Restaurant & Café Magazine | November 2022

Café Kickstarter Programme

Tania Walters Publisher tania@reviewmags.com

In this issue, we talk platters. How to expand your horizons by keeping up with the latest catering trends, providing your customers with the freshest and most exciting flavours and tastes.

Don't run the risk of staying with the same old same old; check out what's happening overseas and with your competitors and look to the latest trends in grazing tables, cheese platters and visual feasts of artisanal cheeses and charcuterie boards.

Every event organiser wants their guests to talk about the event long after they leave. That instagramable platter that goes viral gets you noticed.

Your Horizon for 2023

Let's face it; people talk when they see something new. Whether it's an entirely new ingredient, craft, or artisanal options, pushing the boundaries while offering high-quality food and service gets customers talking. Are you looking for inspiration?

Keep these trends in mind for 2023.

1) Paddock to plate

The desire of customers to know where food comes from is one of the biggest things to come out of the pandemic.

Customers are more aware, educated and conscious about what they eat; therefore, transparency is key to foodservice.

2) Healthy options

The move towards healthier, wholesome food will continue into 2023, with superfoods bringing healthy foods to catering menus. Healthy catering not only tastes

incredible, but it looks fantastic too.

Think smoothie bowls, edible flowers, fermented foods, and plant-based proteins to run with the healthy food trend.

3) Instagrammable food

Positive word of mouth is the best advertising, so the more you tap into this, the better. Get your social media account up and running, and make the content vibrant and fun. Add Instagram-worthy elements to your catering menu and watch the social sharing begin. Customers love to share the unique and pretty on Instagram, so make sure you have a couple of outthere items on the menu that are attention-grabbing and delicious. Instagram has undoubtedly transformed the food industry, so please make sure it's part of your plan.

4) Grazing tables & Food walls

Grazing tables allow guests

to mingle over rustic bread, artisanal cheeses and a variety of charcuterie with added colourful dips to give the table that added impact.

The trick to a good grazing table is to not skimp on the good stuff, don't make it all about the decoration, and ensuring that you have quality cheese, meats, rustic breads and crackers.

Use cherries, passionfruit, figs or edible flowers to make your grazing table pop.

Food walls are still in vogue; they have been around for a while. Still, the concept takes classic food and presents it differently. Food walls are guaranteed to have the customers take photos.

tania@reviewmags.com

RESTAURANT & CAFÉ SUPPORTS

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

Advertising: Caroline Boe, caroline@reviewmags.com

Senior Designer: Raymund Sarmiento

Graphic Designer: Debby Wei

Is Dining Out Back on the Menu?

The latest Restaurant Association Diner Survey has found that diners are returning to on premise dining with an average increase of dining out frequency of 25 percent in the last year. “2022 has been a year of regeneration for the hospitality industry, with the relaxation of Covid restrictions providing fewer interruptions to dining out,” said Restaurant Association CEO Marisa Bidois. “It’s clear that confidence is returning and that this brings with it a desire to once again enjoy the pleasures of dining out.”

Read more here

Milestone for Food Delivery Business

Marking a significant “milestone”

the

food delivery platform DoorDash has launched in Christchurch. The launch comes five months after DoorDash made its New Zealand debut, operating in Wellington.

Read more here

What

NZ Ranked First in Sustainable Trade Index

Minister for Trade and Export Growth, Damien O’Connor said New Zealand achieving first place in the 2022 Sustainable Trade Index indicates the country is on the right track for our economic recovery and future economic security. “We have placed trade at the centre of our economic recovery, successfully securing four FTAs in the past five years,” said O’Connor. “New Zealand being ranked first in the Sustainable Trade Index is an excellent endorsement of our Trade for All agenda and our successes in economic growth, environmental protection, and societal development.”

Read more here

2022 Young Winemaker of the Year Revealed

Congratulations to Alun Kilby from Marisco in Marlborough for becoming the 2022 Tonnellerie de Mercurey NZ Young Winemaker of the Year. Alun, 28, is Production Winemaker at Marisco. He has worked in the New Zealand wine industry for 13 years from Auckland to Central Otago before settling in Marlborough and is thrilled to take out this prestigious title. He is passionate and driven and says he is committed to continuously improving the way we make wine and distribute it to the world.

Read more here

A New Standard for Responsible Sourcing

Sucafina, a leading sustainable Farm to Roaster coffee company, is launching IMPACT – the responsible sourcing program that benefits farmers, traders, and roasters to create a fairer, more resilient coffee industry. The IMPACT program includes a sustainability standard that guarantees compliance with environmental, social, and economic best practices, while also driving measurable, positive change in five key areas of sustainability.

Read more here

Foodservice Turns to Frozen Foods

New research from the American Frozen Food Institute (AFFI) has found that more than 90 percent of foodservice operators in the U.S use frozen foods in their menus, with the healthcare, convenience store and fast casual categories reporting the greatest increase in use since 2019. “Operators face unique and pressing challenges in today’s new foodservice environment and frozen foods are a beneficial resource to address these needs. From ease of preparation to year-round availability to reduced food waste, foodservice operators are recognising the performance advantage of frozen foods.”

Read more here

WITH MENU MASTER

pomegranates

Royalty Amongst Fruits

The history of pomegranates is as rich as its flavour. From Mesopotamia to the Renaissance to modern-day California— artists, civilizations, religions, and scientists have had an 8,000-year love affair with this fascinating fruit. Pomegranates have been symbols of prosperity, hope, and abundance in every part of the world.

They have inspired historical leaders, brilliant authors, and famous artists. Their presence has been recorded in history, mythical lore, artistic and literary symbolism, and classic art. Pomegranates have been cherished for their exquisite beauty, flavour, colour, and health benefits for centuries. From their distinctive crown to their ruby red arils, pomegranates are royalty amongst fruit.

They are symbolic of prosperity and abundance in virtually every civilization. Fortunately, this treasure’s versatility and possibilities are as abundant as the juicy arils bursting forth from within.

