Applications open January 2025.
Grant applications close on 17 April 2025 and successful applicants will be announced in late May.
Visit www.hospitalitytrainingtrust.org.nz or email secretary@htt.org.nz
A Lasting Impression
Tania Walters, PUBLISHER tania@reviewmags.com
It goes hand in hand; to work successfully in the restaurant and café industry you need to be hospitable. For some, this is a natural gift, an innate sense of charisma, charm, and the ability to make others feel welcome. Whether it’s a server’s attentive care, a barista remembering your coffee order, or a manager stepping in to ensure everything runs smoothly, these touch points can make a huge difference.
I recently dined at a popular Auckland café and was struck by the thoughtfulness of the staff. From the warm
welcome to the personalised service, every moment felt intentional and genuine. Their attention to detail turned an ordinary outing into one I'm happy to say I will be back for more from.
Creating a strong personal connection with customers through small, thoughtful gestures transforms the buying or dining experience into something exceptional. It’s the kind of hospitality that is noticeable and makes customers eager to return. As someone who has visited countless restaurants and cafés, I can say that only a handful truly stand out for their exceptional hospitality. The devil is the detail, as they say. Those moments of genuine connection that make customers feel seen, valued, and appreciated. Whether it’s remembering a regular’s
preferred table, serving an off-menu favourite, or offering an unexpected gesture of kindness, like a candle in a cupcake, these touches go far beyond what’s expected. A free coffee for that regular customer who never fills out a loyalty card - it shows you have noticed their loyal custom and that you appreciate them returning. These touches create stories, and in hospitality, stories are everything.
In a competitive industry where menus, décor, and locations can blur together, it’s the human element that sets a restaurant or café apart. No matter the fancy decor, if the personal touches aren't there you cannot inspire loyalty, generate glowing reviews, and earn heartfelt recommendations. Hospitality, at its core, is
about relationships, and relationships thrive on thoughtful, authentic gestures.
As the holiday season approaches, bringing larger crowds and even higher expectations, it’s worth remembering: the smallest gestures can have the biggest impact. Whether greeting a customer by name as they walk through the door, an unexpected treat, or simply going above and beyond for a customer, the essence of hospitality is about creating meaningful moments that matter.
COLLEGE HILL WINE ROOM BY DAVID NASH OPENS
The College Hill Wine Room by David Nash has ushered in a new era for highly-acclaimed and crafted wine, spirits and food experiences.
Auckland’s exclusive home of fine wine retail and the Inner West’s newest neighbourhood wine bar The College Hill Wine Room by David Nash is set to usher in a new era for those seeking exceptionally crafted wine, spirts and food experiences when it opens in November.
Created and helmed by David Nash, one of New Zealand’s foremost wine professionals (the co-founder and co-owner of Helio, The Marlborist, Alpine Rift wines and the Bluff Distillery, and the writer and director of acclaimed NZ wine story film A Seat at the Table), The Wine Room has been designed as a wine lover’s home away from home.
Read more online
MEA OPENS IN AUCKLAND
The latest cocktail bar to hit the Auckland scene, Mea, has officially opened its doors for the first time ahead of the festive season.
Auckland’s newest, must-visit cocktail bar, Mea, has opened its doors just in time for the festive season, promising elevated cocktails in a beautiful waterfront
WILD CHEF CELEBRATE 21 YEARS
Wild Chef celebrate 21 years of business, from foodservice products to its retail range launched four years ago.
Wild Chef are celebrating their 21st birthday! First established on 18 November 2003, Wild Chef has grown exponentially from offering Foodservice products, to launching a Retail Range in 2020. Wild Chef has remained committed to producing Chef-quality meal bases and sides, using locally sourced ingredients where possible to give Chefs products they’d be proud to call their own.
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ARYEH PIHA OPEN FOR SUMMER
Aryeh Piha is open for the summer, with an updated menu full of local flavours curated by Executive Chef and owner, Lucas Parkinson.
Aryeh Piha will reopen for the summer season on Saturday, 1 December, marking a return to extended lunch and dinner service hours, with an updated menu and new takeaway offering to cater to locals and day-trippers.
Pronounced “Ari-aye”, Aryeh will offer dinner service from Wednesday to Saturday and lunch on Saturday and Sunday. Executive chef and owner Lucas Parkinson has remained committed to curating sustainable, elevated dishes using local and organic produce.
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setting right over the boardwalk.
From competition and award-winning mixologists Adam Neal and Jason Rosen, the brains behind rooftop hotspot, Parasol & Swing, Mea is the newest kid on the block in Auckland’s Viaduct.
Mea is a collaboration with Appleton Estate, and one of only three venues in New Zealand offering Appleton Estate’s rare, limited-edition 17-Year-Old Legend rum. The intimate, modern bar seats just 14 patrons, so be sure to get in quick.
Mea offers an at-bar service experience inviting guests to witness the artistry behind every cocktail, with a little bit of history along the way. This experience is partially inspired by the old Ponsonby icon, Mea Culpa, which Jason owned at the time Parasol & Swing was opened.
The curated menu of forgotten classics and bespoke modern cocktails includes Appleton Estate’s famous 17-Year-Old Mai Tai, made from Appleton Estate’s 17-Year-Old Legend – one of the most sought-after spirits in cocktail history. Read more online
EDEN PARK DECISION BENEFITS HOSPITALITY
Hospitality NZ support decision to increase the number of concerts held at Auckland's Eden Park each year.
The decision to increase the number of concerts able to be held at Eden Park in Auckland each year is welcome news for Auckland’s hospitality sector.
A successful application by Eden Park to increase the number of concerts from six to twelve each calendar year, featuring performances from up to six different headline acts, is a great outcome for the region.
Steve Armitage, Hospitality New Zealand’s Chief Executive, said largescale concerts have a wider, positive impact on several businesses.
“This is great news for Auckland. Major events like concerts at Eden Park bring life and energy to the city, and they’re a real boost for local businesses, including hospitality and accommodation operators.”
He said recent concerts in Auckland had showcased what the city can offer and what it was capable of producing.
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CĀNTĪNG SET TO OPEN
Internationally renowned chef Nic Watt is set to open his latest restaurant, Cāntīng, in Auckland's Commercial Bay. Acclaimed chef and restaurateur Nic Watt is set to open the doors to his latest dining concept, Cāntīng, at Auckland's vibrant Commercial Bay. Open from Monday, November 25, Cāntīng offers a modern take on Chinese cuisine, blending classic and innovative flavours from across Asia.
Located on Level 1 of Commercial Bay’s bustling precinct, Cāntīng (pronounced "can-ting," meaning "restaurant") is a smart casual restaurant that seats 120 guests, with options for intimate dining or gatherings. With views over the Waitematā, the restaurant’s semi-private Shuijing Room accommodates smaller special events, while a small but lively bar area welcomes walk-ins.
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ALCOHOLIC BEVERAGE MARKET GROWTH
Globally, the alcoholic beverages market is projected for major growth over the next five years, according to new research.
The Global Alcoholic Beverages Market is projected to grow at a CAGR of 9.4 percent from 2024 to 2030, according to a new report published by Verified Market Reports. The report reveals that the market was valued at USD 1.73 Trillion in 2023 and is expected to reach USD 2.36 Trillion by the end of the forecast period.
The alcoholic beverages market is driven by factors such as rising disposable incomes, evolving consumer preferences for premium and craft options, and the expanding social acceptance of alcohol consumption in various regions.
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PIZZA HUT INTRODUCE TOMATO WINE
USA | Pizza Hut has introduced a new wine, creating what's been described as an iconic pairing ahead of the Holiday season. This holiday season, Pizza Hut has elevated the art of holiday hosting and gifting with a twist on an iconic pairing: pizza and wine.
