opt for complementary water over purchasing a beverage to reduce the cost of their bill. Overall, it is more valuable for businesses to have their customers order food rather than just a beverage.
Staying hydrated is a subconscious need for all customers, especially if they have ordered salty or spicy foods. By providing complementary water, hospitality outlets can demonstrate its commitment to its customers and
enhance their dining experience. It can also encourage customers to order more and regularly visit.
Offering water to customers can reflect the standards and attention to detail hospitality businesses have. It creates a positive first impression and can support customers’ perceptions of the quality of its service. Customers will expect their tables to be regularly attended to top up their water supply or even have a bottle or jug left on the table for their convenience. This service is vital, especially in luxury settings, and should reflect the price the customer is paying. Whilst some businesses offer a station for guests to refill, it is a common attitude of customers that they do not wish to leave their table.
Offering water can positively foster relationships between businesses and customers. It will showcase that it is willing to go the extra mile in the interest of service in order to meet customer satisfaction, and can build stronger customer loyalty. Customers are more likely to return to a dining experience where they feel valued and cared for, rather than have the hassle
of doing it themselves.
Offering customers complementary water can also impact the operational efficiency of a hospitality business. It will create a mindset for customers that they do not feel rushed and required to order quickly, and can lead to a more relaxed dining experience. A well-managed system of offering water will ensure that it is available on hand, but also help to manage table turnover without intruding on customers who are still dining.
It is often a legality for hospitality businesses to offer water, whether its customers are dining in or ordering on-the-go. In contrast to this, customers expect an adequate supply of water to be on offer to them. It is important to a business’ reputation that it meets its legal and customer standards.
Offering customers complementary water is a fundamental aspect of hospitality, which can elevate the dining experience for customers, whilst increase revenue by encouraging them to order more.
Original, Craft and Sugar-Free
AFTER HAVING been recognized as the iconic water of fine dining, S.Pellegrino introduced a real revolution where the sparkling bubbles of its mineral water encounter intriguing Mediterranean flavors. This is how S.Pellegrino ESSENZA was born: a
Lemon & Lemon Zest
With intense citrus aromas this flavour is fine and elegant, offering surprising freshness. Perfectly paired with lighter, more delicate dishes such as fish, salads, fresh greens and fruit.
range of sparkling flavored water that will accompany casual dining occasions, with a new and exciting taste experience.
S.Pellegrino ESSENZA is created with 100% natural ingredients, contains zero calories and no artificial flavors, and is thought for those informal and
Blood Orange & Black Raspberry
Delicate elements of red fruits, mellowed by notes of sweet citrus, conveying a subtle sweetness to enhance the sparkle while keeping the palate fresh and light. Pair with rich, complex foods from red meat dishes to cheesy pasta.
spontaneous dining moments with friends and family. Three different flavors characterize the range in New Zealand, offering a creative blend of Mediterranean fruits, specially mixed with the gentle sparkle of S.Pellegrino mineral water.
Tangerine & Wild Strawberry
Intense aromas and captivating flavour are balanced by the minerals of S.Pellegrino water with a slight tingling of bubbles. Matches with medium flavoured dishes such as cooked vegetables and white meat, tomato pasta and ice cream.
S.Pellegrino ESSENZA brings the essence of the brand’s elegance and touch of taste and style, whilst adding its own delightfully flavourful twist.
Sanpellegrino Italian Sparkling Drinks Naturali
ICONIC, ITALIAN, 100% natural. The premium range from Sanpellegrino Italian Sparkling Drinks made with the finest fruit, ripened under the Mediterranean sun. Our favourite Italian Sparkling Drinks just got even more natural, more stylish, and more sustainable. Look out for the elegant design of the new bottles and sleek cans.
Flavours include: Aranciata, Limonata, Clementina, Pompelmo, Aranciata Rossa, Melograno & Arancia
Add a little flavour to your day!
WATER DOESN’T HAVE to be boring! Vital Zing is proudly made in New Zealand and brings all the flavour with no unnecessary ingredients.
Vital Zing’s range of natural water and flavour enhancers contain no sugar, carbs, preservatives or artificial ingredients. With 90 servings per bottle, they pack a lot into their colourful small bottles. The popular 45ml Water Drops products are also available in 500ml dispensers. With a long shelf life and no refrigeration required, they are portable, convenient,
versatile, and cost-effective. They are great in water, smoothies, natural yoghurt, teas, soda water, cocktails, baking, creams, and icing. Vital Zing shared a great range of recipes utilising its products on its website.
Their extensive Water Drops range boasts 13 flavours, including Green Apple, Peach Passionfruit, Apple Blackcurrant, Lemon Lime, Tropical, Raspberry, Watermelon, Black Cherry, Strawberry Kiwi, Mandarin, Pineapple, Mango, and Peach.
