Restaurant & Café Magazine | December 2018 by Review Publishing Ltd

Dec/Jan 2019 Vol 12 Issue 1

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editor's note WHEN GOOD REVIEWS GO BAD

Sarah Mitchell Managing Editor sarah@reviewmags.com

On the cover:

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It’s every restaurant owners dream to have great reviews published and customers flying through the doors trying to get a booking isn't it? Apparently not, an American food writer recently published an extensively researched list of the best burgers in the USA and the familyowned and operated business that came in tops, were forced to close within five months of the article being published due to the pressures of holding that top spot and an overwhelming number of customers lining up to try it. The rapid rise in popularity of this establishment was met with the owners being unable to meet the challenges of such rapid growth. Food critics often are portrayed as the bad guy when it comes to reviews – just look at Anton Ego in the movie Ratatouille. With comments and critics sometimes making or breaking an eatery, it is, however, relatively unheard of when reviews kill an establishment with praise. After all, its a given that when customers hear rave reviews that they head there

straight away and when it doesn’t live up to what the review made it out to be and questions like ‘Did they pay for the review?’ or ‘Did this critic even come to the same place?’ start to be asked. To some food critics, an eatery should be able to be run at full capacity at the same level of quality regardless of how many people are dining at the same time. Surely the question becomes, why put so many tables in if you can’t serve them? Sudden hype, it would seem, can really affect the future of the establishment, as too, can negative reviews and reports on food safety and hygiene ratings. In this, our last issue of the year, we take a look at food safety and hygiene as well as education. Thank you to everyone who has supported the magazine this year. Our offices are closing for the holiday break from December 14th, and I'm taking some maternity leave but the team will be back on 14th January and are looking forward to working with everyone in 2019. Wishing you a happy holiday season and a prosperous New Year.

the numbers

reservations

4-6 December Craft Beverage Expo, Louisville 6-8 December Morocco FoodExpo, Casablanca 10-12 December SIAL Middle East – Abu Dhabi 25 December CHRISTMAS DAY 26 December BOXING DAY 1 January NEW YEARS DAY 2 January DAY AFTER NEW YEARS DAY 18-27 January International Green Week, Berlin 27 January ProSweets, Cologne 28 January AUCKLAND ANNIVERSARY DAY 28 January NORTHLAND ANNIVERSARY DAY

• The average person consumes 7000 calories on Christmas Day.

• Candy canes were invented in 1670, supposedly as a method to keep children quiet in church.

4 News 5 Summer Spotlight 6 The Café Doctor 7 R&C meets . . . 10 Grape to Glass

• The annual cost of wasted milk and cookies that have been left out overnight for Santa has been estimated to be as high as $189 million.

• The largest gingerbread house ever built was made from 4000 gingerbread bricks and was so large it required building consent.

11 On The House 12 On Trend 14 Food Safety Feature 18 Education Feature 22 Meet the Chef

• The Christmas feast of Richard II consisted of 28 oxen and 300 sheep.

6 February WAITANGI DAY

Peter Mitchell, peter@reviewmags.com Tania Walters, tania@reviewmags.com

General Manager:

Kieran Mitchell, kieran@reviewmags.com

Managing Editor:

Sarah Mitchell, sarah@reviewmags.com

Staff Writers:

Caitlan Mitchell, Mark Fullerton, Alan Higgs

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Caroline Boe, caroline@reviewmags.com

Senior Designer:

Raymund Sarmiento, raymund@reviewmags.com

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11-15 February ProdExpo, Moscow 17-21 February GulFood, Dubai 22 February LOHAS, Hong Kong 24-27 February Catersource, New Orleans

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29-31 January Unified Wine & Grape Symposium, Sacramento 4-6 February Loire Valley Wine Trade Fair, Angers

RESTAURANT & CAFÉ SUPPORTS

Chairman:

29-31 January India Food Forum

ISSN 2422-9601 RESTAURANT & CAFÉ: Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 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 2018.

28 February Restaurant Association NZ Golf Day, Auckland 3 March Coffee Fest, New York

SHIPPING IN FOR SUMMER

space solutions

As the weather heats up, small businesses all over the country are dusting off their shipping containers after a winter hibernation and getting ready to face the crowds.

ISLAND GELATO COMPANY

While Waiheke Island has a permanent population of just over 8,000,

PARIS PLAGE

Paris Plage, a portable offshoot of New Plymouth’s Petit Paris bakery, is one of only a few outlets to have been granted a beachside trading licence and has garnered a hugely loyal fanbase over the years. As part of a deal with the New Plymouth District Council, the shipping container must be removed for a few months every year, but it still returns in time for summer. “If it were a caravan, we would move it every night,” said owner Kate Laude. “Since it’s a container, we just take it away for two months.” Paris Plage’s portability is also useful when the WOMAD festival rolls into town – the container is uprooted and moved down the road to Pukekura Park.

during the summer months this number can swell to up to 40,000. With this in mind, it would be hard to sustain as many hospitality businesses as are needed for summer, but any fewer and they would struggle during peak season. Island Gelato sits in a renovated shipping container on the main strip of the Oneroa township, the most popular area on the island. Situated a short walk from the beach, the container keeps holidaygoers supplied with fresh gelato and coffee. The container is closed for several months over winter and reopened in September in time for the spring rush.

TOTARA POINT ESPRESSO

Storehouse café owners Sam King and Brad Dellar opened DOCK in Taupo in December 2016, inspired by the trend that emerged out of Christchurch after the earthquakes. Now known at Totara Point Espresso, the café has been a hit. “It’s a light and airy feel – minimalistic. It’s the Scandinavian wood-andwhite look,” Dellar explained. “It’s a sun-drenched area here, doesn’t get any wind, and we’ve got all the outdoor loungers, so you’ll be able to have a smoothie and relax.” Being located just out of the main town centre, Totara Point Espresso provides another option for people during peak season, when the town is at its busiest. “We’re passionate to be a part of it and to re-energise the Taupo cafe scene a little bit.”

THE PERFECT OPPORTUNITY Tiger Coffee managing director Sheona Kearney had wanted to partner with Burns & Ferrall for a while now, and the Great Container Kitchen Giveaway provided the perfect opportunity. “It was a fabulous gateway to introduce me to the team at Burns & Ferrall,” she said. “They’re very motivated and professional in the way they conduct business.” Tiger Coffee provides cutting-edge equipment, bespoke customer-led solutions and value-led propositions.

Kearney and the team had never taken part in a project like the Great Container Kitchen before and were excited to be involved. The rise of portable kitchen solutions means that such projects are becoming more and more common. “We are actually looking at some different projects with other clients at the moment,” Kearney explained. “It’s a great way to have an affordable business with the simplicity of set up minimising outlay and can be moved around if needed.” For Kearney, the perfect place to put the Great Container Kitchen would be in Auckland’s Viaduct, although if she were lucky enough to win, she’d place the Container on a beach in Fiji. December/January 2019

space solutions

A COMPREHENSIVE SOLUTION

Small and portable is the way of the future. From cafés to restaurant popups, more and more businesses are starting to take advantage of the low-cost alternative, with eco-conscious restauranteurs also looking for ways to lessen their environmental impact.

In the shipping container, the kitchen is at ground level, as opposed to the elevation of food trucks, and the containers can be transported by most transport companies. They are also robust, having been designed to

withstand the rigours of international shipping. Container Kitchens NZ is a division of Hostservice Ltd., a family business based in Nelson that has been operating for the last two decades.

Squish before you squeeze.

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individual requirements. All of Hostservice’s units are currently based in 20-foot containers, but in the past they have constructed portable kitchens in various sizes for customers.

