November 2023
Vol 16
Issue 11
Looking Ahead to 2024 pg18 Time for Tea pg14
What's New pg28
$10.95
, editor snote
Congratulations to all 2023 INSPIRE+ New Zealand Artisan Awards
Tania Walters Publisher tania@reviewmags.com
A
nd that's a wrap! The 2023 Inspire+ New Zealand Artisan Awards are over for another year, and we are delighted to announce the award winners. The judges have had a challenging time assessing entries over the past few weeks, for at the heart of the judging panel lies a steadfast commitment to excellence. I am delighted to share the winners with you and take this time to thank my fellow judges, Danielle Lendich, Mike Shatura, Simon Gault, Ben Bayly, and Caitlan Mitchell, for what was an outstanding effort condensed into a concise timeframe. With well over 800 entries this year, once again, assessing the entries took a lot of time. The judges have given their time to provide professional and
knowledgeable assessments of each product. They form the backbone of a hardworking professional team that brings you this no-fee Award programme. We also thank our consumer focus group; it is an added layer to the Awards that we have this group assisting with the programme. Our holistic approach to evaluating entries recognises excellence in taste, quality, and presentation while acknowledging the ever-changing landscape of consumer expectations and sustainable practices. Whether the product is aimed at retail, foodservice or catering, the entry must fulfil its intended function and meet its target market's needs and expectations. In today's challenging economic climate, commercial success is not a given; with each new product launch comes a high
level of personal and financial risk. The Inspire+ New Zealand Artisan Awards, with its dedicated and knowledgeable judging panel and professional team, continues to set the benchmark for recognising outstanding products while rewarding continued growth and development. We extend our congratulations to the award winners, and we thank all entrants for their enthusiasm and drive in pursuit of product excellence and innovation.
Tania Walters PUBLISHER
contents November 2023
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12 POS System 14 Tea Inspired 18 Trends 2024
20 2023 Trade Talks 36 Meet The Chef 40 Business
News Menu Inspiration Ice Cream Trends
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Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Group Managing Editor: Sarah Mitchell, sarah@reviewmags.com Editor: Caitlan Mitchell, caitlan@reviewmags.com Editorial Associate: Sam Francks, Annabel Maasdam, Charlotte Dine, Janelle Sequeria Advertising: Caroline Boe, caroline@reviewmags.com, Findlay Murray, findlay@reviewmags.com Senior Designer: Raymund Sarmiento Graphic Designer: Raymund Santos
ISSN 2422-9601 (Print) ISSN 2744-5968 (Online) RESTAURANT & CAFÉ: Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland 1052 PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Email: edit@reviewmags.com This magazine is published monthly under license. Please direct all enquiries and correspondence to Review Publishing Co Ltd. This magazine is a platform for the industry and may include content that expresses views and opinions by contributing writers. Content is attributed to the author, and these opinions and the view/s are those of the author/s. They do not necessarily reflect the official policy or position of any other agency, organisation, employer or company. The opinions and material published in this edition are not necessarily those of the publishers unless expressly stated. All material appearing in the magazine, website and social media platforms is copyright and may only be reproduced with the written consent of the publisher. Copyright 2023
November 2023
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news COCKTAILS MAIN ATTRACTION
WAHLBURGERS OPENS IN QUEENSTOWN Hollywood heavyweight Mark Wahlberg’s new restaurant in Queenstown has opened and is set to boost the city’s international profile. Wahlburgers is the fastest-growing burger chain in North America, with the 60-seat Queenstown store the franchise’s 112th to open globally. The company has also signalled ambitious expansion plans with new kiosk store formats and a site in every major city throughout New Zealand. The actor and entrepreneur founded Wahlburgers
New research from Spirits New Zealand shows that cocktails now form the solid core of drinks menus for most bars and restaurants and will continue to grow in popularity. The research revealed that 90 percent of bar and restaurant venues now offer cocktails as part of their menu, with the majority (80 percent) anticipating that cocktails are likely to increase in popularity
over the next 12 months. Chief Executive of Spirits NZ, Robert Brewer, said the survey of bar and restaurant owners across New Zealand, provides evidence that consumer habits have changed post-Covid and with the increasing cost of living. “Kiwi consumers are now drinking less but are more discerning with their spending and are drinking better. Read more here
in 2011 with his brothers New Kids on The Block star Donnie and chef behind the menu, Paul Wahlberg. The Queenstown launch will be promoted to over 50 million followers on the star’s social media platforms - and is set to provide a significant boost to the country’s international visibility. The opening of the restaurant will also benefit South Island food producers, with growers from Otago and Canterbury selected to provide tonnes of fresh produce to the chain. Read more here
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restaurantandcafé.co.nz
news JUST IN TIME FOR SUMMER
CRYSTAL BAY FOODS AFTER DEATH OF CO-FOUNDER
Movenpick New Zealand has been in a very active period of growth in the back half of the year, with new stores opened across Auckland in Botany Junction and Orewa, and two more opening on Waiheke Island and Birkenhead before Christmas. Just in time for Summer, Chateau Ice Cream has launched its latest Foodservice creation, “Chocolate Éclair” ice cream. Available Nationally from Bidfood in a conveniently resealable 5L tub, this ice cream blends classic French Vanilla ice cream with its baked custard taste, with succulent swirls of rich dark chocolate ripple to recreate the classic Chocolate Éclair dessert treat. The versatility of a French Vanilla-based flavour means it lends itself well to any dessert, whether it’s fruit, chocolate, or pastry-based. This flavour also scoops well into cones for ice cream parlours. French Vanilla ice cream is renowned for its thick and creamy profile that includes cooked custard notes. That’s what makes this ice cream taste reminiscent of a Chocolate éclair with its traditional custard filling. The use of a highquality dark chocolate ripple swirled through the ice cream completes the illusion of the chocolate icing topping of the traditional éclair.
Auckland Food Industry stalwart Debbie Bryant (nee Coates) passed away on the 17th of October 2023 at the age of 58 after a short battle with the neurological disease CJD. Bryant was owner of Auckland's Crystal Bay Foods supplying the Auckland Hospitality trade since 2006. Bryant had a passion and a determination for servicing the industry developed over a 30-year tenure in the industry. Read more here
NEW ‘BURGER NATION’ ON THE HUNT
Cook & Nelson are on the hunt for the nation’s best burgers, with Burger Nation 2024 set to kick off in late January. ‘We want to find the dirtiest, tastiest, umami-iest burgers in Aotearoa, from Ahipara to Rakiura, from Morningside to Newtown, from Waipiro Bay to Port Chalmers. Read more here
HOSHIZAKI COMMERCIAL ICE MAKERS
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menu inspiration
Holiday s
SUMMER
December will signal the end of 2023, and what better way to see in the new year than with a menu full of celebratory options for customers to enjoy. The summer period can often be the busiest time of the year for food service, especially for outdoor dining and alfresco ambience. This can provide a multitude of options for the stand-out dates on the calendar, including crafting a bespoke menu.
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Hanukkah
To celebrate Hanukkah, embrace some of the finest dishes commonly associated with the Jewish holiday. Explore different types of briskets, challah bread, or roasted chicken. For dessert, consider traditional-styled sweet treats such as rugelach, a flaky pastry filled with fruit, chocolate and nuts, or sufganiot, traditional jam-filled doughnuts covered with icing sugar.
Christmas
The obvious call for a December celebration, offering Christmas dishes will help customers get into the festive mood. Moving aside from traditional staples such as turkey or ham, opt for a more local flavour with a selection of salads, chicken or lamb. For those who would like to include a touch of heritage, a turkey or ham wrap with familiar flavours of the Christmas dining table would create an easy and effective option.
For a sweet treat, single-serve pavlova baskets are an excellent option for individual portions. Topping with fresh berries and fruit, pavlova speaks to the iconic ‘Kiwi Christmas’ ideals.