Another game changer is Vital Zing’s
Soda Drops range, featuring Ginger Beer, Lemonade, and Cola. It is a healthier option without the unhealthy sugars, preservatives, and other unnecessary ingredients.
Vital Zing is incredibly passionate about delivering innovations that support a balanced lifestyle. In late 2014, they developed the Vital Zing Water Drops range of water/flavour enhancers using natural ingredients with crisp real fruit flavours. It's also the most cost-effective way to flavour water on the market.
Choosing the
Right Format
Allowing customers to design their own sandwich has been proven as a popular way to market in-store and online ordering. This will cater to all customer flavour and taste preferences, and could result in repeat orders.
In recent years, a growing international trend has been focused on heavily filled sandwiches. Whilst some have labelled them “Monster” and “Extra Large” options, heavily filled sandwiches can find a place on any menu.
At peak hours of the day, customers are in search of the perfectly sized option that they can purchase in one go. For some, a larger sandwich may not be an over-indulgence but just the right amount of ingredients for breakfast, lunch or an early dinner.
Whilst larger, there are certain requirements for heavily filled sandwiches that customers would prefer. Although filled with extra ingredients, customers should still be able to hold the sandwich without it falling apart. Similarly, packaging should enable guests to eat it as a meal rather than in a humble paper bag.
As both customers and hospitality businesses battle with managing the cost-of-living crisis and the soaring rate of inflation, price point is on the front of mind for all. Offering an extra-large option on the menu would undoubtably be at a higher price than a regular sandwich, but balancing the cost so that
it will still be affordable for customers to purchase at can be tricky.
For an extra customer experience, introducing a customisable option onto the menu can have a great impact in enticing more consumers in store as well as boosting its reputation.
From simple elements such as allowing customers to decide what sauce is added, what meat is added, or even to select from a variety of cheeses, there are ways to make the experience more personable to them. This concept will also adapt to customers caught up in the breakfast rush or dining on the go at lunchtime. Providing options for a quick decision is key, steering away from multiple options that become too hard to pick just one.
Customisable sandwiches can include a range of ingredients. Classic options such as ham or roast beef will always be popular among punters. However, the growing demand for vegetarian and vegan options is a clear indication that customisable menus should include options for different dietary requirements.
Salad selection can also be an opportunity for customers to choose their ingredients. While many will opt
for the standard selection of lettuce, carrot, cucumber, and tomato, consider charging extra for luxury vegetables such as avocado or beetroot.
One of the most personal choices for customers to make is what kind of bread to order. Whether it is a hearty sourdough, a crisp baguette or even an artisan focaccia, there are many types of bread that hospitality outlets can offer guests.
Such types of bread as bagels and bagels can be used to offer the same ingredients but for morning customers. This allows businesses to maximise their outreach, attract more customers, without needing to drastically changing the menu.
Side options can also be added to turn sandwiches into a meal, such as a cookie or a side salad. Side options can also complement the flavours contained in the sandwich, be an additional pottle of sauce, or even a beverage.
Sandwiches are a simple, yet highly enticing option on the menu. Customers know exactly what they are going to receive, whilst being an affordable menu item and highly profitable for businesses to produce.
From simple elements such as allowing customers to decide what sauce is added, what meat is added, or even to select from a variety of cheeses, there are ways to make the experience more personable to them.
Transforming the Toastie
Indulging in a humble toasted sandwich has been one of the most popular rituals for customers, not only during the colder months, but throughout the year.
As a quick, go-to option for many, the popularity of the toasted sandwich is largely due to its simplicity.
Between two slices of bread, hospitality businesses can experiment with a range of flavours, be it traditional combinations or unique artistic pairings for customers to order.
The success of toasted sandwiches has led to many restaurants using the dish as its main menu. For Auckland company Cheese on Toast, toasted sandwiches have been a popular comfort food that customers adore.
Owner Stephen Kennedy said the popularity of toasted sandwiches was steady throughout the year, but particularly busy during the cooler months. The Cheese on Toast menu reflected modern trends and homemade ingredients.
“We make our own sourdough bread and always try to offer a fresh, flavourful difference to other sandwiches,” said Kennedy.
Although warmer meals are often associated with winter, there is still room for toasted sandwiches on the menu during warmer months.
Popular Auckland-central eatery Fort Greene hasn’t noticed a drop in demand when transitioning between seasons. For Pastrami & Rye owner Dave Donoghue, there was definitely demand all year round. However, he
said that breakfast sandwich options such as a bacon buttie were certainly more popular in winter.
When crafting a signature toasted sandwich, flavour and taste are the most important requirements.
Kennedy’s most popular sandwiches are rich in taste, such as his Bacon Jam sandwich, consisting of caramelised onion jam with bacon bits. Fresh garlic flavours were also highly popular among customers, as it was a point of difference to other outlets.