Total Smoothie Solution

Container Kitchens offers the most comprehensive solution for short-term kitchen hire in New Zealand, with options and solutions which can be tailored to fit any needs. The portable container kitchen idea came from one Hostservice customer who was concerned about what they were going to do while their existing kitchen was being refurbished. After some thought, Hostservice came up with the plan of a kitchen set up in a shipping container that could be hired out to other customers who were in the same situation. Since then, Hostservice’s container kitchens have been used by public hospitals, wineries, function centres, restaurants, construction sites, festivals, community events, and as an emergency kitchen after a building flood. The concept exceeded expectations, and with container kitchens increasing in popularity, Hostservice now has six container kitchens with a seventh currently being completed. The kitchens are built one at a time, then reconfigured to fit each customers’

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summer spotlight

THE MUSSEL INN, GOLDEN BAY

Andrew and Jane Dixon opened The Mussel Inn in 1992, and this cosy Kiwi gem has become a staple for locals in Golden Bay. Andrew and Jane combined simple, wholesome cooking with a friendly Kiwi attitude to create their dream establishment, and The Mussel Inn perfectly exhibits these values. “We spend a lot of time here, so we wanted it to be homely, casual and relaxed,” explained Jane. “The large open fire is welcoming in the winter, and customers enjoy the rambling garden in the warmer months.” When they were first designing their business, Andrew and Jane considered what sort of establishment would fit into their lives and community. There are no strict dress codes and live music and quiz nights feature on the weekends to appeal to their laid-back regulars. “We wanted a ‘local’, where we’d like to go to socialise without friends and family, and there were no such

210mm x

New kitchen project?

things here at the time, so we started The Mussel Inn,” she said. The pair saw an opening in the market and pounced, working tirelessly to create what they were sure was going to be a great success. In previous years the Mussel Inn has closed between July and September, with the slow months being particularly tough. However, this year, the staff were keen to keep the venue open year-round, staggering their holidays. “Our core staff work right through and our extra summer staff, mainly students, only want short-term work anyway, so that is good for all,” she explained. “Financially, we have to squirrel as much as possible away when it’s super busy to make sure there’s enough in the bank to cover holiday pay, tax, rates and insurances, which are due in the quieter months.” Despite being an iconic holiday destination for Kiwis across the country, the Dixons enjoy taking time off for themselves. “We’re always working 155mm through the New Zealand summer, so we go somewhere warm,” she said. “We’re brewers and foodies, so we’re always keen to see what’s out there – this year Eastern Europe, China and a brewery tour in North Korea.”

Catering for a crowd?

The Mussel Inn utilises their own kitchen garden and brewery to help cultivate their uniquely wholesome feel. Regarding their menu, seafood is a staple for the restaurant. Scallops and fresh Anatoki Salmon are also favourite finds at the Inn, caught locally in Golden Bay, as well as their signature brew – the Captain Cooker, made using manuka tips and based on Captain Cook’s original recipe.

Help is at hand...

Hostservice’s container kitchens offer the best portable kitchen hire options in NZ Our fleet of portable kitchens for hire provide our customers with a unique opportunity to temporarily relocate or extend their kitchen space. Not only are our container kitchens compact and moveable, they are also super quick and easy to connect. Units feature a standard 3 phase power connection, water connection, a grease trap, integral gas supply, plus everything inside needed for a fully functioning kitchen.

0800 925 054 sales@hostservice.co.nz

www.hostser vice.co.nz December/January 2019

café chat

WHAT KIND OF CAFÉ OWNER ARE YOU? A few years ago I was talking to a cafe owner. He went to work one day as a junior chef and woke up ten years later as the owner of a business. Deep down he was still a chef – but now he had to deal with a bunch of other people. We all know someone like this.

By Matt Fitzsimons The Café Doctor www.thecafedoctor.com or 021 521 060

There’s an important business personality framework which is especially pertinent to the café industry, what author Michael Gerber dubs the ‘Technician’, ‘Manager’, and ‘Entrepreneur’ types in his book The E-Myth Revisited: Why Most Small Businesses Don’t Work and What to Do About It. Technicians focus on today, and the next minute, and the next hour. Technicians are good at – and love doing – their skill all day long. Every company needs Technicians – a chef is an excellent example of a classic modern technician. The problem is when a Technician decides to start a business. The Technician no longer has time to spend all day doing the thing they love doing, the thing that got them into the industry in the first place. They’re not happy, because they

can’t do the job they want to be doing. Or, they spend all day doing the thing they like, and the business falls apart because no one’s minding the store. That’s where the Manager mindset comes in, either by changing their expectations or hiring people to help. Managers love keeping things running efficiently. They love keeping things organised. Their goal is to optimise a team to work effectively. They’re likely not as good at doing what Technicians do, but Managers are there to align resources to help the Technicians produce better work. In a café or small restaurant, typical Manager roles include supervisor, restaurant manager, front of house manager, Maître d’ or executive chef. They’re spending their time doing things like scheduling, training, providing mentoring feedback to junior staff members, and ensuring things get done. Manager contributions are inherently less identifiable than Technicians – their key role is to get things done through other people. The Manager type has an inherent blind spot. Although they’re great

at delegating to maximise efficiency, Managers are not necessarily thinking into the future. For instance, they might optimise how the company produces something that’s no longer relevant. That role is reserved for the ‘Entrepreneur’ type. Entrepreneurs are focused on the future. Entrepreneurs see things that don’t exist today or combine existing ideas in new ways. They’re good at rallying people to follow them, even when the destination is unclear. While the Technician is focusing on finishing their tasks for today and the Manager is focusing on planning for next month, an Entrepreneur is thinking about what his or her company is doing five or ten years from now. Where a Manager in a café might be figuring out how to deliver faster meals for clients, an Entrepreneur is thinking about what the next food trend is likely to be and how they can be ahead of the curve. Entrepreneurs aren’t just thinking about new products, they’re thinking about new partnerships they can create, and they’re meeting with people outside the company who can make that happen—advisors, business contacts, and future partners. And they’re getting feedback from clients to identify new business opportunities, beyond the current business model. You’ve seen those cafés yourself – the ones who still tout their plain product or low prices, who offer last year’s cool product, the businesses that don’t differentiate their offer. They’re comfortable doing things the way they’ve been doing them, and they’re probably efficient at doing it, but the world’s moved on and they’re in the same place. The danger for the Entrepreneur type is that their desire to move forward can ‘kill the goose that lays the golden egg’. They lose interest in the existing business and keep focused on the ‘next big thing’. Along with a sense of invulnerability, they can charge off chasing the newest trend and not focus on what made them successful in the first place. This is why great Entrepreneurs need even better Managers. Many smaller cafés

can’t afford for the owner to spend all day thinking about the future – totally understandable – but you can block out time to unplug from the daily grind to think about the future. It’s not easy, without a coaching process or an accountability framework to help you make time for that focus on the future. But if you don’t start adopting some Entrepreneur mindsets in your work, you’ll be in trouble— maybe not today, maybe not tomorrow, but probably a year from now, and definitely a few years from now. If you like the day-to-day doing, you may naturally be a Technician. This is good for generating income today but bad for keeping your company organised. You’ll need to accept that you need to spend less time doing and more time managing, or else consider whether you need to delegate management or go back to working as an employee again. If you like organising teams and maximising efficiency, you may naturally be a Manager. That’s good as a cafe owner, but you’ll still need people doing Technician work, and you’ll need to find a way to make time for the Entrepreneur to plan for the future. If you prefer thinking about the distant future and aren’t as concerned about day-to-day doing or organising, you may naturally be an Entrepreneur. That’s good from a long-term perspective, but you’ll need to be sure to recruit Technicians to make and deliver food and Managers to handle operation details, so you don’t inadvertently go out of business in a matter of months. The ideal cafe owner combines a mixture of Manager and Entrepreneur mindsets. But what if you don’t see yourself there? Keep in mind that not everyone’s going to be happy as a café owner. If you hate ‘manager’ work yet don’t want to get help, you’re going to be in trouble. But that doesn’t mean you can’t adapt. Self-awareness is the first step. Matt Fitzsimmons is the principal of The Café Doctor, a business dedicated to helping business owners of cafes and small restaurants grow their business giving them more time, profits and freedom.

salami are a classic addition to any cheese board but consider utilising seasonal ingredients as well. Fresh fruits provide a sweetness which

can counteract some of the saltier flavours – stone fruits and berries are particularly popular and can provide a sweet summer flavour.