Kwanza
Kwanza is an annual celebration of AfricanAmerican culture, celebrated in the last week of December. To mark the occasion, Jamaican Jerk Chicken is a mix of blissful spice, with a tender grilled texture. The inclusion of seafood is also a popular holiday tradition. Explore options of seafood, risottos, and pan-fried fish.
New Year’s Eve
Leading up to the big countdown, New Year’s Eve is no doubt the one night of the year when most people stay up past midnight. Typically, a night of glamour, champagne cocktails should be at the top of the list. Consider more commonly known cocktails such as a bellini or mimosa, or push the comfort zone out to
include champagne margaritas, using the best of seasonal flavours. As many will be wanting to mix and mingle on December 31st, offering a selection of canapés featuring selected meats such as roast lamb, salmon, and tuna.
Summer
menu items, with citrus ingredients proving to be popular. As the days will be longer and warmer, mix the best of local produce with innovative dressings. Summer equals seafood - calamari, prawns, and oysters all have a touch of elegance, and are always in high demand.
With Summer just around the corner, plan for what summer staples to include on the menu. Refreshing flavours are often the most requested November 2023
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ice cream trends With bold and vibrant flavours on the horizon, the choice of ice cream flavours has never been so varied for customers. As the new year approaches, the search is on for the latest innovations and flavour trends that will ultimately become the next flavour of the month.
SCRUNCHY MILLERS Mike Kitching The recent flavour of the month was Baileys, which was very popular and Whiskey Cacao has also been a top seller. A customer favourite is Pina Colada ice cream. “Innovations in the way we make real fruit ice creams, for example, blending the real fruit ice cream with Oreos to add a chocolatey crunch that pairs perfectly with the fruit,” are a winner.
GELATIAMO Daniella Elbehairy For 2024, the aim is to propose an array of unique flavours inspired by various ethnic backgrounds, thus celebrating the multiculturality of New Zealand. From the range (which includes more than 60 flavours of gelato and sorbets), Elbehairy believes the most popular will be Taro, Black Sesame, Avocado and Chocolate Crumbs, Lavender Cream, Baklava, Durian, and Matcha. Also, vegan options such as Mandarins, Kiwifruit, Lychee, Dragon Summer, Black Hawaii, Dark Chocolate, and Yuzu sorbets will be very sought after, especially in the summer. The classic flavours, such as Dutch Chocolate and French Vanilla will always be at the top of list of the popular flavours. Gelato is a great carrier of flavours, and customers are excited to try new combinations, so get ready to see stunning flavours coming into play next year. Likely to see more savoury and sweet twists on offer for gelato but also more plant-based, gluten-free, sugar-free, dairy-free, vegan and low-fat options.
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PATAGONIA CHOCOLATES Valentina Escobar
VILLAGE CO-OP Laura Quilt
The high quality of the ingredients and the precise amounts in the recipe create a perfect balance, giving a delicate flavour to these ice creams. The experience of testing different combinations through years of provides the right flavours. The Hazelnut Cremino Ice Cream is the best Ice Cream Supreme Boutique in NZ. "We believe it will continue to thrive for many years. We don't follow trends, and our focus is on improving and maintaining the excellent quality of our ice cream and chocolates," said Escobar. "Currently, we are working on a new ice cream flavour base in Gold Chocolate." Escobar really loves her job and is proud of the team who have worked the entire year to launch and improve the Hazelnut Cremino ice cream recipe.
It would be nice to say that a new flavour would be the most popular, but Chocolate will still come out on top. At Village Co-Op the Belgian Chocolate is definitely the most popular flavour with kids. A lot of customers have switched to sorbet as their preference, as it can be more refreshing during the summer season. More and more kids have started to prefer sorbet to ice cream as well. For adults, Coffee has quickly become one of the most popular flavours of ice cream too. Overall, however, Chocolate will still be number one. Innovations for next year will most likely be a continuation of 2023. There are many new flavours that have been introduced, with the use of real fruit being a major theme. There has been a lot of trialling of ice creams using real fruit ingredients such as Strawberries and Cream, Boysenberry Ripple, and Passionfruit. We have also begun to include dog ice creams on our menu. A lot of places are now dog-friendly and offer dog-specific treats.
CHARLIES GELATO Andrew Cole Flavour options for gelato and ice cream have exploded over the last few years. Some flavours are a bit over the top or sound all fancy but taste average. Charlie’s Gelato tends to stick to the tried and true but has been working on some new flavours for next year. “We want to extend the dairy-free, vegan range, so have been sampling some new flavours now that we can introduce next year,” said Cole. Recently added is Panna Cotta with a raspberry crumble, Matcha Green tea and a Raglan Coconut yoghurt gelato are also in the works. Collaborating with other producers in the Matakana area has also become a hit with local customers, such as the Bourbon and Bacon
flavour, made from locally sourced ingredients. Currently, they are working on a Rosé gelato with a local vineyard, and a Kombucha flavour with Daily Organics. Including what is popular with customers is important for a new product. Our Dark Chocolate gelato has continued to be the most popular flavour with customers, largely due to its ingredients. Made from genuine Belgian dark chocolate, it has won several awards, and they are known for it. Although always looking for new flavours, the Dark Chocolate, Strawberry, Chocolate Fudge, and Salted Caramel have always been the top four sellers for years now.
news
NEW
CHOCOLATE ÉCLAIR Just in time for
SUMMER!
A creamy french vanilla ice cream swirled with a rich dark chocolate ripple Available in a 5 Litre tub nationally from Bidfood: 105937
November 2023
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consciouscommunities
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news
November 2023
11
POS system
Benefits of Modern POS Systems Customer convenience has become a major asset to restaurants and cafes, be it for on-the-go dining, escaping the lunch rush, or at dinner with friends. One of the most efficient ways for establishments to offer customer convenience is through modern POS systems.
T
he recent COVID-19 pandemic was a turning point for the hospitality industry, with a broad shift from standard systems to digital and QR Code menus, a soaring increase for food delivery services, and the rapid production and implementation of contactless payments. With the end of 2023 nearing and 2024 just around the corner, it is now the time to consider the next innovations and technologies to meet the ordering and sale process with what the consumer would expect, and has become used to over the past four years. Adopting a modern POS system will also benefit a restaurant, bar or cafe in the current tech-savvy world, as well as keeping up to date with the latest tech advancements.
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Research has indicated that nearly 50 percent of restaurant operators said the revolution in 2020 had accelerated their investment in modern POS systems and new restaurant technologies, and that there was no indication that the trend was slowing down. Ideally, operators should consider investing in a POS system that will benefit each establishment’s specific requirements. POS systems can reduce costs and food waste, and increase revenue and profitability. Due to digital scanning and ordering, modern POS systems can also reduce food order placement times, guest wait times, and payment processing times. Inventory management is one of the most unspoken benefits of POS systems, which is
surprising due to its nature as a complex task to complete. Real-time tracking is often a feature of modern POS systems, making the process less time-consuming for operators. Instead of tackling with the busy task of table management, installing a POS system to delegate the task to will create a less stressful environment within an establishment. Modern systems offer efficient and organised ways to oversee table allocation and frequent updates on table availability have the ability to speed up the operation and reduce the hassle within the restaurant space. This also creates a new way to usher in new menu items, with countless possibilities to customise menu options. POS systems have the ability to help businesses change the preferences of customers, creating the best possible experience and outcome. Modern POS systems can allow the operator to add and delete items at the touch of a button, whilst uploading special offers such as specific menu items of the day. POS systems can be of help to businesses facing challenges with reporting. Modern POS systems come with new technologies focused on data collection and the ability to provide optimal service. By analysing menu trends and consumer preferences, modern POS systems can determine customer behaviours and detailed insights into sales. Fast transactions are another benefit of investing in a modern POS system, which has a more efficient response for customers, as well as enhancing future business opportunities. Modern POS systems have been designed to offer services that improve customer loyalty, which avoids delayed transactions and shifts to enhanced operational efficiency.