Pomegranates are also one of the healthier foods you can eat. High in antioxidants, potassium, vitamin C, and a great source of fibre, pomegranates pack a nutritional punch that most foods can’t come close to.

The Wow Factor

Pomegranates can add a “Wow” factor to your menu and your profit line

Take advantage of the pomegranate’s stillsurging popularity and versatility by featuring pomegranate drinks and dishes on your menu. There is nothing like fresh arils straight from the fruit and used in sweet and savoury dishes and beverages.

Juicy arils pack a visual punch in any dish, and the distinct flavour and magnificence of the juice can turn the simplest of drinks and dishes into coveted specials. Tout the pomegranate’s amazing health benefits, and you have a superstar on your menu.

Just a few arils in a drink increases the value of the beverage, allowing a bar or restaurant to charge more.

With a refrigerated shelf life of up to six days, you can make pomegranate’s arils and

RUBY RED RECIPE IDEAS

Pom and Passion Smoothie

Looking for a delicious smoothie to offer your customers that’s a little different? Look no further, the Pom and Passion Smoothie will be a top seller this summer.

INGREDIENTS

• 60 ml pomegranate juice

• 170 g yogurt (can use dairy-free)

• 1 cup fresh strawberries

• Handful of ice

DIRECTIONS

• Blend all the ingredients together, until the desired consistency is reached.

Pomegranate Vinaigrette

Wow your customers with you own housemade vinaigrette for salads and sides.

INGREDIENTS

• 1 cup pomegranate arils

• ½ cup rice vinegar

• ½ cup honey

• Salt

• Freshly ground black pepper

• 1 cup virgin olive oil

DIRECTIONS

• In a blender, add pomegranate seeds, rice vinegar, honey, and seasonings. Blend well. Slowly add olive oil, while continuing to blend. Adjust seasoning, and strain. Use on salads or fresh fruit.

juice work for you. Eliminate any worry of waste by simply freezing any unused juice and arils for future use in sauces or smoothies.

Magic from the Masterclass

For more inspiration check out the gorgeous dishes that were created at the California Pomegranate masterclass held at The Grove. The menu included Te Matuku oysters with raspberry and pomegranate, snapper tartare with mango gazpacho, pomegranate, avocado and pickle, and beef short rib with pomegranate glaze, mushroom, and onion fat.

Fresh California Pomegranates are in the New Zealand Market, so add some royalty to your menu today.

Breakfast Breaks Free

The breakfast daypart is growing fast and becoming more sophisticated. For many foodservice operators, breakfast used to be little more than a second thought, a service that had to be provided in the morning to hungry patrons. Not anymore.

Thanks to increased competition, a growing cohort of demanding consumers with more divergent schedules creating a grazing nation, the ongoing effects of the pandemic causing consumers to focus on the wellbeing benefits of what they eat, younger consumers leading the charge in consumer trends, and the emergence of the breakfast specialty segment, this daypart is receiving a lot more attention.

Even the definition of what constitutes breakfast is changing. During the pandemic, consumers started eating more breakfast foods than normal at more times during the day. A 2021 U.S-based survey by the Harris Poll and commissioned by General Mills Foodservice showed that nearly a quarter (24 percent) of Americans reported eating more breakfast foods during the COVID-19 pandemic than they normally would, with the following items among the favourites:

• Eggs (72 percent)

• Cereal and pancakes (both 51 percent)

• Bakery items such as donuts (36 percent)

Further, nearly four in five Americans (79 percent) ate breakfast foods outside of the traditional breakfast meal time.

A More Meaningful Eating Experience

Consumers are moving away from seeing food as purely a caloric necessity. Increasingly, consumers see their food as an opportunity for an experience in terms of tastes and textures.

Indulgence has taken on the new definition of ‘SelfCare’. Where indulgence once was considered the simple act of pleasure-seeking, in 2022 indulgence has meant that consumers are looking for ways to indulge purposefully, and what better way to start than with the first meal of the day.

As more and more people choose to eat out for their first meal, breakfast and brunch are considered growth opportunities not just for cafés, but also for other lunch and dinner-focused venues such as pubs and restaurants.

Much of this growth can be put down to a strong coffee culture as a precursor to consuming breakfast out of home, but pandemic-inspired discoveries of local venues are likely also playing a role in the change to consumer routines. Research from Unilever has shown restaurants and pubs increasingly muscling in on what is traditionally a café market. With ingredients for the day’s first meal typically inexpensive, it’s likely they are attracted to the potential for high profitability.

With more venues offering breakfast, dish creativity is a key to differentiating yourself from the venue next door. Especially popular are inventive takes on breakfast classics, such as eggs Benedict, and twists on a big breakfast.

Breakfast is a Concept, Not a Time of Day

Consumers have a deep affection for breakfast and breakfast foods, which is probably why they’re eating them at more times during the day.

Over three-quarters of the Harris Poll survey respondents (79 percent) ate breakfast foods for meals other than breakfast over 2020/2021. 59 percent for dinner, 49 percent for lunch, and 20 percent for dessert.

Making breakfast a core offer of your café, pub or restaurant has the potential to be a highly profitable exercise. The likes of eggs, bacon, bread, cereals, and spices are relatively inexpensive ingredients, meaning breakfast could be your most lucrative meal of the day – so why not serve it all day? There’s no need for venues to stray far from what they know either. For example, pub breakfast menus could create an interesting point of difference by offering first-meal twists on classic pub dishes, such as breakfast burgers or pies and traditional cooked breakfasts.

Breakfast is changing as diners move ever further towards a more relaxed, eat-when-you’re-hungry meal schedule. Increased flexibility in working arrangements is also playing its part. Not surprisingly, all-day breakfast and brunch menus are on the rise. Venues should be asking themselves: could we better meet the needs of our customers with an expanded breakfast offering?

Top Tips to Boost Breakfast Business

In a daypart where products like cereal have lineages dating back to the mid-19th century, breakfast is a brilliant opportunity to experiment with mixing traditional favourites with innovative twists.

The leading breakfast subcategories reflect consumer demand for versatile offerings. From on-the-go snack bars to less time-sensitive bowls of cereal or full breakfasts with eggs and meat, producers strive to meet demands that change across days and audiences.

