Proteins Health Halo
Tania Walters, PUBLISHER tania@reviewmags.com
When money is tight, consumers increasingly seek value for money when dining out; however, they also want taste assurance. In this issue we turn the focus onto proteins and while consumers trust meat proteins there is now a greater willingness to try protein alternatives.
The health halo of grassfed is strongly promoted and Kiwis can easily identify with this, and are more inclined to choose grass-fed proteins. These proteins offer several competitive advantages, including excellent taste, versatility, nutrient density, and high-quality protein. With sustainability also becoming more of a consideration for consumers,
many feel more confident enjoying grass-fed proteins. Dairy proteins in particular stand out for a superior amino acid profile, making them a trusted option.
The growing issue of diabetes in New Zealand is not abating with over 300,000 people diagnosed. However, many brands have done a great job in heightening general awareness of how foods impact blood sugar levels. Whole milk and higher-fat dairy products are often recommended for their low glycaemic index, which can contribute to a healthy blood glucose response.
The market for alternative proteins has matured and while some have made their mark, traditional animal proteins still
dominate consumer preferences. There are fewer new entrants appearing in the alternative protein category, but some are finding growth opportunities.
For many consumers, simply incorporating plant-based proteins into their diet as an additional option alongside traditional animal proteins like beef, poultry, and seafood, rather than switching entirely, is more the norm.
CALLS FOR RESPONSIBLE DRINKING PRACTICES
THE NEW ZEALAND ALCOHOLIC BEVERAGES COUNCIL has urged businesses to adopt responsible drinking practices following newly released data.
Research has revealed the need to support businesses in adopting responsible drinking practices.
Four out of five employers do not have alcohol in the workplace policies in place according to a report by the Work Foundation from Lancaster University.
The report commissioned by the International Alliance for Responsible Drinking (IARD) also found that more than one third of managers agreed socialising in person was important given the increase in working from home.
However four in five employers do not have guidance on inclusive social events such as having non-alcoholic beverages available.
Read more online - https://restaurantandcafe.co.nz/calls-forresponsible-drinking-practices/
RISE OF THE CLAW
In the age of social media’s influence on the hospitality industry, no viral trend has been as unique as ‘Claude the Claw’.
Described as a thigh and drum combination, ‘Claude the Claw’ has gained global attention, largely due to the unique combination of a chicken claw still attached when served.
The concept was first introduced by San Francisco-based fast food restaurant, Birdbox, which has spread its wings to New York, largely on the success of ‘Claude the Claw’. The brains behind the burger was Michelin Star Chef Chris Bleidorn.
Served on a sesame seed bun with a bed of grated lettuce and pickles, ‘Claude the Claw,’ has gained quite the following online. Some users have labelled the burger as “strange but delicious”, while others simply decided it was not for them.
Read more online - https://restaurantandcafe.co.nz/rise-of-the-claw/
STRANGE NATURE JOINS FEDERAL MERCHANTS
FEDERAL MERCHANTS & CO has announced it will be the premium beverage distributor for Strange Nature Gin.
From October 1, 2024, multi award-winning Strange Nature Gin will be distributed across New Zealand by premium beverage distributor Federal Merchants & Co.
Known for its alluring packaging and innovative production process Strange Nature Gin is crafted from the spirit of New Zealand’s Marlborough wine region, using a pure spirit distilled from premium Sauvignon Blanc wine. The clean white spirit is distilled with the only botanical it needs, the one that defines gin – Juniper – providing its unexpected taste profile.
Strange Nature’s Rhys Julian commented about the new partnership.
Read more online - https://restaurantandcafe.co.nz/strangenature-joins-federal-merchants/
TOP ROLE FOR TOP CHEF
SEAN BALLARD has been appointed to the the top role at Delamore Lodge, one of Waiheke Island's most popular dining spots. Delamore Lodge, the luxurious boutique hideaway nestled on Waiheke Island, has announced the promotion of chef Sean Ballard to the position of Head Chef.
Chef Ballard will bring over 10 years of culinary expertise to Delamore Lodge, combining classical techniques with a modern flair to create dynamic, contemporary menus. Known for his mastery of sauces and his love for utilising the freshest seafood New Zealand has to offer, Chef Ballard is passionate about sustainable, seasonal ingredients that enrich the dining experience for today’s refined palates.
Read more online - https://restaurantandcafe.co.nz/top-role-for-top-chef/
NEW ZEALAND’S FOOD RESCUE APP, Foodprint has been working with over 400 eateries throughout the country since 2019, and has a community of over 130,000 customers.
Over 30 percent of food produced is wasted, accounting for up to 10 percent of greenhouse gas emissions. Research has shown that
over 60 percent of food wasted in hospitality is avoidable and that globally, every dollar invested in food waste reduction can yield a $14 return.
The eateries that partner with Foodprint are in control of what they list on the app and when, and food is listed for 30 percent off its regular retail price. Founder Michal Garvey said it’s perfect for when things haven’t gone to plan.
Consumers then receive push notifications when food is available, purchase it in the app, and collect it from the eatery before closing. Eateries can use Foodprint for surplus items, such as cabinet foods that have been prepared and need to be sold that day, imperfect items such as slightly overcooked or broken cookies, and dry goods either ordered by mistake or approaching their best-before date.
After downloading the app, consumers can navigate deals from various eateries, such as food items that are 30 percent off or 90 percent off the original price. The products listed on the app sell quickly and change daily to suit the needs of the eateries. The app tallies how much money, food, and even emissions are saved on every order.
Dr Fern Kelly, who owns Rüdi’s Bakehouse in Hamilton, said having unsold items at the end
MICHAL GARVEY
of the day can be heartbreaking for small business owners, and it can also be hard to predict the numbers.
“By using Foodprint, not only are we reducing food waste (and making our products accessible to those who might not normally be able to afford it), but it also assists us with remaining financially sustainable by recouping the cost of goods required to produce the items left unsold. If we are going to have leftovers, it’s a win-win approach, we think,” said Dr. Kelly.
Kate Grater of Pierogi Joint in Christchurch said Foodprint has eliminated food wastage as it is a versatile app with the ability to upload new products in real-time. She said this has made real-time sales effortless for products that would otherwise not attract an audience as quickly, resulting in waste.
“We’ve met so many new customers through Foodprint that would not have found us otherwise. It’s actually a great marketing tool,” said Grater.
Foodprint is currently operating in Auckland, Tauranga region, Hamilton, Cambridge, Te Awamutu, Raglan, Wellington region, Nelson, Christchurch, Timaru, Ashburton, Rolleston and Dunedin, with Rotorua, Taupo and Turangi most recently joining the Foodprint community.
WITH FOOD SERVICE focus these super tasty LatinAmerican style seasoned corn, are sectioned into rib-like shapes for easy eating.
Easily create a side dish or add colour to any dish or platter with labour saving convenience.
For more information contact sales@unitedfisheries.co.nz or contact your local distributor.
CORN RIBS
Hooked on Success
It is no question that seafood has been among the most popular choices for restaurants to embrace. From fresh, fried, smoked or steamed, fish and seafood can be found on the menu of a local pub, rustic eatery, food truck or fine-dining environment.
The use of fish can be beneficial on any menu, from both a culinary and business perspective. With a range of flavours and textures, seafood dishes can cater to a range of tastes and preferences, from delicate to rich and hearty.