Ideally, operators should consider investing in a POS system that will benefit each establishment’s specific requirements. POS systems can reduce costs and food waste, and an increase in revenue and profitability. Cloud based POS systems have also been proven to be a valuable assets to the inner workings of food service businesses. Avoiding any disruptions or unforeseen circumstances, cloud-based systems have the reassuring element of all data being backed up, stored and secured for future reference. Compared to other styles of systems, cloud based POS systems offer flexibility and accessibility for all sizes of businesses, and do not require any hardware installations or ongoing maintenance. Whilst operating entirely online, cloud based systems are easily installed
in any location with a secure connection to the internet. This can provide an element of mobility, the opportunity to manage sales and inventory whilst on site, or even when away on holiday. Whilst traditional systems often require a heavy investment, cloud based systems can be scaled to match the right fitting option to a business. Be it a smaller café or an established chain of restaurants, cloud based POS systems can allow a company to expand or downsize its operations where needed. This eliminates restrictions such as software
licences that can limit business growth. Cloud based POS systems can still operate as traditional mainstream POS systems do, but provide a data-driven approach to understanding the best performance of a business and management. The technological insights make it possible for a business to act efficiently on customer preferences, without being tied to the physical system. This can be a greater asset to businesses with a strong focus on online ordering, or that need a system that can work over various locations. The concept of managing a business’ data online may pose a serious threat for cybersecurity reasons, which is a vital priority for all business owners. Cloud-based POS systems are advanced to ensure robust security measures are in place to safeguard valuable information, as well as providing strict protocols for access and authentication. This protects the integrity of all data stored on the system, as well as offering peace of mind. Cloud based systems have been designed to prevent the risk of data loss, system breakdowns, and have been proven to be highly reliable. Embracing the right POS system will have a greater influence on a business, and will transcend the way that standard business is done.
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Ph: 09 444 9078 I Email: sales@cooktech.co.nz Web: www.cooktech.co.nz November 2023
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tea inspired
Time forTea
AMRIT FERNANDO
The use of tea is one of the most popular flavour additives in mixology trends today. With a wide range of flavours and styles, tea-based cocktails are a strong choice for the menu.
A
s far as tradition goes, many styles of tea can be used to infuse cocktails, from herbal tea to chai, green teas and fruit teas. Offering an alcoholic Iced Tea caters to various flavours and styles, be it served with ice, in a highball glass, or embellished with fresh herbs. The most vital additive is the tea base, which will deliver the most flavour. Choosing a high-quality tea base will transform your cocktail into a mixology masterpiece. Dilmah’s brand marketing specialist, Amrit Fernando, told Restaurant & Café Magazine that a new wave of consumers are walking into cocktail bars seeking an elevated non-alcoholic experience. “When in the company of cocktail drinkers, the teetotaler does not want to be alienated from the bar experience by limiting themselves to sparkling water or fruit juice. The Dilmah Iced Tea selection adds a level of sophistication if utilised well by the mixologist,” said Fernando. Fernando added that an example of this was when mixologist Jason Clark presented Dilmah’s Pink Grapefruit and Rosemary Iced Tea with a dash of honey syrup and fresh
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grapefruit, garnished with fresh rosemary. He said there was simplicity in the recipe, with sophistication and vibrance through all five senses of the guest experience. Dilmah’s Traditional Iced Tea is made from pure, natural ingredients without additives or Stevia. It delivers a high level of plant-based antioxidants, and its highest level of real brewed tea contains all the health benefits of 100 percent Ceylon tea. For a delicious range of handcrafted beverages, Dilmah’s all new Craft Tea Sodas belong on the cocktail menu. It’s healthier than drink mixers, and was designed to be paired with white spirits. Dilmah Tea Soda Mixers are available in Rhubarb, Rose and Ginger, and
Ginger, Lemon and Bergamot. Made using exotic botanicals and flavours and the finest natural hand-picked Ceylon tea, these Crafted Tea Sodas are unlike anything offered on the market before. Offering a sparkling cocktail with extra fizz and pizazz will always be a popular choice for your customers. Combining fruity flavours with prosecco or sparkling water; spritz cocktails have seen an all-time high in popularity in recent years. Instead of opting for standard sparkling or soda water, explore alternative ways to get as much flavour as possible. For a sophisticated and perfectly balanced taste, you can also try Dilmah’s Low Sugar Tea Sodas. These are handcrafted to produce
complex and bold flavours. Made with high quality and hand-picked 100 percent Ceylon tea, brewed to extract healthy antioxidants and refreshing flavour. The tea sodas are blended and fermented to produce complete flavour combinations, such as Tropical Hops, Yuzu & Elderflower, and Brewed Ginger with Bitter Lemon. Fernando said that when presented with soft carbonation, the tea sodas enhance a cocktail experience by adding more depth to the flavour profile – such as Yuzu & Elderflower or Tropical Hops – and a feeling of Healthy refreshment. “The tea sodas are rich in antioxidants, higher than any other iced tea available on the market. The tea sodas would work with any base, depending on how you balance the flavours. The preferred spirit would be Gin, White Rum or Vodka.” Good Spirits mixologist, Dave Horan, said that tea syrups can lengthen the cocktail without overshadowing the base flavours. “The uniqueness comes from methodically using familiar flavours in an unexpected way, bringing together different profiles. Lots of ice helps as well,” said Horan. Tea-based cocktails will make a splash over the summer months, especially for the chilled element and refreshing taste. Fernando concluded that healthy, light and refreshing creations utilise both non-alcoholic and alcoholic spirits, especially when served in a highball glass or when accompanied by fresh ingredients like lemon, orange, basil or mint.
• In a Highball Glass • 45ml HPH Gin/Seedip Grove • 20ml Grapefruit, lemon, lime • 20ml Champagne acid • 1 X Bitters
Shake & strain into a chilled glass, Top up with One can of Dilmah Low Sugar Tropical Hops tea soda.
• In a Wine Glass • 45ml Four Pillars Yuzu Gin • 5ml St Germain Elderflower Liqueur • One can of Dilmah Low Sugar Yuzu & Elderflower tea soda
Build over ice
• In a Highball Glass • 45ml Jamesons Irish Whiskey • 10ml Cointreau • 30ml Lemon Juice • 20ml Sugar Syrup
Shake & strain into a chilled glass Top up with one can of Dilmah Low Sugar Brewed Ginger and lemon tea soda.
Garnish with chamomile lemon sugar dust.
Garnish with lemon & basil
Garnish with orange zest.
Recipes credit to Jason Clark at www.drinksgeek.co
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tea inspired
• In a Highball glass • 45ml of Tequila • 10ml Lime Juice Build over Ice Top up with Dilmah Grapefruit & Cardamon Tea Soda Garnish with grapefruit wedge.
• 2 large fresh strawberries (sliced into quarters) • 30ml lemon juice, freshly squeezed • 60ml bourbon • 20 ml sugar syrup two parts sugar and one part water • Unsweetened iced tea, to top • Garnish: blueberries • Garnish: strawberries • Garnish: mint sprig • In a Stemless Wine Glass • 50ml Aperol • 1 x Grapefruit wedge • 100ml Dilmah Blood Orange Iced Tea • 50ml Prosecco Build over Ice Garnish with fresh mint.
• Can of Dilmah Peach iced tea • 1 shot vodka • 1 shot peach schnapps • Mix and serve with ice
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Add the strawberries and lemon juice into a shaker and gently muddle. Add the bourbon and sugar syrup, add ice, and shake until well-chilled. Strain into a tall glass over fresh ice. Top with unsweetened iced tea. Garnish with skewered blueberries and strawberries and a mint sprig.