For the first time ever, Pizza Hut is stepping into the wine business by launching a pizza wine—a unique, limited-edition tomato wine that captures the essence of customers' favourite slice in every sip. To make any holiday gathering even more festive, Pizza Hut is also bringing back its beloved Triple Treat Box starting at just $19.99 at participating locations nationwide.
Read more online
BusinessesInnovating
Kiosks and digital ordering have become a popular choice for hospitality businesses in recent years, not only to improve the customer dining experience but to improve business operations.
In the hustle and bustle of restaurant kitchens, self-service kiosks enable businesses to significantly reduce wait times. Offering customers the option to order and pay digitally has highlighted the importance of kiosks in helping to manage long waiting lines and satisfy customer impatience. This has become particularly valuable for hospitality businesses during peak times. It has also become an asset for customers who wish to browse the menu at their own pace or order quickly if time is of the essence.
A study by the United States National Restaurant Association found that kiosks can reduce order times by 40 percent, which has created the ability to serve more customers during busy periods without having to sacrifice the quality of food and beverages served. Quicker service has always been a positive for customers, and a way to generate higher turnover rates. Customer complaints typically revolve around incorrect orders. Self-service kiosks enable customers to be in control of their own orders, and by ordering their selections themselves, reduce any chance of
miscommunication with cashiers, sending dockets directly to the kitchen.
As kiosks provide increased order accuracy, there are automatically fewer errors. This will mean less food waste and less rework for kitchen staff to undertake. Significant cost savings can be a result of improved order accuracy, and by customers creating customer enjoyment through ordering themselves, customer loyalty will be strengthened. By narrowing any risk of incorrect ordering, staff are then able to focus their attention on other areas to improve the restaurant’s flow altogether.
In the midst of the cost-of-living crisis and the local recession, businesses have adapted to digital innovation to save on expenses. As labour costs are one of the largest expenses for operators, self-service kiosks can relieve financial pressure and contribute to potential profits. Kiosks reduce the need for staff to take orders at the till, which has allowed businesses to lower overhead costs and the ability to streamline staffing needs.
While kiosks require financial investment, the impact of digital
ordering will eventually pay for itself through savings in staffing expenses. This is especially important for quickservice or fast-casual restaurants, where cleanliness, food preparation and additional customer service tasks can be rushed as a consequence.
An emphasised duty-of-care from staff will maintain a high standard for customer experience, as well as satisfaction, without any need for additional staff. Reduced labour costs will help businesses to stay afloat during turbulent times, and adopt a
more efficient management system.
A commonly overlooked benefit of self-service kiosks has been the opportunity to collect data based on customer ordering preferences and behaviours. It has been crucial for businesses to examine ordering patterns and customer habits at the checkout during peak times. Data can be instrumental in introducing new menu items and provide valuable insights that can lead to improvements in the dining experience and efficiency in the business.
An example of this could be the potential to market more valuable menu items in different ways or to create targeted promotions based on impulse purchases before paying. This can implement a more personalised experience for customers, tailored to their preferences and generically popular menu items. Data-driven responses to customer ordering behaviours can also result in a more refined menu, as well as support the need for promotional campaigns. It can also strengthen the relationship between customers and the business, as well as drive repeat orders.
Kiosks have proven to be a useful asset for businesses to have, and to cater to all customer needs. Kiosks can indicate that businesses have stayed relevant to modern trends and innovation, as well as generate higher productivity within the restaurant.
and SatisfactionCustomer Engagement
Digital enhancements within the hospitality industry have become unavoidable for operators to adapt to.
The new era of innovation, technology, and development has supplied hospitality businesses with a toolkit to boost sales, and customers have the opportunity to interact with the ordering process and feel more connected than ever to restaurant brands and the dining experience. Internationally, more than 50 percent of restaurant owners have felt the need
to introduce digital ordering solutions to their businesses, while the Retail Report study found that almost 70 percent of customers said they would rather use self-service technology if it was available to them. While restaurants have created the ability for customers to make direct payments and have eliminated the need for the cash register, the real benefit has been how customers have decided to spend more.
Due to aesthetically and visually attractive ordering systems, customers have become more adaptable to trying new menu items that they would have otherwise ignored at the counter. Kiosks have presented every menu item visually to customers at the touch of a button, which they are then able to customise to their preferences. Self-serving kiosks have offered a flexible approach for customers, which has increased sales through the use of innovative application mechanisms.
Upselling items or offering add-on items has become an invaluable sales strategy, with the goal for businesses to increase the total value of the order. A benefit of this has been to intelligently compile product sets to generate a higher margin, such as beverages, sides or complimentary dishes. Through customer behaviours and the ability to choose “yes” without thinking twice
about it, businesses have the ability to apply discrete pricing strategies.
Self service algorithms tap into customer purchasing habits to select additional items suggested based on their ordering history. This has also created an easier way for businesses to gain higher revenue from larger-sized products, especially when prices are compared directly in front of customers.
For some, the benefits of self service kiosks can be noticeable within a short period of time. Kiosks with a modern interface has made the ordering process and response quicker and seamless for both customers and businesses. At the same time, payment systems have become more adaptable to modern consumer behaviours and the shift towards becoming a cashless society.
Personalised, loyalty and special offers have become more integrated into restaurant operations due to the
use of kiosks. QR code scanners have allowed customers to make purchases through offers sent directly to them, creating another way for restaurants to personally interact with customers.
When customers walk into a restaurant, they will most likely be greeted with advertising messages on the face of kiosks. This allows exclusive promotions for customers to fully engage with discounted items for loyalty programme users only, as well as entice others to sign up.
As with any loyalty programmes, the more points a customer earns, the more they are likely to return again. Whether it’s a free beverage, an upsize or even a free main, kiosks create direct messaging with customers that leaves them feeling appreciated for their business. The personal touch has been a decisive way for customers to choose which restaurant to frequent, as well as
an opportunity for businesses to gain more of an insight into what deals and promotions have the best response.
Visually appealing kiosks and their ease-of-use impact the customer’s willingness to order digitally. Userfriendly interface’s will garner the best result for businesses, as well as increase customer satisfaction with their order. Kiosks that are difficult to navigate and slow to use will only discourage customers from using them, and may direct their attention to competitor businesses.
Offering a modern, tech-savvy and user-friendly kiosk service will create the right impression with customers, supported by efforts from businesses to encourage diverse menu selection and repeat visits.
Insights From Venues Making The Shift During Challenging Conditions Self -service Kiosk :
For owner operators, many have had to step back into the day to day operations to save wage costs or focus on service quality during challenging operating conditions.
Following an uncertain year in the market, we share some observations and insights from businesses that have made the shift to using self-service kiosks in both restaurants and cafes.
Why venues chose a selfservice kiosk?
Not all venue formats suit a digital selfservice, especially a kiosk, however fast casual and fast food business models are the best formats that are seeing positive results. As a technology provider, here are the three most common reasons we see owner operators making the shift:
• Better business. Reducin front of house wage hours is giving them options to pay quality staff more (a staff retention lever), increase profitability or offset rising costs to keep prices competitive.
• Improve lifestyle. Getting more time back as an owner operator while the business continues to operate more autonomously (less hours spent at the till), particularly when unexpected staff sicknesses occur.
• Expanding to new sites. Automating the counter service is meaning venues can operate with less overheads and focus on business expansion.
How did they adopt a kiosk service?
Some venues have changed their format completely to self-service, with others adopting a hybrid model using both Point of Sale and kiosk service for when staff are busy. For café’s, the use of iPad and tablet kiosks have proven to be effective for balancing a small intimate service. When staff are available, they provide counter service, or when they’re busy, they ask the customers to order themselves so that queues remain small.
What were the challenges?