Some customers don’t shy away from a hint of spice either. Donoghue said his award-winning Pastrami SauerKraut was one of his most popular sandwiches, complimented by Swiss cheese on rye. He added that “The Cuban” was also popular on the menu, containing roast pork, ham, pickle, mustard and Swiss cheese on white bread.
Allister New of Jimmper Coops in Taupo has highlighted local produce through his use of meat from Lakeman Farms only ten minutes from his premises. He said that pairing the flavour of grain-fed beef with Lakeman Beer brewed from the same grain has offered a unique dining experience for customers.
Darius Lolaiy from Auckland restaurant Cazador was inspired to craft a toasted sandwich by his recent trips to Mexico City. From street food
to the markets, Lolaiy said there was flavour everywhere. He believed that while classic combinations can be very satisfying, there can be something exciting about bringing punchy, elevated ingredients to the table.
Cate Hall of Small Patch in Petone chose pork belly as the main ingredient of her toasted sandwich based on its popularity, and how rare it was to find it inside a toastie.
Turning a toasted sandwich into a main meal can also open up the potential of offering side dishes to accompany them. From French fries to salads, there are endless possibilities for businesses to be creative with their offerings.
For Stephen Kennedy, his range of four cookies have become a customer add-on favourite. He said that all his sandwiches come with pickled cabbage on the side, which provide additional flavour to the sandwich. All Pastrami & Rye sandwiches also come with crisps and pickle, and customers can choose from an add-on menu including cookies, sodas, potato salad or soup and toast.
This allows the customers to feel appreciated and get more bang for their buck.
Toasted sandwiches have been adapted into a luxury offering, comprising hearty ingredients and rich flavours, whilst remaining a humble option for lunch.
Benefits of Cabinet Food
In the bustling world of hospitality operations, the most important elements are often quality, efficiency and consistency. Commonly overlooked, cabinet food has a major role to play, especially when serving customers with a limited time frame, or showcasing meals that are ready to serve.
Cabinet food reduces the pressure of kitchen staff, whilst being a way to streamline operations. During peak hours of service, cabinet food is also highly desired by customers, who often scout out specific establishments based on its cabinet offerings. This will also better utilise staff and allow them to focus on other vital areas, such as customer service. Although considered a simple option, cabinet food requires a high level of consistency. Customers who visit on a regular basis, and those who typically order the same items, expect the same quality every time they purchase. Ensuring that all items are uniform, with the same ingredients and offer the same customer experience is vital. Customers look for familiarity in flavour
profile, be it the same type of bread, pastry or filling. This is important for building an establishment’s reputation, as well as building customer satisfaction.
Preparing food items in bulk not only saves time but also leads to significant cost savings. This is further supported by a range of staple ingredients used across various items. Cabinet food allows to control of portion sizes, reducing waste and aiding in cost management. For smaller businesses, this can be a game-changer, especially when managing resources and limited staff, making them feel financially secure and efficient.
As coffee and hot beverages are the most ordered item for businesses in the morning, cabinet food is often a breakfast option for them, or even an opportunity to purchase lunch early.
Cabinet food allows to control of portion sizes, reducing waste and aiding in cost management. For smaller businesses, this can be a game-changer, especially when managing resources and limited staff, making them feel financially secure and efficient.
As well as their morning coffee, it is popular for customers to also purchase a sweet treat such as a muffin or pastry if it is directly in front of them. In this case, catering to customer temptations can be very beneficial.
Pre-prepared cabinet food will create flexibility for businesses, allowing them to offer a diverse menu with less effort than a vast menu. Offering sweet and savoury food items will also attract a wider customer base, and cater to all taste preferences. This can boost an outlet’s overall appeal.
As food safety is a top priority for any foodservice operation, pre-prepared cabinet food will provide an element of security to manage that all food has been prepared with care, cooked thoroughly and not presented in a rushed manor. Safety protocols will
help to maintain high standards for hygiene throughout the entire business, and significantly reduce the risk of foodborne illnesses.
Especially in busy foodservice environments, training staff can often be a time-consuming process. Cabinet food will limit the complexity and responsibility of staff roles, resulting in a higher standard of staff performance, confidence of staff in their role, and shorten any training period. This will also help to maintain operational continuity.
Cabinet food has created a way for food service outlets to expand their offerings, whilst reducing the workload for staff. Kitchen teams are able to focus more on dine-in orders, whilst serving staff can cater to a high amount of onthe-go customers.
Setting theScene
It is a no-brainer for hospitality businesses to impress their customers upon their first impression. For many, this happens at the table.
Tableware has an integral role in ensuring the success of the dining experience. Other than traditional fine-dining experiences, there are several ways that businesses can offer a modern table look, without significant investment, that will impress customers.