NE
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Single Origin Ceylon
Single Origin Ceylon
Single Origin Ceylon
Tea Soda
Iced Tea
Low Sugar Tea Soda
Crafting the perfect premium mixer
Experience the perfect balance of
A sophisticated soda range,
with a blend of exotic flavours.
refreshment and flavour with no stevia.
naturally brewed with real tea.
dilmahdrinks.co.nz November 2023
17
trends 2024
Looking Ahead to 2024
As the new year of 2024 rapidly approaches, the culinary world is poised for a wave of exciting food trends, influenced by ever-evolving consumer tastes and preferences.
T
he food-service industry has adapted to demands of sustainability, functionality, and alternative dietary dining, however, there is considerable growth for modern cuisine as it shifts from minority palate preferences into the mainstream market. Recently, the momentum for plant-based dishes has indicated that it won’t be slowing down. With established products such as meatless burger patties and dairy-free cheeses, the focus is now moving to plantbased seafood. In the United States, the plant-based seafood market reached an estimated $12 million in consumer sales, which rapidly grew to over $1 billion at the start of 2023 and is expected to rise even further. The surge in popularity has been linked to consumer awareness of overfishing, as well as the growing consumer concern for healthy eating. As an ethical choice, much like all plant-based options, plant-based fish and seafood is a cruelty-free option. From a sustainability view, plant-based fishing has become a trend to reduce overfishing and habitat deconstruction, without overexploiting marine life. Plant-based fish and seafood is a diverse menu option, which has provided chefs with countless creative opportunities, allowing for unique flavour combinations and textures. The trend has enabled chefs to develop new dish options, and foster innovation at the same time. It is a trend suitable to all dietary requirements, broadening restaurant customers and catering to health-conscious diners.
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In the age of social media, the trend of sharing meals and dining experiences online has become one of the greatest assets to restaurants and cafes. Instagrammable dishes are a powerful marketing tool that has been utilised by establishments to boost notoriety and their place in the competitive industry. Having an emphasis on dish appearance and its visual aesthetic, establishments have the power to impress consumers with what is served on their plates. This has led to online engagement and popularity, not to mention creating a memorable sensory and interactive dining experience. This has also forced chefs to push the boundaries in the kitchen, and experiment with the latest styles, techniques and gastronomic technologies. The trend of sharing dining dishes online has become a way for customers to savour the experience, not only for the flavour but for the artistry in its form. In 2024, visually appealing meal plating is expected to combine the use of bold colours and shapes whilst offering various interactive components. An example of this could be the use of bespoke sauces that are used to transform the plate once it is on the table or for consumers to mix in themselves. It has also gone far beyond the main course, with new innovations transforming mixology. The use of specialist spirits and liqueurs to change colours or unexpected embellishments that add to the taste and overall effect has turned the humble cocktail into a masterpiece. Infusing wellknown flavours and existing brands into cocktail form has had an effect on social media, creating the latest “must-have” drinks on the morning coffee run or on a night out. This has also served as a way for restaurants, bars,
and cafés to boost revenue and profit from the latest trends. Sharing menu options are also expected to rise in popularity in 2024, with the upcoming summer season the best time for consumers to get together and make the most of the warmer weather. The traditional concept of bar food and bowls of French fries have been replaced with a smorgasbord of culinary delights. Continuing on from the healthy eating trends, the use of fresh produce is expected to be a popular choice for consumers. Typical fruits and vegetables such as carrots, cucumber and capsicum have cemented their place on the menu, but the integration of less-common produce seems to have filtered through. Yams, figs, persimmon, and jackfruit are all examples of rarer types of produce that provide a more sophisticated taste. As an appetiser, roasted vegetables have gained traction in recent years, with popularity suggesting the trend will continue over the next 12 months. Raw vegetables have also become a hit with consumers, served with a simple in-house dressing or garnish for extra flavour. Orchardist, Kevin Jackson, said that the rise in popularity has been evident from the demand he has seen. “In some instances, we have seen an increase of 40 percent for some of our produce. This has left us blown away. The consumer interest has grown with its population, as has the flavour of the fruit. Thirty to 40 years ago, there were only small numbers of the type of produce you could grow. Nowadays, there are new and innovative types of produce you can grow, each with a difference in flavour and texture,” said Jackson. In 2023, the use of charcuterie boards continued to rise, creating new and exciting flavour combinations. This is expected to roll over into 2024, and become a much-loved menu item. Although charcuterie boards are often associated with artisanal meats and fine cheeses, the integration of
the platter concept has now been adopted to other times of the day. The breakfast charcuterie board is an excellent option for friends catching up over coffee, for larger groups, or when consumers want a bit of everything. Combining sweet and savoury flavour palettes, breakfast boards and brunch boards can offer a selection of baked goods such as muffins, scones, and bagels, combined with miniature pikelets, fresh fruit, and a selection of jams, coulees, and preserves. Miniature croissants, danishes, and tartlets are also excellent options. The predicted trends for 2024 have been built from the foundation of 2023, which has seen an evolution of change, and the gateway for new possibilities.
www.farmlandfoods.nz I 0800 806 328
November 2023
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2023 trade talks
Shaun Dowling, BOSSI
WHAT HAVE BEEN SOME CULINARY HIGHLIGHTS FOR YOU IN 2023? In the year that was 2023, various styles and trends have come and gone, with some hinting they will stay around for a little bit longer. Scott Kennedy, DULCIE I like the little wine bar/small independent restaurant movement we’ve got going on. We are moving away from cuisines and just producing delicious food without trying to be too descriptive as to what we are trying to do. With the mix of cultures we have in this country, it only makes sense that we don’t try and pigeonhole ourselves into producing a certain type of food.
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Floyd Lyttle, MIRO The trends this year for sure are casual dining and tapas style dining, being at a lower price point was essential as there is a living cost crisis. People are looking for cheaper alternatives to eating out, but people of course still want to try beautiful flavours nonetheless.
Continued on page 22.
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2023 trade talks Continued on page 20.
Jude Messenger, THE BISTRO
2023 saw me taking things back to basics, I worked on utilising as much of an individual ingredient as possible, to limit waste and to put the respective ingredient under the spotlight by using multiple techniques to create multiple textures, temperatures and flavours.
Brody Jenkins, JOBRO’S
Other than the Mexican trend starting, Korean Fried Chicken has seemed to be the latest trend of late 2022 and 2023, with plenty of those small eateries and online stores popping up Auckland-wide. Other restaurants have also picked up on this, with lots of menus including a Koreaninspired fried chicken number to appease the ongoing hunger for sticky, sweet fried chicken.
Cade Thornton, CARDRONA HOTEL
Wood-fired cooking has had a huge resurgence the last couple of years, all smoke and flame and less cooking in plastic in a water bath. With Covid firmly in the rearview mirror, sharing plates are definitely back in, small tapas style with warm, casual but personal service Puff bread is everywhere. Operators chasing good growth profit percentage.
Isaac Chadda, BURGERNAUT
I think people’s taste buds are shifting from sweet and sugary flavours to more savoury flavours hence Umami (fifth flavour)will be the major flavour trend. We are already seeing loads of new natural umami flavour enhancers in a variety of plant-based foods as they amplify the savoury flavour of the foods and make it taste so good.
John Giang, BANH MI BOY Highlights for me have been to see so many street foods entering the food industry. They are starting out small, keeping it simple, and it’s definitely making headlines for some out there. So, growth is amazing to see.
Chef Kazuya, KAZUYA
Shaun Dowling, BOSSI Some culinary trends and highlights that stand out for me in 2023 include a heightened emphasis on health and well-being. Customers are increasingly gravitating towards fresh and
22 restaurantandcafé.co.nz
whole foods while actively avoiding heavily processed options. The Mediterranean diet, which is a staple of Italian cuisine, continues to influence a growing portion of the world’s culinary landscape as more people recognise its health benefits and delicious flavours.