Marking the return to away-from-home eating, the need for quick, fresh tastes and variety is evident. As people’s work and home life schedules continue to reflect a broader shift in the way we live, traditional notions of what food should be eaten–and when–have also loosened.

Here are some Top Tips to boost your breakfast business:

• Serve breakfast all day with a special menu of morning favourites or a signature breakfast item of the day.

• Celebrate “brinner” with a special offer on select items from the breakfast menu at dinner time.

• Get creative with fun menu items that feature a breakfast flair (a grilled cheese doughnut or waffles as a sandwich carrier).

• “Plus up” traditional breakfast foods and give them a new twist (biscuit avocado toast, smoky mac and cheese waffles or

fiesta French toast).

• Introduce a menu of “bresserts” or dessert items made from traditional breakfast items (strawberry scone shortcake, cereal-flavored ice cream waffles sandwiches, birthday cake pancakes).

• Offer tempting take-and-bake options for breakfast foods (a tray of cinnamon rolls or muffins, a breakfast casserole to-go or baked French toast).

• Bundle breakfast foods together for a family brunch meal kit (pancakes with sausage or bacon and fresh fruit, breakfast sandwiches and yogurt parfaits).

The Perks of Parbaked Products

Parbaking is a cooking technique in which a bread or dough product is partially baked and then rapidly frozen for storage.

The partial cooking kills the yeast in the bread mixture and sets the internal structure of the proteins and starches (the spongy texture of the bread), so that the inside is sterile and stable, but the loaf has not generated “crust” or other externally desirable qualities that are difficult to preserve once fully cooked.

Parbaked goods are enjoying systematic growth, breathing new life into the frozen bakery sector with products ranging from specialty loaves, savoury items, baguettes, and rolls. Using parbaked products at your restaurant or café means fresh from the oven, tasty treats anytime, anywhere.

Using parbaked goods not only saves on time and labour – vital in the current hospitality climate – they can also be a more sustainable choice. In a

2018 study on the impact of par-baking and packaging on the microbial quality of parbaked wheat and sourdough bread, researchers noted that the parbaking strategy can decrease the amount of bread waste by providing fresh bread at any wanted moment of the day.

To achieve the best results for parbaked products, the right preparation is paramount, from the thawing process to baking and cooling. For example, if the goods are prepared on metal sheets and not baked immediately, they should be stored or covered in closed transport trolleys to protect against dehydration.

Due to the ever-increasing shortage of skilled workers, parbaked products are the perfect kitchen solution for your busy café or restaurant.

Bringing a sense of pride to New Zealand food professionals.

The Yummiest Kitchen and Snack Solution

Sarah Hedger, chef and founder of YUM, has a passion for home-cooked goodness that can be traced back to her parents giving her and her brother a taste for yummy, real whole foods.

Originally from California, Hedger was always fascinated with granola and the idea for YUM came about while she was working as a chef at a lodge in Wanaka and couldn’t find a cereal that tasted fresh. “As a chef, it was also important to make a solution for our kitchen that still tasted home-made.”

In the current climate of labour shortages and rising costs, YUM Granola is the answer to the question, How can I save time as a chef, and still offer my customers something that is not only satisfying, but also tastes scratch-made?

YUM Granola caters to a whole range of dietary needs, something that is important to consumers who are shifting their mind-set when it comes to what they choose to eat.

“I am one of those people who gets tummy aches from most things wheat/gluten, so I wanted a solution that had only the good stuff, to fuel my brain and body, minus tummy pains, which meant no grains, so it is easier for everyone to digest.”

All YUM breakys are gluten and grain-free, with options that cater to low carb and vegan dietary requirements. YUM uses premium, organic ingredients to craft its nutritious and tasty breakys with a unique macronutrient profile that offers whole food sustenance.

Locally Owned, Locally Grown

From the early YUM days, the brand has used organic ingredients as it maximises flavour and nutrients, while minimising environmental impact, meaning there are no pesticides, preservatives, or sulphites in any of their products.

“It is undoubtedly more expensive (financially) to make, but this is a cost we see as one we have to take on board in order to be better stewards to our planet,” explained Hedger.

“We also prioritise locally grown New Zealand ingredients as we want YUM to taste like New Zealand, whilst supporting local farmers. They have also travelled the least, which equates to less CO2, less fossil fuel being burnt in transport as well as a fresher ingredient.”

Hedger and the team source over 17 delicious, local ingredients from Aotearoa including West Coast and Manuka Honey produced by amazing bees and harvested by Nelson Honey just over the hill from YUM HQ, blackcurrants grown organically by Viberi in Timaru, linseed grown organically by Functional Wholefoods in Geraldine, and macadamias grown organically by Top Notch in Patetonga to to name a few.

YUM offers bulk solutions for all foodservice needs and can supply 1 kg compostable bags, 4 kg bags and even in 8 kg pails if you are motoring through.

Catering for the Health Conscious and a Grazing Nation

YUM isn’t just for breakfast, it’s also perfect for an on-the-go snack – think a granola bar but without all the sugar that normally holds one together. In the aftermath of the pandemic, health and wellness are still topping consumer trends. According to Ingredion, 42 percent of consumers want to reduce the amount of sugar they consume in their diet.

Indulgence has taken on the new definition of ‘Self-Care’. Where indulgence once was considered the simple act of pleasure-seeking, in 2022 indulgence means that consumers are looking for ways to indulge purposefully, and what better way to start the day than with indulgent, yet health forward breakfast and snacking.

It’s also evident that consumers are becoming less concentrated on three large meals a day, and instead choosing products that more closely fit an active or on-the-go lifestyle. YUM offers several of their craft granolas in 50g single serve compostable packs. A perfect solution for the café counter top as a grab and go snack.

A Positive Impact on the Planet

YUM was founded on two goals, to produce the best quality, delicious, breaky ever, and to do it while making a positive impact on the planet. Hedger and the team at YUM are thrilled

to have shifted their range of breakys into innovative earth friendly, home compostable, recyclable packaging.

