Restaurant & Café Magazine // December/January 2015

Dec/Jan 2016 Vol 9 Issue 1

To all our readers, advertisers and suppliers, a Merry Christmas and a happy and profitable New Year. For all of us the prospects are bright for a resounding and profitable 2016.

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12 Liquor/Beverage News 13 Column 15 Product Watch

HALL FAMILY WIN FRANCHISEE 2015

ROBERTSON STEPS DOWN Bruce Robertson, chief executive of Hospitality NZ has announced he will be leaving Hospitality NZ at the end of the year.

“Hospitality NZ is what we are today in a large part due to Robertson’s passionate advocacy and energy,” said national president Adam Cunningham.

“We are currently working through the transition and starting a comprehensive recruitment process. It will be a significant challenge, but in the meantime, we wish Bruce every success moving forward.”

Attended by more than 270 members of FANZ, The Westpac New Zealand Franchise Awards were held in November and saw Columbus Coffee, Kapiti and Porirua owners take out the Franchisee of the Year award.

The judges commented that this was an impressive application

covering all requirements and reflecting a very strong focus on customer satisfaction and monitoring of business performance across a comprehensive range of measures.

The Hall family has been working towards delivering a comfortable environment with a warm family or second home feeling, and has

certainly achieved it in winning this award. The Hall family also took out the award for Retail, Food & Beverage Best Franchisee of the Year.

The franchise Columbus Coffee took out the award for F&B Best Franchise System Award and the Media Campaign of the Year award.

McDONALD’S BESPOKE BURGER BAR McDonald’s New Zealand has invested $2 million into overhauling its Greenlane, Auckland restaurant.

Improvements include a complete refresh of McCafe, a lush living wall, new technology and an open-kitchen gourmet burger bar.

The restaurant’s innovations are a first for McDonald’s NZ and offer customers a glimpse into the future vision of the iconic brand.

The new Create Your Taste service is currently being rolled out across the

country. It allows customers to create their own gourmet burger from more than 32 ingredients using a digital kiosk. The burger bar also comes with new ingredients and sides including gluten free bun, vegetarian patty, thick cut chips and a condiment bar.

“A huge amount of customer research has gone into understanding what our customer wants from a modern McDonalds,” said Patrick Wilson, managing director of McDonald’s New Zealand.

DB BREWERIES RECOGNISED AT AWARDS DB Breweries and Gull have jointly won the Renewables Innovation Award for their ‘DB Export Brewtroleum’ initiative at the NZI Sustainable Business Network

Awards. “The Brewtroleum initiative is a great use of a waste product, and the combined efforts between DB and Gull and their highly charged marketing campaign managed to generate demand for the product, and raise the profiles of the companies bringing renewable energy closer to the mainstream,” said the judging panel.

@restaurantandcafenz

THE YEAR WE GOT ORGANISED No matter what a few might say - the ones that struck it tough and closed down, particularly its been a pretty good year for the industry.

There's little doubt that our consumers are growing more fond of eating out despite television's encouragement with cooking shows for people to cook at home. For many of our operators at both restaurant and cafe level, it's been good. And the changes in the industry with organisations getting their act together has also been a bonus.

The Restaurant Association moving out of the competition field to concentrate on industry management has given it greater focus on its real role. And the NZChefs move into competition at its working role level of members has brought a more practical direction for youngsters - especially as it putting more emphasis on the education and training sector.

As a wholly New Zealand and family owned business, our magazine has progressed mightily and we appreciate the support of companies who want their advertising message seen in the simple news and opinion concept.

While we are also deep in the

online business with websites, newsletters, Facebook and the like, print is still our basic business and we will continue to pursue that arena.

We've had a great year and will continue to play a role in your lives in 2016. In the meantime, have an incredibly busy and profitable holiday season.

@dumplings_nz

Peter Mitchell

@editionroasters

Electronic card transactions on hospitality services grew on average by 7.4 percent per annum between 2003 and 2007, slowed down during the recession years, and recovered strongly in 2013 when unemployment rates dropped.

