Restaurant and Café Magazine | September 2021

September 2021 Vol 14 Issue 9

$10.95

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www.mccainfoodservice.co.nz

editor’snote

Hospo Bright Spot – Outdoor Dining Tania Walters Publisher tania@reviewmags.com

Has Covid-19 transformed the way we dine out forever?

The short answer is yes. The longer view is that the industry was evolving long before the pandemic hit.

The rise of grocerants, where a supermarket has the facility to serve cooked food to sit down customers, has been on the rise globally for the last decade. This pressure on operators has been building, particularly for QSRs. Added to this is the plethora of delivery services worldwide that have moved delivery options far beyond the local fish ‘n chip shop. Delivery is now big business, and the pandemic has pushed operators into crafting exciting online ordering sites with delivery and click and collect options.

Operators who did not move to have an online offering are unlikely to survive what is going to be a roller coaster of lockdowns until we are able to live with the virus through vaccinations and herd immunity.

contents

Space continues to be the number one concern for operators.

More space to allow for social distancing, means more rental cost, so the transition to takeaway rather than dine-in with these much smaller spaces is challenging for operators competing with big takeaway brands.

Governments can set out policies, but consumers may be wary, and some will vote not to enter smaller venues for some time, while others will be chaffing to get out there and socialize. Covid passports may well be a lifeline here.

One thing that is likely to have a significant renaissance is outdoor dining. Internationally, designers are looking at ways to boost outdoor dining occupancy, and for those restaurants that have survived lockdown, it is a significant bright spot. Cities have moved to allow more outdoor dining everywhere in the world, moving some draconian rules to make this happen (closing off roads, widening footpaths, increasing table numbers, lessening

the number of carparks etc.).

Event operators, bars and pubs are likely to be the most obvious operators to embrace design change to incorporate more outdoor dining options. Operators have jumped at this opportunity.

Though these options come at a considerable financial cost, the chance to allow for makeshift eateries, yurts and pods, complete with air ducting, space heaters, media screens, sliding doors, and comfy furniture, gives options to navigate alert level restrictions.

Customers love it.

So the big question - will this changed outdoor dining look be here to stay?

Let us know your opinion. Are you considering developing your outdoor spaces to give you more options?

tania@reviewmags.com

September 2021

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5 News

18 Seafood

24 Grape to Glass

8 Takeaway

22 Meet the Chef

27 20 Minutes with . . .

14 Our Plant-Based Picks

23 Outdoor Dining

29 Online Ordering/POS

27 RESTAURANT & CAFÉ SUPPORTS 100% OWNED

READ ONLINE

www.restaurantandcafe.co.nz

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Chairman: Peter Mitchell, peter@reviewmags.com Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Group Managing Editor: Sarah Mitchell, sarah@reviewmags.com Editor: Caitlan Mitchell, caitlan@reviewmags.com Senior Editorial Associate: Sophie Procter, sophie@reviewmags.com Editorial Associate: Shania Taylor, shania@reviewmags.com Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Debby Wei, debby@reviewmags.com

ISSN 2422-9601 (Print) ISSN 2744-5968 (Online) RESTAURANT & CAFÉ: Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland 1050 PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Email: edit@reviewmags.com This magazine is published monthly under license. Please direct all enquiries and correspondence to Review Publishing Co Ltd. This magazine is a platform for the industry and may include content that expresses views and opinions by contributing writers. Content is attributed to the author, and these opinions and the view/s are those of the author/s. They do not necessarily reflect the official policy or position of any other agency, organisation, employer or company. The opinions and material published in this edition are not necessarily those of the publishers unless expressly stated. All material appearing in the magazine, website and social media platforms is copyright and may only be reproduced with the written consent of the publisher. Copyright 2021

news New Date For Excellence Awards The 2021 Hospitality Awards for Excellence will go ahead this year – as long as Auckland is in Alert Level 1. There’s a new date and venue for the black-tie event to celebrate the best of the industry’s best which will now be held on 23 November at Auckland Museum.

Read more online

Future Proofing for Different Alert Levels Hamilton’s Sentinel Café, which opened in March, has future-proofed itself with a street-facing service window as New Zealand rides the waves of the pandemic Alert Levels. Sentinel Café’s co-owner Al Belcher said the window would allow the café to operate in and out of different levels.

Read more online

Whatever Floats Your Boat

NSW Reveals Next Stages of Reopening

New South Wales has unveiled how it will fully reopen its state after months of lockdowns to curb the Delta outbreak, with freedoms substantially staggered for unvaccinated residents to re-engage with society. NSW’s reopening will be split into three stages: 70 percent vaccination coverage, 80 percent vaccination coverage, and the final stage of reopening set for December.”

Read more online

New Zealand’s first floating burger bar has opened on a lake surrounded by mountains. This unique new eatery and tourist attraction was born in the country’s first Covid-19 lockdown in 2020. Fast-forward a year, and Coffee Afloat has become extremely popular, serving more than a hundred cyclists on busy days. Read more online

The Search is About to Begin

Beef + Lamb New Zealand will soon be extending an invitation to chefs to apply to be one of its next Ambassador Chefs. “Our current Ambassador Chefs have stood strong through a very difficult period and we are very proud of them and the way they have continued to support Beef + Lamb New Zealand which in turn has enabled us to support the New Zealand chef community as a whole.” Read more online

Want Business Back?

Promote Getting Vacc’ed

While a new survey of Restaurant Association members showed a mixed response to vaccination passports in hospitality venues, the truth is that the only viable way to get the economy back on track is to have most of the country’s eligible population vaccinated. An increasing number of countries are using vaccine passports not only at their borders, but also to restrict who can participate in social and cultural activities.

Read more online

Hungry Jacks is Set to Ruffle Feathers Across the Ditch

Move over KFC Hungry Jack’s is entering the fried chicken war with a range of three fried chicken signature burgers. Launched across Australia, the company boasts their fried chicken will be 40 percent bigger than its rivals.

Read more online

September 2021

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For Business

Spark Sport for Business is a Game Changer Via their technology, Spark Sport for Business (SSfB) offers more options for their customers and Rae Herbert’s team understands what Kiwi operators need.

As a tech innovator, SSfB is committed 100 percent to streaming spectacular sport and entertainment direct to the sports loving public, and to the industry, delivering on key requirements of value, flexibility and choice.