Minimalist and simple looks have become the most popular trend for hospitality outlets to embrace. Clean lines and soft colours have an understanding elegance, as well as matching the look of any business. Minimal and simple tableware has emphasised traditional aesthetics and functionality, and can elevate the experience for customers. The use of stainless steel cutlery, fabric serviettes and unscented candles create an unsophisticated platform that allows the food to take centre stage.
Whilst the minimalist look can be effective, adding a pop of colour never hurt anyone. Outlets with a simple and plain interior can often stamp its mark by introducing vibrancy on the table. Making a statement from soft pastels to jewel tones is effective and can become an attractive look. This trend has allowed greater creativity and personalisation for restaurants, as well as making a memorable dining experience. A burst of colour can add visual interest and complement themed or seasonal menus.
There is a growing desire globally for handcrafted and artisanal tableware, which can offer a point of difference. This can open up customer conversations, such as introducing pieces made by local producers and embracing a local feel to different textures and irregular shapes for a unique experience. This will add character and luxury to the table whilst still including a traditional touch.
Customisation has offered a creative outlet for businesses. Branding drinkware or serviettes can create a sense of professionalism for restaurants, as well as a point of difference. This trend has offered hospitality outlets to have a strong visual identity, be it through a logo, patterns specific to the business, or even matching the colour tones to that of the food. Bespoke pieces will linger in the minds of customers, and create a visual ambience unique to that particular business.
Tableware trends have become a major drawcard for customers and invaluable for businesses longing to stamp their mark on visual service. Innovative tableware can create an exciting experience for the customer, and set an establishment apart from the rest. Sufficient tableware is a crucial element for hospitality businesses, and can allow customers to feel comfortable in the environment whilst dining.
Wynyard Quarter Fat Puku's
Auckland-based burger restaurant Fat Puku’s recently opened a new store in the CBD’s Wynyard Quarter area. Owner Veterarii Thomas said he and his business partner have always been passionate about creating memorable experiences for people.
Whether through food, atmosphere, or service, their journey into the culinary world started with a love for burgers and a desire to bring something fresh and exciting to the community.
Fat Puku’s combined this love for smash burgers with the vibes of oldschool hip hop and the nostalgia of the 80s and 90s.
“The idea was to create a place where people could come together, enjoy mouth-watering burgers, and relive some of that 90s magic,” said Thomas.
“We wanted to deliver more than just a meal—to offer an experience that resonated with our guests on multiple levels, from the food to the atmosphere.”
The menu was inspired by the classic American burger joints but with a twist—juicy, flavourful patties smashed to perfection, topped with high-quality ingredients, and served in a nostalgic
and fresh way. It features everything from classic burgers to innovative creations that push the boundaries of what a burger can be.
A selection of sides and shakes also perfectly complement the mains. According to Thomas, the standout dish is the chopped cheese, which has become a crowd favourite.
Although Thomas has limited experience in the culinary industry, his passion makes up for it as he leads the kitchen. Having spent a significant amount of time in the USA, his love for burgers turned into an obsession with the art of the smash burger.
When he moved to Australia, he missed those authentic, flavour-packed burgers and started experimenting in his kitchen while hosting UFC watch parties. He quickly realised that the key to a truly great burger was to use the freshest ingredients and strike the right balance of flavours and textures.
Continued on page 38.
“What began as a way to fill a personal craving turned into a mission to share that same joy with others, eventually leading me to where I am today.”
Elements like music and graffiti have been deeply embedded in the brand and resonate with the food and experience. The influence of the 80s and 90s was a significant driver for everything from ingredient choices to the restaurant’s overall vibe.
The fit-out took around five weeks from start to finish, but it was 14 months of site hunting and negotiating.
“We wanted to ensure every detail was perfect, from the layout to the decor,
to ensure that the space truly reflected Fat Puku’s vibe but in a much smaller footprint than our flagship on Queen Street.”
The team at Mille Interiors understood the vision and helped bring it to life since the flagship location is 150 sqm, while the new Wynyard location is 60 sqm.
The concept for Fat Puku’s started brewing in 2018 to create something unique in the dining scene. It was a team effort from the start, with a clear vision of merging top-notch food with an unforgettable atmosphere. The pandemic became the catalyst that pushed them to take the burgers from
the kitchen to the streets.
This team comprises ten passionate and dedicated individuals who play a vital role in ensuring guests have a fantastic experience when they walk through the doors.
“Our commitment to combining killer flavours with an unforgettable atmosphere sets Fat Puku’s apart. We’re not just serving food but delivering a whole vibe. It’s about tapping into that sense of fun, creativity, and boldness that defined the era.”
Another focus for the restaurant has been on providing top-notch hospitality, ensuring every guest feels stoked to be there.