Global sales at Asian fast food restaurants have grown by nearly 500 percent since 1999, the fastest growth seen in any fast food category around the world.

According to the American ‘National Restaurant Association’, in the US no other ethnic cuisine is as popular as Italian food, with 61 percent of those surveyed eating Italian at least once a month, compared to 50 percent and 36 percent choosing, respectively, Mexican and Chinese food.

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The three numerically largest occupations in the cafés, bars and restaurants sector are waiter (13.3 percent), café or restaurant manager (9.8 percent) and chef (9.1 percent).

Publisher: Peter Mitchell, peter@reviewmags.com Managing Director: Tania Walters, tania@reviewmags.com Editor: Sarah Mitchell, sarah@reviewmags.com Staff Writers: Thomas Fowler, Monique McKenzie, Rossella Quaranta Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Circulation & Distribution: Kieran Mitchell, kieran@reviewmags.com

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Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2015.

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MEADOW TURNS ONE Meadowbank’s favourite local, Meadow has celebrated its first birthday. With a ‘farm to table’ ethos, new head chef, Stephen Smith has revitalised the menu and the restaurant is thriving.

Owners Dana Johnston and JP Schmidt are also behind the popular Parnell eatery, 46 & York. “It’s been a fantastic first year and we’re delighted with how the local community has embraced the farm-to-table ethos and the restaurant,” said Johnston.

Confident with the ever-evolving menu and the farm fresh ingredients, the pair is confident that the eatery will continue to flourish.

YOUNG CHEF 2016 After three young talented New Zealand chefs were featured in the Pacific Top 10, S. Pellegrino has announced its new search for the best Young Chef of the World.

The unique initiative which involves around 100 top chefs as jurors across the globe, 20 young chef finalists, 20 chef mentors and a stellar chefs jury,

is a reflection of S.Pellegrino’s commitment to supporting emerging talents.

The jury will be composed of some of the world’s most renowned culinary masters, such as David Higgs, Carlo Cracco, Gaggan Anand, Elena Arzak, Mauro Colagreco, Wylie Dufresne and Roberta Sudbrack.

HOSPITALITY SECTOR GROWTH

With almost 40 percent of SME business operators in the hospitality and retail industry reporting a revenue growth increase in the past year the SME growth isn’t looking to slow down and is expected to grow substantially in the year ahead. Following several challenging years, MYOB New Zealand general manager James Scollay said the retail and hospitality sector has had a solid 12 months.

Competitive activity is the greatest concern for operators in the industry over the coming year with pressures on price margins and profitability. Attracting new customers is another key concern with owners feeling pressure from cash flow.

BEAN POLL FOR FLAG

Bakery café Muffin Break has revived the popular people’s survey, the bean poll, this time asking coffee fans which of the flags they want to go head-to head with the current flag. After considerable success previously in predicting trends of NZ elections, the ‘Flag Poll’ is open to every customer who has bought a coffee at Muffin Break. Customers are given a bean with their coffees to drop in a ballot box in store according to their preferred flag. The bean poll has been installed in all of the 43 stores nationwide.

Eftpos Australia has announced that PayPal has become the latest payments company to join the eftpos membership, with plans to connect directly to the company’s new real time, centralised payments infrastructure, the eftpos Hub, in 2016.

A popular payment option for Australian consumers and merchants, PayPal is a welcome addition to the eftpos membership according to eftpos managing director Bruce Mansfield. “We are very pleased that PayPal has decided to join eftpos and directly access the real-time processing capabilities of the eftpos Hub infrastructure and other benefits of being a member,” said Mansfield.

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Coffee Club New Zealand has opened in The Hub in Hornby, Christchurch. The new store brings the number of Coffee Club’s in NZ to 57 and has a prime spot in a rapidly expanding shopping centre in west Christchurch. Owner Jimmy Mao originally worked at The Coffee

Club Riccarton alongside his wife Yuki. Mao has always dreamed of owning his own store and jumped at the opportunity.

“The western side of Christchurch has developed rapidly since the earthquakes and The Hub is perfectly located to service those areas with so much potential for growth,” said Mao. The new space seats 116 people over both indoor and outdoor dining, is fully licensed and has a breakfast, brunch and lunch menu.