“Kiwi operators want best bang for their buck, so how does SSfB offer tangible value to its hospitality and accommodation clients?

Spark Sport for Business understands Kiwis’ love for sport and the atmosphere that’s created from sharing big moments together,” explained Rae. “We also appreciate the hardship that the hospitality industry has faced from COVID-19 and have priced our offering in a way that gives more Kiwi businesses access to the sport they love than ever before.”

Does it cost more for venues to offer multiple streams and banks of TVs for customers to view sporting events and programmes?

No, SSfB doesn’t charge extra for multiple streams or TVs in your premises.

A one-size-fits-all model for broadcasting sports and entertainment doesn’t suit hospitality operators. They want flexible programming and on-call support to get and keep their streaming going. Is this what SSfB provides?

“Yes, because we recognise the logic of paying for a service when it’s relevant to you and your customer base. That’s why SSfB has Open Term contracts* so customers can sign up to the service when your favourite sport is on. We also offer fixed term

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contracts where your installation cost can be spread over 12, 24 or 36 months,” Rae continued. (*Eligible for hospitality customers only.)

As seasoned sports viewers, hospitality customers want the flexibility of viewing the events and programmes they want, when they want them.

Does SSfB offer this service? In traditional pay TV services, customers are bound by what’s programmed to be on at any given time. But sport is about moments. With Spark Sport you can watch what’s on its five 24/7 channels for that set-and-forget experience. But the game changer is being able to scroll through and watch highlights, replays and key moments whenever you or your customers want.

Finally, Rae, can you sum up the beauty of streaming?

“Streaming is the future and it’s here now with SSfB. Customers have more flexibility and choice, as setting up with SSfB allows you to stream different content on the same device – simply providing more choice with Spark Sport.

THE SPARK SPORT FOR BUSINESS STORY SO FAR Kiwis love a David and Goliath story, and Spark Sport is a beauty; since its story began in 2019 to attracting a loyal team of customers.

It’s fully committed to hospo’s hallowed sports grounds – the pubs, clubs and bars full of revellers who experience streaming that’s so good, they feel right there in the game.

Keen to stream Spark Sport? Get in touch with the team on 0800 776 785 to discuss your streaming options.

insta inspo

Here are some of our best picks from Instagram this month, inspiration to get those creative juices flowing!

Sipping on Summer

Is it Getting Hot in Here?

This spring air has us excited for those long summer days that are just around the corner. Tequila Sunrise cocktails are morning sunshine rays captured in a glass and the delicate gradient is breathtaking. @cocktail.alchemists.best

Coined ‘Catching Fire’ this cocktail is hot and spicy with hot pepper bitters and cinnamon mixed with Seedlip, grapefruit juice and green tea syrup. @cocktail.alchemists.best

Eastern Inspired Opulence

Relaxed Retro

Lighting fixtures can be the statement piece of a space, and the wooden style with the green creates an elegant, natural atmosphere with a simplistic, 1970’s retro vibe. @an_shopfittingmagazine

Tattu Restaurant, Manchester, is a modern Chinese experience with opulent ambience and decor.

Seamlessly capturing the neon embrace of urban living and the beauty of nature at once. @tatturestaurant

FULL COMMERCIAL KITCHEN SETUP Starting from $20,000

30 minute consultation

Your free consultation includes: • Consent Requirement (Hospitality) • Kitchen Layout Plan Consultation • Equipment Planning • Service Checklist

* Terms & Conditions Apply Contact Us Today! sales@fedproducts.co.nz 0800-081-847

Monday-Friday 9:00am-5:00pm

146 Neilson Street, Onehunga 1643 Auckland, New Zealand

September 2021

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takeaway

The New Era of Food Delivery

The global pandemic has only heightened what was already top-ofmind for consumers - convenience.

Restaurants are meeting that demand with expanded inhouse delivery options and thirdparty delivery partnerships.

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urveying 20,000 consumers across the UK and US, Service Management Group (SMG), a leading experience management firm, asked questions that will help restaurants, cafés and other food establishments here in New Zealand navigate this new era of the food delivery experience.

The Two Big Questions Restaurant Operators Asked About Third-Party Delivery

Q: Will a bad experience cost me?

Yes, although it’s not as severe as you might expect. 55 percent of customers will re-order from a

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restaurant after they experience a problem—even if they blame the restaurant.

Only 17 percent say they won’t order from that restaurant again, and 18 percent say they won’t use the same third-party provider again. For now, it appears consumers are apt to forgive—but that won’t last forever. It’s worth it for restaurants and third-party providers to work together to make improvements—particularly when it comes to accuracy.

Q: Is third-party delivery cannibalising my business?

In most cases, no. 58 percent of consumers state third-party delivery allows them to order from

restaurants more often than they otherwise would.

There’s room for restaurant brands and third-party delivery providers to prosper—but it means understanding the delivery experience from start to finish across all available channels, and not being afraid to establish collaborative partnerships with providers.

Here are some Key Delivery Trends SMG identified: 1 Consumers have more food delivery options and all types are seeing significant use.

The pandemic has pushed restaurants to launch their own

food delivery services at a rapid rate, but third-party delivery continues to have a major presence: US consumers are evenly splitting orders between third-party and in-house delivery, while UK consumers are relying more heavily on third-party delivery providers.

2 Loyalty is higher when consumers choose in-house vs. third-party delivery. Consumers who order their food directly from the restaurant vs. going through a third party are decidedly more satisfied overall and more likely to order from that restaurant again—which shows there’s benefit to

restaurants developing in-house ordering and delivery options.

3 Problem occurrence is higher when consumers use third-party vs. in-house delivery. Thirdparty problem occurrence is on the decline, but it remains shockingly high: in the US, 1 in 4 consumers experience a problem when using third-party delivery. Problem occurrence rates for the US + UK regions improve when consumers order directly from the restaurant - another benefit to creating in-house delivery or going with a local provider.

4 Order accuracy is the top complaint from consumers using third-party delivery and the biggest opportunity for restaurants. There’s a 9 percentpts increase in missing items when consumers use third-party delivery vs. ordering directly from the restaurant—and restaurants are far more likely to shoulder the blame for inaccurate orders.

To counteract this, restaurants can heighten focus on accurate preparation, equipping teams with air-tight processes that ensure accurate orders before they go out the door.

