Dec/Jan 2017 Vol 10 Issue 1
$9.95
Congratulations to our finalists. The Silver Fern Farms Premier Selection Awards celebrate the expertise of New Zealand’s best chefs using the finest quality cuts of Silver Fern Farms red meat. Seventy-three entrants from across New Zealand have been judged and we are proud to announce the twelve exceptional finalists. To experience New Zealand’s best red meat dishes, reserve your table at one of the finalist restaurants in your region. For more information about our finalists, visit www.silverfernfarms.com
2016 FINALISTS
LOGAN COATH
ALEX AITKEN
TU FEARN
ARCHIVE BAR AND BISTRO,
M O LT E N W I N E B A R / A U C K L A N D
WHITE + WONG’S / AUCKLAND
MUDBRICK / WAIHEKE ISLAND
Lamb Belly.
Beef Cheek.
Beef Short Rib.
MAT McLEAN
RICHARD PONDER
ANDREW MAY
PA L AT E R E S TA U R A N T / H A M I LT O N
S A LT O N T H E WAT E R F R O N T /
A M AYJ E N - T H E R E S TAU R A N T /
Beef Short Rib and Tongue.
N E W P LY M O U T H
FEILDING
Beef Rib-Eye and Short Rib.
Venison Tenderloin.
PAUL LIMACHER
GEOFF NGAN
AARON BALLANTYNE
C H A M E LE O N R E S TAU R A N T,
SHED 5 / WELLINGTON
H O P G O O D ’ S R E S TAU R A N T / N E L S O N
I N T E R C O N T I N E N TA L / W E LLI N G TO N
Lamb Fillet and Neck.
Lamb Cutlet and Shoulder.
Beef Tenderloin.
DANIEL HILL
MARIO RODRIGUES
GREG PINER
P I T C H E S CA F É & R E S TAU R A N T / O P H I R
BISTRO GENTIL / WANAKA
VA U LT 2 1 / D U N E D I N
Beef Eye Fillet, Cheeks and Marrow.
Beef Eye Fillet.
Venison Short Loin.
news editor's note
The year has gone by so quickly and the industry has hardly been in better shape. Consumer demand for eating out whether it be lunch, casual, dinner (that’s getting increasingly casual) or even the fast food operators has brought its own problems in the sense that there are now far too many outlets that have begun cannibalising each other. Those eating out junkies are moving from place to place so quickly as a fashionable new venue hits the streets that forecasting has become a nightmare. What happened to the good old days when you actually tell your bank manager the truth and know the cash flow would be there. It’s great that our trade organizations are working on training, education and
increasing skills across the board but at the end of the day, the punters still have to be dragged in and generally price is not the criteria. Our problem really is just too many outlets offering so much creating a plethora of online discounts and many a night that just doesn’t pay the bills for those where the crowd has moved on. We see an ongoing list of those gone broke and just as big a list of those opening up. And some of us just wish we had of taken our father’s advice to become a plumber or electrician. Anyway, there’s another year around the corner where both operators and suppliers will be holding their collective breaths. The good will survive and we can do without the others. Have a great trading Christmas period – it’s a chance to make an extra dollar.
Sarah
Sarah Mitchell - sarah@reviewmags.com
GLOBAL GREAT TASTE Nelson-based peanut butter manufacturer Pic’s Peanut Butter has won a prestigious 1 star in the 2016 Great Taste Awards. Judged alongside 10,000 blind-tasted products, Pic’s Crunchy Peanut Butter was one of only two New Zealand products to receive an award. Great Taste, organised and run by the Guild of Fine Food, is globally acknowledged as one of the most respected food accreditation schemes for artisan and specialty food producers and is often referred to
as the ‘Oscars’ of the food world. The UK-based awards attract thousands of entries each year from food producers around the world. Pic’s Peanut Butter has also been shortlisted in this year’s Quality Food Awards in the UK. The product is now sold at five London markets and is on sale at the prestigious Partridges of Kensington.
HAVE YOU REGISTERED UNDER THE NEW FOOD SAFETY LAW?