PAYPAL JOINS EFTPOS

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COFFEE CLUB OPENS AT THE HUB

news

MOA IN ‘PINE’ FORM From humble beginnings, Moa’s Festive IPA has done a full circle.

Inspired by 2014’s Festive IPA the Green Edition, Moa brewers have worked on a new Festive brew, the Pine Edition.

At 78 IBU, the super hoppy brew is a step up on its predecessor the Green Edition as American hops take centre stage offering the traditional pine aroma many people associate with Christmas. Head brewer David Nicholls recommends serving the IPA in a tulip style aromatic glass over a meal of poultry or game.

RICHMOND TAKEAWAY FINED

Employment Relations Authority has ruled that Richmond takeaway restaurant, Taste of Egypt pay $92,000 in unpaid wages, penalties and interest and costs after an investigation.

The restaurant has been sold but owners and directors, Dianne MacFarlane and Saeed Awad have a second establishment under the same name. Treatment of Richmond workers Rohit Sharma and Gurpreet Singh was considered poor and warranted a significant penalty by authority member Michael Loftus. “Migrant workers are a particularly vulnerable section of the workforce and are an increasing focus for the ministry’s enforcement operations,” said Labour Inspectorate regional manager Kevin Finnegan. “This ruling sends a clear message to employers that failure to comply with the minimum labour standards will not be tolerated.”

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KFC KAIKOHE CLOSURE

After announcing the closure of its KFC Kaikohe outlet, Restaurant Brands has met with staff to advise them of employment opportunities going forward. Staff were unhappy that the restaurant was closed a week ahead of schedule. “Restaurant Brands closed the store ahead of its scheduled date of December 2 due to there being an insufficient number of staff to operate the store safely through the three week notice period,” said trade union, Unite in a statement. “Restaurant Brands will pay all staff for the early closure and the three week notice period. Staff have also been given the opportunity to relocate to other stores.”

CARTOCAN’S ECO-FRIENDLY PACKAGING Presented by Ennstal Milch at Anuga FoodTec 2015, Cartocan is an innovative and eco-friendly packaging solution that also provides long-shelf life. All wood fibres used in the production process come from sustainable farmed forests. Thanks to the use of 50 percent renewable raw materials, the process itself requires less energy and releases fewer greenhouse emissions than those involved in the production of primary aluminium.

Appealing to young healthconscious people, it has been associated with different kinds of drinks, especially iced coffee, chocolate and tea, as well as energy drinks and juice. Ideal for exclusive value-added products, the innovation comes in several packaging options depending on format (150 or 250 ml) and delivery units. Ennstal Milch’s team offers consultancy services through the whole development process.

See bold flavour.

Taste bold flavour.

Bold flavour is trending on menus across the globe – so it’s time to serve it up!

Lamb Weston® Twister Fries® deliver flavour so big and bold you can actually see it.

Now it’s easy to offer flavour that excites patrons and keeps them coming back.

Available in Triple Pepper and Garlic Herb.

To see what’s possible with potatoes and to request a sample, call us at (09) 270 3311 or visit LambWeston.com/TwisterFriesNZ

©2015 ConAgra Foods, Inc. All Rights Reserved.

December/January 2016

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ELECTRIK DESIGN

Following Absolut’s tradition of introducing end of year limited edition bottles featuring cutting-edge, unique designs, the brand has presented its metallic range Absolut Electrik. The twin bottle release comes in two colours, electrik blue and silver, representing Absolut’s signature cobalt blue and the electrical conductivity of silver.

“Over the years, we have presented some highly appreciated limited editions. We aim to raise the bar for our limited editions and continue to push creative boundaries,” said Kathryn Love, Absolut marketing manager NZ. The launch is also accompanied by an interactive Electrik Mixology platform on Absolut.com, allowing users to create their own personalised drink.