5 Overall, consumers are more likely to blame the restaurant when issues occur (by a factor of nearly 2x), but they’re open to second chances. When consumers experience a service failure and believe the restaurant is at fault, they’re likely to remain loyal to both parties— with over half saying they’d order again from the restaurant and use the same third-party delivery service.

Yet even when consumers think the third-party provider is at fault, the restaurant is impacted: the likelihood consumers will reorder from the restaurant is 10 percent-pts lower. In the end, loyalty is on the line for both groups, which means it has to be a shared effort to decrease

problem occurrence throughout the process.

6 When consumers have more channels to use for ordering, they order more. For the restaurant industry as a whole, third-party delivery cannibalisation is a myth.

Instead, it increases business with 58 percent of consumers saying third-party delivery services allow them to order food from restaurants more

often than they otherwise would.

Though the food delivery scene is evolving to include more channels, third-party delivery certainly isn’t going anywhere.

Brands have to understand the delivery experience from start to finish across all available channels.

Decide how these trends impact your delivery strategy, so you can be sure it’s benefiting your customer experience, rather than detracting from it.

Angus Beef Burgers with Melting Mozzarella INGREDIENTS: 4 x Angel Bay Premium Angus Beef Patties 4 x Brioche Burger Buns 1 x Red Onion, thinly sliced 2 Tablespoons White Wine Vinegar 200 Grams Mozzarella, thinly sliced ½ Cup Good-Quality Mayonnaise American Mustard Soft Lettuce Leaves 1 Large Avocado, thinly sliced 6 Gherkins, thinly sliced

METHOD: Combine the onion and vinegar in a bowl and toss together.

Leave for 10 minutes to lightly pickle. Drain before using.

Split the buns and lightly toast under the grill.

Cook the burger patties according to the packet instructions.

Place the cooked patties on a baking tray and top with the mozzarella. Place under the grill until the cheese is melting.

Spread the bun bases and tops with mayo and a swirl of mustard.

Place the lettuce on the bases then the Angel Bay Premium Angus Beef Patties.

Layer up with avocado, onions and sliced gherkin.

Add the tops and enjoy!

For a full range of delicious patties go to angelbay.co.nz and contact your distributor to order.

Photo: DISH Magazine

ANGEL BAY. EVERY DAY DELICIOUS. September 2021

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takeaway

Consumer Trends Will Last Beyond COVID

Consumers are looking to escape the weariness of lockdowns and pandemic disruptions, with online food delivery, they can indulge in a variety of restaurants and cuisines from the comfort of their homes.

house experience, without having to go to the restaurant.

Here are the other key consumer trends impacting online food delivery, as identified

by GlobalData.

CONVENIENCE

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ooking to escape also means they are willing to spend more on luxury and experiences, and are on the hunt for unique products, promotions and tastes.

While these trends have been heightened by COVID, a lot of them will last beyond regional restrictions, partly because of the uncertainty of when exactly a ‘new normal’ will be achieved, and because the habit of having quality, restaurant experiences at home will be hard to break.

GlobalData has recognised this trend in recent research, advising that restaurants can offer a sense of luxury by offering a culinary experience in premium packaging, transporting consumers to faraway places, and offering them a high-quality in-

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Online food delivery can offer time-poor, busy consumers the convenience and efficiency they need by providing them with the ability to quickly choose meals or groceries without the need for physical store or restaurant visits.

Companies offering online food delivery services can invest in online payment methods, an easy-to-use website, chatbots, and other conversation solutions to give consumers the ease and convenience that they demand.

SOCIAL MEDIA Food is extremely visual. A good social media strategy, using high-quality photos and powerful messages, can help companies engage better with their customers and make them aware that they can order food online easily. Instagram and Facebook are notable tools for setting up restaurants’ social media strategy.

DIRECT-TO-CONSUMER AND ECOMMERCE The direct-to-consumer trend has been highlighted during the COVID-19 pandemic.

Subscriptions and contact-free delivery on small and large grocery and meal purchases make it easier for isolated customers to buy exactly what they want during the global pandemic. Shopping online allows consumers to plan what they are going to buy, and it enables them to research specific products easily and quickly. Small businesses have found a significant boost in business through the online channel. Ecommerce has been the saviour of many small, local businesses that faced a bleak outlook when lockdowns forced their doors to close.

COCOONING The cocooning trend refers to people’s preference to spend more time at home rather than going out. Consumers are using their homes as a base for comfort, safety, and heightened enjoyment, and trying to recreate out-of-home experiences at home.

Companies should align with consumers’ demand for products and solutions to give high-value at-home experiences.

There is also a growing consumer desire to experiment and try new cuisines through the “insperience” of their own home without having to travel or advance planning. Some of the measures imposed to control the virus spread, such as working from home, are expected to continue or be more prevalent after the pandemic is over, so there will be an increased need for quality and fast online food delivery services.

Sustainable food packaging products that do not compromise on reliability, safety and quality.

Browse our range of sustainable products at www.greenchoice.nz

Speak to our food packaging specialists about greener solutions for your business.

0800 864 725

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SMOKE & FIRE ~ T H E T I M E - H O NOU R E D A M E R IC A N T R A D I T I O N O F BA RB E C U I N G & S M O K I N G ~

SMOKING C o o k i n g m e at ov e r v e r y low h e at f o r a f e w h o u r s to 2 w e e k s . ^ LEARN MORE ABOUT U.S.

h ot s m o k i n g ( 5 2 to 8 0 ° C ) m a i n ly

PORK HERE!

f o r l a r g e r c u t s to b e c o o k e d.

pork shoulder > < p o r k lo i n i s a r e l at i v e ly l e a n c u t to s m o k e . t h e m e at i s d o n e w h e n i n t e r n a l t e m p e r at u r e r a n g e s f r o m 6 0 to 6 3 ° C .

k e e p t h e fat c a p !

l e a n m e at d r i e s o u t a n d h a r d e n s e a s i ly.

t h e m e lt i n g fat c a p k e e p s yo u r p o r k lo i n t e n d e r , j u i c y, a n d w i t h a b e au t i f u l p i n k s m o k e r i n g .

BA RB E C U E “ Low a n d s low ” d e s c r i b e s h ow t h e m e at c o o k s u n d e r low h e at ( 8 8 to 1 4 9 ° C ) .

R i b s a r e t h e m o s t p o p u l a r c u t s to b a r b e c u e d u r i n g t h e f e s t i v e s e a s o n .