If you haven’t registered under the new Food Act, your deadline may be coming up. Restaurants and cafes with an alcohol licence need to apply by 31st March 2017. The law aims to improve food safety by adopting a risk-based approach. It sets different rules for different businesses depending on what they do, and puts more emphasis on things that make the biggest difference to food safety. Restaurants and cafes need to use written plans, called food control plans, to manage food safety. They need to keep records of things like where their ingredients come from and the temperature their food is cooked to. As owners and staff get their head around a new system, it can seem like a lot of information to take in. To help focus on what’s really important, the Ministry for Primary Industries (MPI) has published the five most important food safety factors for different types of businesses. For restaurants, these include cleaning, controlling temperatures, keeping cooked and raw food separate, and proper hand-washing. The most important thing for all businesses is making sure all staff know enough about food safety to do their job. While this isn’t all you need to do to comply with the law, doing these things right will mean you’re most of the way there. If you don’t have a food control plan already, you should get in touch with your local council about registering one. Information and template plans can be found on the Ministry for Primary Industries (MPI) website: www.mpi.govt.nz/foodact. Remember, food service businesses with an alcohol license – including restaurants, cafes and bars – need to register a food control plan by 31st March 2017. Food service businesses without an alcohol license have until March the following year.
NEW NAME SAME PASSION
Earlier this year, the foodservice interests in Bidvest were split into a new international business whose primary focus is food and foodservice. It also brought about a change of name, so from December Bidvest will be trading as Bidfood. “The new name resonates with our business philosophy,” said CEO Phil Struckmann. “It is important to retain a link to our roots (‘Bid’) but at the same time use a word that is indicative of our future (‘food’). For us, it is all about the food, and the solutions and services that we offer the market. We are passionate about our industry and will continue to
aim to provide outstanding service and support to our customers.” New artwork on trucks, new logos on stationery, and a new legal name of Bidfood Limited will be changed over. Primary phone numbers remain unchanged. Most importantly, the Bidfood team remains the same and is still committed to being an outstanding business partner to every customer. “We thank all of our customers for their on-going support and look forward to developing exciting ideas and solutions that reflect our shared passion for food.”.
How it works The Anchor Food Professionals Smoothie comes as a frozen dairy-based bar, ready to pop in the blender. If it sounds easy, well, it is.
Smoothie
What you need 2 x Smoothie Bars Water (180mL)
DAIRY DELICIOUS, CONSISTENT, CONVENIENT, TIME SAVING & PROFITABLE For orders or product information, please call 0800 ANCHOR
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Step 1 Place smoothie bars in the blender
Step 2 Add water
Step 3 Blend
news
FROM AN ONLINE FOOD ORDERING PERSPECTIVE
MAINTAINING FLEXIBLE FOOD DISTRIBUTION IN PEAK SEASON With Christmas functions underway and wedding season fast approaching, managing supply levels while keeping costs down can be a delicate balancing act. As bookings fill up and demand increases for seasonal ingredients, dependable food distribution becomes a vital ingredient in many successful Christmas menus. Finding a food distributor who doesn’t falter under increased demand is an ever-present challenge. A larger overseas supplier may bring costs down, but can often fall short in terms flexibility or fail to deliver specialty items needed for a last-minute booking. In contrast, a small distributor may be there when you need them but come at a premium price. After over 20 years in the food service industry, Countrywide Distributors’ CEO, Dennis Cox is emphatic that there does not have to be a tradeoff between flexibility and cost. Since 1994, Countrywide Distributor’s collective business model has been enabling large and small local distributors to compete with global distributors by supporting them with the purchasing power of a larger network. Countrywide support
their members with the coordination of bulk purchasing and centralised payments, to create a strong supply network with the competitive pricing of collective buyer power. There are eleven owner/operated companies, each servicing an exclusive area of distribution; Kaans Catering Supplies in Southland and Otago, Service Foods in Auckland, Christchurch and Taranaki, Shellpack Seafoods, Seafood Specialists, Active Marketing, and Wanganui Food Distributors in the North Island and Upmarketing and Fox Distributors rounding out the South Island. This region-based model enables energetic, responsive service and local knowledge to a degree not possible in a larger company. “Countrywide members go the extra mile,” says a well-known Christchurch chef. Some owner-operators work seven days a week, on hand for those last-minute emergencies, invaluable during peak season. Countrywide invites readers to view their range Christmas specials online or request a comparative price check on 20 top selling items. www.countrywidedist.co.nz
MORE LOCATIONS FOR SHOWROOMS Industry supplier Burns & Ferrall is in an expansionist move and is shortly opening new showrooms in Wellington and Christchurch.