Want your product featured? email: sarah@reviewmags.com

KEEPING YOUR BREAD FRESH

Rethink has recently launched ‘Bread Bags’ to its range of reusable shopping bags. Available for both block loaves and baguettes, the Bread Bags are made from unbleached, certified organic cotton canvas. The bread is kept fresh by absorbing moisture and preventing mould; then, as the product ages and dries out, the loaf reabsorbs the moisture from the bag, keeping it fresher for longer.

Rethink’s products can be found in several retailers all across New Zealand, and have been adopted by renowned Auckland’s French Market, ‘La Cigale’ Parnell. For more information, contact info@ rethinknz.com.

INDULGENT SORBET FLAVOURS

LIVELY SAUVIGNON BLANC

Thanks to a cool climate growing season providing ideal ripening conditions, 2015 delivered one of the best Marlborough Sauvignon Blanc harvest in years. Gunn Estate Reserve Sauvignon Blanc 2015 has been crafted with an emphasis on fruit expression to draw out and maximise the vibrant and intense characters in the finished wine. Fresh and lively yet approachable, with pungent floral and guava aromas supported by cut grass and fresh sage, this wine appeals to both Sauvignon Blanc lovers and non-believers alike. The Gunn Estate Reserve range also includes Chardonnay, Pinot Gris, Pinot Noir, Merlot/Cabernet.

MIDSTRENGTH PREMIUM BEER Established in 1846, Peroni has extended its offering with Peroni Leggera, a premium, mid-strength beer that is brewed using the same ingredients as Peroni Nastro Azzurro.

Lower in carbohydrates, this easy-drinking variant delivers a fine subtle aroma and an unmistakable crisp taste that is the signature of the Peroni brand. What is even more remarkable is that it maintains the taste and quality of a full strength beer, while allowing for longer fun.

SOUR SIDE OF THE MOON

Inspired by the Kiwi can-do mentality, Warkworth-based 8 Wired Brewing started operating in 2009, but things have moved quite fast from there. To expand its permanent line of IPAs, Saisons, Porters and Stouts, 8 Wired has launched its new Wireless IPA and two more sour beers; Sour Poppy, a refreshing sour hoppy red ale, and Sour Side of the Moon. The latter is a barrel-aged sour dark ale, with notes of dark berries, leather and chocolate that make it equally suitable for a heavy Christmas meal or a hot summer day.

All bottles are available in 12x500 ml cases, with free shipping on four or more cases.

EAT AND GREET

Kiwi owned and operated Handy As Ltd provides an assortment of Fumble Free Function plates for hospitality businesses that want their guests to feel comfortable and welcome. Whether it’s a wedding, a promotional event or a summer social gathering, these plates are designed to allow both food and beverage to be held in one hand, while the other is free to eat and greet. The Fumble Free Function plates come in two colours (clear and black) and five different variants (Elite, Executive, Soiree, Seminar and Tapas), with the Elite Plastic Party Plate being specifically designed for weddings and outdoor parties. Recyclable and washable, they can also be personalised with printed stickers to add a personal touch. For more information: contact Handy As on 09 436 1103 or admin@handyas.co.nz.

Three new Kapiti 5 L scoop sorbet flavours deliver ultimate indulgence and refreshment.

Kapiti Fejioa and Pear Sorbet is a perfect infusion of whipped pear sorbet blended with ripe Feijoas; Kapiti Blood Orange and Cranberry delivers the taste of tart cranberry and refreshing blood orange whipped into a smooth sorbet, and the new improved Kapiti Lemon sorbet with a light and healthy lemon treat can be enjoyed anytime. Perfect accompaniment to summer dessert, great to be savoured all on their own or as a trio.

CELEBRATING THE EARLY PIONEERS Saint Clair Family Estate has announced the release of its new sensational James Sinclair range. James Sinclair was one of the earliest settlers and influential men in Marlborough, and his family originally owned the land where Neal and Judy Ibbotson, owners of Saint Clair, first planted their vines in 1978. The wines in this exciting range are subregional focused and of exceptional quality.

RADAR ELK EATERY

Originally from a fashion background in Australia, Prue Standen changed to the hospitality industry and is now the owner of newly opened Elk Eatery in Graham Street, Auckland CBD. The eatery has an open kitchen and an array of healthy options.