“ low a n d s low ” i s t h e name of the game r e f r a i n f r o m g r i l l i n g r i b s ov e r d i r e c t fl a m e . t h e r i b s c a n n ot r e ta i n i t s m o i s t u r e a n d w i l l d r y o u t q u i c k ly. c o o k i n g i t low a n d s low c r e at e s t h e fa l l - o f - t h e - b o n e t e n d e r t e x t u r e & yo u c a n s avo u r t h e c r e a m y f r ag r a n c e o f o u r

C O N T E N T C O U RT E SY O F N AT I O N A L P O R K B OA R D, D E S M O I N E S , I OWA

plant-based

Our Plant-Based Picks

Consumers continue to want more plant-based options as they become more conscious of the affects of climate change and choose products based on their sustainability. Meanwhile, the global pandemic has also given rise to more wellbeing focused customers who want healthier options without compromising on taste. Here’s a few of our plant-based picks.

Mylk Made plan*t

Alpro Barista For Professionals Aplpro For Professionals has been specially crafted for use by baristas and comes in four varieties. Alpro For Professionals Soy was created specifically for use in espresso, the soy is toned down so the barista can showcase the coffee. Alpro For Professionals Coconut leaves a lovely fresh aftertaste with a hint of coconut that won’t overpower the taste of the coffee.

Alpro For Professionals Oat is a delicate alternative milk, it has a neutral taste and is 100 percent organic. Specially blended for coffee it helps baristas make the perfect cappuccinos and lattes for customer who want an alternative to dairy milk, while Alpro For Professionals Almond froths in a sturdy and shiny microfilm that holds exceptionally well in both hot and cold applications.

plan*t provides an easy, tasty, plant-based and protein rich alternative for consumers enabling conscious choice without compromise. Plan*t Classic Hemp Burger Pattie is classic tasting pattie for all your daily burger needs. With the goodness of hemp, they are a delicious canvas ready for your burger creativity.

Angel Food

Vutter Feliz Whole Foods believe people can not only live, but thrive on a plant-based diet. This plant-based ‘butter’ is made with real food, no numbers, no hrydrogenated fats, and is not highly processed. Vutter is dairy-free & made with no Palm oil, no Soy, no Nuts, no Gluten, no GMO ingredients and no added Sugar. It’s clean and delicious and it’s perfect for cooking, baking or simply spreading.

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Angel Food have your dairy-free needs covered as Aotearoa’s vegan cheese pioneers, their products are delicious, easy to use, and familiar.

As well as being dairy-free, egg free and 100 percent vegan, Angel Food also made its products without gluten, soy and nuts. Available for foodservice in 1kg size packs both block and grated for those perfect vegan pizzas every time.

Mylk Made is fresh nut and seed mylk, made simple. Its bases work as a concentrate, simply blend the base with water to make mylk.

Available in 6 different flavours and various sizes.

Mylk bases are a cleaner and greener alternative to buying plant mylk in a carton.

A waste free product that you can make what you need, when you need it. Mylk Made bases contain no unnatural additives, binders, gums or preservatives. All bases have a 12 month shelf life and can be stored at ambient temperature.

Mylk Made have an exciting new barista range coming soon, and are looking forward to working with the hospitality industry to help reduce their plant mylk carton waste.

AVAILABLE THROUGH

ALL LEADING FOOD SERVICE DISTRIBUTORS realfoods.co.nz

seafood

DELIVER SUMMER IN A BOX WITH SEAFOOD

It’s never been easier for food companies to reach their customers.

Restaurant delivery has grown 20 percent in the last five years and is estimated to become 40 percent of a restaurants total sales by 2023.

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fish, and with so many great local brews to choose from, creating your own beer batter is a great way to tell a local story through your ingredients.

Fish batter is so important that Director of Culinary Research and Development at the Institute of Culinary Education in the UK, Barry Tonkinson even tested batters for adherence, colour, texture and flavour (fish ’n’ chips being a culinary tradition we inherited from the Poms).

Tonkinson also found that a beer batter performed best (specifically one made with Guinness).

However you choose to make your batter, there is one thing all chefs seem to agree on, it must be thick, yet airy.

PICK PAPER PACKAGING

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his hypergrowth may have been accelerated by the global impact of the COVID-19 pandemic, but what enabled its success is the (relatively) recent proliferation of ordering and delivery models, innovation in flavours, ingredients, and packaging, and the emergence of a higher-quality takeaways meal that moves away from the traditional ‘fast-food’ formula.

Spring is here, summer is just around the corner, and for many Kiwi consumers that means one thing: Seafood.

Seafood is a great option for takeaway and delivery meals, especially with the proliferation of products formulated specifically

for foodservice, and packaging that has been innovated to make sure your restaurant’s dish arrives to the customer the way it was meant to be served.

casual standard and vice versa.

Consumers are willing to spend more for high-quality ingredients, so instead of that prawn taco, why not a crayfish slider?

FINE-TUNING TRADITION

YOU KNOW IT’S ALL ABOUT THAT BATTER

Fish ’n’ Chips still remains one of New Zealand’s most popular takeaway choices, even with so many other options now available.

This Kiwi-as dish can be elevated from the usual fare by considering the choice of fish, swapping out traditional fries for a more exotic side, and adding a home-made, signature sauce.

Some types of seafood have migrated from being a whitetablecloth delicacy to a fast

Deep fried options are the best go-to for takeaway and delivery, as proven by the continued popularity of the traditional fish ’n’ chips, but not all fried fish is created equal with the batter being one of the most important elements that can make or break (particularly a takeaway) dish.

Beer batter seems to reign supreme for its crispiness and ability to retain the heat of the

The enemy of beautifully battered seafood in a takeaway or delivery situation is moisture and heat loss - no one wants soggy fish!

Styrofoam and plastic takeaway packaging have a long history of use for many foods, but with sustainability a top concern, brands are moving away from uncompostable packaging. These old kinds of enclosed containers also encourage steaming and condensation. Instead, use paper or cardboard packaging with ventilation so that the container can breathe. Air holes should be large enough to allow adequate air flow but not so large that they allow the food to go cold.

With recent regional pandemic restrictions furthering the burden felt by foodservice and hospitality businesses, it is important to evolve your offering for this new normal where takeaway and delivery reign supreme.. and seafood has definitely not gone out of style.