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As well, the company is opening a pop-up store in Auckland’s Henderson through December. This four-week operation in Sel Peacock Drive is clearing over $1m of surplus stock of widespread industry interest. The new openings supplement existing showrooms in Auckland’s Penrose and Albany and the recently opened Hamilton branch. All the showrooms now offer major ranges of glassware and crockery in addition to their equipment selections. This well-established company has built a reputation over 65 years and its product range includes Rational, Turbo-Air and Winterhalter as well as its long-standing stainless steel work.
Online ordering is booming and is set to grow rapidly over the next few years. Making sure your business can take advantage of this growth trend just got a whole lot easier. CafeApps launched in New Zealand earlier this year and is rapidly gaining ground with its low price and easy to use solutions that makes ordering a coffee, lunch or a pizza, super simple for your customers. “There is a lot of technology available out there that will take an order, provide discount coupons or even provide a loyalty program, but none of them do everything in the one program”, says founder James Crowson who returned to NZ after selling his business in Australia last year. “Hospitality is one of the busiest industries in town and one where time is crucial to both customer satisfaction and profits. By creating an app specifically for a café or restaurant we are able to combine all these essential tools, to improve communication and interaction for customers while providing a very valuable marketing tool for businesses. Those times when Cafes are quiet, the app provides an instant and effective bonus of delivering an instant offer to customers nearby, through the use of push technology. Simply edit a coupon and hit send. Within seconds customers can be notified of a short special or discount. “We started with Café apps a few months ago as we felt we were losing customers due to waiting times. We are a busy café, and at certain points people in a hurry would drive by or leave the queue to get back to work. Introducing the app has seen online ordering grow steadily and we now receive over 50 app orders a week”, claims Brian from Ebony Coffee in Palmerston North. Café Apps is certainly affordable. Crowson says the pricing model was based on the direction large software companies are adopting with very low set up costs and a low monthly fee to keep everything running smoothly with the constant updates to technology. Traditionally an app can cost thousands to develop and hundreds more to keep updated. At CaféApps we combine the development and update costs across all our customers enabling us to offer each business its own app for as little as $10 a week. Contact the team at CafeApps and they will show you all the ways an app can boost your business.
Quality foodservice is at our heart... now with a fresh new look
ACU_ING_11418
Proudly supplying Kiwis for 25 years+
For more information on Ingham’s foodservice products contact your local distributor or Ingham’s at www.inghams.co.nz or 0508 800 785 December/January 2017
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water feature
A SPARKLING OFFER Forget coffee trends let’s talk water. We’ve noticed more and more caf´es offering complimentary sparkling water, but why? It’s sparkling water on tap and it has become an essential part of any new café with a simple and sophisticated result. The trend started to emerge in 2011 when a number of small espresso bars installed the tap, which costs the establishment about $2,000 initially and $50 every couple of months to change the gas cylinders. With the overwhelming number of inner-city cafés and espresso bars, it was a crucial decision to further their point of difference. Where the tap is available, on average 90 percent of customers consume sparkling water. Jonny at Scratch Bakery said that 95 percent of their customers drink it and they also offer a range of bottled waters as well. Complimentary sparkling water has fast become the norm for customers. Some cafes and restaurants install their taps in front of the counter so customers can help themselves, while others have it behind the counter and wait staff serve customers from a jug. Auckland’s Toasted Espresso Café
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installed their tap in front of the counter to allow customers to help themselves, which is a growing trend in hospitality. Sparkling water is great for cleansing the palette particularly with black coffees, but it’s not necessary
for lattes, flat whites or cappuccinos as the flavours are already diluted with milk. Another trend is to offer more variety to sparkling water by adding syrups like those from Six Barrel Soda. Six Barrel Soda has an
interesting and creative range of flavours and cost around 90 cents per serve plus garnish and straws. The margin is excellent on this premium product. The trend for sparkling water taps means there is no waste, no rubbish, no flat half empty bottles and less storage space required. For those with a liquor license, enliven your drinks menu with alcoholic iced sodas. Costs less, is easy to make and has better consistency. The margins again are great with costs at $2-$3 to make and selling at $12-$14.