“Fresh simple food, we believe in healthy habits not restrictions,” Standen said.

The fit out was done by Industrial Design NZ, with some of the furniture made from reclaimed wood. Centering the café is a long copper bench top. The walls, both wooden and brick, feature unique Elk lettering made from greenery. Fitting with Elk’s health theme, the menu includes an Acai Berry Bowl with banana, coconut flakes and berries, mixed quinoa salad with buffalo mozzarella, roast tomatoes, baby spinach, balsamic, and mint and honey vinaigrette.

The menu also offers a six hour pulled pork baguette with spicy slaw, hand cut agria chips and mayonnaise, and a standout dish is the Elk Roasted Salmon Fillet with sautéed asparagus and grilled halloumi. A selection of local and Australian wines and craft beers are on offer.

A tapas menu is open on Thursday and Friday evenings.

MAJOR SPROUT Major Sprout’s owner, David Lee, also owns Dear Jervois and previously owned Little King in Milford.

Located on Auckland CBD’s Graham Street, the spacious fit out was done by Envoy Construction with steelwork by James McNaughton. It features an open kitchen, large floor to ceiling windows, wooden stools, pot plants, hexagon marble tiles and standout light fixtures. All plates are handcrafted by Wundaire. Jessie Choi is the manager. The head chef, Phil Czethohatis, was previously at Hip Group. The menu, which has a Korean influence, features compressed watermelon and stone fruit with rhubarb, strawberry and chia seed labneh, and a Crunchy Gentleman, comprising a free-range ham toastie with three-cheese béchamel, date and chilli chutney. A standout dish is the BiBimBap, made with quinoa rice, tofu crumble, egg, sautéed

R&C talks to restaurants, bars, cafes, bakeries and caterers that are on our Radar in 2015

vegetables and chilli jam. Smoothie flavours include Peanut Buttercup with banana, peanut butter, cacao powder, medjool dates and almond milk. From the cabinet, Major Sprout offers house made sushi, a selection of raw salads, and raw sweets by The Raw Kitchen. Open 7-4pm weekdays and Saturday from 8-4pm.

NEW LOOK EURO An Auckland dining institution for 16 years, the large waterfront site on Princes Wharf has been transformed into a smaller new look Euro.

With a signature rounded counter top and pendant lights, the look is now lighter, with pale wood and shades of light grey, blue and gold. Booth seating has been added and guests can sit along the kitchen counter with food served over the pass. With a background in French cuisine and fine dining, newly appointed executive chef and My Kitchen Rules judge Gareth Stewart is at the helm.

The menu features Zephyr courgettes stuffed with whipped goat curd and golden raisin vinaigrette, lasagnette with scampi and asparagus, and yellow fin tuna with avocado sorbet and smoked tomatoes. It also features braised octopus and fish bourguignon, eye fillet with ox cheek ravioli, and updated versions of Euro staples including rotisserie chicken and Peking duck pancakes. Sourcing product locally and ethically wherever possible, the fish is line caught, the chicken and eggs are free range and produce comes from a farm in West Auckland.

“Diners want something fresh, energising and new, with a bit of a story. Many want to know a product was farmed ethically and produced naturally,” Stewart said.

THE FOOD TRUCK CHALLENGE SERIES The Food Truck Challenge Series started on October 1.

For one night only The Food Truck features a special menu where five items come out of a guest food truck and are matched with healthy, creative interpretations of each dish. To date, the truck has challenged The Roaming Dive, The

White Lady and The Lucky Taco. Next up is the Dixie BBQ on December 17. Nick Ward and James Anderson are the owners, both television producers by trade. They created and produced three series of The Food Truck and believe passionately in the brand.

“We have had a great reaction so hope it’s something we can keep doing. The Food Truck Challenge was an idea we had to try and bring a bit of the fun and competition of the TV series to life in a way that guests could experience. We wanted to showcase our creativity and challenge our chefs,” Ward said.

There are between 15-20 staff depending on what time of year it is. The chef is Bryan McGruer, who was previously at Nomad, Jervois Steak House, The Grill and Euro.