THE PERFECT SUMMER CHEESEBOARD Now that summer is here, outdoor dining is in full swing, and just as many guests will stop in for a drink and a snack as they will for a full meal. A classic cheeseboard can be used as a post-dessert course as easily as it can a grazing snack for diners enjoying the sunny evenings. Of course, the most crucial part of the whole endeavour is choosing the cheeses. Looking pretty is important, but more than anything variations in taste and texture will give the cheese board depth and appeal. Around four to five different cheeses will give the board variety without becoming overwhelming. Mixing classic favourites such as a mild cheddar, with the more acquired taste of a sharp blue cheese

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will tickle the palettes of your guests and give them a well-rounded taste experience. Variation is crucial, including harder aged cheese as well as a fresh option and venturing out with goat’s milk and sheep’s milk variations as well. Provenance is trending, and consumers are willing to pay more for the story. Being able to trace the history of each cheese and relay it in a few simple words on the menu will elevate the dining experience. Brands like Ghiotti, with European cheeses like Pecorino and Gorgonzola, are a good example of authentic Italian products. It is also important to accessorise your board with selected sweet and savoury snacks. Mixed nuts and

R&C

MEETS SHAMSI RÖCK

NZ MANAGER, COFFEX

Shamsi Rock began her long-term relationship with coffee 25 years ago, as a teenager working in hospitality. Now, as New Zealand manager of Coffex, she specialises in staff training, equipment sourcing and creating systems with minimal waste, and is lucky enough to have had a career in a field which she is intensely passionate about. After several years doing general café work, Röck began working for Roasters Coffee, a small company which was one of the earliest coffee houses in Wellington. The owner, Robert Jarray, was a real trailblazer, being the first to bring super-automatic machines to New Zealand. “He’d roast single origins, and he’d encourage us to play with the coffee and create blends. It was a really good coffee education.” After a time, the company was bought out by Burton Hollis. As a result, Röck found two new mentors in Frances Hollis and David Burton, two giants of the local coffee industry. She then went on to work for training agency Treehouse, which helped solo mothers on the benefit get jobs. “We’d empower them to use the skills they had running a household and pair that with basic hospitality and retail skills before assisting them into work,” she explained. “We had a high success rate – I really enjoyed that job.” When Coffex launched in New

Zealand, Röck was approached by an old colleague to act as a territory manager in Wellington, before being promoted to New Zealand manager. Although Coffex has only been in New Zealand since 2003, next year will mark the Australian-founded Coffex’s 60th anniversary. Röck said that it’s the company’s focus on relationships which has seen it stick around for six decades. The Coffex team is ready to go at any time and has developed a reputation for responsiveness, as well as being at the cutting edge of exciting new products, while maintaining its core brand. “Hospitality is a people industry, and you have to fundamentally like people and be interested in them. Many of my customers have been with me for 15 years, and they’re like family.” As Coffex is a sponsor of the 2019 Vitasoy Espress Yourself Latte Art Competiton, Röck will also be serving as a judge at the live final. So what will she be looking out for?

“Three things; contrast, control and a spirit of hospitality. The first two are obvious – getting a good contrast between light and dark, and creating a crisp pattern – but what I want to see is a real connection between the competitor and the judges. Sam [Low], winner of Vitasoy Espress Yourself in 2018 really stood out in that regard, and that’s the kind of attitude we’ll be looking for in our winner.” The intricacies of coffee are what keeps Röck in the game, even after two and a half decades. “It’s the perfect marriage of art and science.”

“

Hospitality is a people industry, and you have to fundamentally like people and be interested in them. Many of my customers have been with me for 15 years, and they’re like family.

”

JOIN THE CONVERSATION . . .

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December/January 2019

column

What IMPACT will 2019’s minimum wage hikes have?

The Government will introduce its second minimum wage increase in April next year as it moves towards the goal of reaching a $20/hr minimum wage by 2021. This move will benefit thousands of low-wage earners but will have a significant impact on the hospitality sector which is both a highly labourintensive industry and has a disproportionate number of workers on the minimum wage.

By Marisa Bidois, CEO, NZ Restaurant Association marisa@restaurantnz.co.nz or 0800 737 827

Feedback from Restaurant Association members on minimum wage rises provides insight into the challenges of small business owners who are dealing with fine profit margins, high labour costs, as well as increasing outlays in all other areas of their business. Around 75 percent of the Restaurant Association’s membership employ less than 20 employees. It is not easy for these small businesses to absorb additional labour costs, so increases to the minimum wage have long-reaching effects, particularly with the introduction of a substantial increase as we are expecting to see over the next three years. While 69 percent of hospitality employers say their primary means to offset increasing labour costs is to raise menu prices, a common concern raised is that there is a ceiling that they are not able to exceed with menu prices. The competitive nature of the industry also causes reluctance to increase prices. Customers are unwilling to pay more than a recognised limit, so business owners find they are not able to fully recoup the increased labour costs. As one restaurateur commented, “Our margins are so very tight and there is huge consumer resistance to price increases.”

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While 40 percent of employers say they absorb additional costs when minimum wage levels are raised, 47 percent say they reduce the number or length of shifts for employees and 40 percent of businesses reduce staff levels. An industry employer commented, “It is actually impossible to absorb the costs as it is not only our wages but also all our suppliers’ prices which increase. For now, we are thinking about raising our prices and reducing employees’ shifts. The next step will be reviewing our trading hours.” Previous Restaurant Association surveys have identified that hospitality owner-operators work the longest hours of any hospitality employees. Of concern to the Association is the 50 percent of employers who indicate that the effect of a minimum wage rise will be an increase to the working hours of the owners of the business. While impacts from smaller incremental minimum wage increases can be controlled by businesses, a larger minimum wage increase in one jump is viewed as having an ‘extremely negative’ impact by 48 percent of employers. A recurring comment from employers is their concern for pay parity for other employees and the upward pressure on all wages in the business. This is seen as the biggest issue. “In previous years the increases were more manageable and impacts were felt only on the most junior staff,” said one employer. “Now with the promised increases being much larger, the impacts are expected to be much more broad, as the ‘halo effect’ will affect all staff and what their pay

expectations are.” Employers also identify that a higher minimum wage can have a detrimental effect on the sectors of the workforce that it is trying to help. Minimum wage earners are much more likely to be under the age of 25, to be in study, and to be working part-time – you might say this describes the typical hospitality worker. Many employers feel that youth, who are entering the workforce for the first time, with considerably fewer skills, should have an initial wage that reflects that inexperience. An unfortunate result of a higher wage is that there is a disincentive for employers to give young workers a chance. So, what is a manageable minimum wage rate hike? Wages are one of the hardest expenses to keep under control and in hospitality it can be extremely difficult to make ends meet when labour costs rise. Asked to consider what minimum wage increase would be reasonable for their business, 34 percent of employers considered a 0.25c/hr increase in 2019 to be appropriate, with another 34 percent indicating that a 0.50c increase was manageable. Just over 12 percent advocate for a 0.75c rise, with 14 percent still finding a $1.00 increase reasonable. New Zealand already has one of the highest minimum wage in the OECD, and this will extend further over the coming years. Hospitality employers in discussion with the Association repeatedly comment that they value their employees highly and would like to reward them with higher wages. 52 percent support the living wage. However, they find

Our business tends to have a quiet patch right after the public holidays. How do I give staff notice of a closedown? Some hospitality businesses, particularly in the main urban areas, are busy leading up to the public holidays and then quiet down for a few weeks while people head off to the beach. This can be an excellent time to close the business and take a break yourself. A business can have one customary closedown per year, although you can still close at another time with the agreement of your employees. You can require employees to take some or all of their annual holidays during a closedown. If they haven’t got annual leave accrued they would take unpaid leave, or you might offer them leave in advance. You could also close different parts of the business at different times. You must give employees at least 14 days’ notice of a closedown. This doesn’t have to be in writing, but we recommend you send a brief letter to make everything clear. The Restaurant Association can help you to navigate closedown periods and other issues that pop up over the holiday season. Give us a call on 0800 737 847 for more information.