This means 87 percent of all YUM sold is now in plant based, compostable packaging. The other 13 percent will be phased out by the end of 2022, resulting in 100 percent earth friendly packaging.

“Even though we are a smaller company, this change alone will prevent over 2 tonnes of nondegradable plastic packaging from heading to the dump every year.”

YUM has also achieved Climate Positive Business Operations certification with Ekos, measuring and offsetting 120 percent of its carbon footprint with certified carbon credits. These certified carbon credits are sourced from projects that grow and protect indigenous forests in New Zealand and the Pacific Islands, while helping to deliver climate resilience, waterways protection, erosion control, biodiversity conservation and community economic development.

“We are continually seeking ways to make YUM better— better for the people that eat it, better for our community and better for our environment.”

At the end of the day, YUM Granola is just that, yum! A simple concept of creating a wholesome and delicious cereal has turned into the perfect kitchen and snacking solution.

“Life is made up of choices and we have chosen a life full of YUM goodness. It makes us happy because it makes others happy, and this is a damn good thing.”

To learn more about YUM or to place an order, visit www.yumnz.co.nz

Pleasing People with Platters

Small portions of food shared around the table has long been a staple of many cultures and cuisine styles and is making a resurgence in today’s market. From Italian antipasto and Spanish tapas to Asian yum cha, the shared plate of food resonates with customers because it highlights the social aspect of dining out.

Grazing platters are making a comeback as consumers emerge from pandemic life and want to get out and about to share experiences with friends. Popular on social media sites for their visual appeal, the current volume of searches online for ‘Grazing Platters’ (including ‘grazing platters near me’) is approximately 9.4K searches per month.

Benefits for You and Your Customers

Whether it’s dinner for two or lunch for 20, your menu should offer appealing options for sharing. Platters offer customers the chance to taste a variety of flavours, it gives them the ability to be adventurous within the confines of something familiar. On top of sharing flavours, experience, and time, customers will also be able to share the cost – something they will appreciate in this current climate.

The Return of Social Dining

When a platter is placed in the middle of the

table it creates a sociable, intimate atmosphere One of the reasons why sharing platters are growing in popularity is because it allows for a shared dining experience. In the Starters, Small Plates & Sides Consumer Trend Report 2019, 55 percent of the people surveyed admitted that they typically share appetisers with others in their dining party. Now that we are coming out of the Covid pandemic, diners want to have that social dining experience again.

The other meaning of ‘Social Dining’, of course, is making sure that the experience is “Insta-worthy”. The presentation of platters can easily be made attractive and provide Instagrammable moments, in turn giving your business free publicity through customergenerated content.

Customisation is Key

Customers today are looking to satiate individual taste, a demand which is driving restaurants to offer more and more personalised menu items. Diners do not want to be told what

to eat, rather they want to actively participate in the decision-making process when it comes to restaurant menus.

Platters provide a great opportunity to develop the build-your-own concept and attract diners, who can try out varied flavours and different cuisines, as well as order according to their food restrictions and diets.

Innovative Ingredients and Fried Favourites

No longer does a platter simply mean deli meats and cheese – while these classics are still popular, customers want to try something new, or something they cannot replicate at home when they dine out. From crock-potted meats to cheese spreads, businesses are starting to think outside the box when it comes to platters.

The popularity of the TVNZ show Cooks on Fire reflects current BBQ trends, so why not try a full BBQ meat platter showing off different rubs and sauces? Fried potatoes are still one of the most ordered menu items around the world – think of the many ways that “fries” can be prepared and presented, plus it’s a great way to show off any house-made condiments.

Speaking of all things fried, it’s hard to get more craveable than a perfectly crispy bite. One of the reasons we’re seeing so much innovation in this category is that these deep-fried, flavourforward sharing plates are not easy to reproduce at home. Think classics like bite-sized fried fish or calamari, but also things like bread-crusted mini meat patties, or tempura vegetables for an Asian influence.

Don’t Forget Dessert

A perfect way to satiate a customer’s sweet tooth, dessert platters are far more likely to sell in a group setting than individual desserts.

While sweet reigns supreme when it comes to desserts, different palates within a group can be tricky to please which is why cheeses and sweet spins on classic charcuterie can be a great addition to a platter for those who prefer a slightly savoury dessert.

Fresh fruits can be used between pre-prepared mini dessert dishes, and it is important to include a variety of textures – crunchy biscuit bases along with creamy, soft sweets.

Aesthetic Assembly

It is important that your platter looks as good as it tastes. A platter of food that looks scrumptious sells itself by stimulating the senses. Here are some top tips for creating eye-pleasing platters:

• Start with a good foundation – wooden boards are the most popular serving solution for platters; however, venues are starting to think outside the box. A serving platter that reflects the style of food (for example a delicate, Asian style plate for a sushi platter or a thick slab of stone for a meat platter) will elevate the sharing plate to the next level.

• Work in proportion and remember the rule of three – start with the biggest items, then add smaller items to fill gaps. Uneven numbers are more visually appealing so keep similar items to lots of three or five.

• Use angles and different heights – for example, put cheese at three points of a basic triangle off-centre on the board. You can even use something to elevate the cheese, this gives extra dimension to the board and makes it easier to cut.

• Meat – for a more delicate style, fold or roll pieces of meat, but don’t be afraid to be less precise. For a more rustic aesthetic, simply tear deli meats such as prosciutto into pieces and pile it up in little heaps.

• Crackers/breads – make sure these are placed throughout the board and between the meat, cheeses and/or dips they are to be used for. If you place all the crackers down one end of the platter, some diners won’t be able to reach for what they want. You can also place bread and crackers separately on the table.

• Fill in the gaps – fruit, greens (such as salad leaves and herbs) and nuts can all be used to fill in any gaps, and just like on any other dish on your menu, don’t use anything on the platter that can’t be eaten.

Picture Perfect Platters

Many local establishments use the power of the platter to draw in customers and to keep them coming back for more, here are some of our favourite examples.