Cheshire Architects did a basic garage fit out as part of the base build.

NESPRESSO NORTH SHORE POP UP To improve accessibility for its club members, Nespresso opened its first ever pop up boutique in New Zealand on October 30.

Located on the upper level of Westfield Albany on Auckland’s North Shore, the pop up offers coffee to taste and purchase, innovative machines, and personalised customer service. Nespresso has grown to a footprint of three existing boutiques in New Zealand, and a thriving e-commerce store.

“The pop up boutiques will increase the accessibility of our coffee experience for club members who live in this fast-growing city. We receive great feedback from club members regarding their boutique experiences; however, we wanted to come up with a more innovative retail format that would help us test the demand in retail locations where we didn’t have a presence until now,” Nespresso New Zealand country manager Guillaume Chesneau said.

A key design feature of the pop up will be the Grand Cru wall, featuring a range of 23 Grand Cru coffees. Other services will include complimentary coffee tastings and capsule recycling collection points.

The site has been selected based on a number of factors including club member penetration in the area, the presence of other retailers, and customer traffic in the centre.

December/January 2016

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BEIRUT

The idea behind new opening Beirut was to showcase the Middle East and the foundations of its food, while showcasing ingredients and products rarely seen or used in New Zealand.

It took six months to complete development. The site held strong appeal due to its slightly fringe location on the doorstep of the Britomart precinct. Beirut was first imagined by executive chef Javier Carmona, who worked extensively overseas prior to his arrival in New Zealand. Carmona grew up in Sydney and felt sure that the flavours and dishes of the diverse Middle Eastern migrant culture of western Sydney would appeal to the dining public of Auckland. Head chef Jacopo Crosti was formerly the head chef at Sidart. The team comprises 13 chefs in the kitchen and 12 front of house staff.

The fit out includes heavy hessian leather fringed drapes, recycled French street lights, hand painted concrete floors and vintage mirror doors on the bar.

The use of charred wood, hessian sacking, leather, plaster, and steel in the fit out kept with the theme, which focuses on delivering a cohesive experience. Every piece of wood and table top was charred by hand at owner Nick McCaw’s home in rural Clevedon. Beirut makes its own red and black Sujuk sausage, air dried Basturma, bakes homemade bread and sources ingredients including barberries, apricot kernels, mastic, white and orange turmeric and fenugreek leaves.

Standout dishes include the Beef Basturma, Duck Ras el hanout and smoked yoghurt Labna.

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THE LUNCHROOM

The Lunchroom is a beach themed, eco focused café and officially opened on 19 January 2015.

It was a brand new build and took three years to complete from demolition. The building is located on Queen Street, at the second busiest intersection in New Zealand.

Design company Control Space came up with the concept of lots of wood. The section used to be a cliff top, hence the incorporation of natural materials including wood, stone, marble floors and large floor to ceiling windows. The louvres reflect a beach cabana feel. The plates are bespoke and custom made from Painted Pacific Pottery, with Muriwai black sand used in the glaze. Owner JJ Holland has previously worked for Hip Group and has been a private chef and a nutritionist at a rehabilitation centre. The fridges were delivered seven times before they could actually be installed on site, because the build took so much longer than expected. The head chef is Cheyne Kawana.

For the most part, the menu is all organic with artisan products and cured meats. All grains, seeds and nuts are activated and sprouted. The grainfree granola takes four days to make.

The menu also offers a world first brioche bagel.

“We’re trying to bring organics and fair trade a bit more into the mainstream,” Holland said.

The Lunchroom is open Monday-Friday from 7am-4pm and does events and functions after hours.

BIRD ON A WIRE TAKAPUNA Bird On A Wire Takapuna has served up a new breakfast offering on the menu. Everything is a play on the free range part of the brand, and features Birdseed muesli, Grain free granola, Banana on toast, Free range eggs, Boston baked beans, Chick’n’egg’n’cheese, and Bird bowl.

Executive chef Camille Rope came up with the menu.

“New Zealanders really like eggs on toast for breakfast. So I think you can almost judge a place by their eggs, you’ve got to make sure they’re perfect,” owner Sophie Gilmour said.