For venues that changed their service format by introducing a kiosk, a common challenge was explaining to customers the new change on how they can order. Managing this has always been through polite service. A successful example
for ordering a coffee has been a subtle barista greeting such as “Hey guys how are you going? What are you after today? I’ll get those coffees started for you, if you can please place your order through the tablet and they’ll be ready shortly”. This approach still keeps the service intimate but brings in a concurrent work aspect for both the barista and customer, meaning faster service.
What were the outcomes?
It has been common for us to hear venue owners state they feel their business has better resilience during uncertain trading conditions. We’ve also heard front of house staff say they feel less pressured because they can focus on delivering better service without getting orders wrong. For the most part, we’re not seeing venues revert back and remove their kiosks. Our observations are that their wellbeing and lifestyle’s have improved with the introduction of these new systems, and that can only be a positive outcome for the hospitality sector.
Wes Moir is a co-founder at host, an Auckland based kiosk and Point of sale platform that works with hospitality businesses across New Zealand.
Increasing Business
Efficiency
From maximising profits to integrating diverse menu options, POS systems have several benefits for hospitality businesses.
Increasing business efficiency has become a key advantage of POS systems in any business.
Restaurants of cafes can strategically use POS systems to streamline operations, making businesses operate with optimal results. POS systems provide businesses with the opportunity to increase productivity and reduce the administration process for owners.
POS systems have made it possible for restaurants and cafes to update menu offerings periodically, be it a change in offerings of seasonal items or select menu options on special, POS systems have made the change more manageable for operators across various areas of the business, while still gaining profitability.
Modern POS systems with an innovative, technology-focused approach, have allowed restaurants to analyse their operations through online portals, assisting with day-today operations like reservation management and streamlining staff priorities. With a more efficient understanding, businesses are able to direct attention towards enhancing customer service and other vital areas of the business.
POS systems, especially for businesses in the hospitality sector,
can improve inventory tracking, and keep operators informed of the latest customer data and behaviours. Businesses can rely on accurate inventory reporting in order to retain optimal profitability, whilst ensuring they have everything needed to provide customers with a high standard of customer service.
As the digital revolution has left its mark on the hospitality industry in recent years, mainly through online ordering and customer outreach, businesses without an online presence in some form could have missed out on prime customer purchases. Especially in the current financial environment for restaurants and cafes, offering online ordering and payment services can greatly increase revenue.
POS systems make it possible for businesses to expand their customer base through online ordering platforms, as well as streamline the process of accepting and processing digital orders. A digital POS outreach will tap into major customer purchasing method trends, like payWave or tap-andgo, as well as traditional approaches like credit or debit card purchases.
Modern payment systems are now designed to include strong, built-in security throughout the transaction process, which has allowed such benefits as point-to-point encryption. The systems are concealed from sensitive data, reducing the impact of a data security compromise.
In recent years, cloud-based POS systems have become the most favoured option for businesses to implement. Cloud-based systems operate as traditional systems do, but are far more advanced in regard to data-driven analytics and safeguarding valuable information. Cloud-based systems also have strict authentication, protecting the risk of data loss and preventing system breakdowns.
Financially, cloud-based systems have been less of an investment for business owners to commit to. Cloud-based systems have the ability to match the right scale of operations to best suit the business’ needs. Whether it is a QSR outlet, small cafe or bustling pub, cloud-based systems allow businesses to expand or downsize its operations where needed, as well as eliminating restrictions such as software licences that limit business growth.
Keeping track of expenses and revenue can be a time consuming exercise for business, or even potentially costly when delegated to a third party. POS systems with integrated accounting software assist with helping businesses increase accuracy and save valuable time.
Navigating Technology
Artificial intelligence has made its mark on the hospitality industry, specifically through POS systems. But as AI technology is in its infancy, the future of AI POS concepts is expected to transform how customers dine in various ways, from optimising backend operations to on-demand payments.
Personalised functions have allowed AI POS systems to analyse ordering history and customer demands to create personalised promotions, discounts and product recommendations for customers. AI can streamline the payment process through the use of facial recognition, mobile payments or automatic payment technology already implemented in other retail spaces. Virtual assistance has also become a major asset for AI POS systems, especially within the QSR sector, where chatbots can assist customers, take their orders, offer menu help or offer a variety of different payment options.
Inventory management and supply chain efficiency can be streamlined through AI technology, allowing POS systems to monitor ordering activity. By automating product groups that need
to be reordered, AI POS systems can reduce the risk of shelving out-of-date stock and predict surges in customer demand for specific products.
AI POS technology can help hospitality businesses to navigate customer insights and behaviour analytics, which can help retailers understand what the best-selling menu items, potential customer ordering patterns and what the peak hours of service are. This will help operators with strategic operational decision-making.
Artificial intelligence can also provide the opportunity to adjust prices in realtime, whether its based on customer demand, competition, or seasonality, which will help operators maximise their profit margins. They are also equipped with fraud detection and security technology, which will help businesses monitor unusual transaction patterns and behaviours.
Artificial Intelligence can also be used through the booking process, which will help to drive a more efficient service for customers and operators, as well as offer selected options like table location or pre-ordered drinks.
AI POS systems can also help hospitality businesses to monitor and control energy consumption, which can lead to greener overall operations.
In order to drive operations and reach full technological optimacy, AI POS systems can provide customers with an unrivalled experience, catering to their demands and preferences, while blending with a modern approach to hospitality.
of Points Keeping Track
As customers have shifted to digital preferences, there is no longer a need for traditional, cardboard coffee cards.
This has been the goal of Coffee Stamp, an all-inone platform that allows customers to easily access and keep track of their coffee purchases.
Since its launch in 2017, founders Barney and Jessie Hyde have seen the benefits Coffee Stamp has provided in the industry. Having been a franchised cafe owner himself, Barney Hyde knew exactly what type of platform customers and operators needed. Coffee Stamp has since grown rapidly, and its technology has been adopted into franchise networks and individual cafes.
Jessie Hyde joined the company in 2019 to become a front-end developer, and undertook a complete rewrite of the platform, and in 2022, Coffee GetGo was developed and released for online sales.
He said that a key to its success as a platform was due to it being very accessible for businesses to operate, and the need of a digital alternative to a coffee card.
“Customers immediately dispose of their cardboard cards, and for those in a hurry with limited time, GetGo offers them an order ahead, get it and go solution,” said Hyde.
The Coffee Stamp POS system is customer-facing, and has been specifically designed to function in exactly the same way that a cardboard coffee card would. Hyde said a detailed focus was applied to create ease of use as well as speed, which are perfect for fast-past cafe environments.
Coffee Stamp clients have said that loyalty has continued to be a draw card for customers, and has been a big help to win market share. Because Coffee Stamp is easy for customers, they have tended to use it more, leading to increased customer counts. Businesses who make use of their customer database have benefited largely from sending out EDMs, which have also drawn customers into store.
The Coffee Stamp network has continued to grow steadily, with well
over 100,000 kiwis using the platform. Hyde said that once a customer has joined, they will never need to joine again. He added that customers simply need to enter their phone number, and the system will tell them how many stamps they have on their online card, and whether they have enough to redeem a free coffee.
“From here they can either collect more stamps depending on their purchase or use a full card to redeem if they have one,” he said.
“The whole transaction can take as little as 12 seconds and usually happens in conjunction with the other POS procedures. Service staff and other customers no longer have to wait for people to forage through wallets full of cards or look for misplaced ink stamps.”
For customers, Coffee Stamp can be downloaded from the App Store or Google Play Store, and it is also available in lite versions too. It is also able to use on a range of devices, from smartphones to tablets.
Hyde added that, for businesses, setting up an account to receive the full benefits of Coffee Stamp was only a phone call away, and it would only take a few hours to be up and running.
Coffee Stamp has been enabled to work under any condition. Even during power outages, It was developed to
work offline and can store up to 50 transactions locally, uploading them to the cloud once a connection is reestablished.