Auckland

Chef Al Brown’s Depot perfectly reflects his attitude towards food: in season, beautifully cooked, and to be enjoyed with friends. The elegant oyster bar serves up a range of diverse big food platters with a focus on meat and seafood. Think platters with clams, fish belly, steaks, wild rabbit rillettes, pork hock and much more. They also offer smaller platters for sharing between two.

The vibrant five-star hotspot offers a selection of shared platters which consist of fish bites, chicken nibbles, breads, ribs, jalapeno poppers, tasty dips, and plenty more. They also offer a seasonal menu with some limitededition platters – drawing customers in on special occasions.

Depot Oyster Bar & Eatery

When you think platter, do you think delicate? Well think again. Smokey T’s proves that platters can also be big and beefy! This award-winning BBQ joint has customers happily wolfing into their scrumptious meat platters with tasty sides, like the iconic Platter For Two, which consists of brisket pork belly, ribs, buffalo wings, four grilled tortillas, jalapeno cheese sausage, plenty of sides, sauces and waffle fries. They also offer a takeaway option.

The Garden Shed has platters down to a fine art. They offer Breakfast Boards, Green Boards, spreads for private functions and even takeaway picnic platters. Using local ingredients and with a flair for visual appeal, The Garden Shed’s platters keep customers coming back, attracting locals and visitors from out of town.

The Garden Shed

Auckland

Smokey T’s Christchurch

Markwell Foods is one of the largest frozen food importer and wholesalers across New Zealand, Australia, and the Pacific. With a passion for the food and hospitality industry, Markwell Foods has covered the globe, for over 60 years, ensuring we source the best quality products at the best price for our customers.

Markwell Foods reinvents frozen foods and creates endless possibilities from the freezer. With our expansive range of reputable brands, Shore Mariner, Butlers, Big Country, SB, Sea Breeze, 3 Fat Pigs, Lamb Weston, and SambazonMarkwell Foods has grown to be a supplier of choice across seafood, potato products, vegetables, fruits, meat, and finger foods.

We pride ourselves on offering quality, consistency, and a variety of products to our customers. Partnering with our customers, we have developed a rich innovative food portfolio to cater to the everevolving food industry and work one-on-one to help achieve our customers’ goals big or small.

If you would like to discover more about our range and see how we can add value to your menu, please don’t hesitate to get in touch.

FARMLAND

Still passionately family run on the farm in Bulls in the Rangitikei district, Farmland Foods employs over 100 local staff and has invested in state-ofthe-art manufacturing and equipment to produce quality meats. From humble beginnings to today and beyond, Farmland Foods has always been committed to quality and innovation.

The team at Farmland are proud of their heritage and the way they do things with the utmost love, care and attention.

They take great pride in selecting the best quality meats and preparing them for your customer’s enjoyment. Farmland Foods ‘honours the meat’ so you can honour it in your own way.

For more information contact Brenda Trotman on 027 494 5544 or email brenda@flf.nz www.flf.nz

SHIFTING NEW ZEALAND FROM SINGLE-USE PLASTIC

Plastic is one of our greatest environmental challenges. It regularly ends up as waste in our landfills, our moana and whenua. Difficult-to-recycle packaging and products can interfere with recycling systems and are often used only once before being disposed of.

Shifting away from hard-to-recycle and single-use plastics will help reduce plastic waste, improve New Zealand’s recycling systems, and protect our environment.

From 1 October 2022 retailers can no longer sell or distribute targeted plastic items and they can no longer be manufactured.

The following items are no longer able to be sold or manufactured:

• Plastic drink stirrers (all plastic types)

• Plastic stemmed cotton buds (all plastic types)

• Oxo- and photo- degradable plastic products (subset of plastic type 7)

• Polyvinyl chloride (PVC) pre-formed food trays and containers (plastic type 3)

• Polystyrene takeaway food and beverage packaging, e.g., some sushi trays and takeaway containers (plastic type 6)

• Expanded polystyrene food and beverage packaging, e.g., foamed cups, bowls, plates, and some grocery products (plastic type 6)

There will be two more tranches of phaseouts following this first tranche. Plastic produce bags, plastic tableware, plastic straws, and non-compostable plastic produce labels are intended to be banned by mid-2023. All other PVC and polystyrene food and beverage packaging not covered by the first two tranches will be banned by mid-2025.

For more information and ideas on alternatives, visit the Ministry for the Environment’s website.

Looking for something NEW?

For over 40 years Gilmours has been supplying quality products to the trade, so we thought it was time to introduce new packaging to our house brand labels as well as adding some exciting new products.

So now’s the perfect time to try our delicious Gilmours drinking chocolate, using the finest cocoa powder. It’s sustainably sourced and palm oil free, and is Rainforest Alliance certified, so every time you see their frog seal of approval, you’ll help protect forests and support communities around the world. We can all drink to that.

To see our full product range head over to gilmours.co.nz

Sweet, Spicy, and Newstalgia THE

TOP DESSERT

TRENDS FOR

2023

With inflation soaring, driven primarily by fuel and food costs, consumers are trying to make their budgets stretch as far as possible, and this means trading down or cutting back on certain foods. However, consumers are also looking for complex flavours, unexpected combinations, and moments to celebrate.

Desserts offer customers a moment to indulge, but that no longer means the same as it did. Indulgence has taken on the new definition of ‘Self-Care’. Where indulgence once was considered the simple act of pleasure-seeking, in 2022 indulgence means that consumers are looking for ways to indulge purposefully and this is a trend we will see continue into 2023.

MAKING THINGS “SWICY”

What is Swicy? Exactly what it sounds like, a collision between sweet and spicy elements in a single entrée, dessert, or side. Swicy food includes hot honey which is blowing up in popularity at the moment and chili dark chocolate candy bars.

Tastewise noted that spicy honey has shown a 53 percent increase in consumer interest over the last two years (Tastewise: 3 Sneak Peek Flavour Trends for 2023 to Jumpstart Your Innovation). The takeaway from this trend is that it’s Sweet+ - an indication that sickly sweet treats are no longer at the forefront of consumer interests.