The café has lots of healthy, fitness-orientated followers, so the Bird bowl has proved to be a standout dish so far, with ingredients in the dish taking inspiration from the Middle East. The Grain free granola and Birdseed muesli are Rope’s homemade recipes, and she has jars of them at home. The Banana on toast is gluten free, so it suits everyone. “We wanted a sweet option and something a little bit different and a little bit lighter,” Gilmour said.

The café is now working on new recyclable and compostable packaging. The breakfast menu goes from 7.30am until 11am and then switches over to the lunch menu.

www.ServiceIQ.org.nz

0800 863 693

Please call ServiceIQ now to find out how your hospitality business can go to the next level with one small step. With ServiceIQ it could even be free.

The difference comes down to three words and one simple and effective concept: on-job training.

It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and colleagues, write favourable reviews and recommend you to others.

Some people have a talent for service, but they still need to learn the right skills to do it well. The tricks of the service trade. The art of satisfying customers.

IT TAKES A LOT MORE THAN WEARING AN APRON, AND CARRYING A COFFEE, TO BE A WAITER.

TRAINED

THEY ARE

AREN’T BORN

WAITERS

WORLD’S BEST PINOT NOIR

HOPPY CHRISTMAS AT SWEAT SHOP BREW KITCHEN

A special edition ‘Franklin Road Christmas Ale’ has been launched by Auckland bar Sweat Shop Brew Kitchen just in time for Christmas.

Attracting Aucklanders right across the city, the Franklin Road Christmas Lights’ magical display inspired head brewer Rory Main to create something special. The ale is made with three different types of malted barley, one variety of hops, ale yeast, cinnamon, ginger, nutmeg and all spice. The brew takes one week to ferment and is then conditioned at a low temperature for three weeks to let the flavours infuse and develop. The seasonal beverage is on tap until it runs out.

LESS COFFEE FOR AUCKLAND

On average Aucklanders consume less coffee and fewer lattes than Wellingtonians and Cantabrians according to a new survey. Second choice for Aucklanders was a mochaccino, while Wellingtonions’ alternative was an espresso.

“The survey results reflect what we have seen in our Robert Harris cafes as our franchisees have got to know our customers around the country,” said Cerebos Greggs country manager Andre Gargiulo. The survey also revealed that females consume less coffee than males.

ATTFIELD NZ COCKTAIL CHAMPION Eight of the country’s best bartenders battled it out at the New Zealand event for the Angostura Global Cocktail Challenge. Cameron Attfield from Auckland’s Gin Room has taken out the champion title winning a $2,500 cash prize and a ticket to Trinidad & Tobago in February to compete in the world final for the first prize of US$10,000 and a two year long contract as the global Angostura brand ambassador. Attfield had to create two cocktails in seven minutes, a freestyle cocktail and a rum cocktail both including Angostura Aromatic Bitters. Second place winner was Riki Carter of the Matterhorn in Wellington and third place went to Chris Litten of the Hummingbird in Wellington. Bho Patel, national marketing manager at Federal Merchants said that this year the calibre of the cocktails were phenomenal.

A relative newcomer to the industry has taken out the title of the world’s best Pinot Noir for 2015. A Central Otago Pinot from Crown Range Cellar has been awarded the Pinot Noir Trophy at the 2015 International Wine & Spirit Competition.

Made from Gibbston Valley grapes

by Central Otago veteran and previous IWSC Pinot Noir Trophy winner Grant Taylor, IWSC New Zealand panel chair Jo Burzynska described the limited edition release as unfurling that revealed beautifully textured black cherry fruit, infused fragrant notes of spice, herb forest floor and smoke.

The same wine, Crown Range Cellar Signature Selection Grant Taylor Collection Pinot Noir 2013, has also won the Pinot Noir Trophy at this year’s China Wine100 Challenge and a double gold at the 2015 China Wine and Spirits Awards. Founded just three years ago by Grant Taylor and Kiwi entrepreneur Jing Song, 29-year-old Jing is the youngest wine producer in the NZ history to achieve such an award.