tech bytes TRIP DATA CREATES GUIDE
EAT LIKE A LOCAL WITH AIRBNB
Airbnb has launched a new Trips and Places guide alongside its current Homes offering that allows travellers to book ‘experiences’ with a local. “Until now, Airbnb has been about homes,” said Brian Chesky, Airbnb CEO and co-founder. “Today, Airbnb is launching Trips, bringing together where you stay, what you do, and the people you meet all in one place.” The new site offers experiences such as yoga in the desert, cooking classes, concerts and more and is available in 12 cities worldwide. There are plans to launch in New Zealand in 2017 starting with Queenstown. As part of the gourmet experience, travellers can dine in top restaurants and the company is inviting applications from people in Queenstown who would like to be an experience host. As part of the new launch, users will also be able to make restaurant bookings from within the app, and see a timeline of their bookings.
Uber has created a new restaurant guide that used user-submitted reviews on Yelp and hopes to put together data to determine each city’s most popular restaurants. To create the ‘Best Of ’ lists, the company looked at most requested rides to restaurants by users. Areas that receive high volume requests on weekends helped to create the top 10 brunch spots whereas the best fine dining establishments were where UberBlack or UberSelect riders frequented. The most interesting of lists was the ‘Local Favourites’ that identifies restaurants and cafes where the same rider repeatedly visits. Lists will be adjusted frequently alongside trip data changes. Restaurant guides from Uber are currently only available in 12 US cities.
NETFLIX CAFÉ TAKEOVER Popular TV show Gilmore Girls had a major branding boost thanks to Snapchat. Netflix recreated the fictional café Luke’s from Gilmore Girls and served up free coffee at 200 local cafes to promote the four-part series that will premiere on the video-streaming service next month. Snapcodes were printed on 10,000 cups that were used at the pop-up cafes for customers to scan and use the Snapchat filter on their photos for an hour.
It isn’t the first time the company has used the Snap to Unlock feature that give brands a boost, but it is the first time that Snapchat has shared the data. Placing these Snapcodes on print ads and packaging doesn’t just engage the customer, but also produces valuable data on how many people see and use a Snapchat campaign.
Italian made lead free crystal from one of the world’s largest manufacturers. Available in a large range of tumblers and stemware.
German made lead free crystal. Designed and manufactured for the hotel and restaurant industry, certified for over 1000 commercial dishwasher cycles. Pricing to suit all budgets.
Distributed by
KERR COWAN LTD I M P O R T E R S & W H O L E S A L E R S S I N C E 19 3 6
www.kerrcowan.co.nz
Available through hospitality retailers nationwide. Call us for your local contact on 0800 204 421 EXCLUSIVE NZ AGENTS
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liquor&beverage news SUPERHERO COFFEE AT UNBAKERY
FAMILY ESTATE PRODUCER OF THE YEAR
Health conscious consumers will be flocking to The Unbakery to down the latest superfood trend – the Super Coffee. The espresso is blended with reishi, codyceps, mucana, spices, orange and house-made coconut cashew milk. Designed to give an immunity boost, stress relief and increase mental clarity the Super Coffee options use certified fair trade organic Kokako beans. Customers will also have the option of a Little Bird Flat Black, a long black with coconut oil and coconut butter. Renowned for helping to sustain energy throughout the day rather than enjoying a short-lived caffeine hit, plus it is a great liver aid. Other coffee menu items include Golden Coffee, Mocha Maca Mug, Turkish Delight. New smoothie options include Iced Matcha Milkshake, Detoxifying Greens, Tumeric Colada, Caramel Maca Banana Milkshake, Strawberry Goji Nut Milk, Creamy Wild Weeds, and Mocha Protein.
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Saint Clair Family Estate has been awarded the trophy for the Best New Zealand Producer of the Year at the AWC Vienna International Wine Challenge 2016. The AWC Vienna is the largest officially recognised wine competition in the world with over twelve thousand wines entered from 41 different countries in 2016. Consistent recognition in a variety of wine competitions both locally and internationally is a clear display of quality across the Saint Clair range of varietals and price points. This acknowledgement reinforces Saint Clair’s positioning as a leading New Zealand wine producer.