Looking ahead to the new year, Coffee Stamp will expand the presence of its self-service kiosk. As it has been built on top of the Coffee Stamp platform, it is integrated with all aspects of loyalty for Coffee Stamp customers. Hyde said it has also been integrated with its existing online ordering app, Coffee GetGo. He added the plan was to make it available to all customers.
The whole transaction can take as little as 12 seconds and usually happens in conjunction with the other POS procedures. Service staff and other customers no longer have to wait for people to forage through wallets full of cards or look for misplaced ink stamps.
Reflecting on the Year that Was
As we edge closer to the end of the year, I want to take a moment to reflect on the progress we’ve made together over the last couple of months and share some exciting updates and initiatives designed to help you navigate this busy season and set up for a successful 2025.
Marisa Bidois CEO, Restaurant Association of New Zealand
Partnering for Mental Wellbeing
One of the most meaningful projects we’ve launched this year is our partnership with Helmet to co-design a mental health tool created by and for hospitality professionals. We know the unique challenges of our industry, and this tool will be built around real experiences to provide practical support where it’s needed most.
But we can’t do it without you. Your voice is essential, and we’d love for you to join a confidential kōrero to share your insights and help us shape the features that will truly make a difference. Together, we can create something powerful that supports our people and strengthens our industry.
Join the conversation here --> https://tally.so/r/mOBB6M <– we can only do this together.
Important Updates to the Accredited Employer Work Visa (AEWV) Scheme
The Accredited Employer Work Visa (AEWV) scheme has recently undergone significant changes, particularly for roles classified under ANZSCO Levels 4 or 5. These updates include new guidance on advertising requirements, ensuring employers meet criteria for transparency and fairness. Employers must also adhere to updated English language requirements for candidates, and Immigration NZ now requires employers to notify them when a migrant leaves their role.
Immigration changes that came into effect on 6 November 2024 make it easier for AEWV visa holders to transition during a business sale or restructure. If they remain in the same role and location, Immigration NZ will now be able to approve Job change applications more efficiently, provided the new employer is accredited or in the process of becoming accredited. This is a positive step forward,
making transitions smoother for both businesses and workers.
To help you navigate these changes, we’ve updated our resources with the latest information—be sure to check them out to stay compliant and informed. https://www.restaurantnz. co.nz/membership-resources/resource s/?category=immigration&access=
A Fresh Approach to Health and Safety
We’re excited to have launched a new Health & Safety programme that’s been tailored specifically for hospitality businesses. We know compliance can feel overwhelming, so we’ve worked hard to break down the complexities of the Health and Safety at Work Act into relatable, practical tools and examples. This isn’t just another checklist—it’s a resource to help you create safer, healthier workplaces and give you confidence that you’re meeting your obligations.
Celebrating the New Zealand Food Story
Our work to showcase New Zealand’s exceptional food story continues, positioning our hospitality industry as a key driver of tourism. We’re collaborating with Regional Tourism Organisations (RTOs) to uncover new ways to highlight the incredible talent and unique offerings of Kiwi hospitality businesses. A key part of this initiative is the Michelin Project, aimed at exploring the potential for New Zealand to earn recognition in the prestigious Michelin Guide. While this is a long-term, bigpicture project, our focus remains on creating opportunities that elevate our industry and make it easier for your business to thrive on the global stage. Stay tuned for more Updates!
Progress on the Holidays Act
We’ve also been hard at work on targeted consultations for the Holidays Act. After much engagement, we’ve reached a position that we believe will bring real benefits to our industry. Your feedback has been crucial in shaping our approach, and we’ll keep you updated as things progress.
Good News on Food Prices
October brought some welcome relief with a drop in food prices, offering much-needed breathing room for operators. Every bit of cost-saving helps, especially as we head into the busy holiday period, and we hope this trend continues into the new year.
December Hospitality Summit
As we reflect on the challenges and successes of this year, we’re also looking forward to the Hospitality Summit, where together with the Hospitality Minister Matt Doocey and MBIE, we’ll tackle the big issues facing our industry and set priorities for the road ahead. This is an opportunity for us to come together, share ideas, and continue building an industry we’re proud to be a part of.
Ignite Hospo 2025: Don’t Miss Out!
Looking ahead, we’re so excited to bring you Ignite Hospo 2025! This is shaping up to be the event of the year for hospitality leaders and innovators. With an incredible lineup of speakers, hands-on interactive sessions, and opportunities to connect with like-minded professionals, this is your chance to gain fresh insights and inspiration for your business.
Discounted tickets are available until the end of December, so don’t wait— secure your spot now and join us in shaping the future of hospitality! Visit Ignite Hospo for details.
Your Advocacy in Action
From submitting feedback on credit card fees to progressing solutions for immigration delays, we’re constantly working on your behalf. Every conversation we have with decision-makers is informed by your experiences, and we’ll keep pushing for outcomes that make a real difference for you and your business.
As always, thank you for being part of this incredible industry and community. Your passion and resilience inspire everything we do. If there’s anything we can do to support you in the lead-up to Christmas and beyond, please don’t hesitate to reach out.
Cooking Up Success: A Guide to Commercial Cooking Kettles
Commercial cooking kettles are the workhorses of professional kitchens, designed to handle the demands of high-volume cooking. These versatile tools streamline food preparation, saving time and reducing costs while ensuring consistent quality.
Whether you’re running a restaurant, food processing facility, or catering operation, cooking kettles can transform your kitchen dynamics by enabling largebatch cooking with less effort and greater efficiency. VACPACK leads the way with our range and variety of options in our state-of-the-art cooking kettles.
The Benefits of Cooking Kettles
1. Improved Consistency: Kettles heat food evenly from all sides, ensuring every batch is cooked to perfection.
2. Precise control: Thanks to features like precise temperature controls and even heat distribution, these kettles ensure that ingredients are cooked uniformly, preventing the risk of scorching or under cooking.
3. Increased Productivity: Cooking kettles operate faster than traditional stove top cooking methods and can perform an enhanced range of cooking tasks, boosting kitchen efficiency.
4. Improved Quality: Kettles will produce higher quality foods with every batch, in turn improving the experience for the consumer.
5. Time and Cost Savings: With reduced labour requirements, chefs can focus on other tasks while food cooks.
6. Large-Batch Capability: Ideal for high-volume kitchens, kettles handle significant quantities, reducing the frequency of cooking cycles.
7. Minimal Monitoring: Steady temperature control means less need for constant supervision, freeing up valuable time.
8. Energy Efficiency: Modern commercial cooking kettles use significantly less energy than traditional methods, thanks to superior insulation that retains heat effectively, resulting in substantial energy and therefore cost savings.
Let’s explore the different types of kettles and their applications to find the perfect fit for your kitchen!
Types of Commercial Cooking Kettles
• Gas-Fired Kettles: Powered by natural gas, these kettles heat quickly and are ideal for highdemand kitchens.
• Electric Kettles: A great choice for kitchens relying on electric power, offering efficiency and convenience.
• Steam Kettles: Use either an existing steam supply or a builtin generator, suitable for precise temperature control.
• Kettles with Agitators: Equipped with mixers for dishes like soups and sauces, ensuring uniform consistency.
• Round Kettles: Perfect for rotary agitators and adaptable to various
mixing and emulsifying needs. These kettles can be static or tilting.
• Square or Rectangular Kettles: Versatile for static cooking tasks like slow cooking meats, blanching vegetables, or cooking rice and pasta, often paired with drop-in baskets.
• Cold-Wall Mixing Kettles: Designed for mixing cold products like mayonnaise while keeping the mixture cool.
• Wok Cookers: Specialized for large-capacity wok-style cooking.
Choosing the Right Kettle
Finding the ideal cooking kettle depends on your kitchen’s specific needs. Consider factors such as capacity, heating source (gas, electric, or steam), and whether you need a tilting or stationary model. Matching the right kettle to your operation ensures optimal performance and efficiency.