One of the highlights of 2023 is that we started serving dine-in chirashi-zushi (sushi) for lunch in our restaurant, which was previously available for takeaway only. When most folks think of sushi, they typically picture maki sushi or nigiri sushi, but my personal favourite is chirashi-
zushi. It’s a harmonious blend of various flavours and textures from vegetables and seafood that dance in your mouth, creating a complex and ever-changing taste experience. To draw an analogy, sushi rolls and nigiri are like solo or duet performances, whereas chirashizushi is more like an orchestra.
news
November 2023
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trade talks
Trends of 2024
Brody Jenkins JO BRO’S
In an exciting time for culinary innovation, 2024 is set to be a year full of trendsetting development throughout food service. With new flavours and textures on the rise, and international and indigenous cuisine gaining popularity, industry officials have weighed in on what consumers can expect to see on the menu.
WHAT WILL BE A MAJOR CULINARY TREND OF 2024? Scott Kennedy DULCIE
John Giang BANH MI BOY
Chef Kazuya, KAZUYA
K A Z U Y A Re s t a u r a n t
I think we will see more of a focus on seasonal and local produce for 2024. Cost has been a huge talking point within the industry and even more so in households in 2023. Seasonality becomes a key part of keeping that cost down, using products that are in season and staying away from products that are imported/out of season. I don’t see this as a negative though, as good fresh produce can’t be beaten, and that should show on the plate. We’ve got so many amazing producers in this country that will need our support from all the weather events that have happened over the last 12 months. Hopefully, with this, we will see more venues going back to our origins and using NZ and Pacifika flavours, produce and techniques to showcase the uniqueness of this country to the rest of the world.
Floyd Lyttle MIRO I think a major trend for 2024 will be more casual fine dining will be making its way back as we get more people from overseas coming back to New Zealand, but I think people have realised that you can eat very well on a medium budget rather than paying the world.
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Hospitality has come a long way after Covid, and we are definitely seeing major trends happening but for 2024 I feel that authenticity and cultural dishes will be more active for the coming year.
Isaac Chadda BURGERNAUT
I would like to say that Plant-Based Meat Alternatives will be the most popular food trend in 2024. People are reducing meat consumption, and Chefs are recognising the need to cater for this growing market and are quite receptive to the development of menus that offers plant-based dishes. Hence, we will see more sustainable cooking in restaurants and not just at home in 2024.
Cade Thornton CADRONA HOTEL Micro seasonal–menus reflecting produce in season and produced locally. More plant-based eating, made with real plants. Mushrooms, I think this lends into the micro seasonal bent – relatively easy to grow without a lot of space. Classic comfort foods such as tinned fish, only a matter of time before the trend reaches our shores.
I believe that African and Middle Eastern cuisine will become more popular. Nevertheless, global environmental protection and animal welfare will remain central to the trend, and healthy, plant-based dishes will continue to be in demand.
Shaun Dowling, BOSSI
In the ever-evolving world of food, I think we’ll see fusion cuisine take a back seat in 2024. With everything the world has been through, 2024 will celebrate simplicity, authenticity, tradition, the timeless allure of classic flavours, and honouring those dishes that comfort us and bring us the best memories of food, family and happy times.
We hope that Mexican street food is the next major food trend to peak in 2024. New Zealand hasn’t had the best rap for it’s Mexican restaurant options in the past with most consumers thinking their orders at Mad Mex or Taco Bell are an authentic experience. This was one of the main factors we started our little ‘Taqueria’, Loco Bro’s a couple of years ago. Hoping to serve up some of the most authentic Mexican street food New Zealand has ever seen, educating our lovely locals on what Central American cuisine truly tastes like. ‘Mexican food without the gringo twist’ as we like to say. The upwards trend of simple yet delicious Mexican seems to be continuing, we’re taking another leap in our taco adventure, from our store in Titirangi’s Street Feast, to soon be opening a store in Commercial Bays Harbour Eats. Also the likes of Broke Boy Taco bringing the cuisine to the forefront of social media users and creating hype for the humble taco.
Michael Khuwattanasenee KHU KHU EATERY
Jude Messenger THE BISTRO
I believe a major trend we will see in 2024 is a significant simplifying in the offering we will be seeing, especially in the restaurants at the top end of the market, yet prices will have to increase in order for hospitality businesses to survive.
Given the challenging economic conditions, I can see people looking for value deals in terms of quality and quantity. People love to spend less per plate so they can taste more food. At “Lucky 8”, they serve everything for $8.88. Continued on page 26.
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trade talks Continued from page 24.
WHAT FLAVOUR DO YOU EXPECT WILL BE A MAJOR TREND? Scott Kennedy DULCIE Along the lines of above. Over the next few years, we will see more on menus. We’ve already started seeing a lot of venues using native herbs on menus, and I only think that’s the start. I believe horopito and kawakawa will become commonplace on a lot of menus, as would more traditional herbs such as basil, parsley etc.
Jude Messenger THE BISTRO
Dulcie, Devonport
Fermentation has established its place in our cuisine, the next popular technique I see catching on and becoming more popular is dry aging of fresh fish.
John Giang BANH MI BOY
Cade Thornton CADRONA HOTEL
Isaac Chadda BURGERNAUT
Chef Kazuya, KAZUYA
From what I’m seeing now, a lot of Korean-inspired dishes are popping up in the scene, and also southeast Asian flavours are hitting the scene pretty strongly.
Mushroom, chilli and Chilli oils, as well as fermented chilli – anything to add a complex heat, buckwheat, a great gluten-free alternative, cardamom.
Shaun Dowling BOSSI
Brody Jenkins JO BRO’S
Fermented foods like Miso, Kimchi, Sauerkraut, yoghurt and pickles have been the highlights of Burgernaut’s innovative weekly specials, and it felt like there has been a resurgence in the popularity of fermented foods. As fermentation is known for its flavour-enhancing properties, using fermented components in a burger amplifies the flavours of other ingredients used and sparks up the Burger.
Fermented foods like miso and kimchi are already quite popular, but I anticipate that the demand for them will continue to grow. Being Japanese, I would personally love to see more attention given to yuzu kosho, which happens to be my favourite ingredient. Yuzu kosho is a seasoning made from the fermented and aged peel of yuzu citrus fruit and green chilli peppers.
It seems that the pendulum is swinging away from sweeter dishes and heading towards the realm of bold and bitter flavours. As a chef, I’ve always had a soft spot for bitter profiles. Anything with a bitter edge captivates my palate.
Mexican! Consumers have less and less to spend at their favourite eateries, so being budget conscious is becoming more and more prevalent in their spending habits. Grabbing a plate of tacos, or a quesadilla are some of the most budget friendly foods out there at the moment. Not only in portion size - but flavour for dollar ratio! A majority of the cuisine can also be easily made to suit most dietary requests, gluten and dairy free as well as low carb, high protein.
Michael Khuwattanasenee KHU KHU EATERY
Floyd Lyttle MIRO
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I expect the freshest ingredients, and herbs will be the key flavour for 2024.
I think tongue of all varieties will be a major trend. The texture and flavours you get from it are amazing, and not a lot of people actually know how good it can be.
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2023 highlights
What's New
For foodservice, 2023 has seen an influx of new products to advance the menu. From new dairy alternatives to seafood, fillings and meat products, there are now countless ways to add new flavours and textures that customers will enjoy. Leading into the new year, the new products launched in 2023 will indicate the direction of culinary trends in the new year.