REFRESHING NEW FLAVOUR With the launch of the limited edition Coca-Cola flavour landing in stores, New Zealanders were one of the first in the world to taste the refreshing and sophisticated new flavour – Coca Cola Ginger. “This will be the first new flavour we have launched in New Zealand in almost a decade,” said head of marketing for Coca-Cola Oceania, Tracey Evans. “Coca-Cola Ginger delivers the great Coke taste with a refreshing new twist, a hint of ginger. It is only being released in a limited edition run.” Ginger is already a trending flavour in New Zealand, with sales of ginger flavoured drinks up on previous years.
UPLIFTING ASPARAGUS CONCOCTION In celebration of New Zealand’s love affair with asparagus, Auckland’s Café Hanoi created a citrusy, uplifting cocktail with the delicate spears – the Scent of Spring. A margarita-style beverage, it’s a blend of dry vermouth, agave syrup, aquafaba and lime juice paired with Vietnamese mint to add a spicy kick. Mixologist Dan Sullivan wanted to perfectly complement the clean yet spicy flavours of the restaurant’s authentic Vietnamese cuisine.
qsr news BEST CHIP SHOP BACK FOR 2017!
RUSSIAN BURGER TRUMPS ALL Following the election of Donald Trump as the next president of the United States, Burger King Russia announced a new “Trump Burger”. The restaurant chain stated, “In fact, this is a double ‘Angriest Whopper’. The only difference is that you can’t order any sauces or food of Mexican origin”. The ‘Angriest Whopper is Burger King’s hottest burger that comes with the chains spiciest sauce, onion rings and jalapeno peppers.
After a four-year hiatus, The Best Chip Shop Competition is back by popular demand in 2017. National and regional awards are at stake including the all-new People’s Choice Best Chips award, and the coveted title of National Grand Champion Best Chip Shop 2017. Regional Finalists will receive travel and accommodation for two people to attend the Potatoes NZ Conference in Pukekohe on 27 July 2017, where the Grand National Best Chip Shop winner will be announced. Prize packages include free product (chips, oils, sauces, condiments), pavement signs, caps, aprons and certificates. Not to mention the great publicity for your shop, restaurant or café. Aside from the positive publicity and PR opportunities, by completing the online training service providers/operators will learn tips on how to reduce fat content, sodium absorption, and in doing so saving your business money. Most importantly New Zealanders will be eating healthier, tastier chips. And we all know New Zealanders love our hot chips. Any food service provider who prepares and sells hot chips to the public is eligible to enter the competition. Chips will then be sampled for fat
content. To be eligible for the awards you must have passed The Chip Group online training (www.thechipgroup.co.nz/online-training-1/) and your chip sample must be no more than 9 percent fat. Details of judging criteria will be finalised in January-February 2017. The supreme awards will be judged by an independent judging panel and the people’s choice awards judged by text message/SMS and online voting. For more information please email Kate@ potatoesnz.co.nz and remember to register your interest at www.thechipgroup.co.nz/register.
NUTELLA LOVERS REJOICE McDonald’s has introduced the world’s first Nutella burger, the only problem is – it’s only available in Italy. Named the ‘Sweety con Nutella’, the burger is made with a thick wedge of the spread between two McDonald’s burger buns and does not contain any meat.
The fast food chain announced the signature burger’s arrival on its Facebook page with the message, “A soft sweetness has arrived that you will not be able to resist”. The burger arrives in its own burger box just like a Quarter Pounder or a McChicken.
Waterfront Licensed Restaurant Wellington
Set in an idyllic location the Vendors of this very popular Restaurant are looking for a lifestyle change. This Restaurant along with its food and wine to match offers a contemporary environment with which to dine with family or friends, or just enjoy a coffee or drinks, setting the mood for a wonderful dining experience, along with offering a popular Venue for Weddings. To enable Patrons to enjoy a quiet drink this Restaurant offers an intimate bar area, with separate setting from the dining area. The Restaurants Décor has been revamped and as such no renovations are required thus enabling the new owner to walk in and start operating. Seating is for 80 pax inside and 60 on the deck on a sunny day.