Catering to a wider customer base, fish and seafood are synonymous with New Zealand’s culinary landscape.
From a culinary standpoint, fish and seafood dishes can be prepared in numerous ways, be it grilling and baking to frying and poaching. They allow chefs to show their skills, experiment with flavour profiles and styles, as well as international cuisines. Making the menu diverse, interesting, and attractive to customers.
With the hospitality industry increasingly aligning its ingredient choices with customer preferences, fish and seafood have emerged as a reliable option. For healthconscious customers, fish and seafood are a top choice. Typically low in fat compared to other meats, they provide essential nutrients such as omega-3 fatty acids, vitamins, and minerals. This health-conscious dining trend, coupled with the appeal of sustainable dining, can attract a wider audience. Serving fish and seafood dishes not only meets
customer preferences but also offers bold tastes and textures.
One significant trend in the culinary world is the increasing popularity of fish and seafood for breakfast. Research has indicated that breakfast menus featuring fish and seafood have grown by at least 40 percent over the past decade, marking a substantial change in dining habits and preferences.
Whilst it is a given that smoked salmon is arguably one of the most popular breakfast garnishes, more varieties have increasingly joined
the breakfast lineup.
Another trend has been seafood benedicts, prepared with pankobreadcrumbed shrimp, crab cakes, and breaded oysters. Lobster and mussels have also gained popularity with early risers, as have seafood toast options.
Fresh or frozen, fish and seafood will have a lasting impact on the menu. Whether it is by creating a new dish or revitalising an existing one, chefs can demonstrate their full potential with showstopping seafood dishes.
The Best of Locally Sourced Seafood
KIWIFISH’S RANGE OF NEW ZEALAND seafood is harvested sustainably through its team of independent fishermen, unloaded directly off the boats daily. It is then processed to order and delivered directly to customer’s kitchens.
For optimal freshness and quality, Kiwifish founder Nigel Thomas said seafood must get from the ocean to plate as fast as possible and be looked after on the way. Kiwifish set out to do something different, and ten years down the track, it has continued to be passionate about independence, service, and fresh, sustainably caught fish direct off the boat.
“As part of our service focus, we work closely with our chefs through the seasons, ensuring we are targeting the species they are after, and also have the rest of the seafood basket available, whether it’s farmed kingfish, fresh salmon, tuna, octopus, oysters, live paua, whitebait or frozen Aussie prawns,” said Thomas.
He added that locally based chefs were innovative and hugely conscious of the provenance and sustainability of the seafood they used.
In the last 12 months, further consolidation in the fishing industry has meant that the vast majority of North Island inshore quotas have now been held by one party, leaving very little room for small family-owned independent fishermen and fishing businesses that focus on the local market like Kiwifish.
“It really is David and Goliath, and we are hugely grateful for the support we have from many chefs that we have worked with since day one, and who align with our ethos around sustainable fishing practices, championing independent operators and ensuring the best quality fish remains on kiwi plates.”
Kiwifish has excitedly looked forward to what will hopefully shape into an excellent summer for everyone in the hospitality industry. Thomas added that it was important to be realistic, as the financial pressures of the last few years will linger for awhile yet.
“we pride ourselves on supplying the best of New Zealand’s seafood harvest”
He said the great thing about seafood is that there are a lot of “value species” that offer exceptional eating. Kiwis have really embraced a move away from the traditional snapper and tarakihi to be more adventurous with budget-friendly species like trevally and porae.
Value in fish also comes from using super fresh. Although there is sometimes a small premium to purchase long line fish off a day boat, savings are made with the elimination of wastage in the kitchen. The freshness of the fish and the care that has been taken by the crew to ice slurry and pack by hand, results in a superior product that lasts the distance.
Staying Relevant & Sustainable
Cofounder and chef at Kingi Tom Hishon grew up in Southland, New Zealand, and found his passion for cooking at a young age. He had always wanted to open his own restaurant and travelled abroad to further his skills as a chef.
Tom Hishon KINGI, AUCKLAND
After returning to New Zealand, Hishon opened his first restaurant, Orphans Kitchen, in 2013 with his best friend, Josh Helm.
ocean it came from. The restaurant always has new dishes on the menu, along with some classics that have been on since day one.
and commercial fishing nets and has raised over $60,000 for the non-profit.
Since then Hishon has had many achievements in his culinary journey. Some of these included cooking lunch for big names in the industry, such as Yotam Ottolenghi and Peter Gordon.
He described his food style as being very much inspired by the local New Zealand seafood and the people who gather and harvest it.
“It takes subtle cues from my childhood and time growing up in New Zealand and has a few nostalgic threads here and there,” said Hishon.
Kingi has celebrated this with its local, sustainably caught seafood that tastes like the
“You can’t go past the kina on toast, woodroasted flounder, taramasalata, and flatbread.”
At the same time, Hishon added that with the amount of competition, it was often challenging for restaurants to stay relevant, so it has become essential to focus on the product. He has tried not to look at food trends but has also found it excellent to observe chefs and restaurants support small and ethical producers.
“If you have a regular following that is constantly coming back, then you’re doing something right.”
Recently, Kingi collaborated with Legasea / Critical to create the Kingi board, a chopping board made from 100 percent recycled plastics
Hishon has hoped to be a part of more initiatives like these, help change how fish is harvested at the policy or government level, and restore ocean biodiversity.
“As a consumer, choose to eat wild where possible as it is not only more nutrient dense but also a better choice for the environment.”
For those entering the hospitality industry, Hishon said it was crucial to ensure they did it right by asking themselves if cooking or service was their passion if they liked looking after people, and if they could work hard.
“If not, it’s probably not the right industry for you.”
Oyster Experience At Auckland,s Harbour
Executive chef of Oyster & Chop, a seafood restaurant located at Auckland’s Viaduct Harbour, Patrick Jankovic, was born and raised in Croatia’s wine and food-growing region.
Patrick Jancovic
Food had always been a big part of his life there, and with a father who was also interested in culinary arts, Jankovic was drawn to the food industry.
He has been a chef in a professional kitchen for 24 years and was lucky enough to work alongside great chefs, achieving very good results in restaurants and hotels. He has cooked for some famous people, been recognised by food critics, and been published by food and wine organisations.
His style of cooking features the best of all techniques, from classic to modern dishes. He has also been produce-driven and has drawn much inspiration from nature.
“I’ve done a lot of interesting fermentation and curing projects involving fruit, vegetables, meat and fish, using beneficial bacteria and
moulds to manipulate texture and flavour,” said Jankovic.
Oyster & Chop, known for its oyster bar happy hour experiences, features a selection of the freshest seafood, with an emphasis on oysters sourced from Auckland and
Northland’s suppliers.
“Our seafood menu is based mainly on fresh New Zealand seafood; however, when there is a good product to try from other parts of the world, we showcase it as well.”
The menu has oysters of three to four
Southern Clams, naturally harvested
varieties, fresh and smoked, cured fish and crustaceans.
Other than seafood, the restaurant also offers beef and lamb, both grass-fed and grainfed, sourced domestically and internationally from the best suppliers.
Jankovic also mentioned that the team has been working on a new spring menu that will soon be available with lovely dishes. He said that the chefs have enjoyed cooking with fish and that it was both easy and difficult to work with it at the same time.