SEALORD
Sealord has launched a range of new products that are proportioned for convenience. As a good source of Omega 3, the new range has been designed to be quick to cook, and most importantly, popular with customers. Caught off the coast of New Zealand, Sealord’s new Crumbed Dory, made from smooth Oreo Dory fillets that have been hand-cut with care, captures all the natural goodness. With no artificial flavours or preservatives, the Crumbed Dory is simple to prepare, and can be deep-fried in under five minutes. The new Smooth Dory Oreo fillets
RESO
This year, Reso launched a new brand called Irca. With an assortment of flavouring pastes, mousse mixes, mirror glazes, delectable chocolate, and much more, Irca truly has something for everyone. What sets Irca apart from the existing range is its focus on simplicity. Reso understood that when it comes to desserts and sweet treats, time and convenience are of the essence. That’s why Irca provides effortless solutions that will elevate your culinary creations to new heights. One of the highlights of the Irca range is the diverse array of flavour combinations. Whether it’s the zesty tang of citrus, the luscious sweetness of berries or the rich indulgence of chocolate, Irca have something to satisfy every craving. The introduction of Irca this year was a strategic response to the prevailing challenges of labour shortages and rising prices. Reso recognised the need for a solution that not only addressed these obstacles but also aligned with the demands of the current market. With Irca, the aim was to provide a range of products that not only simplified the dessert making process, but also met the highest standard of quality, taste and consistency.
are coated in a delicious batter, and suitable for most cooking methods. As it is pre-coated, the product requires less preparation, time, and waste, and will also take just five minutes to deep fry. As the demand for gluten-free fish grows, the new New Zealand Hoki fillets are coated in golden, glutenfree breadcrumbs. Not only suitable for gluten-free diets, the New Zealand Hoki fillets are also dairy-free, soy-free and egg-free, making catering for every customer a breeze. Easy to prepare, the fillets can be deepfried or oven-baked.
FLORA LEWIS ROAD CREAMERY
Lewis Road Creamery has launched a range of new products in 2023. The Chocolate & Raspberry Flavoured Milk and Winter Spice Flavoured Milk limited launches earlier on in the year provided refreshing flavour combinations, whilst the Comfort Milk was designed as a specialised lactose-free offering, with A2 Protein for ultimate digestive comfort. The Half & Half milk proved to be a popular way to elevate morning coffee and breakfast orders, made from half Jersey milk and half cream. Just in time for Christmas, Gingerbread Ice Cream has made a delicious addition to the range, along with Chocolate Orange Flavoured Milk – Lewis Road’s most requested flavour.
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Flora launched a new Thickened Plant Cream 500ml, a direct replacement for dairy cream, which can be poured, cooked or whipped. As it is allergen-free, it is ideal for customers who are lactose intolerant, vegan, or concerned about the welfare of animals and the planet. Due to previous plant creams being made with a nut base that has tainted the flavour, introduced allergens, and cannot be whipped, the Flora Thickened Plant Cream is a new and innovative product that will be of great interest to chefs and cafe operators. Continued on page 30.
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2023 highlights Continued from page 28.
BARKERS PROFESSIONAL
Plant-based foods are very much viewed as mainstream products in the ever-changing
ANGEL FOODS
Angel Food has released a plant-based sour cream, perfect for any customer. Dairy sour cream is not only non-vegan, but in most cases non-vegetarian also, containing gelatine for that classic “dollop-able” texture. Most dairy-free “sour creams” are more similar to a mayonnaise, but Angel Food wanted to innovate and launch the very best vegan sour cream in the market. It was a technical challenge to create an entirely plant-based product with the right flavour and texture. Angel Food solved this
world of Foodservice. This caramel is a fantastic addition to any industrial kitchen’s pantry, the flexibility this affords a Foodservice kitchen is fantastic. Allowing chefs and cooks to make vegan claims, while it also stands on its own as a traditional caramel without compromise or doubling up on stock ingredients. Moving forward, Barker’s Professional will always be looking to add more “inclusive eating” products where it’s appropriate to do so.
by using the latest technologies in ingredient synergies. Just the right amount of starch was required to thicken the product during production and stabilise the emulsion. Angel Food discovered that the timing and temperature of ingredient additions were also crucial. The flavour is very reminiscent of a dairy sour cream: tangy and creamy. The texture is thick and velvety, yet also melt-in-the-mouth with a clean mouthfeel. It’s perfect to swirl into a bowl of roast pumpkin soup or to dollop on top of smoky black bean nachos.
NZ'S FIRST NOOTROPIC ICE BLOCK
Nice Blocks and Ᾱrepa have teamed up to launch New Zealand’s first Nootropic Ice Block. Little Island and its Nice Blocks brand are
WILD CHEF
In February 2023, Wild Chef launched a gluten-free 70g Potato Gratin, made with finely sliced New Zealand Agria potatoes, cream, and a hint of garlic which have been preportioned for Chefs’ convenience. The 70g Potato Gratin is a petite version of their classic 150g size, is 50mm square in size, vegetarian, and contains milk. This is a versatile product that can be either oven-baked; deep-fried, or pan-fried on a medium setting. The 70g Potato Gatin is incredibly versatile and perfect as a canape base, served as a homely potato cake, or as the secret ingredient to make a luxurious eggs benedict. Later in November, Classic Corn Patties were launched as an alternative to traditional Corn Fritters. Available in a 100g size, they are made from lots of sweetcorn, New Zealand Agria potatoes, parsley, onion, and garlic, making them a popular tasty and fresh option for any menu. These Classic Corn Patties are suitable for all dietary preferences – gluten-free, dairy-free, vegetarian, and vegan-friendly, and perfect for cafes, restaurants, and takeaway menus. All round wholesome goodness.
well known for their award-winning dairy alternative ice blocks and ice cream. Nice Blocks has partnered with Ᾱrepa, the brain drink for clarity and performance, to launch New Zealand’s only Nootropic Ice Block. The Ᾱrepa Brain Pop by Nice Blocks contains the same L-Theanine and vitamin C as the Ᾱrepa performance drink packed with the full-flavour blackcurrant. Little Island’s Nice Blocks are summer on a stick, boasting big flavours, and available in a fully home compostable certified wrapper. Nice Huh? For more information, contact orders@littleislandcreamery.com or phone (09) 579 1350 or visit littleislandcreamery.co.nz/
MARKWELL FOODS
In January, Markwell Foods extended its Butlers meat range, introducing the Butlers BBQ Pork Meatballs in a 1kg pack. Showcased at the Fine Food Expo earlier this year, the Butlers BBQ Pork Meatballs got a thumbs up from attendees and have continued to be well-received by the foodservice industry. Feedback praised the 80 percent pork content, the speed and ease to heat and serve given the meatballs are fully cooked, and their incredible versatility. Each Butlers BBQ Pork Meatball is 12g so perfect for portion control and managing budgets. Fully cooked, ready to heat and serve. The Butlers BBQ Pork Meatballs are both oven and microwave-ready, offering an authentic barbeque flavour and texture. Markwell Foods Butlers BBQ Pork Meatballs are suitable for all types of restaurants, cafes and quick-service restaurant menus. They aren’t just for the tried and true spaghetti and meatballs, picture this: mini BBQ pork meatball sliders with the crunch of lettuce or slaw. Or served in a bowl with a base of rice, quinoa, or noodles accompanied by vegetables and a flavourful sauce. Or for the more adventurous menu try on a pizza with mozzarella cheese, red onions, and a drizzle of barbecue sauce, or slice them up for a protein packed smoky BBQ twist on your salad menu. The Butlers BBQ Pork Meatballs are also perfect finger food, simply serve in a bowl with dipping sauce. If you haven’t tried them yet scan the QR Code in the Butlers BBQ Pork Meatballs advert, fill out the online form to go in the draw to win a carton (5x1kg packets) of the Butlers BBQ Pork Meatballs.
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news
November 2023
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rewards & loyalty
Serving Up the Best Deal Reward and loyalty campaigns have continuously generated a high level of customer engagement, especially in the QSR and food-to-go sectors. This has encouraged customers to continuously return in order to take advantage of the latest deals and promotions on offer to them.