Thomas mentioned that one of the biggest challenges was finding the right location aligned with their vision. The duo wanted a space that suited the brand and connected with the community they wanted to serve. Choosing the right location was crucial since having a strong community vibe can make a real impact.
“It’s about balancing foot traffic, the right demographic, and a space that feels like a natural fit for what we want to offer. It’s not always easy, but when it clicks, it’s magic. There were hurdles along the way, but ultimately, finding a spot where we could make our mark was worth the effort.”
At the same time, opening the original Fat Puku’s and seeing it become a go-to spot for burger lovers has been a major highlight for Thomas. Another proud moment was when he started seeing regulars who were just as passionate about the brand.
“Building a team that shares the same vision and watching them deliver a fantastic experience day in and day out is also something I consider a significant achievement.”
Looking ahead, the goal is to continue growing Fat Puku’s brand, expanding to new locations while staying true to its uniqueness. Another
aim has been to keep evolving the menu, introducing new flavours and concepts that excite guests.
“Ultimately, the goal is to create even more spaces where people can connect, enjoy great food, and feel that nostalgia. We’re incredibly grateful for the support we’ve received from our community,” added Thomas.
“It’s been a wild ride, and we’re stoked to keep pushing the envelope with what we do. Whether through new menu items, events, or simply maintaining the high standard of service we’re known for, we can’t wait to see what the future holds.”
Printing theFuture
Taking Confections to the Next Level with Personalised Printing: Introducing Eddie The Edible Ink Printer.
Jennifer Loegering
MARKETING DIRECTOR
PRIMERA TECHNOLOGY INC
Transform cookies, macarons, and other confections into edible works of art, all while streamlining your decorating process. Eddie The Edible Ink Printer from Primera makes this a reality for bakeries, pastry chefs, culinary departments at schools, caterers, restaurants, cafes, and even cottage bakers.
Unleash Your Creativity with Personalised Designs
Eddie empowers you to personalise confections with logos, photos, and intricate graphics printed directly onto the cookies, macarons, fondant, marshmallows, candy or other
treats. This opens a world of creative possibilities:
• Custom Cookies for Every Occasion: Design unforgettable cookies for weddings, anniversaries, birthdays, graduations, or any special event.
• Branded Baked Goods: Create logo cookies for corporate events, galas, or product launches, leaving a lasting impression on your guests.
• Themed Treats: Match your cookies to any party theme
• Edible Art: Create stunning artistic designs that are not only delicious but visually captivating.
The options are truly endless, allowing you to personalise your confections and elevate them from ordinary treats to extraordinary edible creations.
Efficiency Meets Quality: Print Hundreds of Cookies per Hour
Beyond the creative potential, Eddie offers a significant advantage in terms of production efficiency. Capable of printing up to 360 cookies per hour, Eddie allows you to decorate confections in a fraction of the time it would take using traditional methods. This translates to increased output, allowing you to take on larger orders such as corporate logo orders and grow your business.
However, speed doesn’t come at the expense of quality. Eddie utilises high-resolution edible inks to produce vibrant, detailed prints that maintain a sharp and professional look. This ensures that your confections will not only be personalised but also visually stunning.
The Perfect Finishing Touch: Combine Printing with Traditional Techniques
The beauty of Eddie is that it seamlessly integrates with your existing decorating methods. After printing your design directly onto the confection, you can still add frosted embellishments or other decorative touches for an extra layer of detail and personalisation. This allows you to combine the efficiency of printing with the artistry of traditional decorating techniques.
Peace of Mind with Certifications for Safety and Quality
Eddie is built with safety and quality in mind. It is NSF Certified, meeting the strict standards required for commercial kitchen appliances. This ensures that Eddie is safe for use in professional baking environments. Additionally, Eddie and its edible ink cartridge is cGMP certified, meaning they are manufactured according to strict quality control regulations.
With Eddie, you can have peace of mind knowing that you are using a product that is not only innovative but also meets the highest standards for safety and quality.
In conclusion, Eddie The Edible Ink Printer is a revolutionary tool that empowers bakers and pastry chefs to create personalised confections with exceptional efficiency. From custom cookies for special occasions to logoed treats for corporate events, Eddie opens a world of creative possibilities while streamlining your production process. With its commitment to safety and quality, Eddie is the perfect solution for anyone looking to take their confections to the next level.
New Chef Updates
Reds Bar Menu
QT Queenstown has appointed award-winning chef Christopher Will to lead the hotel’s culinary programme.
Will will oversee Reds Bar, Bazaar Interactive Marketplace, Room Service by QT, conferencing and events. He brings a wealth of experience to the hotel’s dining experiences from his time in Michelin-starred restaurants, working alongside Heston Blumenthal, Jamie Oliver and Gordon Ramsey.