“We are seeing greater requests for some spice or heat in confectionery,” explained Kamesh Ellajosyula, president and chief innovation & quality officer, Olam Food Ingredients.

“Consumers are particularly showing interest in heat, which goes beyond the level of heat to specific varieties of pepper, underlying flavour notes, and even pairing with other flavours.”

SHYING AWAY FROM SUGAR

Seventy-two percent of consumers say they are trying to reduce or avoid sugar, Kris Sollid, RD, senior director, nutrition communications, International Food Information Council (IFIC), said at this year’s International Sweetener Colloquium. IFIC’s annual Food and Health Survey showed that 45 percent of respondents rated eating less sugar as their top goal in 2022.

However, consumers don’t necessarily turn to low-calorie or artificial sweeteners in their attempts to reduce sugar intake, Sollid noted. There’s a slight preference for consuming sugar over low-calorie sweeteners,

and consumers prefer sugar over artificial sweeteners, which they see as “not good for you”.

The key for creating desserts that still allow a customer to indulge while ticking some health and wellness boxes is more about creating flavour combinations that don’t rely so heavily on sugar for their sweetness, such as using natural botanical, fruit and floral flavours instead.

BOOSTING BOTANICALS

Florals and botanicals are back, big time. The floral flavour trend has been on the rise over the last few years, making its mark in confectionery and beverage categories. In the past two years, floral flavour profiles have grown +91 percent in consumer interest (Tastewise). Expect to see florals expand in 2023 as consumers open up to experimenting with florals in new dishes.

When it comes to toppings, Yuzu is up there with spicy honey as a top flavour trend. Yuzu is described by some as a “Japanese lemon”, the rind is uneven and thick, and the fruit contains large seeds on the inside. As a result, yuzu doesn’t yield a lot of edible flesh, making it hard to eat as a typical citrus fruit. Instead,

people make the most of yuzu zest and juice.

A major appeal of yuzu is its strong floral fragrance and the sour and tart flavor of yuzu balances well with other flavors.

A NEW WAVE OF “NEWSTALGIA”

The concept of “Newstalgia” is the idea

that classic flavours drive the creation of new products. Customers are seeking items that offer the comforts of the familiar with the excitement of new flavors and concepts. New twists on familiar concepts allow consumers to enjoy a beloved experience from childhood while trying something new.

Retro themes will reign supreme in 2023.

Sweet treats, cocktails, milkshakes and meals that provide a sense of nostalgia have a wide appeal. And given that consumers are going through turbulent times and facing change, demand for nostalgic and comforting food and drink is something you can expect to see grow.

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B r i n

the foods and ingredients that help them shine

The Coolest Ice Cream Trends for

The ice cream segment is booming with exciting new products brought on the market to

consumers

category expected

new experiences. The global market is thriving, with

five percent to global revenues of $20.2 billion by 2024.

Arecent report from Marketing Media Plus combined Instagram trends analysis with research assessing market sentiment to identify some of the top trends that will be shaping innovation in the ice cream space.

Even in this indulgence dominated treat category, Marketing Media Plus found health concerns were front of mind with shoppers seeking out fewer calories, more protein, and ingredients like CBD (in markets where it is available), fibre, and probiotics.

Analysing Google search information found that out of the top 20 flavour searches, vanilla made up over 16 percent with over 33,000 searches per month. Marketing Media Plus believes more adventurous flavour fads will grow in popularity, however, such as flavour ‘mash-ups’, alcoholic ice cream and spiced ice cream. The following are the coolest trends in ice cream leading into 2023.

A Desire for Dairy-Free

Ice creams without dairy ingredients aren’t just for the lactose intolerant anymore. Of global consumers, 53 percent consider plant-based alternatives because it is healthier. Mainstream appeal for plant-based indulgence is driving expansion to more market categories and regions. With double-digit sales growth across the globe, most ice cream brands are introducing or considering dairy alternatives

The development of new products such as milk alternatives is really helping to grow the possibilities for plant-based ice creams without compromising on flavour and quality.

Premium Indulgence

Ice cream is all about indulgence and we’re seeing some sophisticated flavours coming through, using premium ingredients to elevate ice cream to another level. Examples of this are alcohol infusions, chai tea and botanicals such as lavender.

An Innova Consumer Survey from 2020 noted that three in five global consumers are interested in trying new sensory experiences (e.g. aromas, tastes, textures, colours, sensations). More than ever, brands make sure their innovations are created to appeal to all senses: taste, mouthfeel, texture but also visual appeal in one scoop.

Lifestyle-Specific Options

Consumers feel less guilty when they indulge with low calorie ice cream options. Calorie counts on ice

cream products riding this trend are appearing in large font on the front of the package. It’s also not uncommon to see consumers turning to food for functional benefits and added goodness, in many categories including ice cream. Now ice cream can offer indulgence and an added sense of well-being. Ongoing anxiety stemming from COVID-19 will continue to push consumers toward prioritising their immune health. Three in four consumers globally say that being mentally healthy boosts the immune system. As a result, consumers are looking for indulgence as a mood booster while keeping their immune system in check. Ingredients that can achieve this include Elderberry which is high in Vitamin C, Hibiscus which contains antioxidants, and Aloe Vera – a medicinal plant for boosting immunity.

Nostalgia

The resurgence of nostalgia has been on the rise across all food and beverage categories, especially as consumers looked for comforting foods and flavours during the pandemic. Ice cream is one of the ultimate comfort foodsthink retro flavours like rhubarb and custard, banana, and raspberry ripple.

Flavour Mashups Beyond Sweet and Savoury

The combination of sweet and savoury has been popular for a long time, great examples are chicken and waffles, pineapple on pizza and more relevant to ice cream, salted caramel. Now the savoury trend is moving on with some adventurous flavours emerging including the use of smoked, charred and even burnt flavours to add a touch of savoury to ice cream. For example, charred bananas or burnt milk.

Look outside sweet treats for a unique flavour innovation that pushes boundaries for adventurous consumers. Potato chips, French fries, and salty pretzels can add unique texture and sensory experiences. For funkier flavours, add blue cheese, avocado or corn.