September 2021

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seafood

Sustainability and Ethically Sourced The Biggest Trends for the Seafood Industry Just like other trends, food preferences change and evolve over time. In 2021, there has been a shift in what consumers are looking for in their seafood. While classic seafood is still popular, consumers are seeking to explore outside their comfort zone (from the comfort of their homes), they want transparency about where their food comes from, and health benefits when they order their seafood.

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hefs are looking to seafood to provide healthy, versatile dishes, as well as something that can easily be turned into a special treat during trying times.

Wild-Caught Seafood The demand for wild-caught seafood has steadily increased over the years. In 2021, consumers favour seafood obtained from the wild versus farm-raised options.

That said, they’re still choosing the more familiar types of wild-caught seafood like salmon, tuna and crab.

Ethically Sourced Seafood Consumers prefer ethically and

Serve 100% Real New Zealand Fish

Independent Centre Cut Hoki Loins 110 – 130g: Portion control, no mess, no waste, 100% yield, great source of lean protein and so versatile.

Can be baked, grilled, fried, poached, steamed and makes a great fish pie.

Available from all major distributors in New Zealand.

Please call Daniel on 021 937 118 for more information.

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sustainably sourced seafood as much as they favour wild-caught delicacies. Today’s seafood lovers are more health-conscious and desire more transparency in where and how their seafood was caught.

There’s also a preference toward local seafood sourcing, which allows consumers to see exactly where their fish came from.

Sustainability Gone are the days when a fillet of snapper was the only fish you’d find on a menu. Restaurants are

now prioritising suppliers that use more sustainable fishing practises in an effort to prevent the already severely depleted ocean from being overfished.

This includes crafting dishes that use other parts of the fish, not just the fillet, and making more use of different types of seafood altogether.

Keto-Friendly Seafood With keto still trending in 2021, keto-friendly seafood recipes have become more popular. These recipes are low in carbs and high

in fat. To round off the meal, ketofriendly fish is often paired with plenty of meat, vegetables and cheese.

Fish-Free “Fish” With so many plant-based meat alternatives available today, it’s no wonder that fish-free “fish” is becoming more popular.

Vegetarians and vegans, as well as those worried about the mercury levels found in fish, can now enjoy their favourite seafood flavours without actually consuming fish.

Southern Clams Limited 16 Bombay Street, P.O. Box 483, Dunedin www.nzclams.com Phone: 0800 77 1505 Email: richard@nzclams.com

September 2021

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meet thechef

Nigel Broad PLATO, Dunedin

Located on Dunedin’s stunning waterfront, PLATO was opened in 2002 by the owner and head chef Nigel Broad, whose uncomplicated style of food encompasses simple and traditional tastes from around the world.

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n the late 70s, Broad began his hospitality journey as a dishwasher.

“I started out as a dishy, which was a remarkable way to quickly learn a healthy respect for those who do that, and to also learn not to create extra pots for them.”

Broad had always liked cooking, as most chefs do. He learnt the basics from his mother and discovered it was something he was good at.

“My first girlfriend’s family taught me to sit at a proper table, the etiquette of having wine with food, and to follow it with dessert crikey, it was how I got introduced to a pepper-mill!”

Broad lived with 12 flatmates and when it was his turn to cook, everyone showed up.

“I was pretty chuffed by that, and it just naturally happened from then on.”

Now, Broad begins his days by picking up ingredients from local suppliers before heading into the kitchen.

“I still like visiting our local Indian and Asian shops to see if anything is new to me,” he said.

“I get to the restaurant, get the bread started before prepping anything from filleting fish to cold smoking something. Then I have a quick cup of strong, milky English tea before we open for service. I’m at the stove until close.”

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Broad’s style of food is uncomplicated.

“Anything can inspire me, a smell, a taste of something, or just seeing something. At the moment I’m particularly fond of vinegar and pickling. I always keep at finding ways of smoking fish.”

He described his food as eclectic, not fussy or overly played with.

“I like being able to taste the main ingredients by having enough of it on the plate and having enough complementary flavours.

If you’re going to overpower the main ingredient, why bother?”

The kitchen at PLATO has an

open pass into the restaurant, so Broad can see every table, allowing him to interact with diners and staff. “I feel part of something and so do the staff when someone pops their head through. It’s about making people happy, which believe it or not, I still enjoy and get a buzz from.

“Just one unhappy customer can ruin your whole night, day, even week. It’s important to differentiate between a personal choice and a genuine complaint. The customer is not always right. But if that’s the way they feel, then it’s real for them. Still hurts though.”

Broad said his biggest achievement has been owning his own place, both the building and restaurant, for just over 20 years, and he hoped to stay in business during these tough times.

“The last 18 months have been brutal, as anyone would know.

Hospitality and tourism have been hit the hardest in New Zealand, but it obviated our reliance on overseas tourists, so it just made us take care of the domestic market more.” An upside of COVID, however, was seeing so many New Zealand tourists experiencing their own country and being blown away, said Broad.

“I think now we have to operate smarter. Support local more, smaller vendors, small menus so that we can rapidly adapt with both prep and food waste in another fast lockdown.”

Eventually, Broad would like to find a chef to step into his role so he can do some of the things he’s always wanted to do.

“I’m getting old. I need a healthier balance of work and life, but I would also like what I have created to continue.”

One of the first adages Broad said he learnt was that the ability to fix a botch-up fast and well is what makes a good chef.

“I also learnt the five Ps Perfect Preparation Prevents Poor Performance.”

Part of this preparation is learning, he said.

“I always tell young chefs to listen, watch, learn, go to Polytech, read books, talk to someone with experience, whether that is a grandparent or someone from another culture. Visit food stores and if you see a product you don’t recognise, ask what it’s for.

“You have to learn to rely on your taste and smell, so once you start absorbing all this information and adding in your own particular nuances and influences, you can discard the non-essential stuff and eventually have your own style for when you’re in a position to fly with it.”

“Chefs have to put on a show every night, remain calm under pressure, be creative and always professional. All that information you learn will help when something goes wrong because sometimes, it does.”

Through thick and thin, Broad said he has a favourite knife.

“Find a favourite knife, one that fits you. I have several that go in and out of favour. Some have been with me from day one. The kettle is also a firm favourite - but that’s just for tea.”

outdoordining

Embrace the Outdoors After the almost two years we’ve had, there’s nothing more appealing for customers than outdoor restaurant dining, from the people watching to the fresh air. While the pandemic has forced many establishments to embrace outdoor dining where they hadn’t before, this is a trend that is here to stay, and not just in the summer season, but all year long.