Looking ahead, Jankovic sees two significant challenges in the culinary industry. The first was sustainable farming and foraging, crucial for ensuring clean and healthy raw ingredients.
The second was the evolution of the new generation of chefs, who he believed would bring a fresh perspective to the culinary world.
“If someone wants to become a good chef, that person needs to be very disciplined and hardworking, read a lot, and find an environment where a chef mentor will take that person and show them the right way.”
Jankovic has many ideas and upcoming projects, one of the main ones being pushing Oyster & Chop to a new level of quality and recognition, as it deserved to be there.
From Farm to Table
With rich cultural significance and distinctive flavours, beef and lamb offer a familiar taste for customers and a canvas that chefs can use to display the finest of culinary skills.
From the way it is cooked to its adaptability to other ingredients, beef and lamb have a place on every menu, be it fast food or fine dining.
Beef and lamb have been an integral ingredient in traditional dishes across the globe, from Indian-inspired recipes to Greek cuisines, and a significant part of New Zealand’s culinary landscape. Its authentic taste and diverse options can enrich menus and attract a wide customer base, inspiring chefs to experiment.
As a significant part of New Zealand’s culinary landscape, beef and lamb offer an authentic taste and diverse options that enrich menus and attract a wider customer base. For many customers, there has been an expectation to find at least one beef or lamb option on the menu.
Beef and lamb are also versatile to a range of international cuisines, be it juicy steaks,
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beef & lamb
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lamb souvlaki, or as the key ingredient in curry. Both can be steamed, skewered, roasted and barbequed, enabling countless ways to guarantee popularity from customers.
According to Beef + Lamb’s Mid Season Update 2023-2024, the biggest influences on lamb and mutton markets have been low Chinese demand and high Australian supply, despite solid demand from Europe and the US. Although significant overshadowing of inflation and geopolitical tensions, resilient exports to the EU have benefited from a strong tourism industry that has driven more demand within the restaurant sector. Strong demand out of the United States for New Zealand beef has also offset the impact of the weak China market and Australian supply of beef. Import prices in the United States have been forecasted to become more expensive.
As for flavour, innovative recipes and culinary masterpieces have opened the door on the future of beef and lamb. One notable trend has been the use of dried fruit. A traditional concept of Middle Eastern origin,
dried fruits such as cranberries, dates, prunes and raisins have provided a unique elevation to bring out the succulent flavours of beef and lamb. This can be served in a variety of ways, be it a sauteed sauce or through a crisp summer-inspired salad.
Spice has always been perfectly matched with beef and lamb, offering rich and culturally inspired dishes with a powerful punch of flavour. From cumin, coriander and chilli flakes, to garlic and paprika, there are a number of ways that a chef can customise beef and lamb dishes to fit in with an existing menu, yet have a distinctive and memorable flavour. Guests are often in search for a standout dish, without being overly adventurous. Beef and lamb are the perfect launching platform, as it can showcase a familiar ingredient with a subtle surprise added to it.
Beef and lamb are transferable on the menu throughout the year. During the winter months, they can be utilised in traditional approaches, such as a modern take on an evening’s roast, a new take on shepherds
Strong demand out of the United States for New Zealand beef has also offset the impact of the weak China market and Australian supply of beef. Import prices in the United States have been forecasted to become more expensive.
or cottage pie, or through a humble bowl of stew. Summer months offer optimal possibilities, be it paired with wraps and flatbreads, on a bed of seasonal vegetables, barbequed, or thinly sliced and served with salad.
Beef and lamb’s universal appeal has made it a confident choice for any menu.
As the hospitality industry gears up for the warmer months, customers’ willingness to try new flavours or traditional recipes with a twist has made beef and lamb an even more marketable option.
A Versatile
Meat
It is no surprise that pork has surged in popularity with customers, given it has been one of the most ordered varieties of meat over the past few years.
Pork has become a largely versatile meat offering, used across several cultural cuisines and served in various styles. As the largest global protein, pork has been adapted from traditional roast varieties, to moo shu pork, cuban pork dishes, or even Korean barbeque.
Locally, pork belly has become of the fastestgrowing dishes, as chefs have praised its ability to take on sweet and sour flavours, or how it can pair easily with vegetables such as brussels sprouts and asparagus. Other common pork belly pairings have included chorizo sausage, roasted corn, and with an orange glaze.
With the wave of popularity that has seen fusion cuisine grow from strength to strength, many local chefs have introduced innovative dishes that have served pork to customers in ways previously unheard of.
Incorporating pork into typical, everyday purchases has been majorly beneficial for the sector. As a hearty filling, pork has become a major drawcard for toasted sandwich purchases.
For Philly Angus of Capers Cafe + Store in Rotorua, pork was the flagship ingredient for his highly acclaimed toasted sandwich. The Brotha ‘mmmm’ toastie featured hoisin glazed pork belly with sweet chilli and garlic, sweet and spicy pickles, and crispy shallots, served on garlic-buttered Turkish sesame bread.
“I think customers are looking for something that they don’t have time to do themselves, such as slow-cooked meat, correct balance on flavours like strong cheese with not-so-strong flavoured meat and vice versa, and something that sounds delicious that they may not have heard of or tried before,” said Angus.
Cate Hall of Small Patch in Petone has
introduced the Crackle Belly Rosti Tosti, a combination of vibrant flavours that have kept customers coming back. Hall said the flavours began with the choice of pork belly, chosen based on its popularity and that it hadn’t been well known as a toasted sandwich ingredient. Earthy flavours, such as kumara, apple relish and multiple cheeses, were added. Served with pork crackling and kumara chips, the Crackle Belly Rosti Tosti has become one of the most sought after dishes.
“Our toastie uses quality ingredients cooked well, and customers seem happy to spend $19 on a special toastie as opposed to our standard ones at $12.50. A simple recipe can be elevated by using different techniques such as smoking the pork belly and making all components in-house,” said Hall.
For customers in search for a quick bite to eat, pork has remained a top choice among customers as a pie filling. For a slightly different perspective, Kirsty Shmutsch of Pembroke Patisserie introduced a Mexican pork pie to her menu in an attempt to surprise customers with modern flavours.
“Kiwis love their pies and are always excited to try something new. They trust us to make the most delicious pie flavour combinations, such as the Mexican pork, and they keep coming back for more.”
Internationally, pork has further cemented its standing. For chef Kazuo Yoshida, pork has remained an essential ingredient in Japanese cuisine. Popular pork broth dish Tonkotsu has become a staple of ramen dishes, which has gained global recognition in recent years.
Pork, within the hospitality industry, has a place on every menu, with the ability to offer customers a foreign culinary experience or a slice of home.
to CuisineCoop
Chicken is universally recognised as being a staple of cuisine, be it spicy varieties from Asia to southern-styled deep-fried chicken from the United States. An explosive surge in popularity has taken over the local and international markets, with more chicken-orientated restaurants opening than ever before.
Acontributing factor to chicken’s success and popularity has been its ability to adapt to virtually any dish, flavour palette, or recipe. A prime example of this has been the influx of Korean chicken restaurants to the market, embracing the global trend that has influenced quick-service and full-service restaurants.
For Ko Ko Dak owner, John Song, the rise in popularity of chicken has been the secret ingredient for his restaurant chain’s success.