Asking Price: $390,000 + Stock
Mary Anderson | Business Broker | Tel: 04 472 7602 | Mob: 021 0869 9695
The Best Chip Shop Competition is back in 2017!
Entries are open to any operator that prepares and sells hot chips for public consumption. Entrants must have passed the Chip Group Training or Refresher in 2016 or 2017. National and Regional Awards for: • • •
Best Chip Shop People’s Choice Best Chips Highly Commended Chips
Register your interest at: www.thechipgroup.co.nz/register Organised by The Chip Group – a division of Potatoes New Zealand.
Link Business Broking Ltd REAA08
December/January 2017
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top drops BLACK BARN ROSÉ 2016 This crisp and racy dry rosé with delicate strawberry and red floral flavours has a succulent front-mid palate texture, dry with fresh acidity and lingering texture. It features red berry fruits, a touch of Damson plum with a flinty complexity on the nose. It is perfect for alfresco dining, long lunches, barbecues and hot summer afternoons.
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SMIRNOFF PURE Smirnoff Pure’s sophisticated new range of pre-mixed vodkas has all natural flavours and colours and no preservatives. Available in four flavours: Classic Lime and Soda, Cranberry Apple and Soda, Ginger Lime and Soda, and Passionfruit and Soda. Smirnoff Pure is just like you’d mix it yourself, vodka and natural ingredients.
JOIY Celebrate moments of joy these holidays with this gorgeous Prosecco style sparkling wine, the perfect size to share with friends or indulge in your own moment of Joiy. The stylish sparkling is hard to beat for toasting the delights of summer. With an easy ‘pick and go’ format, it’s the must have for your picnic, BBQ, beach or boat excursion. This lovely New Zealand wine is much awarded and boasts a range of awards including New Zealand Food Awards Winner, Air New Zealand Wine Awards Silver, New Zealand International Silver and Sydney International Wine Awards Blue Gold. Contact: admin@joiy. co.nz or visit www.joiy.co.nz.
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URLAR PINOT NOIR 2014 The classic 2014 vintage delivers an elegant wine of dark red berry fruits, dried herbs, lifted red florals and subtle savoury notes. The fruit is complexed by layers of whole bunch nuances, undergrowth, spices and earthy cedar. Elegantly concentrated with fine tannins and a silky texture. Beautifully suited to a rack of lamb or gamey dishes such as venison or duck.
26 STELLA ARTOIS LÉGERE A crisp, premium lager, Stella Artois Legere offers consumers less than half the carbs of the original Stella Artois. Known for its heritage, quality and supreme craftsmanship, Stella Artois Legere is the low carbohydrate alternative with the same values, an elegant look, and a smooth, wellrounded flavour.
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JIM BARRY ASSYRTIKO Jim Barry Wines have made history producing Australia’s first Assyrtiko. The fresh, crisp, acidic qualities of the wine are perfect accompaniments to contemporary local food and it is a natural partner for our climate and cuisine. Similar to the distinct flavours of Jim Barry site specific Rieslings, Assyrtiko provides a true expression of its terroir.
MUD HOUSE WAIPARA VALLEY RIESLING, 2016 The gravelly loams and alluvial soils of the Waipara Valley provide elegant structure and minerality to this 2016 Mud House Waipara Valley Riesling. The wonderful fruit concentration is paired beautifully with a crisp and refreshing palate, hosting lovely aromas of citrus, ginger and spring florals. An enticingly mouth-watering wine for the warmer months with a hint of natural sweetness. A great match with juicy barbeque chicken accompanied by a spicy Thai dressing.
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WAIPARA SPRINGS RIESLING 2015 A classic lower alcohol style of Riesling, spring flowers, ginger spice, mandarin blossom, fresh citrus and a touch of honey are abundant on the nose of this wine. On the palate this wine has flavours reminiscent of lemon and lime, mandarin peel, freshly baked ginger biscuits and orange sherbet. Rich, complex mouth feel that combines with the salivating acidity, working to balance the wine residual sugar providing a lingering and elegant finish. Best matched with anti-pasto, fish and shellfish dishes.
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WAIPARA HILLS SAUVIGNON BLANC 2016 Hailing from Marlborough’s Awatere Valley, the 2016 Waipara Hills Sauvignon Blanc presents lifted aromatics providing great weight and interest, thanks to the warm and stable vintage conditions. Bursting with snow pea, wet river stone and tropical notes, this is a spectacular wine with a bright and refreshing finish, perfect for the summer months to be enjoyed chilled with a summer salad featuring orange and fennel.
