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from Restaurant & Café Magazine | October 2022

Meet the owners

COST-OF-LIVING CRISIS DEFINES TOP TRENDS FOR 2023

As consumers adapt to a global cost-of-living crisis in the face of economic and political volatility, and with budgets stretched and supplies under strain, brands must be flexible in action and open to connecting more with consumers, while also taking full advantage of rapidly emerging technologies. This is the word from Innova Market Insights which has identified “Redefining Value” as its top F&B trend for 2023. Read more here

HUNDREDS PRE-REGISTER FOR PEOPLES’ PLEDGEME

More than 500 people have pre-registered their interest in Peoples Coffee PledgeMe campaign, which opens this Friday, following a hugely successful open day at its brandnew Newtown Roastery over the weekend. Founder, Matt Lamason said they’ve been blown away by the early interest in their raise ahead of its PledgeMe campaign officially opening this Friday. “We had hundreds of people visit our Roastery on Sunday at our open home. It was an amazing opportunity to discuss with them why we do what we do and show the Roastery in action. Most of the people I spoke to were also keen to support our mission to keep Peoples in New Zealand’s hands.” Read more here In their latest research, CGA by NielsenIQ surveyed 500 consumers across New Zealand who had visited pubs, bars, and restaurants over the last three months to identify their past and planned visitation, their motivations and intentions, and also how crucial ‘On Premise’ is in driving trial and experimentation of drinks categories and brands. On Premise not only provides opportunities for suppliers and operators to capitalise on treat or special occasions, where consumers tend to spend more, it’s also essential for driving trial and experimentation amongst consumers. Read more here

MEET THE OWNERS OF CARMEL - ISRAELI STREET FOOD

Carmel Davidovitch refers to herself as a passionate cook and food lover. With her partner Tom, she created Carmel - Israeli Street Food. A home for traditional Israeli feasts. The Carmel - Israeli Street Food menu includes fluffy pita bread made from scratch, stuffed with falafel, chicken and fresh salads and a range of traditional sweet pastries led by the popular Rugelach croissant. Davidovitch’s motto for her food is to keep things fresh and simple.

GOVERNMENT OVERHAULS COVID POWERS

Scrapping worker vaccine mandates and its capacity to enforce gathering limits and lockdowns, the Government is significantly overhauling its Covid powers. The 7-day isolation period for Covid-19 cases and maskwearing requirements for visitors in certain healthcare settings will remain – for the time being. “What were once justified and served our country well should now be removed. With these changes, the legal framework matches the risk.” Read more here

An arts venue in Glasgow, Scotland has switched on a system that creates renewable energy from the body heat on its dance floor. Dancers’ heat is piped via a carrier fluid to 200m (650ft) bore holes that can be charged like a thermal battery. The energy then travels back to the heat pumps, is upgraded to a suitable temperature, and emitted back into the club.