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utside space can also be a great investment, some experts say restaurants that add outdoor dining spaces can add as much as 30 percent to their revenue. Here are some of the hot outdoor trends for 2021 and beyond.

OUTDOOR SEATING Many restaurants and cafés have made outdoor seating work even in the smallest spaces. In New York City, where real estate is very small, restaurants even launched the Open Restaurants program, which now permanently allows for outdoor dining year-round on the city sidewalks and portions of streets outside of restaurants.

Regional councils here in New Zealand need to implement a

similar programme here, where the current restrictions about pavement seating could be relaxed to allow more restaurants to offer outdoor dining, particularly with summer fast approaching.

Remember, outdoor spaces don’t have to be all wicker and wrought iron. More and more, restaurants are investing in inviting, durable outdoor furniture including comfort elements like umbrellas and space heaters. Guests like to feel like they’re getting the same experience outdoors as they would be inside

MULTI-SEASON STRUCTURES Restaurants have pushed the boundaries and created dining setups that they had never used before. Now that they have put the time, money, and resources

into creating these spaces, they may as well stick around even after the pandemic is over. Restaurants with motorised awnings or screens overhead are able to open and close them depending on the weather conditions. Space heaters will likely still be key when there are some chilly nights as well.

Regardless of which route a restaurant has gone to prepare for the past year, they most likely can continue the same setup into 2022 with these multi-season structures.

OUTDOOR EVENTS Events are making a comeback and with the warm weather returning and vaccines rolling out, the rest of 2022 will be

great for outdoor events (fingers crossed). If your restaurant or venue already has the outdoor patio or event space for outdoor events, then you’re in luck. If you’ve transformed your space to accommodate more dining space, then maybe that area can also be transformed for an event setup. While there will still be capacity limits in play for a bit longer, restaurants and venues can get creative in order to get these events on the books. Play around with your room capacities and event flow. Groups are thinking about how they can celebrate the many missed occasions from the past year and a half, and they are looking for venues now.

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grape to glass

Owhanake Bay Estate coowner and manager Mike Taylor is a self-described “classic Kiwi” - he loves the outdoors and doesn’t believe in unsolvable problems, only well-hidden solutions.

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fter a ten-year career as a lawyer, Taylor and his wife founded the now Owhanake Bay Estate in 2005.

Despite not knowing anything about growing grapes, the pair loved wine and new challenges, so the already planted young vineyard was very appealing.

Now, 16 years later, the winery has produced 15 vintages and is a well-established producer of high-quality Syrah. The genesis of Taylor’s philosophy began after a special day in Africa, when he and his friends celebrated with a bottle of aged port.

This is what inspired him to go to to create what the Taylors describe as “a little bottle of happiness”.

Owhanake Bay Estate is buffeted by strong gusts of wind that lift sheets of salt from the sea and deposit them over the vineyard, the are is also flanked by banks of manuka trees. “These two unique characters lead to a slight sea salt

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character and milk manuka flavour in our wine that sets it apart from others,” Taylor commented.

In the beginning, Taylor and his wife sold their wine online, but in 2019 they built The Harvest Shed – a custom-built wine tasting, and off-license sales outlet nestled in the centre of their flower farm, a stones throw from the vineyard.

“By that stage we had built up a reputation for quality and were building the Nourish Gardens flower brand. We figured selling both side by side was a winning formula.” The most important thing, Taylor said, is producing the best quality grapes they can, and then producing top quality wine.

“I always have the end product of the wine in my mind while making decisions through the season.” Owhanake Bay Estate produces a smaller yield in order to concentrate on high flavour fruit, creating a balance of oak and fruit which is softer than other Syrah and Shiraz wines.

“We aim for a long, lingering, and smooth finish, like the difference between touching cotton and touching velvet.”

Taylor explained that because their vineyard is so small, they are able to devote more personal attention to each vine. All the fruit is inspected closely through the season and any green late ripening or sub-standard fruit is removed.

“This process is borne from a love for fine wine and is simply not practical in larger operations.”

Owhanake winery is also a registered Sustainable Winegrowing vineyard. “We try to minimise our footprint in many ways. We double mow each row so the clippings all end up under the vines for both mulch and to minimise under the vine weed spraying. We also work closely with Waiheke High School, providing free lessons onsite in the year and again at harvest.”

Taylor can talk wine all day long and loves to share his passion for all things viticulture. “Grapes are unlike any other fruit because they react to absolutely everything and continue to develop within the bottle,” he expressed.

“I love explaining and showing people the impact on the tastebuds and in their nose, the whole experience.” Whilst also having collected an array of awards, Taylor said the winery’s greatest achievement was winning the trophy for the International Wine Challenge in London, in 2013.

Taylor put this win down to the one thing he believes makes good wine – love. “From the pruning stage right through to the time it is opened, wine must be cared for like a growing child. The more you invest, the better it will turn out.”

For young viticulturists, his advice is to feed off the passion and

always ask because the more you learn the more you will want to learn. Speaking of learning, Taylor would like the public to understand how much work goes into boutique wines and would like to encourage people to visit wineries, meet the owners, the growers, and the winemakers.

In the meantime, he is content to continue looking for ways to make the perfect wine, because, “There can always be improvements.”

Sparkling with real 24K Gold Flakes. www.bluenun.wine

Phone: 0800 111 828 Email: info@qll.co.nz • Website: www.qll.co.nz Address: 232a Neilson street, Onehunga, Auckland 1061, New Zealand

column

DO THE RIGHT THING FOR THE LONG TERM

While the world grapples with the COVID19 pandemic, the other global crises of our time climate change and environmental pollution have not diminished in importance. For governments, communities and businesses the imperative to focus on sustainable practices remains crucial and urgent.

By Sara Tucker External Relations Director

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Lion New Zealand

s a leading brewer and manufacturer of adult beverages, at Lion we know our success hinges on our ability to operate ethically within our communities while looking after our environment.

Despite the extraordinary disruption of the past year, we have maintained a focus on our sustainability ambitions.

We recently released our latest Sustainability Report and I am delighted to share the highlights of our work over the past year.

There is much to be proud of, but we acknowledge there is much more to do.

Our three areas of strategic focus are Environment, Community and Responsibility.