L
arger QSR chains have repeatedly exercised campaigns annually due to large increases of popularity and business, usually coinciding with loyalty and rewards programmes. Examples of these range from McDonald’s Monopoly campaign, which allows customers to digitally collect tickets that can be redeemed for prizes, and KFC’s Colonel Club, a platform for customers to earn rewards throughout the entire year. QSR and food-to-go companies have utilised rewards and loyalty programmes to increase customer engagement with the brand. McDonald’s has the MyMaccas Rewards app, which allows customers to unlock menu items based on the points they have collected. Burger King has the Royal Perks, where customers earn crowns instead of points. Cafe chain Muffin Break offers every fifth coffee free with the use of the Muffin Break Coffee Card. When registered online, a free coffee is loaded automatically onto the card, as well as a free muffin during the customer’s birthday month and other
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exclusive offers. Columbus Coffee offers a similar service, which is also run through a free app. The same concept of these platforms still applies to smaller businesses - reward customers for their loyal businesses. Promotions have been proven to have a lasting impact on customers, especially free offers or points. The idea of offering a free muffin with a large coffee may seem simple, but it can often be the deciding factor for
consumers who are poised to choose between a range of cafes. Conveying the message to consumers directly is key to optimising the most business from consumers. The use of social media advertising and content can be instrumental to smaller hospitality businesses, especially when targeted at the right times of day. Notifications via apps can also serve as a reminder of promotions for customers.
As the cost of living crisis prolongs, the less consumers will want to spend on their morning coffee, or splurging on the fine dining experience. Offering points or free items will make the customer feel that their business is valued, as well as enticing them back again. The current economic conditions have greatly impacted the hospitality industry, which was among the first to feel the pinch of customers lowering their budgets. In a report by the Restaurant Association of New Zealand, the industry has suffered a notable decline in business confidence. Of the hospitality business owners surveyed, 43 percent expressed their concern that companies will remain unchanged for 12 months. A further 30 percent held the view that conditions would worsen during the same period. This is a vital indication of the importance of building a strong relationship with customers to ensure a comfortable customer base when navigating the next year. Rewards and loyalty programmes with customer engagement will create an environment that will make customers want to return. Utilising assets that can play to the strengths of the business and generate an increase in revenue will make staying afloat over the next financial year an easier task.
Benefits of Reward Programmes Rewards programmes often have a greater benefit to hospitality establishments than meets the eye. It is a way for customers to feel that their business is valued, and in return, and excellent way to entice loyal customers back again.
A
s a way to better a brand’s identity, Reward and loyalty programmes can be customised to fit the needs of a business, whilst identifying who the main target customers are. Reward and loyalty programmes create a sense of community for a business, but with the world switching to a digital and technologyfocused future, now is the time to explore all options that are available. An example of a successful digital platform is Coffee Stamp, an electronic coffee card service that replaces cardboard cards, whilst increasing sales and working for a better environment at the same time. With customer engagement guaranteed, Coffee Stamp provides hands-off growth of a customer database, which is integral to marketing initiatives for establishments. One of the main assets of Coffee Stamp is its bespoke POS app. The app is customer-facing, and has been designed in order to function in the exact same way as a cardboard coffee card does. The Coffee Stamp POS specifically focuses on the ease of use and speed at busy cafes. Coffee Stamp POS incorporates customer engagement through a separate device in store, such as an iPad or Tablet, as well as operating as an ordering system via the customer’s app. Staff can easily adjust customer stamps through the app, whilst receiving online orders, and printing coffee labels to any supported POS label printer. The system is straightforward; customers can simply enter their phone number. The system will then tell the customer how many stamps they
Your Online Coffee Card
have on their online card and whether or not they have enough to redeem for a free coffee. From here, customers have the ability to choose if they would prefer to collect more stamps, depending on their purchase, or use their full collection of stamps for their free drink. On the whole, the transaction takes as little as 12 seconds to complete, and usually happens in conjunction with the other procedures of the POS system. Pairing a device to the Coffee Stamp POS system is necessary. By pairing the Coffee Stamp POS app to an additional iPad or tablet, the operator will ensure secure communication between the two devices. Reward and loyalty programmes allow customers to feel appreciated, and can solidify the relationship between business and consumer. These programmes also cement trust between the business and consumer, which is a crucial element for long-term business and for word-of-mouth business. Another benefit of reward and loyalty programmes is communication. Often, marketing messages can fall into miscommunication, where digital programmes run through apps and notifications that can offer direct messaging to the customer. Digital reward and loyalty programmes also provide vital customer data, creating the perfect opportunity to indicate loyal customer demographics, and who the best target audience is to maximise the full potential of such marketing tools.
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T H E VO I C E O F H O S P I TA L I T Y
What Hospitality needs to drive the industry forward in the next term With Election 2023 behind us, Hospitality NZ is looking to the next three years as we consider what needs to be done to
by 3.4% or 2767 employees by 2025, while pubs, taverns and bars will be short 13.8%, or 1934 employees. Increased effort should be placed on incentivising hospitality career pathways and investing in training, particularly for key roles, to support a strong talent
strengthen the industry still recovering
pipeline. Hospitality businesses have consistently struggled to find
from a brutal period of trade.
the right staff and while industry initiatives have assisted, more
While many of our members will be positive about the election of a
includes ensuring we can access the required labour needed through
centre-right government, the hard work is just beginning. Hospitality
immigration to enable filling of skills gaps.
collaboration with Government is desired. Part of that collaboration
NZ has a number of key areas where we believe change is needed to drive hospitality forward over the next term, as laid out in
Finally, the regulatory burden has placed immense pressure on our members, with constant changes
our pre-election manifesto.
and charges increasing the uncertainty
Firstly,weneedtoseemoreacknowledgement
about the future status of the sector. All
and priority given to hospitality at a
businesses have felt increased cost
government level.
Hospitality directly
pressures throughout the uncertain
contributes more than $6 billion to GDP
economic environment, but given slim
annually, but isn’t treated as such. The
margins, hospitality has felt these
next Tourism Minister needs to be willing
pressures most keenly. Removing the
to listen to the industry, devote time to
pressure of Fair Pay Agreements, large
the portfolio and work collaboratively on
minimum wage hikes, and handbraking
challenges facing the sector. We also want
an eagerness for regulation relieves
to see some dedicated resource within MBIE
some pressure. However, we’d also like to
with a specific focus on hospitality. The tourism
see less restrictions in the immigration system,
sector needs to have some mature conversations about our future, primarily around sustainable and enduring funding, and
a reduction in excise tax, the removal of Community Participation amendments rushed through prior to the election,
these should be facilitated and championed by the next minister.
and a review of regulations to determine which are reasonable and
Secondly, we require a reset in the workforce space, encompassing
practicable.
both changes to immigration and training and upskilling. PerformX
We are looking forward to seeing how the next government’s plans
and Dot Loves Data forecasts, estimating employee shortages in
progress and to working across the house to advance our aims for
hospitality, indicate cafes and restaurants will be short staffed
the industry.
For more details about Hospitality NZ’s asks of the next government, read our Government Manifesto at hospitality.org.nz/s/advocacy
PROTECT
PARTNER
PEOPLE
PROMOTE
Your stories told nationally, so
Your interests are represented at
Expert support and advice on-
Developing skills for your
that hospitality is regonised and
central and local government so
tap to protect and grow your
workforce to support our vibrant
understood.
that you are fairly treated.
business.
cultural industry.
34 restaurantandcafé.co.nz
news
November 2023
35
meet the chef
Bradley Hornby Hornby grew up on the West Coast of the South Island and has always had deep interests in hunting, fishing and the production of food from a young age. His reasoning behind becoming a chef was simple, he had always loved to cook and the joy that it brought people. He said that the flavour, texture and colour of the ingredients are what fascinates him most.