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MUD HOUSE SAUVIGNON BLANC 2016 It’s no surprise the 2016 Mud House Sauvignon Blanc has a spot in the Top 50 at this year’s New World Wine Awards. This beautifully balanced wine was the product of a warm harvest in 2016 that resulted in a well-balanced crop and even fruit ripening. Notes of fresh greens and ripe tropical flavours, with a crisp grapefruit acidity, extends the palate to a long mouth-watering finish. The lifted aromatics of snow pea, citrus and passionfruit will match perfectly with an aromatic Vietnamese Chicken Pho.
December/January 2017
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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
worldnews
THE RESTAURANT INDUSTRY WITH TRUMP
DORM-ROOM CHEF GRADUATES
Columbia University student Jonah Reider has had a lot of press surrounding his pop-up restaurant, Pith, which has been located in his dorm-room. For four nights a week, he served four diners a five to eight-course dinner prepared in the common kitchen. Reservations were taken via Yelp and have been open to both students and ‘randos’. But what will happen now he has graduated? Well, Reider, now 22, is planning big things. “I’m planning an event for an Australian rapper. I’m going to order 200 Two Brothers pizza crusts, like, just the crusts, and make a bunch of really nice sauces and toppings. Then, guests will make their pizzas, and naked models will walk around who will be painted with the sauces, and then during the performance, the rapper will be doused in the sauces too, she will be standing against white sheets, which will turn into artwork,” said Reider. His Instagram account displays photos of courses like Scallop Crudo with Meyer lemon, chive, rhubarb and black salt, and Olive toast with bone marrow, onion-sherr-sumac jam and garlic scrapes, all hashtagged with terms like #danklicious. His talents earned him a month-long internship at Intro in Chicago. His ultimate goal is to change up the restaurant norm and construct a new way for chefs, diners and artists to engage with food.
The restaurant and food industry has divided opinions about the forthcoming Trump presidency, with one of the largest concerns being looser regulations. “I think Trump’s win will be great for the economy. I think we’ll see real GDP growth and that will be great for the restaurant and retail industry,” said Andy Puzder, chief executive of CKE Restaurant’s Inc, the privately held parent company of Carl’s Jr and Hardee’s, in an interview with Wall Street Journal. However, a potential implication on global trade has packaged food and beverage companies worried. Analysts have warned of this saying that Trump
could impose trade restrictions on countries such as Mexico and China, following comments he made during his campaign opposing the North American Free Trade Agreement and the TransPacific Partnership. “We may see relief in some of the burdensome requirements imposed on businesses and employees alike in the health care space, as well as in labour regulations (looking at you, Overtime Rule),” said the National Restaurant Association, referring to a pending Labour Department rule that would raise the salary threshold for employees who are eligible for overtime pay.
A SOUFFLE MOUSSE AFFAIR Reviewer ‘Chris B’ certainly made his feelings known after visiting the Burnt Truffle restaurant in Heswall, UK, leaving a scathing review on TripAdvisor. “I am an expert on Chicken Liver Pate!” said Chris B in his review. “Pate was awful more of a soufflé/mousse affair! The presentation was as if a five-year-old had put it on the plate! This was a joke!” Chef proprietor Gary Usher hit back at the criticism on the site. “There are two things that I am really pleased about! Firstly, Emma and I never have to see you in Burnt Truffle again! You were vile! Secondly, that I was actually working in the kitchen the evening you dined and was able to support the team whilst they dealt with your onslaught,” said Usher. The restaurant opened last year, and after 275 reviews, it has been ranked number one from Heswall’s 70 restaurants on TripAdvisor.