Installation and Maintenance
Installing a commercial kettle is straightforward but the manufacturer’s guidelines should always be followed. Routine maintenance, such as daily cleaning and periodic checks for wear, ensures longevity and reliability.
Why Choose VACPACK
At VACPACK, we provide a wide range of reliable and innovative commercial cooking kettles designed to meet the demands of professional kitchens. Our products are built for quality, and efficiency, helping businesses improve productivity and maintain the highest culinary standards.
With a focus on customer satisfaction and cutting-edge solutions, VACPACK is your trusted partner for dependable cooking equipment. If you’re looking to enhance your kitchen’s capabilities, reach out to us today—let’s cook up success together!
CLOSUREYear of the
If anything, 2024 has been one of the most challenging on record for foodservice businesses around the country.
With the cost of living and the economy grappling with a recession, 2024 has unfortunately been the year of the closure.
As Kiwis now think twice before dining out, the ongoing effects of the economy have snowballed for businesses in hospitality. Between changing dining habits, soaring interest rates and the increasing costs of electricity, supplies and rents, establishments across New Zealand have made the difficult decision to close entirely.
According to figures published by the Restaurant Association, lower revenue and less frequent customers have had a major strain on business owner’s mental health.
Auckland’s hospitality scene has been by far one of the most impacted markets. The Restaurant Association’s report found that 78 percent of local businesses in the Auckland area, and
76 percent throughout the rest of New Zealand, have had a “worse” of “significantly” worse revenue compared to last year, with the noticeable, major drop in customer numbers highlighted as a main issue.
Several businesses in the Auckland region have remained aware of any sudden change in the economy. Fortytwo percent of Auckland businesses and 31 percent of businesses across the country have expected market conditions to deteriorate over the coming year.
Marisa Bidois, Chief Executive of the Restaurant Association, said closures had become stark reminders of the challenges currently confronting the hospitality sector.
“Many of these establishments serve as cornerstones of our community, hosting countless special occasions and launching the careers of many in our industry,” she said.
Bidois added that it was just as
important for customers to support their favourite establishments, whether it was dining out, ordering takeout, or simply stopping by for a coffee. She added that although it was an incredibly challenging environment for employers at the moment, there were still “bright spots” throughout the local hospitality scene that indicated a promising future ahead.
Auckland-based hospitality businessman Leo Molloy said a main hurdle for the local sector has been the reluctance of those who can afford to spend. He pointed out that while his bars on Fridays and Saturdays were usually packed, the rest of the week can be slow.
Molloy believed that the industry was stuck in a difficult part of the economic cycle, and until further action was taken, there would still be the same challenges heading into the new year. He noted unemployment and inflation
as two main concerns.
“I’m surprised that there are still places opening. It just doesn’t make economic sense to me,” he said.
Bidois said that the recent drop in interest rates had provided a bit of hope for operators, and while the mantra for many was to survive to 2025, the industry has remained resilient and optimistic.
She added that established eateries with strong brands had also navigated the challenging industry landscape more effectively, and that businesses had used their well-known reputations to retain customer loyalty and ensure they remained top-of-mind for diners looking for a trusted dining experience.
“We’ve weathered tough times before, and while the trading environment remains difficult, we are prepared to face these challenges head-on and are focused on surviving until 2025 and beyond.”
Supporting the Local Industry
Through essential grants and funding, the Hospitality Training Trust has become an essential part of the local hospitality industry in New Zealand.
Since it was launched in 2011, the Hospitality Training Trust has been on a mission to advance training within the local sector, with an emphasis on developing and promoting excellence, leadership, talent and knowledge, as well as highlighting the importance of supporting research within the sector.
The Hospitality Training Trust is registered as a charity, governed by industry board representatives from Service Skills Institute Incorporated, Tourism Industry Aotearoa, and Hospitality New Zealand, and chaired by industry stalwart and advocate, Bruce Robertson.
Many organisations have been enabled to carry-out important industry work due to funding provided by the Hospitality Training Trust. A prime example of this has been Project Employ.
Since its inception in 2021, Project Employ has provided assistance to young people living with intellectual disabilities and learning difficulties in order to gain employment and experience within the community.
“We were so grateful to the Hospitality Training Trust for their generous grant. It was enough to cover the training costs of two trainees, but in practice, all trainees during the past
year have benefited from the funding,” said founder, Sarah Dann-Hoare.
Funding provided by the Hospitality Training Trust has made a direct impact on Project Employ trainee graduates and its Flourish Cafes. Trainees are able to learn entry-level hospitality skills, such as operating a POS system, using a commercial dishwasher, health and safety precautions, and customer service skills, all the while developing key and transferable employability qualities, like teamwork skills, time management and thought and problem-solving capabilities.
The Hospitality Training Trust has also supported initiatives for businesses to reach their full potential.
The Kitchen Collective was awarded funding in 2023 to further its effort to provide quality kitchen spaces for aspiring chefs to develop their skills.
The cloud kitchen system consists of a collection of commercial kitchens optimised for food preparation and delivery. With two sites, The Kitchen Collective has created a valuable space for chefs to grow with confidence, explore different techniques, and work on their culinary craft.
Fankery Bakery founder and Kitchen Collective member Cathy Fran said the facility had been pivotal for her bakery’s growth.
“With a commercial kitchen at our disposal, we’ve efficiently expanded our operations online and in various markets/popups without having a brick-and-mortar store. The facilities have allowed us to meet increasing demand continuously without investing copious amounts into starting a bakery from scratch,” said Fran.
The Hospitality Training Trust has once again supported the local industry through its 2024 funding grants. In total, each of the 15 successful applicants was awarded between NZD $5,000 and $20,000, offering invaluable opportunities to grow the local sector. Applications for next year will open in January 2025.
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Avi Cohen SilverChef customer
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A Guide to Perfect Food and Drink Matches Pairing Plates & Pints :
“Great food is memorable, but the perfect drink pairing transforms it into an unforgettable experience.”
Have you ever had a meal where the drink made everything taste better?
That’s the magic of pairing plates and pints. From a crisp lager with spicy tacos to a bold red wine with a hearty steak, the right match elevates flavours and creates memorable dining experiences.
Mastering food and drink pairings isn’t just an art—it’s a strategy to run a successful restaurant and cafe and keep customers coming back. Fun fact: pairing dates back centuries, with medieval feasts carefully matching ales and wines to dishes.
Ready to explore this delicious skill?
Let’s get started!
Why Pairing Matters
I’ve seen it happen so many times—a customer takes a bite of their food, follows it with a sip of the paired drink and then pauses and looks impressed. That’s why pairing matters.
The right combination of food and drink is greater than the sum of its parts. Drinks can bring out hidden flavours in a dish, calm the heat, or clean your palate between bites.
Pairings are also a way to differentiate yourself. They can turn a standard meal into a special occasion and get customers coming back. Whether it’s beer, wine, cider or a well-crafted non-alcoholic option, pairings are a secret weapon every restaurant or cafe should have.
Drink Profiles
Every drink has a profile that can inform your food pairings:
• Beer: Beers come in many styles. A cold lager goes with fried food, a creamy stout with chocolate cake. Hoppy IPAs clean the palate when eating rich food, and sour beers cut through heavy recipes.
• Wine: Wines are versatile. Fullbodied reds like Shiraz go well with grilled food, and light whites like Pinot Grigio pair perfectly with citrusy fish dishes.
• Cider: Crisp and refreshing, cider is good for lighter dishes. Good for pairing beer alternatives with cheese, charcuterie, or buttery food.
• Non-Alcoholic Drinks: Don’t forget your customers who don’t drink alcohol. Sparkling water with citrus
or a herbal mocktail can be a palate refresher for your next meal.