Consumers are loving the merge of their favourite flavours with innovative twists, and this really works when it comes to ice cream. The most popular flavour mash ups with ice cream are with classic confectionery bars, desserts and even bakery products such as biscuits and gingerbread.

With dessert parlours on the rise, so is the expectation of desserts and ice cream, so why not embrace the loaded and indulgence trend led by these parlours and add something spectacular to your menus.

satisfy

who are hungry for

the

to grow by

Chateau Rocky Road Ice Cream

Move over Hokey Pokey, there’s a new Sheriff in town! Chateau ice cream has a fun new flavour called “Rocky Road’’ for Summer. Based on the chocolate treat of the same name, it’s a rich chocolate ice cream packed with mini marshmallows, scented with berries, and full of chocolate cookie pieces. Ideal in a cone, on a plate with a dessert, or in a Mega Shake. Available Nationally from Bidfood in a conveniently resealable 5L tub and the bigger 16L cardboard carton.

Little Island Mango Passion Organic Coconut Ice Cream

Made in New Zealand from natural ingredients, Little Island blend their decadent dairy-free coconut-based ice cream with either real fruit, chocolate or Heilala vanilla to give a truly delicious and authentic taste experience everyone can enjoy. Tropical flavours align in this fresh mango ripple folded through Little Island’s famous passionfruit coconut ice cream, a perfect taste sensation to celebrate the start of Summer. Single serve tubs have been developed off the success of their larger counterparts.

Kohu Road Flat White Ice Ceam

Kohu Road has an unrelenting pursuit of producing beautiful, decadent ice cream that sources the best ingredients for the pleasure of enjoying. This glutenfree, full-bodied, smooth, and creamy ice cream with a 100 percent Arabica coffee swirl won a Gold Award at this year’s Inspire+ NZ Artisan Awards. Every tub of ice cream is free from preservatives, artificial flavours, colours, stabilisers, and gums.

Paeka¯ka¯riki Pops

Paeka¯ka¯riki pops are all handmade and bursting with real fruit, with as much locally sourced and organic fruit as possible. Containing no dairy products and less sugar than a normal ice block. Flavours change depending on what seasonal fruit is available, but can include delicious combinations such as Raspberry Lemonade, Avocado & Lime, Lime Lemongrass & Ginger (which all won Bronze at this year’s Inspire+ NZ Artisan Awards), Strawberry & Kiwi, Pineapple Coconut & Lime, Roasted Plum and Coconut Yoghurt, and Orange & Raspberry.

meet the owner

George Henderson

KICKFLIP FOOD TRUCK

Kickflip food truck provides classic and fresh pizzas to locals in New Plymouth and Wellington. With fresh, high-quality ingredients and homemade dough, owner George Henderson is proud to bring delicious pizza to events, birthdays, weddings, and more.

At 28 years old, born and raised in Wellington, Henderson brought his inspiration from food trucks in California to his hometown.

“With my love of cooking and passion for building things, I started building my first truck in 2017,” said Henderson.

Taking five months to complete the project, Henderson was on a roll to start his own business.

Beginning with large New York-style pizzas by the slice, Kickflip used 100 percent Italian sun-ripened tomatoes, New Zealand-made mozzarella, and fresh toppings. His hot gas-

powered oven made them rise quickly, making a thin crust but puffy dough. Soon Henderson was adding new flavours and dimensions to his range.

Easy, relaxed and affordable, Henderson is available to cater events in the area, such as birthday parties and weddings.

“In Wellington, we moved around all the time. Never having a permanent site. I like this as each day is a bit different,’ said Henderson.

In New Plymouth, they found a regular spot at Liardet Projects, where they have become a local favourite. His business has recently moved out to complete

more private catering gigs like weddings.

It’s been an exciting journey for Henderson and his food truck team. A notable moment was catering to a Hungarian music festival where the thousand people made it the most demanding yet exhilarating experience since owning the truck.

THE #DOS & #DON’TS OF SOCIAL MEDIA AUTOMATION

The brand had to issue an apology after sending a push notification that read, “It’s memorial day for Kristallnacht! Treat yourself with more tender cheese on your crispy chicken. Now at KFC.”

Kristallnacht, meaning the “night of broken glass,” took place on the night of November 9, 1938, when Nazi officials led and encouraged violent mobs to destroy Jewish synagogues and other property, the US Holocaust Museum reported. The violence lasted 48 hours and approximately 7500 Jewish-owned businesses, homes, and schools were plundered, and 91 Jews were murdered.

About an hour after the initial notification,

KFC Germany sent another notification with an apology.

“We are very sorry; we will check our internal processes immediately so that this does not happen again. Please excuse this error.”

The company said it uses “a semi-automated content creation process linked to calendars that include national observances” but that its “internal review process was not properly followed, resulting in a non-approved notification being shared.”

What’s embarrassing for one brand, can become a learning moment for others, so here are some Do’s and Don’ts of social media automation, so your brand doesn’t end up putting its virtual foot in its mouth.

Social Media Automation

Social media automation can save you tons of time, work, and resources for your daily chores of managing your social media channel. But don’t get trapped by convenience. If you let yourself get carried away by the benefits of getting too lazy, automation can also backfire on you and crash your reputation.

So, how to get automation right?

• Know your audience and only share what is relevant to them. Don’t share blind. If you don’t monitor the impact of your posts, your channel will lose credibility

Recently, KFC Germany found itself in a very embarrassing situation. The fried chicken chain accidentally sent an incredibly insensitive message to its thousands of app users.

and drive away your followers.

• Mix it up and don’t repeat yourself too much. Don’t be tempted by the convenience to turn your posts into lifeless robotic streams of boring, repetitive posts. Always mix your “promotional” content with personal statements and curated content from other sources to offer an inspiring variety of relevant, fun, and helpful posts for your audience.