it not currently achievable for their business. As one industry employer commented, “The balance between looking after staff and rewarding the ones that work hard or take on extra responsibility becomes more difficult if everyone is being paid a high wage.” A Restaurant Association member suggested that there are other ways for the cost of living to be reduced by Government, thereby assisting low-wage earners, rather than through the “Government’s artificial inflation of the minimum wage”. In our ongoing discussions, the Restaurant Association advocates for the Government to consider balancing minimum wage increases with incentives for business to offset increased costs and as Business NZ have previously commented, the use of further tax cuts, rather than increases to the minimum wage rates, is a more effective way of increasing real wages. The Restaurant Association is consulting with MBIE on the minimum wage increase and will be advocating for the Government to provide an achievable balance between remunerating employees fairly for the work they do and providing an ongoing opportunity for employers to run profitable businesses.

in the kitchen

THE ESSENTIAL INGREDIENT

Time is always of the essence in a foodservice setting, and anything which can help chefs speed up their processes is always a welcome addition to what can often be a stressful situation. Prep solution products mean that chefs can provide a consistent product while taking away from the stress and managing unpredictable fresh stock. As chefs, the team at Foundation Stocks & Glazes know that preparing fresh stocks and glazes is a continual demand on the resources in any kitchen. The consistency of flavour and cost effectiveness are paramount. Prep solutions save time, space, food safety and health and safety risks by delivering consistent, quality stocks that chefs can rely on, in the exact quantities they need. Foundation Stocks & Glazes only makes stocks and glazes, so their kitchen is focussed on providing the best quality product for a specific purpose. The company was established in 1995 by a butcher turned chef who saw an opportunity to provide a high-

quality solution to some of the age-old challenges in the professional kitchen – limited time and space, and access to raw materials. Through hard work, dedication and clever innovation, Foundation Stocks & Glazes grew from humble beginnings serving the chefs and restaurants of Christchurch to become a trusted staple of many professional kitchens accross the length and breadth of New Zealand. The team at Foundation Stocks & Glazes carefully select the finest fresh New Zealand bones and vegetables, sourcing locally where possible. They pride themselves on using all-natural products with no additives, preservatives or added gelatine. The ingredients are from fully traceable New Zealand farms and sustainably managed New Zealand fisheries. Foundation is committed to environmentally sustainable and ethical business practices. Foundation’s stringent quality control is built on fully approved food safety and risk management programmes. Based on the internationally recognised Hazard Analysis Critical Control Points (HACCP) quality systems, regular independent auditing as required by the New Zealand Ministry of Primary Industries provides rigorous food safety and quality testing of Foundation products and production practices. Furthermore, Foundation is

committed to environmental sustainability. The factory is fuelled on the fat by-product of making the stocks, and reuses wastewater to irrigate the surrounding paddocks, which a farmer regularly cuts for hay. Inwards raw materials are all transported in reusable bins, and the bone and vegetable by-products are taken away and rendered into fertiliser. Foundation works with their customers to meet the specific nutritional needs of all diners, including plant-based and vegetarian. In the future, the company is looking at launching a duck glaze and vegetable stock. Foundation Stocks & Glazes

can be purchased through all good wholesalers and are available in a variety of sizes, from 500g through to 5kg.

EFFECTIVE FRYING The Fast ChefElite machine by Quality Fry can simultaneously cook up to five different products. The machine eliminates smoke, greatly reduces odours from frying and allows different foods to be fried in the same oil without mixing their flavours. The filtration system is so effective that an independent exhaust hood isn’t required. It is powered by a single outlet and can be installed in different locations within HORECA establishments. Enquire now to take advantage of the “CHEAP as CHIPS” promotion, where JL Lennard will

give away enough free product to repay the purchase price of the fryer. For more information call 09 572 8084 or email sales@jllennard.co.nz.

Begin with the Best.

Professional fresh liquid stocks and reductions prepared in New Zealand for the most discerning chefs.

kelly.chambers@foundationfoods.co.nz +64 27 447 3447 or +64 3 372 3454

December/January 2019

grape to glass

RENEE DALE

The best wines Renee Dale’s ever had have no label; just memories of people and places. It’s all about the moment for Dale, who, at the age of 18, read a newspaper article about winemaking and threw aside her dreams of being a professional footballer (although she did represent New Zealand for a time) to pursue a career in “professional foot stomping.”

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She started sniffing around Soljans winery in West Auckland, and soon graduated from EIT with a Bachelor in Wine Science; since then she’s knocked back a Spanish Mencia while walking the Camino di Santiago and blended a wine sold at the White House. Moi Wines reflects Dale’s resourcefulness and resilience, as well as a healthy sense of positive pessimism. “These are all traits that have got me to where I am today,” she said, while also noting that they are traits that any winemaker will need just to get through vintage. The winemaking set-up at West Brook winery, where Dale serves as assistant winemaker and also where she produces Moi as a client, includes a whole lot of “old-school” equipment which has been retrofitted to achieve the perfect, “higgledy piggledy” technique. “Sometimes old equipment accidentally works better than newer, fancier gear,” said Dale. “Our crusher is pretty rugged, but it gets perfect colour from the reds.” The mix of tanks reclaimed from breweries and milking sheds allows Dale and her team to make wine in small vessels that change the fermentation kinetics of the yeast and, as a result, the texture of the wine. At the winery, there’s a simple philosophy: taste, taste, taste. “Taste grapes in the vineyard, taste them when they’re harvested, taste the free-run, taste the pressings, taste the clarified juice, taste the ferments every day, taste the wine as often as you can.” She also believes in looking after the staff. “It’s all about the people. If the people are looked after then you will produce amazing wine.” So does she have many people working at Moi Wines? “Numbers are helpful,” Dale said, “to validate our palates”.

Dale’s palate is broad, but purposeful, and she finds new grape varieties intriguing. She always drinks wine with food in mind: “A perfectly-balanced wine is so easy to drink by itself, but this defeats the purpose for me; I love food.” At the moment she’s enjoying the 2016 Little Wing Waiheke Syrah and West Brook Waimauku Chardonnay. “I like wine with a bit of edge but still with an aroma that represents the varieties with elegant texture and considered acid balance.” Her own wines are made with this guiding principle. They’re “elegant wines with a woman’s touch,” fruit-driven and with a careful acid and tannin balance. 2018 has been one of Dale’s most challenging years in the industry, but it’s also been her most successful season. The bleak weather and the lengthy season were physically gruelling: “4am starts, power outages, staffing changes; it was a highly emotional season.” In fact, the last three years in West Auckland have been off. They’ve had exceptionally heavy rains and peak vintage season has been humid. “I’m not sure if it’s due to climate change,” she said. “It could just be Auckland.” However, 2018 is also the year Moi Wines produced their best rosé yet. “Rosé made well is actually a tonne of work,” she explains. “Unfortunately, the price doesn’t reflect this”. Dale believes the New Zealand industry as a whole needs to charge more for its premium products. Compared to other countries, the New Zealand wine industry is close-knit; they share information. That’s why it’s easy for Dale to know what they should all be working toward: “we need to get real about what ‘sustainability’ actually means, ditch round-up, shake up our boring marketing styles, and collaborate more.” For aspiring winemakers, Dale suggests learning to make a good, clean commercial wine before branching out – or, as she says, “playing with funk.” “Well placed funk is awesome in a wine. But if it’s done clumsily then it just gives wine a bad name and sends wine drinkers elsewhere.” This is meaningful advice from a woman who doesn’t waste time. Moi Wines stands for “Moment of Impact;” the moment the wine touches your tongue is definitive, and so is the impact Dale has on the world around her. Dale funds Moi entirely under her own steam, and uses wine to support fundraising events which she believes is her way of giving back. She has also started The Imbibe Tribe, a series of food and beverage matching events, which introduce diners to craft producers like herself. She takes wine and winemaking seriously because she finds joy in it, and hopes she can help others do so too. There’s one simple piece of advice which Dale follows. “At the end of the day, wine is just an alcoholic beverage; don’t get too serious about it.”