Song founded Ko Ko Dak in 2021, during the COVID-19 pandemic. As Korean fried chicken’s popularity skyrocketed, so did his concept, by using 100 percent New Zealand ingredients, more customers had been inclined to try it out.
“Everybody knows American-style fried chicken, but the difference in Korean chicken
is the sauce, which gives it such a special, unique taste – we currently have six different flavours. Having some diversity of flavours means we can attract different customers,” said Song.
Within the QSR industry, fried chicken has been the most frequently introduced concept onto the local market. Major international chains such as Popeyes and regional franchises like Nene Chicken have entered the New Zealand market, each receiving a grand welcome from customers.
Billions of chickens are consumed annually, making it one of the most accessible meats on the market. This has secured its constant placement on the menu. In order to stand out, global trends have ushered chefs to think outside the box and create vibrant dishes.
The use of marinades, rubs and sauces can optimise the flavour, as well as embrace international cuisines.
Presentation has also become something customers have been in search of. Presenting chicken in novel ways, such as chicken sliders with a range of gourmet toppings or deconstructed plating options. The incorporation of seasonal fruits and vegetables to add an element of freshness to the dish has also gained popularity. This is also another excellent way to add subtle flavour to the menu.
High-quality, sustainably sourced chicken has developed a growing interest from chefs and customers, and has transformed the way that chicken is farmed. This will also attract a wider group of health-conscious diners, who have greatly influenced overall customer expectations.
Chicken is not only a timeless option, it’s also a safe option in the eyes of customers. With endless potential on the plate, chicken remained one of the most ordered varieties of meat available on the menu.
A Taste
of the Wild
While game dishes are a culinary sensation overseas, they are a rare find on New Zealand restaurant menus, adding an element of novelty and intrigue.
For some customers, game is a foreign dish that they wouldn’t usually try outside of the Christmas season. But for many of the world’s most prolific restaurants, game has become a showstopping addition to the menu.
One of the easiest ways to familiarise customers with game is through the simple burger concept. Turkey burgers are one of the most popular varieties overseas, especially in North America. When served with a hearty bed of lettuce and a generous lathering of cranberry sauce, it has become an innovative way to serve the festive favourite all throughout the year. This has also inspired the growing trends of wraps, burritos, and toasted sandwiches all opting for turkey as a main filling.
Although turkey has traditionally been
served with cranberry preserves, there are a multitude of other fresh and unique preserves that can be used as an alternative. Fruit chutneys are an excellent way to introduce fresh flavours with the right balance of tart and sweetness while being a simple ingredient to source. Whether it is plum and ginger, tangerine and lemon, or even apricot and raisin, fruit chutneys have a bold flavour profile that can transform even the most humble of dishes.
Game has become another key player in fusion cuisine. A prime example is turkey meatballs. Instead of traditional beef offerings, turkey meatballs boast a healthy edge and are an exciting concept that local customers would have never tried before. Turkey nachos have also become increasingly popular among fusion Mexican restaurants, served with house-made condiments and fresh vegetables.
Whilst turkey is one of the more frequent feathered game varieties, there are many more options to choose from. From rabbit and boar, to venison and goat, there are several ways that game can be gracefully added to the menu.
For some restaurants, wild game has proven to be overwhelmingly popular among customers. As sustainability has morphed into a pressing customer demand, wild and organic game has become the answer to all needs.
Similar to organically grown beef and poultry, organically farmed and wild game is not only environmentally sustainable but also retains high nutritional values. This will reassure health-conscious customers and enhance your customer outreach.
Game dishes present a unique opportunity for restaurants to experiment with new ingredients, concepts, and innovative trends. This could be the next big hospitality craze, sparking excitement and a sense of forwardthinking in the industry.
Game has become another key player in fusion cuisine. A prime example is turkey meatballs. Instead of traditional beef offerings, turkey meatballs boast a healthy edge and are an exciting concept that local customers would have never tried before.
of Elegance A Touch
Small goods can be enticing, charming, and unique options for customers throughout their dining experience. Whether it is beginning their meal with an appetising charcuterie board, or the selection of various artisanal products to choose as their sandwich filling, there are countless ways that hospitality businesses can consider to make a menu stand out.
As for flavour, small goods can take customers on a culinary adventure through the use of rich, sweet and savoury flavour profiles. Smoked flavours such as hot or coldsmoked bacon or familiar tastes like chorizo or pepperoni provide an array of different textures and spices. When served with other condiments such as olives, artisan sauces and dried fruits, small goods can demonstrate a unique flavour combination.
Small goods can be used in a multitude of ways to reinvigorate the menu, be it for breakfast, lunch, dinner or dessert. They allow chefs to experiment with new flavour combinations and presentation techniques and can add depth to the menu. This will also keep the menu modern and vibrant and encourage repeat customers.
Small goods have often been considered a premium offering, made with high-quality ingredients. By introducing elements of small goods on the menu, businesses can elevate the dining experience, and provide customers with high-end options that can justify the price point. A selection of fine-cured meats can be viewed as a luxurious offering for customers, and can add a sophisticated element to the meal.
Despite being the main attraction, small goods can also be paired with a range of menu items, including wines, craft beers and artisanal spirits. This can also usher in the possibility of curated tasting experiences. The use of pairings with small goods will entice food and drink enthusiasts and help customers select something different from their usual preferences on the menu. Small
goods tasting menus have recently become a global hospitality trend and have made hospitality businesses more attractive to larger groups as well as casual drop-in customers.
Locally sourced small goods, or products made by small-scale artisanal producers, can be a way for restaurants and cafes to supply a ‘local touch’ to the menu, as well as support local businesses. This is something that customers appreciate, and can highlight the specific culinary traditions of certain regions around the country. This can enhance a businesses reputation and build a stronger connection with the community.
Small goods can be a cost-effective solution for hospitality businesses, despite being a premium serving. They typically require minimal preparation and can be served in small quantities, which creates the potential for a higher mark-up. Small goods also have a longer shelf life compared to other ingredients, produce reduced amounts of waste, and have the potential to increase profitability.
Small goods are a simple yet reliable way to add a touch of elegance to the menu, as well as a highly profitable, practical and popular menu offering.
Big business or small and everything in-between we have what you need, so put Gilmours on the menu today.
gilmours.co.nz
Alternative CustomerPreferences
Alternative meats have become an increasingly attractive option for restaurants to include on the menu.
As consumer preferences change and develop, the demand for diverse dining options has emerged. Alternative meats have catered to a range of dietary requirements, allowing establishments to attract a wider customer base, including vegetarians and vegans.
Sustainability has become a major drawcard for customers, and alternative meats provide restaurants with an innovative solution to make all customers feel welcome and accounted for. Plant-based meats have become a way for chefs to serve the same flavour and texture that customers want, without containing any meat
product. The rapid growth of plant-based meats has already pushed restaurant owners to change the products they serve. Forecasted growth for plant-based meats has been widely optimistic for the future, with other advancements for other plant-based dairy products, such as milk and cheese.
The popularity of plant-based meats has become so frequent that it has become an expectation among customers to see a plantbased option on the menu. This could apply in situations where it can be requested as a replacement for meat, or as a way to charge less for specific menu items.
As every chef is on the hunt for the latest
innovative concept, alternative and plantbased meats are a way of demonstrating an establishment’s commitment to embracing new and vibrant trends. The use of alternative meats can aslo serve as a strong marketing tool as well, and can differentiate a restaurant from other competitors.