Food Pairing Basics
Pairing food starts with three simple principles:
• Contrast Matching: Opposites attract. A rich buttery dish is balanced with a zesty pilsner. Spicy food like curry is paired with a sweet wine or a creamy stout to cool the heat.
• Complementary Matching: This style matches similar flavours, such as roasted coffee-flavoured desserts with nutty stouts or a fruity rosé with a berry tart.
• Cut Matching: Some drinks refresh and clean the palate. Sparkling water or a dry cider with fried or spicy foods to prevent flavours from getting overwhelming.
Use these principles to match your customers’ tastes, whether they are dining out with friends or family over a meal.
Top Pairing Suggestions
Everyone’s taste buds are different, and part of the fun is experimenting to find what works for you. Think of these as guidelines, not rules.
Starters
Light drinks are best for the start of a meal. Try:
• Beer and Food Pairing: A pilsner with salty snacks like chips or calamari.
• Wine: A crisp sauvignon blanc with a light garden salad.
• Non-Alcoholic: Sparkling water with citrus to match appetisers without overpowering them.
Mains
The main event is about balance. Match these meals with bold but matched drinks:
• Steak: A porter or Shiraz to toast the richness of a perfectly cooked steak.
• Seafood: A light wheat beer or pinot grigio with grilled fish or citrusglazed prawns.
• Deep-Fried Delights: For golden, crispy treats from the deep fryer, like fried chicken or battered fish, pair with a pilsner or sparkling wine to cut through the richness.
• Vegetarian Dishes: Earthy mushroom risotto with hoppy IPAs or a semi-dry cider.
Desserts
Beers and stouts are the stars of the show—chocolate desserts with rich stouts or dessert wines, fruit-based desserts with sweet rieslings or refreshing mocktails.
Seasonal Matching Ideas
Seasons shape our cravings and how we match food and drink. The past year saw a big increase in consumers looking for refreshing combinations. A crisp lager or a zesty rosé is the perfect drink to match light plates of grilled fish or garden salads. Mocktails with tropical citrus flavours are a great non-alcoholic option for this.
Elevate beer pairings in winter months by using stouts and porters to match hearty meals like stews or roasted meats. Mulled cider is also a great seasonal match for dishes with warm spices.
Fun Fact: Did you know Oktoberfest beers brewed in spring and matured over summer were historically made for autumn harvest celebrations? These beers are now the perfect autumn match, especially with pretzels, sausages and roasted vegetables.
Seasonal events like a summer BBQ or a winter dinner are great opportunities to introduce a food pairing guide. Seasonal matching creates a sense of occasion your customers will love.
Cultural and Regional Matching Matching foods and drinks from the
same region is a classic way to create harmony. Try:
• Asian Dishes: Spicy dishes like Thai curries with a crisp lager or a sweet riesling to balance the heat.
• Italian Plates: A classic pasta dish with a Chianti or an Italian pilsner to match the hearty flavours.
• Local Specialties: New Zealand lamb with Central Otago pinot noir or Tasmanian cider with local seafood.
When you know these cultural matches, your dishes can tell a story and relate consumers to their plates and pints.
Coffee Pairing Tip: In Australia, pairing a flat white with a buttery croissant or a sweet lamington is a favourite way to elevate breakfast or dessert. Baristas often brew coffee with nutty or caramel notes, which can also work well with creamy pasta dishes or mild curries.
Pro Tips for Food Matching
Food matching isn’t just about flavours – it’s about delivering customer solutions that enhance their experience. Whether you’re creating a menu or promoting on social media, thoughtful matching will elevate your brand and keep your tables full.
Try these to create matching that will impress diners and grow your business.
• Balance the Intensity: Match food and drink strength. Light dishes like grilled fish with crisp beers or wines and bold meals like BBQ with stouts or robust reds.
• Think about the Palate: How does the pairing feel? Hoppy beers clean up after spice, and sweet drinks calm the heat of spicy dishes.
• Offer Options: Provide flexible matching. Include non-alcoholic drinks with beers and wines to cater to everyone.
• Post on Social Media: Show off your matches! Share seasonal specials or creative combinations to inspire and tease.
• Menu Matching: Add pairing information to dishes. It’s an easy way to guide customers and try new things.
• Train Your Team: Educate staff on matching so they can suggest with confidence. A quick tip or story can make a meal memorable.
• Keep Testing and Learning: Keep up to date by testing matching, gathering feedback and tracking trends to keep your offerings current.
From Melbourneto New York
Adam Woodfield, Executive Chef at Salted Egg at the Quincy Hotel entertainment precinct in Melbourne, has always had a deep passion for food.
Adam Woodfield EXECUTIVE CHEF, QUINCY HOTEL MELBOURNE
Following his parent’s divorce, Woodfield went to live with his father in Melbourne. He said that eating out a lot in different places created a buzz of exciting smells and sounds coming from the kitchen. As a young teen, he became curious to know what life was like behind the pass.
Woodfield first fell in love with Southeast Asian dishes two decades ago on his travels through Thailand, Vietnam, Cambodia and more. Since then he has honed his skills to pay homage to each region’s culinary individuality through a fine balancing act of heat and spice, and all-important interplay between sweet, sour and salty elements.
He has worked alongside some of Australia’s most celebrated and
authentic Southeast Asian restaurants, like Sydney’s Jimmy Liks, Melbourne’s Chin Chin and Hamilton Island’s Coca Chu. I also owned ‘Betel’ restaurant, in New York.
“I love to prepare modern Southeast Asian cuisine – true to origin – that extends beyond use of traditional ingredients to age-old tools and techniques. It’s something I have introduced to Quincy Melbourne and at Salted Egg,” said Woodfield.
David Thompson, one of Woodfield’s inspirations, has played a big role in his love for Thai food. Woodfield had the chance to host his second book launch for two nights at one of his restaurants. During that time, Thompson showed him new ways to approach Thai cooking, how to cook with a palate and the importance
of sourcing traditional ingredients and not using substitutes.
Woodfield said the rising costs of everything – from wages to ingredients and utilities - will cause challenges within the industry.
“As chefs and business people, I believe we need to be smarter in our operations and look at ways to integrate technology to achieve sustainable returns.”
Aside from his wife, Samantha, and the birth of his two boys, Kingston and Baz, Woodfield’s career highlight has been the opening of Betel, his New York restaurant. At only 26, Woodfield opened Beter after only being in New York for two years. He said the whole experience was a learning curb, and he has many fond memories of his time there.
At Salted Egg, Wooffield has looked at ways to incorporate Indigenous produce and producers into the menus, which he is very excited about. He said that Indigenous produce can work really well with Southeast Asian cuisine and offers a modern spin on a very traditional cuisine.
He said young chefs should be prepared to work hard, and not be scared of taking risks. He said it was important to learn wherever they go.
Leading by
Example
For Andrew Lautenbach, the culinary journey began cooking alongside his oma in rural Waikato. It was here that he discovered his love of cooking and food.
His journey has since led him to study the culinary arts in Hamilton, where he earned his City and Guilds and worked at The Grand Chateau more than twenty years ago.
Moving to Auckland was a pivotal step for Lautenbach, as he worked in restaurants that challenged and inspired him every day. Each experience taught him something new, shaping his skills and resilience as a chef.
He also worked in London and as
a private chef in a luxury chalet in the French Alps. He is now Executive Chef at The Hotel Britomart, one of downtown Auckland’s most soughtafter stays.
During his time at O’Connell Street Bistro, Lautenbach garnered most of his inspiration. He said that although it has now closed, much of his time with Chef Stephen Ward taught him the importance of leading by example and fostering a strong team dynamic.
“You truly are only as good as the person next to you. The value of collaboration and support in the kitchen is very important.”
He has also found immense inspiration in seasonal produce. The freshness and diversity of ingredients have challenged him to think creatively, whether through flavour pairings or techniques. Each season has brought new possibilities, and he has loved
exploring how to showcase those ingredients in his cooking.