on the house

SHAYE HONEYCOMBE, Ponsonby Road Lounge Bar

Fascinated by cocktail makers as artists showing their creativity, Shaye Honeycombe had an interest in bartending since he started experiencing nightlife in bars at age 18. Inspired to pursue his passion, Honeycombe shook his first cocktails in Rotorua on a hospitality training course run by local hospitality industry stalwart, Sharon Wallace. “Sharon connected me with Ponsonby Road Lounge Bar, where the standards of cocktail making are known as the best in town,” said Homeycombe. “That’s where my skill levels and passion escalated rapidly.” Prior to his position at Ponsonby

Road Lounge Bar, Honeycombe spent years as a car spray painter, demonstrating his love for all things creative. When searching for inspiration for new recipes, exploring different bars and watching YouTube helps Honeycombe when he’s not already experimenting during the down-times on shift. “The bar owners are really keen to see me grow and allow me the freedom to invent and test out cocktails

on customers as much as possible.” Honeycombe describes his signature drink, The Starburst, as “nostalgic childhood memory turned adult experience … with bourbon”. While it is challenging to achieve consistency in quality cocktail-making, Honeycombe thoroughly enjoys the freedom his job gives him to be creative – no day is ever the same. “The taste for good quality cocktails in provincial New Zealand is growing fast, and we are currently looking at including more natural and homemade ingredients to add that extra special something to our offering.” In the future, Honeycombe has plans to get more involved in training people in hospitality courses to pass on the skills and knowledge he has been acquiring. In the long term, he aims to travel the world working in the hospitality industry. Previously, Honeycombe was a finalist in the Rotorua Hospitality Awards as Bartender of the Year, as well as reaching the finals of the Monin Cup New Zealand.

December/January 2019

A VERSATILE ADDITION

Made from nothing but grass-fed, free-range prime steer beef, Angel Bay's Simply Beef Burger Patties are for chefs that want to save time and waste without compromising quality. With no added flavour or ingredients, these patties are a versatile addition to any menu. The possibilities are endless. 200g patties | 24 pieces per carton | 4.8kg carton | Product Code: 72300 For more information visit angelbay. co.nz or email info@angelbay.co.nz.

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THE IDEAL SUBSTITUTE Tulip’s ready to pull cooked turkey thigh is a great substitute from everyday meat proteins. Ideal for any occasion and any meal, Tulip’s ready to pull turkey can be tossed through a salad, pulled onto a pizza, shredded into a sandwich or served whole. Not only is the product delicious and time-saving, the health benefits speak for themselves. Turkey is low in fat while being a rich source of protein, iron, zinc, potassium and phosphorus. Not only will customers enjoy the great taste of turkey but will enrich their bodies with nutrients it deserves and needs. For more information call Jackson on 021 633 635 or email Jackson@rtcfoods.co.nz.

HEALTHY FOOD OPTIONS

EXPANDING ALCOHOL-FREE Ecology & Co hand produces alcohol-free spirits from a dedicated distillery in Devonport. London Dry is a take on a traditional dry gin and Asian Spice is a spicy botanical blend. Started by Di Miller and her husband Will, the business came from Di's frustration at the lack of alcohol-free options on the market. Started in 2018, the business road tested several blends at consumer shows, taking pre-orders up front and soon had retailers stocking the first edition. The company hasn't looked back and has recently been distributed by Lion to its outlets across New Zealand. For more information email hello@ ecologyandco.com.

Uncle Joe’s answers the demand for healthy food options, and Uncle Joe’s Walnut spread is part of that answer. Wholesome, fresh New Zealand grown walnuts, no additives, made into a delicious smooth spread. The walnut oil is natural, and can be stirred back in if it begins to split. Warm pasta mixed with parsley and parmesan springs to life with the addition of walnut spread. Mix in cake fillings, biscuits, desserts and ice cream. Spread on sandwiches or bruschetta, and the flavour blends well with cheeses, chicken, avocado or prosciutto. Also try Uncle Joe’s crunchy walnut and hazelnut spreads, a simple way to add wholesome flavour and texture to any creation. For more information contact Uncle joes at www.unclejoes.co.nz or on 03 5779884.

LIFE OF THE PARTY

This turkey is the consummate professional when it comes to a party. Scintillating flavours, accomplished in the art of versatility, lean and unique. The Turkey Breast combines a delicious whole roasted breast with hand applied unique dry rubs, with a range of flavours. The Sicilian combines a delicate blend of tomato and spices, the perfect complement of flavour to any meal. The Roast Apple allows the traditional turkey flavour to shine through in a star dish. Packing a punch, the Pastrami is fit for the stellar meal on the menu. Santa Rosa’s latest Turkey Breast is overwhelmingly versatile. Gourmet sandwiches, wraps and sliders, this turkey is sure to make an impression on the menu. Santa Rosa has you sorted for all occasions and meals. Available in a whole breast form from all major food service distributors nationwide.

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TICKING THE BOXES Green Bean eco-tableware’s new sustainable paper straws tick all the boxes. Home compostable and marine biodegradable, these quality three-ply straws won’t disintegrate in a drink but will break down quickly in domestic or commercial compost, and also don’t come with the dental risks of metal straws. Should they happen to make their way into waterways, they will decompose without harming any marine life. Available in a range of unique stylish designs, these straws help to preserve the environment and the teeth of your customers.

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DEVELOPING CANNABIS

2019 WATER’S TIME TO SPARKLE

THE END OF THE FLUTE

It’s been the vessel of choice for over 300 years, but will 2019 see the end of the champagne flute? Sommeliers around the globe are swapping out flutes for standard glasses, in order to improve the taste experience. ‘Don’t. Use. Flutes,” said wine expert Mike Bennie. “The narrow aperture of the glass and tall, slender shape actually do very little to enhance the drinking experience. A white wine glass is better for all fizzy wines; it lets aromas, bubbles and flavours express themselves more readily.” The traditions surrounding Champagne have often focused on the bubbles, which are maintained for longer in the narrow flute. However, a growing appreciation for Champagne as a white wine in its own right has seen sommeliers start to make the switch to standard glassware for this premium product.

Soft drinks are out and soda water is in, as mixologists and bartenders move away from high-sugar mixers. The ever-expanding range of flavoured sparkling water gives drinks creators more chances to experiment with flavours without increasing costs. “The desire for unsweetened beverage options, along with consumer demand for more exotic flavours and unusual ingredients, is driving a trend toward more and more creative sparkling waters,” said Jenny Zegler, associate director of food and drink for Mintel. “Recently, innovation in this space has reached new heights. This summer, expect to see less lemonade and more truly original mineral waters with natural flavours far beyond lemon or cucumber.” La Croix is the main beneficiary, with the flavoured water already popular with millennials. Coca-Cola and PepsiCo have also entered the flavoured water market. Locally, Vista Drinks has seen massive growth over the last year with their low-sugar soft-drink alternatives.

Part of the confidence and supply agreement between the Green Party and the Labour Party was an obligation for the government to undertake a nationwide referendum on cannabis law reform, which could potentially open the door to a whole range of cannabisinfused recipes. Market research firm Grand View Research puts the global legal marijuana trade at just under US$10 billion, and estimates it could reach as high as $146 billion by 2025. Chefs in the US are experimenting with THC butter and the ubiquitous pot brownie, among others. One chef is planning a THC degustation, which will take guests through a physiological journey – front-loading the guests with THC to create a sense of euphoria, before slowly bringing them down with CBD to relax them towards the end of the meal. Cannabis experimentation is not limited to the realm of independent chefs and small startups. Coca-Cola is said to be in talks with cannabis producer Aurora Cannabis, although the company has tried to temper expectations of releasing a pot-infused drink anytime soon.

Crafted for Coffee

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December/January 2019

food safety

KEEPING FOOD SAFETY FRONT OF MIND Hospitality is a fickle game. Trends can come and go, minimum wage increases and shifting immigration policies

can wreak havoc with staffing, but the one constant danger of the hospitality industry is food safety. In the US, Chipotle’s reputation has been severely tarnished by several foodborne illness outbreaks, to the point at which the business has appointed a Food Safety Officer to assuage fears.