Other types of meat alternatives include tofu, which can be fried or baked, and mushrooms, known for their unique taste and texture. Using unconventional cuts of meat has also become a popular trend, especially for customers focussed on sustainability. This includes such cuts as tongue or cheeks, as well as meat from animals like alpaca or wallaby.
Global Trends Inspire Eggs
It’s no secret that customers love eggs. For breakfast and brunch, there has always been a high demand for omelettes, eggs benedict, or even eggs on toast, be it scrambled, poached or sunny side up.
Despite the ongoing popularity of traditional dishes, recent global trends have introduced a new way for customers to enjoy their breakfast fix. From rustic dishes to on-the-go items, there have never been as many creative ways to serve eggs to hungry customers.
As eggs are a recommended part of the daily diet, there is a need for restaurants and cafes to include them on the menu. Whilst the basic concept of eggs is largely represented from omlettes or on toast, innovative trends have emerged as the next step businesses should take.
As the fusion trend continues to go from strength to strength, eggs are an essential ingredient. Korean dishes such as bibimbap and tteokbokki have been traditionally topped with a fried egg, whilst North African dish Shakshouka combines eggs with tomatoes, peppers, onion and a range of spices.
The success of fusion cuisine has also inspired
existing egg dishes. It is not uncommon for eggs benedict to be embellished with a fusion twist, such as a Japanese-inspired dish served with ramen noodles and teriyaki hollandaise, or Mexican-inspired served with waffles, cornbread or tortillas.
Fusion trends have introduced new life into humble egg recipes, which have not only gained notable social media attention, but have helped restaurants adapt to a more forward-focused menu.
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Aesthetic Meets Functionality
In the highly competitive world of hospitality, an effective fitout can be an advantage when attracting new customers.
Customers in the hospitality industry are not only looking for good food; they crave a unique and enjoyable experience. Fitouts play a crucial role in creating the ideal mood and setting the right tone to reflect the menu and overall focus of a restaurant or café.
It is crucial to be consistent with brand identity and ensure that customers receive the best possible experience, whether it is a highend restaurant with an elegant and sophisticated interior or a casual interior with a relaxed or rustic approach. Fitouts should also reflect the establishment’s location and target audience.
As customer preferences have evolved, so too have interior trends. Staying up to date and modern will have a lasting impact for businesses, be it through the introduction of new furniture, an updated kitchen, or a complete dining area redesign.
One of the most important elements to consider is the venue’s layout. Functionality and efficiency should be the top priorities when planning a new fitout, ensuring that all areas are accessible with the maximum number of patrons. Providing comfortable and appropriate furniture will allow customers to feel at ease, which will have a greater influence when serving their meals.
For some restaurants or cafés, communal dining options may be best suited to the space, whereas in other cases, private dining areas may be the best option. Although it may seem
to be a simple decision, the choice of furniture can have a generous impact on the dining experience.
One of the best ways to ‘set the scene’ is through the use of lighting. Creating an atmospheric ambience through lighting will reflect the restaurant’s overall theme, complement the menu, and alter the customer’s perception of the taste and quality of the food they are served.
Low lighting has remained a popular trend in the industry. It has given the illusion that customers can be aware of other diners, whilst directing their attention to their table. However, well-lit areas are a more popular choice for breakfast and lunch service.
There are several different types of lighting that establishments can choose from, such as ambient or task lighting, or even accent
lighting to highlight specific features or installations within the space. Finding the right balance is essential, as customers should still be able to read their menu, yet not find it too bright that they are squinting. On-table lighting is also a way of ensuring the space is well light without affecting other tables. Whether it is a lamp or a candle, on-table lighting options have become more innovative in appearance without taking up valuable table space and being an inconvenience.
The choice of furnishings and materials will also greatly impact the dining area. Using a sustained colour palette and finishings cohesive with the establishment’s theme will add extra depth to the space. Quality materials, such as wood, marble or natural stone, radiate a luxurious touch to the area, while lower-quality materials can be a more affordable option
when working to a confined budget.
The colour palette can again reflect the main focus of the establishment. The use of warm or cooler tones, indoor or outdoor plants, artwork, curtains, and even the presentation of the menu are all ways that customers can engage with the dining experience. Choosing interiors that are durable and able to withstand wear and tear will also be beneficial in the long run, especially as hospitality businesses are accustomed to spills, stains, and high foot traffic.
Being consistent with brand identity and an establishment’s identity will provide customers with the best possible dining experience and make it a stand-out choice for repeat customers.
Top Trends to Attract Customers
Globally, restaurants with unique character and charm have become the talk of the town. Despite the recent turbulent years for the industry, fit-out trends are now an important way to appeal to more customers.
First impressions are the most important aspect for undecided customers when choosing where to dine. Creating a warm and inviting entrance will begin the dining experience positively and is likely to attract more walkin customers. Establish the business’ brand through signage or friendly staff waiting to greet customers as they enter. This is an opportunity to immediately transport customers into the world of the restaurant and showcase the best possible service. If space allows, customers also appreciate seating areas to wait in whilst their table is prepared.
Open kitchen settings have proven to be one of the most popular design trends in the hospitality industry. Allowing customers to see their meals being prepared has provided a personal touch to the dining experience and an element of entertainment as well.
Providing customers with a front-row seat in the kitchen will also build trust that their meal has been prepared appropriately and provide a way to engage them in the process.
Infusing a space with greenery can alter the mood of the restaurant or café. This is a refreshing look, whether it
is a pot plant in the corner or a statement arrangement on the bar top. Matching greenery or floral pieces to the interior has also become an innovative trend, be it a floral wall, ceiling display, or even moveable plant boxes outside.
For a sustainable and budget-friendly solution, artificial plants provide the same look and are often the most affordable option. As they are simple to clean and fragrant-free, quality artificial plants are the perfect option
Accent walls are another trend gaining popularity worldwide, mainly through vibrant patterns and bold colours. This will draw customers’ eyes to a focal point in the room and can add elements of personality and additional theming. Accent walls are perfect for spaces with high foot traffic, such as part of the bar or behind bench seating along a wall. Consider using the same colours or patterns in other subtle ways, such as on the back of the menu or on serviettes.
Taking inspiration from the establishment’s location will provide a unique and distinct local flavour to the dining experience. In addition to incorporating local ingredients on the menu, explore ways to include other home-grown concepts, such as art, certain designs, plants, and
colours. If it’s an international theme, ensure that elements designed too transport guests are incorporated. For example, the use of white and blue furnishings can complement a Greek theme, whereas the use of patterns like paisley or Aztec styles can create a Mexican focus.
Modern light fixtures are a way of painting another visual picture for customers. This can incorporate other existing materials within the venue, such as wood or metal, and add to the overall ambience of the dining area.
Statement lighting fixtures can be hanging, fixed to the wall, or can be located in the centre of the room. Floor lamps are another effective way to provide sufficient lighting and fill unused spaces around the room.
Statement lighting fixtures can also resemble the branding of the establishment, be paired with existing designs, or be an opportunity to include a whimsical touch.
Global fitout trends have uncovered simple ways for hospitality businesses to add extra life to a dining space without the need for significant investment.