Closer to home, he has worked in hatted establishments like The Sugar Club and Masu in Auckland with Peter Gordon and Nic Watt, respectively.
Japanese, Korean and South American flavours have influenced
his unique vision and style, and he has been firm that it’s not ‘fusion’ but combining flavours that work well together.
“For a while there, food was all about foams and dots on a plate, but my style is much more relaxed, which resonates well with the modern diner,” said Will.
‘To me, fine dining isn’t about how many elements you have on a plate; it’s about showcasing the products and keeping things simple with nowhere to hide.”
These cooking techniques have been brought to the forefront at Reds Bar, Continued on page 44.
To me, fine dining isn’t about how many elements you have on a plate; it’s about showcasing the products and keeping things simple with nowhere to hide.
His experience worldwide means that regardless of whether our guests are visiting from across the globe or just down the road, they’re in for a real treat with Chris at the helm.
which offers a flavourful new menu using woodfire and charcoal.
Will’s vision for Reds has been to be a place for relaxation and connection, where people can share laughs and swap stories over tasting plates designed for sharing. The wine list highlights vineyards in the surrounding region, and cocktails rival the view.
With humble beginnings as a kitchen hand in South Africa, Will has sharpened his knives in Dubai, London, and Namibia and settled in Queenstown to make his mark on the local dining scene.
“Queenstown is such a magical Continued from page 43.
place to live, and I consider myself incredibly lucky that my place of work is a restaurant on the sixth floor of QT Queenstown – I know the view will never get old.”
He added that QT has always been a brand he admired because of its out-of-the-box style.
The team has also been incredible and on board to approach things uniquely, and he was excited for diners to experience what they have created in the kitchen.
“We’re excited to have Chris step into the kitchen and bring his flair to Reds, the hotel’s room service menu, and our conference offering,” said
Jeremy Black, General Manager of QT Queenstown.
“His experience worldwide means that regardless of whether our guests are visiting from across the globe or just down the road, they’re in for a real treat with Chris at the helm.”
The new menu is available at Reds Bar, QT Queenstown, which is open seven days a week from 2 p.m. to late.
Cameron Burgess OWNER & DIRECTOR SOUTHPAW BREWING COMPANY
Growing up in New Brighton, Christchurch, Cameron Burgess’ first brewing experience was in Vancouver, Canada. He then fell in love with American-style beers while travelling through North America and eventually returned to Christchurch, working at several local breweries.
In 2016, Burgess decided to set up his brewery at Southpaw with the goal of making flavourful beer. Inspired by his overseas travel, he brought home flavour with a blend of fresh local ingredients to share with New Zealanders.
“We try to practice sustainability in our brewery, from water reclamation to CO2 reduction. However, as a small local brewery, we aim to be sustainable by serving our local community first and foremost,” said Burgess, head brewer, owner and director of Southpaw Brewing Company.
“Local deliveries, reducing freighting,
It should be exciting but very drinkable–a beer you could have as your last beer of the night and go home happy.
and using locally purchased ingredients are all ways we try to implement a more sustainable approach to producing our beer.”
As a brewer, Burgess described a great beer as something that can be drunk repeatedly without getting bored and has loved seeing other people socialising and enjoying a Southpaw beer.
“It should be exciting but very drinkable—a beer you could have as your last beer of the night and go home happy.”
He has found it immensely satisfying to be in a pub or event, watching
groups of people enjoying the fruits of his hard work and doing the same thing myself with his friends and family.
Another significant achievement for Burgess was when Southpaw won its first Gold Medal at the NZ Beer Awards for its red IPA, Riding Pine, and the top 30 award in the NW Beer & Cider awards for its IPA Say Hey Kid.
“It’s fantastic to get recognition for some of our core-range always available beers, as our consistent quality is our goal. For me, winning a scholarship to study for a Diploma in
Brewing (Level 6), which I completed, was another tremendous personal achievement.”
He added that the goal for the next year was to get a taproom off the ground to serve customers directly with high-quality fresh beer.
“Seeing people enjoying your beer firsthand would be great for business.”
Burgess has just signed the lease to move the brewery home to New Brighton, which has been the dream since its establishment, and he was excited to share the product with the community he loves.
John Royerr
FOUNDER, OCHRE SPIRITS
With an exquisite selection of premium-flavoured gins, vodkas, and rums, Ochre Spirits prides itself on utilising high-quality natural ingredients and natural fruits for maceration to ensure its spirits have been infused with rich, authentic flavours and aromas.
Many of its ingredients have been meticulously sourced from various regions across India, while berries have been imported from esteemed international suppliers. This blend of locally sourced and globally imported ingredients has set Ochre Spirits apart, providing a unique and superior tasting experience that has distinguished it from other brands.