It is estimated that one million people in the UK are affected by food poisoning every year, costing the economy more than £1 billion annually. While no such statistics exist for New Zealand, Campylobacteriosis is such a problem that MPI has an aim to reduce the number of cases by 10 percent by 2020 – the only foodborne illness which has its own such target. Campylobacteriosis is most commonly the result of undercooked chicken but also made headlines in 2016 after infecting the Havelock North water supply, resulting in multiple fatalities. The Food Act 2014 will finally come into force in February 2019, but even that hasn’t been without its hiccups, with a disconnect between

MPI and meaning that getting verification for a businesses food safety plan can be a difficult process. An administrative bungle saw almost 800 of Auckland restaurants left without food safety ratings, having left it until the last minute to register under the Act. “A key priority for New Zealand Food Safety is to seek ways to reduce the costs for businesses, especially for small businesses, and this includes exploring new options for delivery of verification services,” said MPI Food & Beverage manager Sally Johnston. “Anything new or changed can create uncertainty for some people for a time. We are still in the implementation transition period, which ends 28 February 2019, so there’s still work to do.”

AT YOUR DISPOSAL Pest control is a key part of any food safety plan, with restaurants having to prove that they are taking steps to prevent any infestations. Food waste that decomposes in rubbish skips creates odours, attracts pests and serves as a breeding ground for bacteria. Disposers help keep food waste out of rubbish skips, getting rid of scraps as soon as they are created. In-sink disposal units also reduce staff trips to the bin and wastehauling costs, while increasing kitchen efficiency and profitability. Food waste disposers also play an important role in saving money with a payback of initial investment in as little as one year. The benefits extend beyond

the kitchen – the carbon in the food waste helps reduce nitrogen and phosphorous in wastewater, which protects from the removal of valuable nutrients that are beneficial to the discharged water. WaterCare in Auckland want more food waste for the plants and want to be running entirely on renewable energy by 2027. The InSinkErator brand was created in 1938 and is now the world’s largest manufacturer of food waste disposers. With five different models, InSinkErator has a food waste disposer for any size of operation. From the light-duty LC-50 to the large capacity SS-500 workhorse

FOOD SAFETY MADE SIMPLE

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Safe Food Pro is the new standard in cloud-based food safety apps. It has been designed and built in New Zealand to meet the requirements of the Ministry of Primary Industry’s Food Act 2014, making food safe and suitable for both New Zealand consumers and export markets. The key priorities when designing Safe Food Pro were to create a way for a food business to quickly set-up a template Food Control Plan (FCP) and to provide an app that is child’s play to use – the team have achieved both these goals. Compliance is a necessary evil. No one wants to spend time on paperwork and no one wants their food grade jeopardised through incomplete records, untrained staff or substandard processes. Safe Food Pro removes the guesswork. The app tells users what to do and when to do it and then tells them who did what and when they did it. Safe Food Pro will also alert the user when important tasks haven’t been completed or when

superior performance. For more information call 0800 200 510 or email info.parex@emerson.com.

fridge temperatures are outside the recommended range. Safe Food Pro is not just about food safety. With a powerful form builder and scheduler, users can create any process that they want their business to follow. Safe Food Pro will also help run a food business. The webbased Administration Console has a dashboard which shows key metrics, an activity stream, chiller temperatures and shows which staff members have completed the most forms. The Administration Console is also where users can manage the Food Control Plan, business settings, equipment, resources, view completed forms and we even have a verification summary. The power of Safe Food Pro does not stop there, and can roll out the same Food Control Plan across multiple sites. For those serious about their business’s food safety, they need Safe Food Pro. No more paper, no more missing records, and no more worries come verification time. Visit www.safefoodpro.co.nz to try it free today.

food safety

BRINGING FOOD SAFETY TO THE BOARDROOM

A SHIFT IN MINDSET

Chef education and stringent supplier checks are just two ways that restaurants can improve food safety and significantly reduce the risk of an illness outbreak, according to a group of food safety professionals in the USA. Microbiologist and university professor Brian Nummer argued that integrating food safety into a recipe should begin on day one of a chef ’s training, and too often chefs get caught up in the latest trends without thinking about their impact on good practice. He cited sous vide, charcuterie and fresh produce as examples. Sous vide can provide optimal conditions for bacterial growth if not carried out correctly, with an extended period spent in the ‘danger zone’.

New Zealand Food Safety has released a new publication that provides foundational food safety information for directors, executives and owners of food businesses. New Zealand Food Safety’s director of food regulation, Paul Dansted, said the guide, has been developed with the support of the Institute of Directors and is designed to assist directors, executives and business owners to understand their responsibilities concerning food safety and to improve food safety culture in their businesses. “Having a strong food safety

Recommendations are simple, such as proper storage and regularly testing equipment, but Nummer said that in his experience chefs are reluctant to change their processes for the sake of extra safety, not wanting to alter how they create their “art”. However, if chefs have food safety processes ingrained in them right from the start of their careers, they will naturally adapt their recipes to put food safety at the forefront. “All of a sudden, they are going to say things like, ‘I already put lemon juice in, so I’ll just keep putting lemon juice in until I get a pH 4, the bacteriakilling level of acid,” Nummer said. “Now we’ve made a culinary guy into a scientist.”

culture is vital,” he said. “It’s essential for the health of our consumers and the strength of our economy that New Zealand food continues to be safe and suitable and we protect our excellent reputation. Most food business owners, managers, and staff have an inherent sense of pride in what they are doing and are motivated to build and maintain a good reputation for their business. “However, more businesses need to adopt specific food safety goals, key performance indicators, and formal rewards systems for staff who identify food safety problems. We also recommend that businesses develop a more inclusive and shared sense of responsibility for food safety across the whole organisation supply chain.”

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food safety

REALIGNING FOOD SAFETY The introduction of the Food Safety Act 2014 has resulted in a change of mindset within the hospitality industry around food safety. As a result, many businesses have had to realign their food safety practices. iMonitor, through extensive industry research and feedback, has developed unique products that work together to simplify food control plan requirements. As a locally-owned business, iMonitor can create bespoke solutions for its customers – truly a partnership approach, as outlined in the iMonitor mission statement. iMonitor has had extensive experience in building tailored solutions for the food industry, taking a fundamental look at how the segment operates and reducing work by using innovative technology. One example of such technology is iMonitor’s Internet of Things Wireless Temperature Monitoring. The wireless temperature monitoring devices ensure that temperatures are recorded automatically, eliminating the need for manual reading. Smart Alarms are triggered to highlight any issues, avoiding product losses, while the online dashboard offers up-to-date monitoring and eliminates paper recording. The Food Safety Plan (FSP)

was developed in-house from the concept stage on the principles of hazard analysis and critical control points (HACCP) and Food Safety Management System (FSMS) with a particular focus paid to userfriendliness. iMonitor developed an innovative template system based on the “simply safe and suitable” Food Control Plan by MPI. It includes templated checklists, templates for the manual and automated recording of food and storage temperatures, proving methods and supplier and delivery monitoring to manage all compliance record keeping. The FSP reporting function updates in real time, enabling the business owner to track compliance by determining if food safety tasks have been completed. The system

collates all relevant data, provides analysis and meaningful insights and scoring on food safety performance across operations ranging from single-site to multi-site businesses – providing real-time visibility which is scalable and easily accessible via any device. The Food Safety Plan platform is not limited to the Food Safety Act 2014 requirements, as users can easily set up additional tasks and checklists to reflect their specific operational needs. The Food Safety Plan is the only commercially available product which combines proprietary hardware technology with industryspecific proprietary software to provide an integrated food safety compliance tool. Being an online tool, any changes made to the Act can be quickly and seamlessly implemented by the iMonitor team. iMonitor is now working actively on new features, including online tracking and training, workflow management and a smart food probe, with the information directly captured in a food control plan, guaranteeing the integrity of the data and ensuring that the business remains compliant.