H
ornby was lucky enough to have been a natural in the kitchen from a young age. His grandma was one of his early inspirations, and taught him how to make afterschool snacks such as ham hock terrine with salad cream. From his early teens, Hornby was paid for kitchen work, leading him to train as a chef at Aoraki Polytechnic and start his life working across Australia and New Zealand in five-star hotels, resorts and lodges. Hornby is the head chef and co-owner of Arbour, a restaurant nestled in the Marlborough locality of Fairhill. When in
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the kitchen, Hornby said he is inspired by the producers and food he sources locally. “We are fortunate to operate a restaurant that serves lots of courses so we can give more of our local food a stage every evening. It feels like a huge responsibility to take an artisan’s life work and present it to our guests. We don’t take that lightly.” He added that his guests need to feel value in the kitchen’s labour, and the effort put into crafting the dish, but ultimately the ingredient needs to shine. Items on Arbour’s menu change on a daily basis, and within the span of four weeks, the entire menu has turned over.
This is due in part to the seasonal produce from local growers and producers in the Marlborough region throughout the year. Hornby said that the team at Arbour is always striving in the area of food. He said this was a given and that the kitchen will never tire from its focus on highlighting the finest local ingredients, treating consumers, and collectively expanding its knowledge and skill set. “We have taken the opportunity at our last staff turnover to just stop and remember what the dream was back in 2015. We have made the big move to go smaller and hone our offering. A restaurant where we are able to look after every
aspect of the guest experience ourselves.” The overall focus for Hornby and his team for 2023 has been to add value for guests without adding cost. Hornby added that the recent bombardment of cost increases has also affected guests, therefore, it has been vital to find ways to make them feel they are being treated over and above the price point. The Arbour team spend a lot of time focusing on the element of comfort, such as how soft the chairs are, the colour palette of the room, the ever-changing florals and plants, and the amenities in the bathrooms. Hornby added that little touches from entry to departure can welcome guests to a more ‘homely’ setting and add value to their evening. Looking ahead to 2024, Hornby believes that the biggest balancing act will remain staffing and price point. He said that staffing has become a concern from the perspective of current staff, and maintaining staff levels in order to have a consistent offering. He added that price point has become an issue because of compliance costs, freight and increased cost of production for suppliers, which has hit the industry hard. “I feel a lot of us will spend this next two years trying to absorb as much of that as possible so that guests are not forced to cut dining out from their lives. It’s becoming harder and harder to find a balance between covering costs and having the guest feel value for money.” Hornby’s advice for those just beginning their hospitality journey is to be diligent, and to be patient. He said that it’s important to keep an eye on your own accounts at all times. Throughout his career, Hornby has worked with his business partner, Liz, across many projects, and he feels lucky to have always
created offerings that people enjoy and consequently win awards. But he said that if he was completely honest, the biggest achievement to him was creating a place where his guests want to return as often as their personal circumstances allow. He is also very proud of the fact that Arbour is a small but sustainable business. Hornby lives in Picton with his partner, Michelle and stepson. In his spare time, he enjoys exploring Marlborough’s amazing walking tracks and spending time foraging, gardening and visiting producers. After spending decades working tirelessly to focus on his work, he is now enjoying being able to find the balance between work and home that will ultimately extend the longevity of his career, which he said was a massive personal achievement.
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meet the chef
Mario Rodrigues BISTRO GENTIL
South African-born chef, Mario Rodrigues is the Head Chef and owner of Bistro Gentil, a quaint bistro located in Wanaka.
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odrigues trained as a chef in England before moving to New Zealand eight years later. “I’ve always enjoyed grilling on the braai (bbq) growing up in South Africa and when I finished high school I didn’t really know what I wanted to do with my life, so I worked in a music store which I loved,” he said. Rodrigues quickly realised that although his work in the music store was fun, it wasn’t what he could see himself doing for the rest of his life. He would eventually enroll to train as a chef whilst attending a cooking school during the daytime and working as a chef during the night. Although classically trained in the
kitchen, Rodriguez has adapted his culinary interpretation to best fit the Kiwi palette. He has done this after listening to what customers wanted, and by incorporating locally grown produce into his menu. He describes his cooking as modern French, but with a distinct New Zealand twist. One of his recent accomplishments has been building up his kitchen and restaurant team from scratch. Rodrigues closed his restaurant for seven weeks whilst he ventured overseas in search of new staff as there was a shortage of local talent. He said this and the rising cost of living have posed as a serious threat to the restaurant industry, having limited people wanting to spend. In an attempt to encourage younger
generations to consider a career in hospitality, Rodrigues said that it can be a fun place to work, but definitely challenging. He said that chefs wanting to perfect their craft should put their heads down, work hard, and take as many notes as they can, as this will help them learn and grow in the industry. He added that being humble and willing to help others on their journey will also advance their career. Throughout his illustrious 23-year career, Rodrigues said that there have been many highlights that stand out to him. Overall, keeping a high level of service and standard has been a major key to his success. “We have won many awards over the past, but I think the appreciation of the local customers is what matters the most.”
In the future, Rodrigues would like to continue how things are going and to treat all consumers with respect. He also has a goal to continue to serve excellent food. Fondly remembering personal memories of his father teaching him how to grill on an open fire, Rodrigues said that his next restaurant would most likely have a barbeque style rather than fine dining.
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business
Your New Seaside Hospitality Adventure
The entranceway to the picturesque Whangarei Harbour, the Marsden Cove Marina is an ideal location for waterside hospitality. With unlimited potential and in a pristine location, three units on the marina are now available to lease.
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arketed by Ray White Whangarei commercial property expert, Megan McGregor, the marina units have been considered as an excellent opportunity for local or Auckland-based hospitality and retail businesses looking to relocate and expand. McGregor said that this is a chance to embrace the upcoming summer season and appeal to both locals and visitors who love the sea. “These versatile hospitality spaces will offer ample deck areas for outdoor dining. We also understand the importance of creating a unique and welcoming atmosphere and offer the opportunity to customise the fit-out of the space.” McGregor added that it is currently the perfect time to start a hospitality venture at Marsden Cove, as the area is experiencing a
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surge in residential development. Around 1,200 new properties and several retirement villages, including the esteemed Anchorage Retirement Village, are also located nearby. Available for lease are Unit 2B being 46m2 internal plus 79m2 external covered area. Unit Three offers 77 square metres of space as well as a 28 square metre deck, whereas Unit Five comprises 151 square metres with deck options that are extendable up to 176 square metres, creating the perfect space for both indoor and outdoor dining. The high demand for space at Auckland marinas have outweighed the supply of berths, leading an increase in marine traffic directed to Marsden Cove Marina. Another major drawcard is due to the marina’s location nestled within the Hopper’s canal development, and being on the doorstep to the Whangarei
Harbour with the Poor Knights and Hen and Chicken Islands nearby, offering exceptional fishing and boating opportunities only a stone’s throw away. With an excellent local population to draw regular customers from, plus the tourist and holiday visitors as a bonus, Bream Bay is a popular holiday and weekend destination. “With tranquil marina views, you can anticipate a continuous influx of visitors from both the local community and those arriving by land and sea. Plus, there’s ample parking facilities, accommodating both cars and trailers, ensuring convenience for patrons,” said McGregor. The Marsden Cove Marina is the jewel in the crown of the stunning landscape found in the winterless north. Located adjacent to the east coast, the Marsden Cove Marina is just up the road from popular holiday hotspot, Ruakākā, and a short distance from the Whangarei town centre and only 1.5 hours from Auckland. As an ideal setting for hospitality businesses at all times of the day, McGregor added that this was a great opportunity for those wanting to become a part of a community eager for a fresh dining destination.
To enquire about the available units at Marsden Cove Marina, contact: Megan McGregor +64 27 346 4194 megan.mcgregor@raywhite.com
John Haselden +64 27 280 8980 john.haselden@raywhite.com
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Call Caroline on (09) 304 0142 ext 703 or caroline@reviewmags.com