“The spirits space is going through a transition; traditionally, the space is dominated by mass-produced commercial brands that have become familiar to consumers. But now, a whole section of people want more from their spirits. They want their spirits to be unique, smoother, tastier, and fragrant,” said John Royerr, founder of Ochre Spirits.
“This section of people wants to try new products that can add a new dimension and make drinking more pleasurable. The growth of flavoured and artisanal spirits is also rising due to the growing cocktail culture and home bartending. Artisanal and flavoured spirits have become trendy and are catching the fancy of consumers quite quickly.”
The foremost criterion for selecting suppliers from India or globally was to get the best possible quality.
“Indian produce is of excellent quality and provides robust flavours, so we chose Indian suppliers for fruits and other vital ingredients. We zeroed in on renowned international suppliers for a few ingredients, primarily berries.”
As an industry that was somewhat difficult to enter, with changing times, many home-grown artisanal brands have entered the space and changed the face of the industry. Perspective towards the spirits industry has transformed, especially post-pandemic.
Recently, Royerr observed a notable shift in consumer behaviour, with Indian consumers increasingly favouring domestic ingredients and locally made products, which has marked a significant transformation in market dynamics.
This trend has presented substantial growth opportunities. The resurgence and reinvention of traditional food and beverage offerings have gained momentum, with artisanal and craft products—both traditional and innovative—capturing consumer interest.
Continued on page 50.
Indian produce is of excellent quality and provides robust flavours, so we chose Indian suppliers for fruits and other vital ingredients. We zeroed in on renowned international suppliers for a few ingredients, primarily berries.
Ochre Spirits was founded to revolutionise the spirits industry by curating artisanal spirits catering to these new-age consumers’ evolving preferences. Recognising the demand for premium quality and smoother, easy-onthe-palate spirits, each product has been crafted with these core principles.
“Guided by market trends, our new product development focuses on introducing distinctive offerings that will further diversify our portfolio and enhance the drinking experience for our customers. Additionally, we are working on developing low-calorie spirits, further aligning with contemporary consumer trends and expanding our appeal to conscious drinkers.”
Sustainability is another core value deeply embedded in Ochre Spirits’ sourcing and packaging practices. Royerr said the company recognised the environmental impact of its operations and was committed to minimising it despite the higher costs that often come with sustainable choices, especially for a startup.
“We understand that sustainable practices often come with higher procurement prices, particularly in the initial stages when production volumes are lower. However, we firmly believe that these investments are crucial for our planet’s long-term health and our brand’s authenticity.”
By integrating sustainability into its business model from the outset, Ochre Spirits has aimed to set a standard within the spirits industry and inspire other brands to follow suit.
Royerr added that each product was an ambassador of the brand, and maintaining premium quality encouraged
consumers to explore other offerings. Leveraging technology to reach out directly to end consumers has been another priority, ensuring a seamless and personalised brand experience that fosters stronger connections and loyalty.
“We are using the latest technology to create world-class packaging and have also employed efficient and customised technology tools to manage growing sales and business operations. We are developing and implementing AIenabled tools to manage our distribution and supply chain seamlessly.”
This has allowed Royerr to anticipate demand, reduce waste, and streamline operations, ultimately providing our customers with a more reliable and responsive service. He was also grateful that the team had extensive industry experience, which helped them successfully navigate the supply chain landscape with minimal challenges.
“It’s essential in any sector to thoroughly study and strategise supply chain management, identify potential challenges, and devise ways to overcome them. Our team’s deep industry knowledge and proactive approach have enabled us to anticipate and mitigate bottlenecks effectively, ensuring seamless operations.”
Ochre Spirits is excited to contribute to this vibrant market by entering the sparkling water category, aligning with its commitment to innovation and diversification, and offering consumers highquality, flavorful options that complement its existing spirits portfolio. The company is also set to launch three new products this year.
Roasted in Tāmaki Makaurau, proudly poured at over 100 cafes and restaurants across Aotearoa.
Navigating Challenges and building a resilient future
Last month we released our latest Hospitality Industry Report, examining the period ending March 2024. Despite the significant hurdles faced over the past year, the industry achieved sales of $15.7 billion, reflecting a 5.8% annual growth. However, this growth is behind inflation, highlighting the ongoing challenges the sector must navigate.
Marisa Bidois CEO, Restaurant Association of New Zealand
The year began with promise for many businesses and regions, but a series of setbacks soon followed. Extreme weather events in early 2023, particularly Cyclone Gabrielle, severely impacted regions such as Northland and Hawke’s Bay, halting tourism, disrupting food supply chains, and causing price increases. This perfect storm led to subdued sales growth, with a mere 2.3% increase from Q2 to Q3 of 2023, compared to 7.8% during the same period in 2022.