THE GOOD SAMARITAN It’s a common question many café owners will face from inquisitive customers – what happens to the leftover food at the end of the day? Every café deals with excess food differently, and can often be reluctant to give food away due to food safety risks. However, a clause included in the Food Safety Act 2014 means that food companies can give away unsold food without being found liable if someone becomes ill. Food can be given away if it is safe to eat and the consumer knows when the item needs to be eaten by. Known colloquially as the ‘Good Samaritan Clause’, companies across New Zealand are taking advantage of clause 352. Bakers Delight gives unsold bread to schools and community groups on allocated days, while others take leftover food directly to social service agencies. Elsewhere, there are community fridges manned by volunteers.

STAY ON TOP OF THE FOOD CHAIN Save paper, time and eliminate human error, iMonitor is NZ’s only commercially available, fully integrated food safety compliance platform.

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Brand protection Our solution will give you all the tools to secure your A-Grade Certiﬁcation, time after time. We will protect your brand, reduce stock loss, increase your bottom line and give you the freedom to follow your passion of creating great food.

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Do you make or sell food?

YOUR BUSINESS MAY NEED TO BE REGISTERED FOR THE FOOD ACT 2014 Itâ&#x20AC;&#x2122;s easy. To find the food rules that apply to you, visit www.mpi.govt.nz/foodact For more information, contact New Zealand Food Safety at: foodactinfo@mpi.co.nz or phone 0800 00 83 33.

December/January 2019

educationfeature

TIME TO UPSKILL

The New Zealand hospitality industry is booming. Figures from the Restaurant Association show that around 50 percent of people dine out at least once a week. From March 2015 to March 2016 overall sales increased by 8.5 percent, with 9.7 growth occurring the following year. As of September 2018, the total earnings of the hospitality industry have topped $11 billion. With good quality hospitality workers in demand, now is the perfect time to upgrade skills and gain useful and meaningful qualifications. Established in 1990, Auckland Institute of Studies (AIS) is one of New Zealand’s largest private degreegranting institutions. Over 30,000 students have passed through its doors

since opening, with 6,200 degrees and higher diplomas awarded in this time. The Bachelor of Hospitality Management (BHM) is designed for students wishing to acquire a managerial role in the fast-growing hospitality sector in New Zealand or overseas. The BHM includes courses that provide a strong foundation in the key functions of management, marketing and economics. Students will also acquire the skills to

A HELPING HAND

A series of schemes across the country have been developed to provide training to members of society who otherwise might not be given a chance. Trade School was awarded a threeyear contract with the Department of Corrections to run barista training programmes within Arohata Women’s Prison. However, Trade School chair Matt Lamason, was determined to take a different approach.

implement best practice across a broad range of hospitality operations. With a focus on hospitality business skills, the BHM also allows students the opportunity to gain first-hand industry practice at Stage 3 level. To support BHM students further, and

through quality hospitality industry relationships, students are assisted with employment opportunities during their study via the AIS Student Careers Centre. For more information call 0800 STUDY AIS or email enquiry@ais.ac.nz.

“A lot of the relationships that we were making with the women just ended and stayed inside,” Lamason said. The Trade School café provides an eight-week programme to three women at a time, offering chances to those with a “prison past and a bright future.” Trade School Kitchen isn’t the only programme of its kind operating in New Zealand. Now in its fifth year,

the ‘Active in HELL’ programme has supported youths with intellectual disabilities and enhance their job prospects. “Active in HELL is about giving these young people skills relevant for hospitality roles while getting paid,” said HELL general manager Ben Cumming. “It’s great to see trainees who have proven themselves able to be valuable members of the workforce.”

THE HOSPITALITY TRAINING TRUST (HTT) WAS SET UP TO ENCOURAGE AND SUPPORT TRAINING IN THE HOSPITALITY SECTOR.

2019 Hospitality Training Trust grant applications will open in February 2019. Each year the Trust provides grants to associations, companies or individuals for projects or ideas that have the potential to make a real difference to the sector. Grants have been awarded to private teaching schools, polytechnics and various hospitality industry associations. Those grants have helped train secondary school hospo students in the holidays, burgeoning sommeliers, staff dealing with food allergies, young chefs attending overseas competitions, secondary school teachers upskilling on curriculum changes in cooking units, researchers assessing how the hospitality industry is perceived by its customers, to mention a few. The aims and purposes of the Trust are to advance training development, promote excellence, leadership and talent, and undertake research for the hospitality sector. If you have a great idea or project that fits the aims and purposes of the Trust, visit our website hospitalitytrainingtrust.org.nz for further information and to obtain an application form or phone 021 188 3212. Applications close on 5 April 2019. Approved grants will be announced in late May 2019.

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December/January 2019

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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.

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educationfeature EFFECTIVE UPSKILLING

OPENING DOORS As a country New Zealand loves its coffee, and the local café scene has gone from strength to strength over the years. Kaixu (Emma) Sun, who studied for a Bachelor of Hospitality Management at the Auckland Institute of Studies, is a great example of how it can open doors of opportunity that students may never have imagined. Coming from China in 2009 to gain overseas education, Sun is now a manager of a Columbus Coffee café in central Auckland. She manages six staff members along with all the day-to-day operations of a busy hospitality venue. Sun completed her BHM in 2014 and credits her AIS studies as a key factor in her rapid progression from part-time barista, to supervisor and

now manager. “In the AIS programme we learned not just the theory of hospitality management – we were also given the opportunity to practise what we learned,” she said. “For example, as part of our food and beverage paper, we had the option to organise a function. We had to calculate the budget, decide the menu, prepare gifts, and work with the kitchen staff to plan the menu. It was full-on, just like real life.” For Sun, the choice to study at AIS was a simple one. “The AIS bachelor programme includes so many aspects of a hospitality career. We studied marketing, accounting, customer services, and employment. These are all things I need to know in my role as a manager now.”

STUDY APPLIED MANAGEMENT @ SIT2LRN DISTANCE LEARNING

Running a business can be rewarding but often hectic, and busy routines rarely allow business owners the freedom to effectively upskill, retrain or gain advanced knowledge to help push their business in the right direction. The Southern Institute of Technologies distance learning faculty SIT2LRN offers this opportunity. Flexible part-time learning that’s covered by the Zero Fees Scheme means business owners can gain a qualification across a broad range of subjects, including business, marketing and management. The qualifications on offer are varied, from Certificates that give basic broad knowledge and skills right up to Masters level, allowing for specific research-based study. The Masters of Applied Management is aimed at management professionals and recent graduates, both domestic and international, wishing to undertake an advanced programme of study in order to prepare for further research or to assist with obtaining a more senior position. The Bachelor of Applied Management programme aims to produce graduates with the personal and professional skills necessary to be successful in demanding and evolving business environments, whether locally, nationally or internationally. With strands in marketing, HR, event management, OSH and project management, this degree programme offers a blend of theoretical and practical learning, with an emphasis on applied knowledge and skill. High importance is placed on the development of the soft skills for

Lucille Hatley, program manager for postgraduate business SIT2LRN

management (such as communication, business writing, presenting, interpersonal and problem-solving skills) in addition to the development of specific business knowledge and skills. The New Zealand Certificate in Business (First Line Management) allows employers and managers to effectively apply and obtain skills in how to sustain and motivate teams within the working environment. It includes skills in policies and procedures, legislation, communication, workflow and time management. The New Zealand Certificate in Business (Small Business) will give graduates the technical knowledge and skills to develop a small business plan, develop and implement systems to monitor performance and finance, as well as an introduction to skills in marketing, managing staff and human resource process. Enrolments for 2019 are open now, so check out www.sit.ac.nz for more information on how you can get the skills needed for business success.