last bite Peter Mitchell
IT’S interesting that in many overseas cities, branded chains are now accounting for the majority of the foodservice market. And there’s little doubt that this will creep in here. After all volume and purchasing ability is the key to making a dollar. The challenge is to create a brand that is transferable to a group of restaurants because if one stuffs up, it sours the sister ships. There are now a number of expanded groups in the quick service category and they are succeeding through a fixed formula that many chefs would find hard to follow. I like the idea of the newly introduced legislation giving geographical indications to wine from various
areas. After all it has worked in many other countries and certainly will pay a dividend here. And it will also put an end to some rubbish claims at the cheap end of the market where some second class vineyards are riding on the coat tails of the class operators. The growth of the raw food and recipes in a delivery bag is becoming concerning because firstly it is encouraging people to stay at home and create and secondly it is now promoting the line that it is restaurant quality meals. Truth is the majority of those buying this type of delivery service just can’t cook for nuts and will never have the skills of a trained chef who could magically turn those ingredients into a superb meal. This is not good competition for our industry and we need to keep marketing the concept that eating out is socially good fun and enjoyable, better than a meal
around the kitchen table regardless of the ingredients. This front of house manager I know was chatting up a very pretty blonde the other night and she asked if he had a girlfriend. He replied that sadly they had broken up a few weeks earlier. A couple more wines and she invited him home and they toddled off for a bit of passion. As he was about to leave, she asked why such a good looking, nice guy would have broken up with his girlfriend. He said his wife had found out! The international day of the chef last month might not have got a lot of industry support, but a number of schools definitely benefitted from the Nestle Professional backed project that NZChefs took on board. It
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was a great opportunity to increase cheffing interest amongst the kids and it’s the sort of project that should be persevered with next year instead of finding some other activity that is less educational. Mate of mine just back from South Africa tells of a flight on the apparently hilarious low cost airline Kulula that is famous for its painted sayings all over its aircraft. He said his pilot came on the intercom referring to his “senior” flight attendants and said the cabin lights were being turned down now they had reached cruising altitude. He said this was for passenger comfort and to enhance the appearance of his flight attendants. He added that Kulula had some of the best flight attendants in the industry – unfortunately none of them were on this flight.
book reviews THE GREAT KIWI PUB CRAWL
TAQUERIA
Paul Wilson Modern Mexican food has burst onto the food scene in a riot of colour and flavour. In Taqueria, chef Paul Wilson’s focus is firmly on the country’s popular feelgood foods, with tacos, salsas and cocktails given a starring role, but refreshed and given a modern take. Taqueria is Wilson’s interpretation of this fascinating food culture. With its inventive line-up of tacos, salads, vegetables and cocktails, Taqueria will change the way you think about Mexican food forever.
Ned Bartlett and Jono Corfe The Great Kiwi Pub Crawl celebrates the sublime and the ridiculous of the pub world. It pays homage to the champions who took on a business and, through thousands of hours of graft, late nights, constant breakages and maintenance, moulded it into something in which they would be happy to spend hours on the other side of the bar, if only they could get a moment to themselves, it raises a glass to the regulars who transform a room into a proper community, with its myriad lives, tragedies, celebrations and moments of madness. From Whangamomona to Tolaga Bay, the Puhoi to the South Seas Hotel, this is a collection of stories about the pubs we hold dear, those bastions of community and conviviality.
BREAKING BREADS
LITTLE AND FRIDAY EVERY MEAL
Uri Scheft Danish-Israeli master baker and creative genius behind Lehamim Bakery and Breads Bakery, Uri Scheft defines and celebrates the baking culture in a way that no book has done before. Scheft attended pastry school in Denmark, trained in France, has combined many cultural influences including Middle Eastern flavours and traditions, European pastry techniques, baking experience in Italy, Istanbul and beyond in his new book with 100 unique recipes in Breaking Breads. To Scheft, modern Israeli food treads the line between respecting tradition and embracing discovery. It borrows flavours and techniques from all of its peoples from Denmark to Ethiopia, Morocco to Poland, to create an innovative new cuisine.
Kim Evans and Sophie Beck There is nothing little about Kim Evans’ Little & Friday empire. From the size of her mouth-watering cream donuts, the endless weekend queues outside her cafes, the 10,000 free-range eggs used every week, an impressive annual turnover employing over 70 staff and two phenomenally selling eponymous cookbooks, Kim’s Little & Friday story is, without a doubt, a big deal. Following on from her two baking focused books, Kim’s now back with her much- anticipated follow-up teaming up with the Little & Friday chef Sophie Beck. Together, they share their most popular recipes for breakfast, lunch, dinner and afternoon tea.
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