Regionally, the report highlights mixed performance. While Northland, Taranaki, and Wellington recorded annual sales declines, Gisborne saw the highest percentage growth at 20.6%. Southern Lakes, West Coast South Island, and Kaikōura also experienced strong sales improvements, thanks in part to the return of international tourism.
The report also notes a significant recovery in the catering sector, which grew by 19.4% over the last year after being heavily impacted by COVID-19. Additionally, the industry saw a 7.3% growth in employee numbers, with substantial gains in Queenstown and
the West Coast, indicating regional recovery and growth.
The hospitality sector has also grappled with rising food costs, increasing wage demands, declining customer traffic, and the uncertainties of an election year. Despite these challenges, a positive note was struck by the return of international tourists, who significantly contributed to trade over the Summer 2024 season.
Compounding these issues, mid2023 brought the weight of cost of living pressures, influencing customer behavior and spending patterns.
As we move into 2024, the cost of living challenges have compounded and continue to impact the industry. Businesses are having to be extremely resilient and resourceful to survive into 2025. We understand the strain this places on operators, and we want to acknowledge the incredible efforts being made to navigate these difficult times.
To help businesses adapt and thrive amidst these challenges, we have developed a strategic roadmap centered on six key initiatives. Firstly, we are committed to increasing training for New Zealanders to address the skills shortage within the industry. Alongside this, we advocate for an agile immigration policy that is flexible and responsive to the sector’s needs.
Investment in hospitality is another cornerstone of our strategy, focusing on promoting,
engaging, and supporting the sector through enhanced training and development. We are also conducting a comprehensive review of regulations across the hospitality industry to ensure they support business growth and sustainability.
Addressing perception challenges through targeted campaigns is vital. We aim to improve public perception of the hospitality industry, highlighting its value and opportunities. Lastly, embracing digital transformation and future technologies is essential. By investing in digital tools and innovations, we aim to streamline operations and enhance customer experiences, driving the industry forward.
We understand the immense challenges our members are facing, and we are with you every step of the way. The industry has shown remarkable resilience and adaptability in the face of adversity. With our strategic roadmap, we are confident that the sector can navigate these challenges and build a resilient, prosperous future.
Restaurant Association members can access the full Hospitality Report and Strategic Roadmap via our website. The report is also available for purchase by non-members.
www.restaurantnz.co.nz/resource/2024hospitality-report/
TO G ETHER WE GROW
Whether it’s fresh potatoes, New Zealand communities or a sustainable future, McCain is proud to support local and help businesses serve the absolute best home-grown produce.
SUPPORTING LOCAL
We work with growers to select the best-quality produce for our fries.
FOR OVER
That’s how long we’ve been growing naturally in New Zealand. 30 YEARS
Then, we cut to just the right length and solids content for a higher yield, golden colour and that deliciously crisp texture patrons love.
Premium McCain fries are:
High potato solids
The right texture
Great tasting
The right appearance (colour)
Find out what McCain could bring to your menu at mccainfoodservice.co.nz
EPIC COFFEE.
A M i c r o - R o a s t e r y b a s e d i n W a i p u ,
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Fuelling Adventures with Epic Coffee
We’re a father and daughter duo who believe that your epic adventures deserve to be fuelled by top-notch coffee. Epic Coffee was an idea born from our shared love of the outdoors, adventures and of course, damn good coffee.
As avid adventurers and extreme sports enthusiasts ourselves, we wanted to create an adventure-proof on-the-go coffee option that tasted just as good as a visit to the local roasters. Traditional gear required to brew coffee while camping is bulky and can slow you down. Whereas lighter, simpler methods tend to fall well short when it comes to taste and quality.
Epic Drip Filters are fully sealed, designed to withstand any adventure. Filled with single origin, specialty coffee that we roast in-house at our micro roastery in Waipu, Northland.
4X4 Outdoor Expo, Auckland - April 2024
April 2024 marked a significant milestone for Epic Coffee as we showcased our passion for the outdoors and coffee expertise at the 4x4 Outdoor Expo. Partnering with global coffee legends - La Marzocco and New Zealand’s own Roam Vehicle Outfitters, we crafted an epic coffee experience like no other. Together, we unveiled three incredible setups designed to cater
to all of the adventure community's coffee needs.
From Epic Coffee Drip Filter’s to the La Marzocco Linea Micra installed and operating out of the back of a 4x4 vehicle, powered by a lithium battery, we turned heads and won hearts with our adventure ready coffee solutions.
We're a micor-roastery, passionate about specialty, single origin coffee.
Beyond the expo, we’ve expanded our reach by supplying specialty, single-origin beans to cafés and restaurants, as well as Epic Coffee Drip Filter’s into retail stores and hotels.
With our sights set on further product innovation and global expansion, we’re ready to take on new challenges, ensuring that adventurers and coffee lovers worldwide are never without their perfect cup of coffee.