• Schedule at the right times. Look at the best times to post on each network for maximum visibility and reach. Each network has its own ‘rush hour’ when communities are most active. For example, on Twitter and LinkedIn the highest interaction rate is found during the day, while on Facebook, Instagram, and Pinterest users are most active in the evening and at the weekend.

• Don’t automate personal messages. Stay human. Social media is all about communication and interaction with your audience. Automated replies are very unlikely to get any interaction with your community.

In most cases, automatic messages are regarded as spammy and annoying. Always respond personally to interaction and comments from your community.

Push Notifications

Push notifications can be a great way to spark engagement with your customers, increase conversions and sales, and create excitement around your brand. However, if you’re not careful, push notifications can drive away customers. If your messages are annoying or do not add value to your customers, people will unsubscribe (and may not return). Here are ways to thoughtfully use push notifications. A successful push notification marketing campaign is thoughtful and avoids irritating customers.

Here

are some general guidelines:

• Offer easy ways to opt-out of notifications.

• Before customers opt-in to your notifications, let them know what they can expect. How often will you send them? What types of content will they include?

• Create a content calendar for your notifications to help ensure you are sending infrequent, yet valuable, content that your customers will appreciate.

• Be mindful of WHEN you are sending push notifications. The best/worst times will depend on your unique customer base. However, a general rule of thumb is to avoid early morning and after-dinner hours.

Remember:

A perfect social media post does not exist. But you can make a pretty great one! When it comes to food marketing, the quality

of your visual content must be top-notch. Make sure all your posts have:

• Clear branding

• Engaging copy

• Relevant hashtags

• Call to action

Be sure to open two-way communication with your audience. Customer loyalty depends heavily on your services inside and outside of your restaurant. And one of the best places to nurture this loyalty is on your social media profile.

Community management plays a big part in creating a relationship with your potential and new guests. Use the comment section and direct messages to initiate conversations, answer their questions, respond with love to their affection towards your unique dishes! This will help you attract new diners and find out about the food and services that excite them the most.

TAKE ADVANTAGE OF THIS AMAZING KICKSTARTER

Whether you’re starting up a new coffee venue, or you’re an established business who wants to replace your tired old coffee machine, the Vitasoy Cafe Kickstarter Programme will help you save on the essentials for creating an amazing brew.

The hospitality industry has had a rough time over the last few years, and this amazing deal could be the kickstart you need for the summer season and to get you geared up for 2023.

Simply purchase an Espresso Machine from Coffex and you will receive the Barista Station Package which includes:

• A one-month supply of Vitasoy*

• Branded Vitasoy merchandise*

• A one-month supply of Vitasoy branded compostable take away cups*

• A one-month supply of Coffex coffee beans*

• The option to add on other Vitasoy merchandised products, branded counters etc.*

Let’s just look at the savings on the coffee beans alone: You can get approximately 55 coffees for every kilo of beans, with Coffex supplying 40kg free for the first month, that’s 2,200 coffees. If you’re selling an average coffee at $6, that’s $13,200 worth of coffees for the month!

When you compare that to the price of the machine and add on the supply of milk, cups, and merchandise, it’s clear that the machine will pay for itself in no time.

“We know how important hospitality businesses are to their local communities, so through the Café Kickstarter Programme we’re hoping to give hospitality businesses that little kick-start they might need,” expressed Ivy Oh,

Vitasoy’s global brand development manager.

Made exclusively for trade, Vitasoy’s Café range has been specifically formulated to froth just like dairy milk, complementing your barista skills to deliver the perfect plant-based coffee every time.

Coffex has won multiple awards for its coffee range, from classic blends to specialty offerings. The brand has been acknowledged for its global and ethical sourcing and the expertise of its master roasters, while offering the highestquality espresso machines and equipment.

Having previously partnered with the plantbased milk brand for Vitasoy’s Espress Yourself competition last year, Coffex was excited to be a part of the Café Kick-Starter Programme.

“We are thrilled to once again be partnering with Vitasoy for another uniquely innovative project that supports the local industry,” expressed Coffex Coffee New Zealand manager, Shamsi Power.

With the creative combination of these plantbased milk, coffee, and sustainability experts, the Vitasoy Café Kickstarter Programme is set to get your business kicking!

For more information, contact Shamsi on 021 478 995. *Terms & Conditions Apply

New look, same great taste.

For over 40 years we’ve been providing top quality products for all our trade customers, so we thought it was time to update your favourite Gilmours House Brand with new packaging and an exciting range of new products too. Don’t worry, you’ll still get the same great results, just now with a whole new look. gilmours.co.nz

Café Kickstarter Programme

Take Advantage of this Kickstart!

It was understanding the difficulties Kiwi hospitality businesses are facing that inspired Vitasoy to partner with Coffex Coffee Roasters to bring you the Vitasoy Café Kick-Starter Programme.

SUPER EASY!

Simply purchase an Espresso Machine from Coffex and you will receive the Barista Station Package which includes:

• A one-month supply of Vitasoy*

• Branded Vitasoy merchandise*

• A one-month supply of Vitasoy branded compostable take away cups*

• A one-month supply of Coffex coffee beans*

• The option to add on other Vitasoy merchandised products, branded counters etc.*

INSANE SAVINGS!

Let's just look at the savings on the coffee beans: You can get approximately 55 coffees for every kilo of beans, with Coffex supplying 40kg free for the first month, that's 2,200 coffees. If you're selling an average coffee at $6, that's $13,200 worth of coffees for the month! When you compare that to the price of the machine and add on the supply of milk, cups, and merchandise, it's clear the Vitasoy Café Kick-Starter Programme is an opportunity that shouldn't be missed!

FRIENDLY FINANCE

Thanks to industry-leading and dedicated hospitality equipment financer, SilverChef, finance is available for the purchase of Coffex Espresso Machines. For 35 years, SilverChef has helped put you in control of your commercial kitchen equipment, saving your working capital for the things you need it for the most, like running and growing your business.

Whether you're starting up a new coffee venue, or you're an established business who wants to replace your tired old coffee machine, the Vitasoy Café Kick-Starter Rewards Programme will help you save on the essentials for creating an amazing brew. *T&Cs apply

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