In the past six months, Lautenbach’s primary focus has been rebuilding a stronger team. He knew this process would take time, so establishing a solid structure was crucial.
“I’ve implemented clear protocols to ensure that recipes are accurate and consistently followed, which not only helps maintain quality but also fosters confidence among the team.”
These changes have already started to yield positive results, and he was excited to see the team continue to grow and innovate together.
According to Lautenbach, a significant challenge facing the industry has been the cost of goods, making it difficult to provide customers with perceived value for their money. As prices rise, chefs and restaurants must be innovative in presenting their
offerings while still maintaining quality. Additionally, there has been the issue of chefs being promoted without the necessary experience or skills, which he said was often a strategy to retain talent. He added that while supporting and developing staff was necessary, this could lead to situations where individuals overestimate their capabilities. This impacted the kitchen’s efficiency and output and cost the business.
Working alongside talented chefs and being able to travel the world has been the highlight of Lautenbach’s career. He said it had given him some great experiences and perspectives. He added that to be still cooking and loving his job after 20 years was a personal achievement he was proud of.
Lautenbach has always been excited to explore new food trends, even though his cooking style had tended to
lean towards the classics.
“I believe that sticking to my strengths allows me to create dishes that are both timeless and meaningful,” he said.
“As for predictions for the coming year, I see cooking over charcoal gaining more popularity. It’s a technique that adds incredible depth and flavour to dishes. I hope more chefs will begin to use this method.”
In the future, Lautenbach hoped to focus more on sustainability in his culinary practices and incorporate more locally sourced and seasonal ingredients. This will enhance the quality of his dishes, support local producers, and reduce environmental impact. He said strengthening the hotel’s relationship with suppliers was also crucial.
“Additionally, I would love to explore opportunities to share my passion for
cooking through teaching, helping to inspire the next generation of young chefs,” he added.
“Ultimately, my goal is to keep growing both personally and professionally and continue to push the boundaries of my culinary creativity.”
For younger chefs, he advised them to stay open-minded and embrace every experience as a learning opportunity. He said the industry is fast-paced and can be challenging, so it was important not to take things personally.
He added that asking a “stupid” question was always better than remaining uncertain. Seeking clarification could show a willingness to learn and grow, which is essential in this field. Being proactive, taking feedback graciously, and not hesitating to seek out mentors who can guide you along the way were also on his list.
An AccidentalPassion
Executive Chef Eric Kwek discovered his passion for cooking whilst backpacking throughout New Zealand.
Eric Kwek EXECUTIVE CHEF RENDEZVOUS HOTEL, MELBOURNE
Born in Singapore and raised in a Peranakan household, food took centre stage in his life from a young age.
Kwek originally went to college to study computer programming, with the career goal to become a game developer. He soon realised that this wasn’t his passion, and instead enlisted in the Army for National Service.
After his stint in the military ended, Kwek’s travels led him to discover his passion for cooking, and upon moving back to Singapore and woking in a few restaurants, he enrolled in a culinary school from which he has pursued a career as a chef ever since.
In 2010, he won a competition sponsored by Meat & Livestock Australia, which earned him the opportunity to further his butchery
skills in Australia. He has now been in Australia for 14 years, having worked in kitchens across Victoria, including Circa in the Prince, Cantina, and Newmarket Hotel, and joined the opening team of Chef David Thompson’s flagship Long Chim at Crown Hotel. He now happily leads the kitchen team at Melbourne’s Rendezvous Hotel.
Chef Anthony Bourdain remains a key inspiration for Kwek.
“He was proof that cooking didn’t have to be polished and perfected to taste good. A lot about being a chef is hard work, grit and creativity that comes from struggle, not just skill. He showed me that food could tell a story, often one that’s a little rough around the edges,” he said.
Kwek has recently introduced new
additions to the kitchen, which have been influenced by industry innovation and menu trends. Although smoking isn’t a new technique, he said the new electric cabinet smoker has really enhanced his dishes on the menu at Mr Tompkins. Having a temperaturecontrolled environment has given him perfectly smoked soft poached eggs, smoked pickled sardines and five kilograms of smoked chicken, all at the same time.
Kwek was also of the opinion that inflation and the rising cost of ingredients, utilities and real estate had pushed up operational expenses, which has made it harder for businesses to remain profitable while keeping prices reasonable for diners.
A key highlight in his career thus far has been when he worked with Chef
Jonas Lundgren and Andre Chiang during his early career. He also led the kitchen team at Trawool Estate’s Wild Water and Turbine to take home Regional Hotel Restaurant of the Year at the Victorian Accommodation Awards for Excellence.
Kwek enjoys staying up to date with the latest trends, especially those that align with his style of cooking.
“I am interested in cooking on open fire or using primitive techniques. In my own time, I have been working through open-fire cooking techniques from different cultures including the Filipino Lechon, Indonesian Babi Guiling, Argentina Al Asado, Hawaiian Kalua, and Middle Eastern Gyros.”
In the future, Kwek said he hoped to work with TFE hotels to open new hotels, restaurants and work with many different cuisines.
He said it was important for younger chefs to not be too eager to rush through the ranks, especially when aiming for a kitchen management role.
“Each position in the kitchen is a fundamental pillar for your cooking career - whether it’s apprenticing as a baker or washing the dishes,” said Kwek.
“I’ve worked in many positions, and I can tell you, when you’re eventually looking at blueprints for kitchen design, figuring out how far a shelf should extend over a prep bench, or assessing where an oven door should open during a busy flow of service, every bit of hands-on experience will become invaluable. These details make a difference in running an efficient kitchen, and your time in each position will give you a sharper, more practical understanding of what’s necessary.”
Tasmanian CuisineCelebrating
Originally hailing from Slovakia, Matej Bajak grew up in an environment where home-cooked meals were a daily routine. Throughout his childhood, Bajak discussed the importance of seasonal produce and meal planning, which developed his passion and skills for cooking.
Matej Bayak
HEAD CHEF, BELVEDERE VIBE HOTEL, HOBART
Bajak never envisioned himself becoming a chef, but he simply loved cooking as part of his life. As a child, he fondly recalled Sunday lunches at his grandmother’s house, and how she made egg noodles from scratch for soup. He said the difference in flavour compared to all his usual meals sparked his interest in cooking and, over time, he started to learn how to prepare meals on a budget and within a limited timeframe.
Since arriving on Australian shores 10 years ago, Bajak has spent the past six years immersed in Tasmania’s restaurant scene. He is currently Head Chef at Belvedere, the signature restaurant of Vibe Hotel Hobart.
He said his aim was to deliver an approachable menu that celebrates great Tasmanian produce at Belvedere.
“Like many chefs, my mother is a key culinary influence. I’ve always been drawn to simple dishes that enhance rather than overpower natural flavours,” he said.
One chef that has been of particular inspiration to Bajak is Jaraslav Zidek, who operates the renowned Riverbank restaurant in Bratislava and serves traditional Slovak dishes. Additionally, he has also found inspiration in Sean Brock’s work with legumes.
In regards to innovation, Bajak is focused on the ‘art of detail’.
“This is probably more about the state of mind than anything else. People often seek out the next big thing by going 100 percent, but I’ve learned to take the long road. I take my time and focus on the small, yet important details. I like to improve ten little
things by 10 percent, over time. It’s a philosophy I not only apply this in the kitchen, but also in my personal life.”
Bajak believed there should be more of an emphasis on implementing a strong team dynamic and mental health awareness among hospitality professionals. While these aspects may not always be visible to customers, Bajak said they are crucial to the industry’s wellbeings. He added that TFE Hotels has a number of supportive programmes aimed at safety and wellbeing.