Our material topics are safety, health and wellbeing, supporting our communities, diversity and inclusion, packaging waste, climate change, water security and quality, responsible consumption, sustainable procurement and human rights, and transparent labelling.

REDUCING OUR FOOTPRINT Climate Change • Lion’s Carbon Neutral Strategy is ambitious, with a

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clear pathway to progressively decarbonise our business. We have committed to a Science Based Target for carbon reduction of 55 percent by 2030 and a net zero value chain by 2050. This year we reported a 28 percent reduction in our carbon footprint since 2015, and in early 2021 we became the first large-scale beverage manufacturer in NZ to be Toitū certified Carbon Zero.

Water • Clean water is the key ingredient in our products, and we are committed to implementing best practice water stewardship in our supply chain. This includes improving efficiency levels for water use within our breweries, and the quality of waste-water we discharge. Our targets include a global best practice and ambitious water efficiency target of <2.4 L/L by 2025.

Packaging • Packaging is an area of significant concern for consumers and a crucial area of focus for Lion.

Our targets include: • Increasing recycled content to at least 50 percent by 2025.

• 100 percent of Lion’s packaging materials to be reusable, recyclable or compostable by 2025.

We are making good progress towards these targets with results

at around 49 percent and over 95 percent respectively. In addition, we have recently announced our commitment to transition away from plastic labels on all Lion brands by 2030.

BE SOCIABLE LIVE WELL Lion is committed to having a positive impact on the community in which we operate. Guided by our core purpose of championing sociability and helping people to live well, we engage with our people, customers, consumers, suppliers and community partners to make a difference where we can.

Key focus areas for us are the Safety Health & Wellbeing of our people, Inclusion & Diversity and supporting our Communities.

RESPONSIBLE PRODUCER Acting responsibly as an alcohol producer, in line with our values and leadership principles, guides how we produce, market and label our products. We have a strong focus on ensuring best practice and compliance with all labelling requirements and marketing codes.

Our procurement policy supported by our Responsible Sourcing Code and our Modern Slavery Statement sets expectations for ethical and sustainable sourcing practices and protects human rights in our supply chain.

Lion’s Alcohol&Me education program gives New Zealanders tools and information to help them stay safe and sociable when they choose to drink alcohol. We launched this online learning programme seven years ago free to the public.

In 2020 the website had 107,000 unique users, and 38,700 modules were completed.

The Alcohol&Me website was a finalist in the 2020 ‘Public Good’ section at the Designers Institute of New Zealand Best Awards for design excellence.

BRAND POWER FOR GOOD Lion is the owner and custodian of many iconic Kiwi brands. With this comes an opportunity to amplify our messages and aspirations through those brands. Just as Steinlager is supporting the climate change message, Speight’s has partnered with Million Metres to champion cleaning up New Zealand’s waterways.

Speight’s also partners with Movember to promote men’s health while Corona supports Sustainable Coastlines and Havana Coffee champions Realtrade. Our Alcohol&Me message is amplified through partnership campaigns involving our major brands.

As consumers increasingly look not just to governments to act on the issues that concern them but to business, the opportunity for companies and brands to lead the conversations to make a difference will only grow.

Read about Lion’s three areas of strategic focus (Environment, Community and Responsibility) in depth online.

20 minutes with . . .

PAUL BAKER GM Vivace Espresso

Not to be confused with the famous Italian luxury fashion house, this coffee company’s name pays homage to the home of espresso. Vivace is Italian for ‘lively, vibrant, and spirited’. The name is both a nod to the original coffee houses as places of conversation, debate and creativity, and a reference to coffee flavours and characteristics.

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ivace Espresso’s GM, Paul Baker, has been involved in the hospitality trade for over 25 years, like many in the foodservice and hospitality sectors, he has found this latest lockdown period hard and frustrating. We talked to him about some of the specific issues facing suppliers and distributors during these uncertain COVID times.

“It’s been difficult to plan and to keep everyone’s mental state positive with all the decisions from the Government (understandable due to circumstances) on a weekly and daily basis,” noted Baker.

“For the wholesale distribution, I believe this lockdown could be more detrimental than last year, mainly because we have just been through a tough winter period.”

Baker went on to explain that cafés and hospitality outlet’s financial reserves have been or are near exhaustion and that it will be tough if the bounce back isn’t steady and prolonged, and the international borders aren’t open because unfortunately domestic tourists don’t spend the same.

A feeling shared among many hospitality business owners and managers is one of uncertainty, with Baker agreeing that this year’s lockdown has been far more unpredictable than 2020. There were still lessons that could be learnt from last year, however, and Baker and his team assessed their business model and looked at different revenue streams for opportunities.

“We explored the supermarket route but decided against it as it felt like we would lose control on the quality of our coffee with beans sitting in warehouses longer than the recommended ‘use by date’. We decided to explore the e-commerce route, with a rejuvenated brand / image and website and make it more user friendly for customers.”

The new website was designed to allow Vivace Espresso to develop it into a portal for wholesale customers to use. This is stage two of the development which will be launched in summer.

“Since the last nationwide lockdown and subsequent regional lockdowns, we started to roast smaller batches more frequently, so we aren’t holding as much stock on hand. We are encouraging our customers to do the same, and buy more regularly to manage their stock-on-hand levels.”

The lockdown hasn’t been easy, and Baker is not alone in feeling “huge frustration”.

“Financially the support has been okay, but in the short term the resurgence isn’t going to come back to the numbers it was before the lockdown. There needs to be far more support for months going forward. Maybe not just cash support but tax support packages to allow for

the difficult resurgence.

Last minute changes and enforcement requirements have just added more stress and financial pressures.”

There has been a lot shared regarding the struggle of cafés, bars, restaurants, and venues, but less has been said about the rest of the hospitality engine - those suppliers, roasters, distributors, and producers behind the scenes who have also been highly affected by the closure of foodservice establishments. Baker is worried about the lack of recognition the run-on affect of closed borders will have on the wider sector.

“The locked borders and the lockdowns of domestic customers have a flow on effect to all wholesale suppliers. New Zealand owned suppliers and producers will be impacted more due to the size of an organisation in comparison to international companies and it’s going to be tough to compete. The café owner may be inclined to take the lower quality and price to try and survive - at what cost though?

The end consumer is smart and will quickly wise up to this.”

Baker’s advice to hospitality businesses is to try to minimise extra costs where possible and to try and have a positive mindset by looking ahead as spring and summer are just around the corner.