Wildfire's Advanced Design Capabilities for Commercial Kitchens and Bars
Harnessing Advanced Technology for Precision Design and Consulting
Wildfire sets the benchmark for commercial kitchen and bar design by utilising software solutions: AutoCAD, Revit, 3D, VR, and AR to create detailed and immersive mockups. Their expertise lies in delivering comprehensive solutions that meet client budgets, space restrictions, equipment specs, and performance needs; while turning concepts into efficient, tailored spaces. By focusing on design excellence and using
advanced tools, Wildfire ensures accuracy, flexibility, and a clear visual understanding of each project. Wildfire’s skilled CAD Technicians collaborates closely with architects to integrate plans seamlessly, providing clients with three-dimensional drawings and interactive visualisations. This process enhances both the design phase and overall project efficiency.
Wildfire’s services range from design-only solutions to full project management, ensuring
every aspect—from concept to construction— exceeds client expectations. With experience in diverse industries such as hospitality, healthcare, and education, Wildfire’s commitment to innovative design and client satisfaction solidifies their position as a leader in the industry.
Visit the Wildfire website – wildfire.co.nz –to view the impressive project portfolio.
Contact Wildfire on +64 9 815 1271 or email sales@wildfire.co.nz to find out more.
Specialists in Commercial Kitchen and Bar design, supply, fit-out and project management.
Specialists in Commercial Kitchen and Bar design, supply, fit-out and project management.
+64 9 815 1271 wildfire.co.nz
+64 9 815 1271 wildfire.co.nz
Specialists in Commercial Kitchen and Bar design, supply, fit-out and project management. sales@wildfire.co.nz
Wildfire is known for its innovative and professional design service, using customised AutoCad and REVIT drawing packages. Our objective is to provide you with a comprehensive solution that meets your budget, space allocation, equipment specification and performance requirements.
Project Management
Project Management
Wildfire is known for its innovative and professional design service, using customised AutoCad and REVIT drawing packages. Our objective is to provide you with a comprehensive solution that meets your budget, space allocation, equipment specification and performance requirements. Wildfire
3 McDonald Street, Morningside, Auckland 1025 sales@wildfire.co.nz
3 McDonald Street, Morningside, Auckland 1025 sales@wildfire.co.nz
Showcasing a
Culinary Theatre
Within Auckland’s InterContinental Hotel, a modern, casual dining environment has been elevated to a culinary theatre experience.
Known for its Middle Easterninspired menu, Advieh has showcased the finest of local cuisine.
It’s fitout was inspired by Auckland’s natural volcanic phenomena and elemental forces, which has resulted in a warm, inviting space for both hotel guests and the public. The restaurant has integrated natural materials and textures, from dark tones of basalt to surfaces reminiscent of cooling lava.
Partner chef at Advieh, Gareth Stewart, said the design of the kitchen was key in creating the efficient workflow that chefs relied on every day. He said that the Advieh kitchen team were fortunate to have two levels of the kitchen, as this separation significantly enhanced functionality. The basement level also houses the prep area, where all detailed behind-the-scenes work is handled, from creating delicate pastries to cutting meats and fish in a dedicated room.
“Having these specialised spaces ensures that each task gets the attention it needs without any overlap or congestion in the kitchen. We’ve also got a hot line specifically for in-room dining, which allows us to manage those orders without disrupting service upstairs,” said Stewart.
“It’s not just about space, it’s about flow and precision. Every inch of this kitchen was designed with the team’s needs in mind, ensuring we can deliver on every dish, every time.”
Ryan South, General Manager of InterContinental Auckland, said a challenging issue was differentiating Advieh from Commercial Bay. Whilst it was important for the restaurant to offer convenience and accessibility, there was a general feel that Advieh should be more than just the hotel’s restaurant.
“We envisioned it as a dynamic destination that could stand on its own, offering something unique to both locals and travellers. Our goal was to elevate the dining experience for hotel guests, providing them with a memorable culinary journey that added value to their stay,” said South.
At the same time, there was a desire to create a space that resonated with the local community, and could become a go-to spot for those in search of a refined yet approachable dining experience.
South added that the open show kitchen has one of the most distinctive features of Advieh, as it played a pivotal role in shaping the
entire dining experience. By creating a space where guests could see the culinary team in action, Advieh has introduced a dynamic and interactive element allowing diners to feel more connected to the food preparation process. The design has brought a sense of theatre to the meal and has transformed a simple dinner into an engaging experience.
“We also ensured that the space would cater to a variety of dining preferences by including bar stools that wrap around the show kitchen. This allows guests to have a front-row seat to the artistry of our chefs, whether they’re here with family, as business travellers, locals out for a meal, or even solo diners.”
The menu at Advieh has reflected its interior surroundings. Deeply personal to Stewart, it is a culmination of his experiences, memories, and flavours that have stayed with him throughout his career. He said there was a sense of connection to food, culture, and place that he wanted to bring to Advieh.
From a functionality standpoint, the open kitchen was meticulously planned to ensure smooth operations while enhancing guest interaction. Every element, from the layout to the equipment, was chosen to support both the efficiency of the kitchen and the immersive experience for diners. It’s balance of form and function set Advieh apart as a modern, approachable, and memorable dining destination. By blending these elements, Advieh has evolved into an establishment that not only supports the hotel’s overall guest experience but also carves out its own identity as a thriving, independent venue.
Modern Kitchen Environment
The recent development of the New Hotel Grand Chancellor, with Forester Bar & Grill in the heart of Auckland’s CBD has opened with a modern dining environment for breakfast, lunch, and dinner. For Wildfire Commercial Kitchens & Bars, the project was focused on offering traditional hotel operations with a focus on breakfast, but with flexibility to offer solutions around number fluctuations for lunch and dinner.
Located within Auckland’s Grand Chancellor Hotel, Forester Bar & Grill has been designed to offer a spacious dining experience. It features floor-to-ceiling windows and a new state-of-the-art kitchen.
Managing director of Wildfire Commercial Kitchens & Bars, Craig Cunningham said this was a challenging fitout, with construction delays due to Covid-19 and the Auckland shutdown.
“We seemed to be on this job for many years. The team worked with the construction company closely to ensure we are never ‘built’ out in any area,” said Cunningham.
All Wildfire fit-outs are staged during the construction programme. The hoods and coolrooms/freezers are always installed very early, whereas the mobile equipment and shelving are among the last items on site.
The project started in early 2019, and completed the design phase by the end of 2020. While Covid got in the way
and delayed the fitout considerably, the installation began in mid-2023, and was completed in mid-2024.
A key element of the design was the focus of the cafe on the ground floor, which needed to maximise the potential of the bus stop customers outside. Cunningham said this was very challenging, as the road slopes away and how the delivery was going to work.
He added that as hotels have a busy breakfast period, it can become ghostly quiet during lunch or dinner service. Therefore, understanding what the operation is supposed to deliver was critical from the beginning.
Wildfire worked with Ignite Architecture in order to ascertain what product was best for its operations and factored in its serviceability post opening. Working on product flow from inward goods delivery to customer delivery was critical when designing the new kitchen, as well as staff movement. Cunningham added that aligning function and flow together have eliminated
unnecessary movements within the kitchen and dish drop spaces.
In the cafe, a Woodson Pronto quickperformance oven was installed to allow the operator to display hot food in a cold format and then heat it on demand. This has reduced wastage and has offered the customer a fresh delivered product.