His current role at Belvedere has been the highlight of his career so far. He has felt extremely fortunate to be part of such a great team and share his passion for the industry with likeminded people.
“I have a deep appreciation for classic traditional food executed with
precision, a focus I continually strive for. Mastering basic recipes leaves no room for shortcuts, and this pursuit drives my passion for cooking.”
He said in the future, the industry will remain pretty unpredictable. Right now, Bajak hoped the tough environment would pick up for all.
His goal heading into the new year will be to continue collaborating with local producers and bring more to the table.
Bajak has loved sharing his passion for local Tasmanian food suppliers with guests and showcase what it’s all about.
Bajak added that it was important for younger chefs to not let a single kitchen or restaurant define them.
“Regardless of your performance during your time there, remember that your journey is far broader than any one experience.”
Stable and Secure Solution
In order to elevate the dining experience, ensuring that customers are satisfied while at their table should be a main priority. Nothing is more irritating for customers than an uneven table, which can be potentially damaging to a business’ reputation.
Stable tables aren’t a seasonal requirement; they are a customer demand all year round. To provide customers with the perfect dining experience, be it summer alfresco dining or a morning coffee during the winter months, secure tables will allow customers to relax while they dine and not be frustrated by a constantly moving surface.
FLAT Equalizers allow businesses to provide the best dining experience for all who walk in the door. With a press of the table top, FLAT Equalizers exceed international standards for safety, stability, durability and strength, and can be installed in a matter of seconds without the need for tools. FLAT Equalizers are the perfect solution for restaurants to stop using improper ways to level tables, such as coasters and napkins, which can be an eyesore.
Designed to protect against impact and corrosion, each plastic FLAT Equalizer foot is made from a stainless steel thread that implements
a hydraulic stabilising method. They are perfect for indoor and outdoor use and ideal for all uneven surfaces.
FLAT Equalizers can be fitted onto existing tables owned by an establishment. Even tables that are damaged, bent, uneven or loose can benefit from the performance of the Equalizer.
Hospitality owners have a range of concerns to focus on rather than worrying about unstable tables damaging the dining experience.
FLAT Equalizers also allow businesses to merge tables together, which will ensure that all tables are perfectly level.
FLAT Equalizers prevent any mishaps caused by uneven tables, and create a peaceful and enjoyable dining environment for all customers. FLAT Equalizers are an essential part of operating a busy business, and will ensure that every customer is comfortable at their table.
Stabilises
Independently
Exceeds
Optimising Speed and Efficiency
Through all the hustle and bustle of a busy commercial kitchen, it can quickly become a very stressful environment. For chefs, time and space are often the two biggest issues the kitchen will face.
Menumaster’s oven series has delivered on optimised efficiency, speed, and durability, making it one of the most popular ranges of microwave ovens in the hospitality sector, especially in fastcasual restaurants, cafes, and other food service environments.
With an influx of orders arriving in the kitchen at all times of service, Menumaster’s oven series can provide chefs with additional time and peace of mind. This flexibility will allow chefs to meet the highest culinary standards and the ability to direct
their attention to other areas of the kitchen.
With an emphasis on quality, freshness and consistency, the Menumaster range can cook a variety of food from a single platform, which can allow chefs to expand their menu and reduce the amount of equipment needed to function. Its menu management controls can be used by staff of all levels, making it an effective and useful kitchen resource.
Menumaster’s innovative technology has allowed chefs to prepare and serve food more effectively at a quicker pace and at a reduced heat compared to a
conventional oven. The Menumaster oven series also has embedded technology to ensure optimal safety, such as an oven door that can drop below the oven cavity, which will prevent burns during use.
The Menumaster oven series will produce consistent and repeatable results with every use. Especially in the age where customers have demanded quick service and highquality service, Menumaster’s oven series has provided an essential kitchen necessity for every chef.
Menumaster’s range of ovens will produce high-quality foods at the pace that customers demand, whether it’s dine-in or takeaway. Menumaster ovens will take kitchen operations to the next level no matter how busy the dining room is.
Menumaster delivers speed, efficiency, strength, and durability – which is why it is the microwave oven of choice for fast food chains, service stations, supermarkets, convenience stores, cafés and restaurants. Comprising a complete range of commercial microwave and accelerated microwave, convection, infra-red ovens designed to meet the needs of the most demanding hot food serving environments.
A Haven of Hospitality and
Design in Wellington
In the heart of Cuba Street, Wellington’s vibrant cultural hub, lies a culinary gem that delights with the essence of Middle Eastern hospitality. Kisa, once a modest pop-up venture, has now found its permanent abode in the heritage listed building, earning Wonder Group a Silver Pin for Spatial – Hospitality at the 2023 Best Awards.
Buster Caldwell, Wonder Group’s Creative Director, reminisces about his first encounter with the site during his days as an industrial design student at Massey University. It was a space that had undergone various incarnations, from a comedy bar to a pop-up thrift market, adorned with moth-eaten curtains and an eclectic mix of textures. “A proper dive bar, in the most honest sense” says Caldwell. Driven by the building owner’s commitment to revitalize the space, and spurred from earthquake strengthening requirements, the building underwent extensive renovation and restoration. Wonder
Every customer had the best seat in the house, either into the kitchen or out onto Cuba Street, without any level of ‘dud’ table.
Group was entrusted with delivering the interior concept for Kisa, presented with a completely gutted space with concrete block walls. The challenge lay in reimagining the layout to distance it from the shadows of its past.
The boldest design leap was reimagining the footprint as a horseshoe that sits inside the interior, making full use of the street frontage, and allowing seating to encircle the perimeter.
However, executing this vision posed its own hurdles. How does one seamlessly integrate seating around a curved glass frontage while preserving the vibrant energy of Cuba Street? How do you craft an ambiance that
shields diners from the outside hustle and bustle while preserving its essence?
“We made the decision early on to turn all seating to face into the action center of the restaurant, with the kitchen and bar as the centerpiece where every seat can be part of that experience,” explains Caldwell “Every customer had the best seat in the house, either into the kitchen or out onto Cuba Street, without any level of ‘dud’ table.”
At the heart of Kisa’s ambiance lies its meticulously crafted furniture. From the banquette seating to the bespoke table tops, every element was thoughtfully curated to enhance the
Continued from page 37. dining experience. The banquette seating, in particular, underwent a complex and collaborative process between Wonder Group, Harrows, and the client, resulting in a design that seamlessly merged form and function.
The brief required furniture that not only provided ample support and comfort but also exuded a sense of visual lightness and transparency. It needed to wrap the perimeter, offering a superior level of comfort and shelter for the diner, without obscuring the activity of Cuba Street. The result was an adaption of the Harrows freestanding Share Banquette, a design that felt both substantial and inviting, drawing guests to linger and savor every moment.
Tim Suckling of Harrows reflects,
“We are honoured to have played a part in Kisa’s story. Our banquette seating has become an integral part of the restaurant’s identity, inviting diners to gather, connect, and create lasting memories.”
Drawing inspiration from Middle Eastern influences, while avoiding clichés, the design exudes authenticity and warmth. In selecting materials, Wonder Group was mindful of the need for durability and longevity. They opted for tobacco-stained timber, a nod to the building’s industrial past, and carefully curated every detail to ensure consistency and cohesiveness throughout the space. Their goal was to create a sense of timelessness, where the furniture would age gracefully alongside the building itself.
We are honoured to have played a part in Kisa’s story. Our banquette seating has become an integral part of the restaurant’s identity, inviting diners to gather, connect, and create lasting memories.
The result? A space that invites diners to linger, savoring not only the flavors of the Middle East but also the ambiance of authenticity and warmth. As guests gather around the horseshoe-shaped seating, basking in the glow of the terrazzo-clad façade and the aroma of sizzling grills, they become part of a story—a story of resurrection and renewal, of tradition and innovation, and, of course, of comfortable seating.