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Call today or email info@sit.ac.nz 0800 4 0 FEES www.sit.ac.nz

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Drinking alcohol is a part of many New Zealanders lives but, for a significant proportion, the amount and pattern of drinking causes harm both to themselves and others. The Health Promotion Agency’s work to reduce alcohol-related harm is comprehensive in its approach. It includes national marketing campaigns, resource and tools to support legislative requirements, community action and health sector agencies as well as alcohol-related advice and research. An example of this is ServeWise, a free online tool which assists in the training of frontline sellers and servers of alcohol. It uses a vibrant and engaging game format with video and animation to provide a basic

understanding of the Sale and Supply of Alcohol Act 2012, with a strong focus on intoxication, minors, server intervention and host responsibility. Learners can tailor their experience by selecting the role that best caters to their job of either ‘serving alcohol’ or ‘selling alcohol’. The training has five levels, with challenges to complete within each level. More than 6,000 people have completed the training since ServeWise launched in 2016, and a recent update to the system includes improvements which have been made to the training to ensure its users learn what they need to know while enjoying the interactive skills-based game. For more information visit www.hpa.org.nz or email m.lyne@hpa.org.nz.

educationfeature PROMOTING EXCELLENCE The Hospitality Training Trust was set up in 2011 to advance training in the hospitality sector in New Zealand. The Trust Deed outlines the aims and purposes of the Trust as advancing training, developing and promoting excellence, leadership, talent and knowledge and undertaking research for the hospitality sector. This year, the Trust gave out more than $130,000 to groups and education providers including Ara Institute, NZChefs, DINE Academy and Soul Bar & Bistro. Sonia Tiatia founded DINE Academy in 2010 and since then has supported over 1000 young people into the first steps of employment preparation while they are still at secondary school and transitioning into part-time work, apprenticeships, tertiary and career options. DINE was the recipient of a $20,000 grant from the Hospitality Training Trust in 2018. “Over the past few years, the Hospitality Training Trust has significantly helped DINE Academy to train, inspire and nurture hundreds of young people into their first hospitality jobs while they complete and transition from high school,” Tiatia explained. “We are a social enterprise and charitable trust and very grateful for their endorsement and support.”

This year, the grant was used to help fund the first Auckland DINE Showcase Dinner event at Eden Park, with previous events having been held in Wellington. Over 50 DINE trainees were mentored by the chefs, corporate team and DINE graduates to cook for and serve a five-course dinner for around 200 dinner guests that included parents, teachers, principals and DINE Network partners. “The dinners also celebrate our industry and the latest team of DINE trainees who completed training and successfully transitioned into their first casual and part-time jobs at Eden Park, Mt Smart Stadium and Sky City Auckland,” Tiatia said. “Most of our trainees are senior students in high school or young job seekers volunteering to demonstrate their work ethic, team commitment and passion for pursuing opportunities in the service industry.” The HTT grant also contributed towards the DINE Nurture Scholarships, which help fund young people aged 15-25yrs onto its pre-employment boot camps in Wellington, Auckland and Christchurch. The Nurture scholarships cover a range of needs from public transport costs and uniforms, to mentoring support and programme fees for any young person seeking support

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Most of our trainees are senior students in high school or young job seekers volunteering to demonstrate their work ethic, team commitment and passion for pursuing opportunities in the service industry.

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for training, to become work-ready and introduced to DINE Academy’s industry partners. Over the past eight years, DINE

Academy’s one-week boot camp has resulted in 80 to 100 percent of the trainees being offered the opportunity of ongoing paid employment.

December/January 2019

meetthechef

JOSH ROSS

Bellamys

Once the sole domain of Members of the New Zealand Parliament, Bellamys has been operating in the Beehive since 1974 but has only recently opened up to the public. Logan Brown took over management of the parliamentary restaurant, and diners can now enjoy a creative menu that showcases the best of New Zealand cuisine.

Head chef Josh Ross understands the importance of maintaining the reputation of both Bellamys and Logan Brown. “We have a great team behind us who share the same values we were taught at Logan Brown, like producing high-quality dishes, exceptional customer service, sustainability of produce and giving an excellent overall experience to our customers.” Ross was at Le Cordon Bleu New Zealand for two years studying the Professional Culinary Management programme. This consisted of one year of the Diplôme de Cuisine programme and one year of business studies, learning the marketing, financing, and management-side of running a restaurant – invaluable skills for a young chef. “The course taught us a great foundation of skills, particularly the more classic culinary skills,” he said. “Although you may not use these every day in the kitchen after you graduate, it teaches you how to be precise, how to present, and how to manage your time efficiently.” Before he began his studies he had already contacted Logan Brown and asked for a six-month unpaid internship – two months in they had offered him a job. “I found that working and studying at the same time complimented each other so well; I was able to pick things up a lot faster than anyone else in the classroom, and when it came to filleting my first fish at Logan Brown I’d already learned this technique from my studies.”

Since starting at Logan Brown, Ross has made the most of the opportunities which have come his way. A highlight was working with the Cartwheel Creamery, based in the Manawatu region, where he got to create his own cheese. However, Ross enjoys almost every aspect of his job. “I love the creativity aspect of my role; being able to design a whole menu, then changing it seasonally and getting to experiment with various ingredients every day is such an amazing part of the role,” he explained. Working at Bellamys means that Ross is often catering for foreign dignitaries, and as such he has tried to incorporate a lot of native ingredients into the menu to showcase the top-quality foods available in New Zealand. Sustainability is a big part of Bellamys and the wider Logan Brown family. Every second morning

Ross and the team go out and collect ingredients such as sea succulents, celeries and wild porcini mushrooms from different spots all over Wellington. “Sustainability is a big part of the wider Logan Brown name,” he explained. “It’s about being respectful of the environment in which these top ingredients are coming from, and if a certain fish is being over-fished that season, we don’t use it in our dishes.” For the time being, Ross is focused on establishing Bellamys – getting operations consistent and building up a well-known, reputable restaurant. However, as with most young chefs, the lure of overseas is hard to resist. “In the far future, it would be great to go and work overseas,” he said. “Working in some of the top fifty restaurants in the world is a big dream of mine.”

GAIN EXPERIENCE WHILE YOU LEARN

It was really good to complete my studies in one year, rather than two or three. And I still had a variety of opportunities to learn about the industry and gain experience at the same time. - Paloma De Souza, GDHM Graduate

Internship pathways and a range of programmes means AIS students graduate with the skills to start straight away in the workplace. With increasing reports of a shortage in skilled hospitality staff, hospitality graduates are in high demand. HOSPITALITY PROGRAMMES • Licence Controller Training (LCQ) (Level 4) • Barista Skills Certificate (Level 3) • Food Safety Certificate (Level 3) • New Zealand Certificate in Food and Beverage Service (Café Services) (Level 3) • New Zealand Diploma in Hospitality Management (Level 5) • New Zealand Diploma in Hospitality Management (Level 6) • Bachelor of Hospitality Management • Graduate Diploma in Hospitality Management All Level 3-4 courses use ServiceIQ-developed unit standards

Campuses in Mt Albert with live training café | Scholarships available Freephone: 0800 STUDY AIS (0800 788 392) | Email: enquiry@ais.ac.nz

www.AIS.ac.nz

restaurantandcafé.co.nz

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In a busy kitchen, efficiency equals profitabilty!

From lunch bars and restaurants, to healthcare facilities and education institutes, our food waste disposers help food service operations run at peak performance, enhancing day-to-day productivity by increasing staff efficiency, reducing operating costs and improving kitchen hygiene. Each year in New Zealand, over 700,000 tonnes of food waste is trucked to landfills. Once there, it quickly decomposes and produces methane, which escapes into the environment. Our food waste disposers provide a convenient and environmentally friendly alternative to transporting leftovers to landfills. Plus, capable wastewater treatment plants can turn food scraps into energy and fertilizer. Disposers help keep food waste out of rubbish skips. They also reduce staff trips to the bin and ever increasing waste removal costs, while increasing kitchen efficiency and profitability. Bottom line? Food waste disposers play an important role in saving your operation costs with payback of initial investment in as little as one year.

To find out what Food Service Food Wast Disposer is right for your kitchen call 0800 200 510, email: info.parex@emerson.com or go to insinkerator.co.nz

insinkerator.co.nz December/January 2019

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