The new kitchen at Forester Bar & Grill is an example of how a state-of-the-art kitchen can maximise restaurant efficiency, optimise the role of chefs, and significantly benefit the dining experience. The new equipment has allowed chefs to have diversity in their menus and offers flexible cooking styles.
He said that most chefs nowadays want to cook with solid fuels, such as wood or coal.
Having a Mibrasa Oven, an Authentic Wild Series Grill, or an Asado Grill is a real point of difference. However, like this project, the difficulty can arise as the extraction systems need to be separated from gas and electric cooking, which was unable to be achieved on this project.
Creating a RusticAmbience
Rustic furniture has become a major trend within the hospitality industry, and for Black Dog Furniture, this has created opportunities to introduce high-quality rustic pieces, ideal for restaurants, bars and cafes.
For over 25 years, Black Dog Furniture has been a trusted name in the hospitality industry, providing cafes and restaurants with solid, hardwearing furniture built to withstand the rigours of busy entertaining and dining environments.
Specialising in durable pieces that blend style with strength, its furniture is ideal for venues that experience high traffic and heavy use.
Black Dog Furniture ensures that every piece is built to last, combining practicality with timeless design. And best of all, it’s all New Zealand-made.
The most popular items in the Black Dog hospitality catalogue are its bar leaners and tables.
Customers may be familiar with the iconic Black Dog Woolpress leaner. The Woolpress leaner design has drawn inspiration from the traditional wool presses used in shearing sheds
across New Zealand and has become one of Black Dog’s biggest sellers.
Bar leaners are particularly popular as they can accommodate guests in spaces where traditional tables might be too large or impractical. A high-top surface allows for more efficient use of floor space, especially valuable in crowded or smaller areas.
Sandy Macdonald of Black Dog Furniture added that bar leaners encourage a flow of customers and keep spaces lively and engaging.
“This can be particularly useful to create a social atmosphere in bars, pubs and restaurants. Leaners promote a more casual ambience, as guests are more likely to stand and mingle around them. They really are a people magnet,” said Macdonald.
Part of the popularity of Black Dog’s rustic furniture in restaurants and bars has been due to its aesthetic appeal. The rustic tables feature
natural wood finishes, distressed textures, and details that evoke warmth and charm.
Black Dog tables are built from solid, durable materials, like New Zealand-grown macrocarpa. This makes them well-suited to withstand heavy use and high traffic, which is essential in hospitality environments where furniture endures constant wear and tear. The rugged nature of leaners and tables means less maintenance. Natural imperfections and finishes hide scratches and wear and tear, making it a practical solution for hospitality settings. All Black Dog furniture has a durable oiled finish that resists water and stains.
Black Dog furniture is made from sustainably sourced wood, aligning with the growing trend of eco-consciousness and a selling point for businesses looking to highlight their commitment to sustainability.
“A gap in the market was identified for furniture that used sustainable solid NZ materials and that could withstand the rigours of the hospo environment.
In the future, Black Dog will continue to expand its design, build, and made-toorder service. The team of skilled craftsmen continually solves problems, designing and creating new ways to meet customers’ needs.
If you are looking for rustic, solidly made tough furniture that can be custom-made to suit any layout perfectly, check out Black Dog’s range. Scan the QR to take you straight to Black Dog Furniture’s hospitality gallery.
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
Elevating guest
experience to stand out
In the cutthroat world of hospitality, standing out is no longer a luxury—it’s a necessity. The secret weapon? Furniture. The right furniture and finishes can define a space, creating memorable experiences that keep guests coming back for more.
First impressions are everything.
The moment a guest steps into a café, bar, or restaurant, the interior design sets the tone for their entire experience. Furniture plays a pivotal role in this. It’s not just about aesthetics; it’s about creating an environment that reflects the brand’s identity and values. For instance, a trendy café might choose eclectic, colourful furniture to create a vibrant and energetic atmosphere, while a sophisticated bar might opt for sleek, modern pieces that exude elegance and exclusivity.
Comfort is also a critical aspect. In a restaurant, for example, the layout and choice of furniture can significantly impact the flow of service and the overall dining experience. The challenge is to strike the right balance—furniture should be comfortable enough to make guests feel welcome, but not so comfortable that they linger too long, preventing table turnover. Soft seating and well-designed chairs can enhance comfort without compromising the business’s need to serve more guests. Similarly, in bars and cafes, multifunctional furniture that maximises space without sacrificing comfort can elevate the guest experience.
One way to achieve this balance is by selecting furniture that offers varying levels of comfort. For instance, a café might use plush armchairs and sofas in a lounge area to
encourage relaxation and longer stays, while opting for more upright chairs and bar stools in the main dining area to promote quicker turnover. This strategic placement of furniture can help manage the flow of guests and optimise the use of space.
Another important consideration is the use of materials and finishes. Durable, easy-to-clean materials are essential in hightraffic areas to maintain a fresh and inviting
appearance. However, this doesn’t mean sacrificing style. Many modern materials offer both durability and aesthetic appeal, allowing businesses to create a visually stunning environment that can withstand the rigours of daily use. For example, high-quality faux leather can provide the luxurious look and feel of real leather while being more resistant to spills and stains.
So, how will you define your hospitality space? By carefully considering aesthetics, comfort, and the strategic use of materials, cafes, bars, and restaurants can create unique and memorable environments that not only attract guests but also elevate their engagement, encouraging them to return.
Are you ready to transform your space and captivate your audience?
Talk to Harrows today about hospitality furniture – beautiful tailored furniture for social interaction.
0800 142 233 | harrows.co.nz
Roasted in Tāmaki Makaurau, proudly poured at over 100 cafes and restaurants across Aotearoa.
Maximising profitability through effective food cost management
In the ever-challenging landscape of the hospitality industry, maintaining profitability has never been more crucial. Rising costs, reduced revenue, and an unpredictable economic climate have placed immense pressure on businesses to optimise every aspect of their operations. Among the most significant areas where gains can be made is food cost management—a fundamental yet often overlooked aspect of running a successful hospitality business.
Recently, our members have voiced their concerns about the mounting difficulties they face. With the cost of ingredients soaring and consumer spending tightening, many are struggling to maintain the profitability levels that once seemed more attainable. This sentiment echoes across the industry, as establishments grapple with the delicate balance between offering quality dining experiences and ensuring their bottom line remains healthy.
Understanding food costs and profitability maximisation is not just about cutting corners or reducing portion sizes; it’s about adopting a strategic approach to purchasing, menu design, and operational efficiency. These strategies can help businesses navigate the complexities of the current market while still delivering value to customers.
To address these challenges, we recently hosted a session with owner of Auckland’s Café Hanoi, Perch and Ghost Street Tony McGeorge, titled “The Food
Cost Advantage: Proven Strategies for Maximizing Profitability.” Tony, a seasoned hospitality professional, shared his insights and introduced a powerful tool that has been instrumental in optimising food costs across his venues. His approach goes beyond traditional cost-cutting measures, focusing instead on a comprehensive strategy that integrates cost management into every facet of the business.
During the session, Tony emphasised the importance of understanding the true cost of each dish on the menu. He highlighted how proper menu planning can have a significant impact on overall profitability. By using the tool he introduced, Tony has been able to gain granular insights into food costs, allowing him to make informed decisions that directly boost his financial performance.