“Look at your business model, work out when people are coming in and measure the return vs cost per hour - it may be wise to limit the hours and minimise staffing levels initially once we are out of lockdown. Look at the cost of staffing before you reopen and consider managing the hourly cost by mixing up the menu so some duties can be done by less skilled workers who can also multi-task and do other duties think of the American model of a busboy and server mentality.”

Unfortunately, some cafés simply won’t reopen.

“I feel the New Zealand café model will change. Service will be paramount, but staff will be expected to work faster and

more efficiently for the higher wage. Business owners need to offer more for experienced and efficient staff,” suggested Baker.

“In Australia it is common to have less staff on for a busier café, but they get paid more and can manage the expected hourly revenue flow in relation to staffing costs. In general, costs have increased for hospitality operators over the past six months with an increase in diary prices, electricity, and staffing to name a few. I feel café operators need to be realistic in their price points - people will pay more for quality and value so don’t scrimp on the quality both on the plate, cup, and the service.”

Baker would really like to see the government recognise the hospitality industry as an essential service, with vaccinations pushed to our front of house staff so the Alert Levels weren’t so detrimental to the industry.

“Changes are going to have to be made, we just need to be open and ready for change. We need the government to talk to the industry, not just one or two people but communicate to us on the front line. Honest discussions need to be had around opening borders for workers and about tax relief whilst borders are closed,” Baker concluded.

“Cafés need to remember we are in the business of offering a release and enjoyment, we can’t be fixated on what has happened, but on how to move forward.”

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Please wear a Please wear a face covering face covering Covid19.govt.nz Covid19.govt.nz

online ordering/POS

The EPOS partner that evolves with your has arrived in New Zealand The Tevalis journey began back in 2003 when through research of the market, Managing Director James Cook, discovered that many of the leading Point of Sale solutions were off the shelf systems that had no ability to adapt.At this point, James had a vision of creating the UK’s most flexible and advanced Point of Sale software, developed in a way which could be customised to each operation’s specific requirements and therefore provided them with a true EPOS partner for the long-term. Working alongside one software developer, they began creating software alongside Tevalis’ first restaurant client in 2005 and due to the success, began developing further On-Premises and Enterprise platforms.

Today, Tevalis are an industry leading technology provider for the hospitality industry, supporting over 2,000 sites and 8,000 systems throughout the UK with international growth.Our approach has remained the same since we began our journey, driving development by investing into research, innovation and working alongside our clients and industry professionals.This helps to ensure that the Tevalis Technology Ecosystem and each product within, always meets the demanding and evolving requirements of the hospitality industry. Most importantly, that each Tevalis client has the best Point of Sale platforms and partnership in place that drive their business forward.

For over 18 years, Tevalis have been delivering industry leading point of sale software. Throughout this time, we understand that customer service and customer retention are two essential aspects to consider when running a hospitality led business. Therefore, we’ve focused our attention on developing a front of house solution which is powerful, reliable, and easy to use, proven to contribute to increased speed of service, revenue, and profit margins.

Alongside that, we’re always adding and evolving the features available, which all our clients have full access to.With over 400 different functions within the Epos software, we have catered for every operational intricacy, adapted to each client’s requirements.

We believe in connected technology. And with over a decade of experience, we have identified that by integrating systems and providing a fully connected technology ecosystem, our customers can receive maximum benefit from their system.

With a suite of hardware and software technology solutions developed in house, Tevalis offer On-Premise and hosted Enterprise solutions to fit your business. We also integrate our system other experts in their respected fields, providing operators with a best of breed and consolidated technology solution. Driving your business forward through improved service, increased revenues, reduced administration and big data business analysis.

We are super pleased to introduce Dubba Dubba to the Tevalis family. Serving fresh, healthy, and very tasty Moroccan cuisine steeped in Moroccan heritage and packed with an enchanting combination of fresh ingredients.When Dubba Dubba approached Tevalis they were looking for a solution that would allow them to manage their four sites from a single location via a cloud portal (rather than having 4 separate systems like their current provider), they were looking for a solution that would allow them to drive revenue, manage costs and bring on new technology as their business grows.

Our approach saw us implementing our award-winning EPOS suite of solutions and Enterprise Cloud-Based Management tools, allowing the owners to standardise the setup at all sites, access individual site and estate-wide reporting and insights into sales trends and patronage times. Following the phase 1 rollout, we will launch the Dubba Dubba loyalty app using the Tevalis CRM module before moving to Phase 3, where we will integrate food costings. We look forward to working with Dubba Dubba, with their bright future in sight! who knows, it may even include self-service kiosks too.

www.tevalis.com | Sales: 0294369588 | info@tevalis.com

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online ordering/POS

THE FUTURE IS CONTACTLESS Ambience and customer service have traditionally reigned supreme in hospitality, but restaurateurs of a post-pandemic future must find a way to embrace a new contactless chic - healthy, purpose-driven luxury without all the face-toface contact.

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onsumers still seek the restaurant experience, even in a stay-at-home pandemic period. By implementing new technological functionalities, you expand the scope of your restaurant’s operation. Contactless or online ordering, contactless home delivery, and contactless payment in-store are at the heart of this new approach.

The restaurant industry is changing before our eyes on a daily basis. Is your business doing enough, fast enough? While it’s important to make the adaptations necessary to survive in the short term, there’s an opportunity to view these trying times through the lens of long-term opportunity — as a chance to rethink and evolve your approach to digital channels and customer engagement.

ExtraOrder, New Zealand’s home grown SCAN+ORDER+PAY contactless ordering system has been supporting hospitality business since 2019 through multiple lockdowns. Designed and built in

New Zealand to provide a fun and alternative way to place an order, ExtraOrder was designed before the global pandemic.

Since 2020 ExtraOrder has been used through Level 3 to provide contactless pickup orders, in Level 2 to assist venues sustain revenue under the single server rules and under Level 1 to provide customers with an easy way to place another round of drinks or bar snacks, hence the name ExtraOrder.

With many venues struggling to find new staff, balancing the

demands on increased wage costs and ensuring the products they produce are at the right market price ExtraOrder is a simple way to allow your customers to take control. By scanning a QR code at their table they have full access to a visually rich menu allowing them to SCAN+ORDER+PAY. Since being establish in New Zealand, ExtraOrder has expanded with clients in Australia, China and United Kingdom.

For more information, visit www.extraorder.app

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