The award winning 2013 Pinot Noir is sold out in New Zealand and only a handful of bottles are available to diners at Auckland’s The Grill, Gusto and TriBeCa restaurants.

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Visit www.countrywidedist.co.nz to find your local distributor and make a flying change

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”

www.netropolitan.co.nz

From the big boss to the drivers and rep, they all know my name. Not too big and not too small!

”

What sets Attibassi coffee apart is, first and foremost, its unfailingly high quality, achieved through the careful selection of raw materials and a sophisticated production process, electronically controlled in every phase.

Contact Netropolitan: GERALD HOCHWIMMER Tel: 09 368 4416 Mob: 021 358 380 email: gerald@netropolitan.co.nz

column Restaurant Association Opinion

SILLY SEASON AHEAD Coming up to the silly season can often be a stressful time for employers, with busy businesses, staff leave and managing stock levels – it can lead to increased stress. If event the thought of this stresses you out. You’re not alone – a recent survey suggests that 62 percent of business owners have increased stress levels at work at time of year. And if you’re a small business owner doing multiple roles in the business you are even more likely to be stressed!

Many old school philosophies are based on the principal that if you’re not stressed, you’re not working hard enough. However, there has been a revolution in the world of business recently with many influential leaders speaking up about how important it is to take time out and ensure you have a balance in your working life. Obviously it’s a little difficult to take a holiday when your business comes into a busy and profitable time of year. We need to make hay while the sun shines but here are a few strategies to remember that might make life a little easier for you along the way.

Have a plan

Make sure you are well equipped for your busy period. Forward bookings, past bookings and analysis of past

records can potentially assist you in predicting when you will be at your busiest. Of course these methods do not always work because often there is no rhyme or reason to the ebbs and flows of customers but at least this may provide some insight into any patterns that may emerge. For some of you located in the summer holiday hot spots this will be more straight forward.

Ensure you have enough people on to cover these days. With clear systems everyone will be able to cope better and customers will get the best possible service.

Know your Limits

When you have a surge of guests coming into the restaurant or cafe know when the right time to make a call about not taking any more customers is or have someone managing that has the skills to be able to see this happen before disaster strikes. Sometimes making a call about whether or not you will turn guests away is tough but even if you pause your intake for 20 minutes this can often ease pressure and create a small window for all to recover and get ready for the next wave. It will often be better to turn customers away and have them thinking wow that place is really pumping then for them to enter a

chaotic business, leave with a sour taste and tell ten friends or post something on social media.

Train Staff

Creating a training plan is imperative and hopefully there are already systems in place for this in the business. Gilda XX covers off a few great tips for training seasonal employees in the business in this issue.

To-do-lists

To-do lists are a tried and true stress management technique, especially with the right focus and direction. First, think of the tasks you need to do today, and then determine which ones are both important and immediate. Then, instead of throwing every single project on your list, only put those important and immediate tasks on it. Then, tackle each task one at a time.

Get away from technology

No one can argue that wireless communications have helped increase efficiencies across the board. The downside? It’s also made it significantly easier for work to leak into your time out- time, and much more difficult to separate yourself from your business.

So try taking some time when you can to completely unplug. Whether it’s

half an hour or a couple hours, give yourself that distance from technology and use it to really be engaged in the world around you. Without the distractions of your phone buzzing or iPad notifying you of an email, you’ll find it’s much easier to be fully ‘present’ which can put a refreshing take on even the most common of occurrences.

Get help if you need it

At the Association we are always here to assist with anything you may need. We may not be able to help you but we will know someone who can.

Believe it or not, your stress can pass over to your employees, co-workers and loved ones. To help prevent spreading a problem, try some of these tactics to lessen the stress levels over the silly season and beyond. In this whirlwind of an industry we call hospitality working smart helps you succeed better than working hard sometimes.

By Marisa Bidois, CEO, NZ Restaurant Association marisa@restaurantnz.co.nz

December/January 2016

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Congratulations to all the restaurants nationwide which have been awarded the 2016 Beef and Lamb Excellence Award; a prestigious award given only to restaurants serving beef and lamb cuisine of the highest standard.

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