One of the key takeaways from Tony’s talk was the importance of menu engineering. By analysing the profitability of each menu item, businesses can identify which dishes are driving revenue and which may be underperforming. This analysis enables them to make strategic adjustments, such as promoting higher-margin items or reevaluating the viability of less profitable ones. It’s a proactive approach that ensures every item on the menu contributes positively to the business’s financial health.
Additionally, Tony shared real-world examples from his own venues, demonstrating how these strategies have led to measurable improvements in profitability. His practical advice resonated with many attendees, who recognized the immediate applicability of these techniques in their own businesses.
In the current climate, where every dollar counts, adopting a robust food cost management strategy is not just advisable—it’s essential. As our members continue to navigate the challenges posed by rising costs and reduced revenue, the insights shared by Tony McGeorge offer a lifeline. By implementing these proven strategies, hospitality businesses can enhance their financial resilience, ensuring they not only survive but thrive in these uncertain times.
The session with Tony was a timely reminder that, even in the face of adversity, there are always opportunities to improve and innovate. As we move forward, we encourage all our members to take a closer look at their food cost management practices and consider how they can apply these strategies to achieve greater profitability. The road ahead may be challenging, but with the right tools and knowledge, success is within reach.
Tony McGeorge will be speaking on this topic and sharing the tool at the Ignite Hospo event on 19th May 2025. Tickets are available for purchase at ignitehospo.co.nz
Marisa Bidois CEO, Restaurant Association of New Zealand
Nonjabulo "Jabs" Ndlovu
HILL HOUSE CAFÉ, AUCKLAND
As the head baker at Auckland’s Hill House Cafe, Nonjabulo “Jabs” Ndlovu has always been passionate about creating and implementing new recipes in the kitchen.
Ndlovu was born and raised in Ashdown, a small town in Pietermaritzburg, South Africa, where she completed her high school education and continued at The International Hotel School in Durban.
Her journey in the culinary world began in 2013, right after graduation, at Kloof Country Club in Durban, where she worked as a pastry chef for nearly two years. She then secured an international internship in the United States, where she worked as a commis chef for a year.
Due to her additional level-five qualifications in professional cookery, she initially took on roles in the hotline. After completing her training, Ndlovu was offered a permanent position as a demi chef but decided to explore New Zealand and its cuisine.
With the help of a school friend, she
secured another internship, which led her to work at The Hermitage Hotel in Mount Cook, South Island.
She said that she had dreamed of working abroad since her teenage years, which drove her to enrol at The International Hotel School. She began at Pepperjack in Beachlands as a Senior CDP, where she impressed her colleagues and was put in charge of the cabinet, lunch, and dinner desserts. She even had a dessert named after her, the Jabs’ Malva.
“My eagerness to learn and grow in the hospitality industry led me to accept this opportunity with both hands,” said Ndlovu.
“The most rewarding part of my job is seeing the smiles on customers’ faces as they appreciate my freshly baked goods.”
Baking has been a part of Ndlovu’s life since 2013, when she started her first job. The art of pastries, cakes, and
bread and the intricate preparation methods captured her attention.
She has several favourite creations, but her top three include malva pudding, summer tarts, and sourdough focaccia, which has become her latest obsession.
Malva pudding is a South African dessert that reminds her of home since she often baked it with her mother. Sometimes, she adds a twist by incorporating Amarula liqueur, a unique African spirit made from the marula fruit.
At the same time, she has found summer tarts to be quite creative and fun to make, especially with fresh fruit and homemade shortcrust pastry.
“I find the current trends in French pastries and sourdough bread fascinating. Seeing new and improved recipes and techniques excites and inspires me to try new ideas.”
At Hill House Café, Ndlovu
has continued to make the iconic Cinnabuns, the café’s most popular baked goods.
“They’re the most delicious, fluffiest, mouthwatering treats ever – that’s a fact.”
Outside of work, Ndlovu enjoys going out for brunch or staying in for a traditional South African braai (BBQ) with her family. Her goal for the near future is to become a partner at Hill House Café and continue elevating it to greater heights.
She advised other upcoming bakers to stay true to themselves, as the road can be challenging.
“I had to work through many kitchens as a line chef before finding the perfect one for myself. Anything is possible if you believe in yourself. I’m proof of that, a young girl from a small town in South Africa, now head baker at an iconic cafe in Auckland. It is possible.”
Michael Pickering
HILL HOUSE CAFÉ, AUCKLAND
Born and raised in Christchurch, Michael Pickering has been working as the head barista at Hill House Cafe in Auckland’s Hillsborough suburb.
Having worked at various cafes of all sizes, his love for coffee dates back to when he was the sole barista at a small cafe. He took ownership of the brand behind the cafe and developed his reputation as a barista.
“At Hill House Cafe, we make all the classic coffee orders, but we make them great,” said Pickering.
“I think a great coffee comes down to taking your time to break down each process, from the shot to the milk, to be consistent and made with love.”
He added that no matter how busy he was or how many things he had to do, he would stop everything else to focus on perfecting it whenever he was dropping a shot or steaming milk.
Pickering’s first coffee of the day is an Americano because it stays hotter for longer. He said he needed this because he usually tends to forget to drink it.
The second is a quad shot Americano, usually half an hour later, to jump-start the day. However, he would never say no to a cappuccino if he goes out for a Sunday brunch.
For Pickering, the best part of his job, although he knew it sounded cliche, was the people.
“The customers and the conversations I can have with someone or a quick joke can make our days and is what makes it worth it.”
A highlight for Pickering has been his interactions with customers. One regular customer who has stood out was the one who always shared dad jokes when they came in, something that continuously put a smile on his face.
In his free time, Pickering enjoys music and spending time at the beach, especially during the summer. He has also loved experimenting in the kitchen.
Lionel,s Bar & Bistro
Lionel’s is a new dining destination with a menu that blends the rich, diverse flavours of the Mediterranean with the finest New Zealand produce. It has promised a delicious and memorable dining experience, combining tradition and contemporary flair.
Nestled on Northcroft Street, this family-owned gem has brought a sense of legacy to Taupo’s dining
scene. It is a tribute to its namesake, the father of one of the owners, whose love for food and family has now lived on in every dish.
The interiors were designed to be elegant and inviting, setting the stage for a warm experience where time has slowed down and the outside world has faded away. It provides the feeling of being welcomed, at ease, and knowing that every detail has been considered, from the locally crafted
wooden tables to the soft glow of the overhead lights.
Chef Reuben Lynn crafted the menu, a love letter to the vibrant flavours of the Mediterranean. Previously at the helm of Hilton Lake Taupo’s kitchen, Lynn refined every plate.
Each dish, from the house-made pasta to the chargrilled meats, celebrates the seasons and the best of New Zealand’s local produce.
Begin with warm, citruskissed olives or the Chicken Liver Parfait, perfectly complemented by toasted focaccia and bacon jam. For mains, the mafaldine with slow-braised duck and oyster mushrooms or the Grilled Organic Half Chicken ‘Diavola’ with smoked yogurt and romesco are standout choices.
Desserts like the Burnt Basque Cheesecake with citrus caramel offer a sweet conclusion.
As a place where conversations flow as easily as the wine, the service is as attentive as it is unobtrusive, and every meal feels like a special occasion, Lionel’s is more than just a meal; it’s an experience.
