Restaurant & Café Magazine | Buyer's Guide 2023

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Tania Walters Publisher

WHAT WILL BUSINESS LOOK LIKE IN 2023

As we take a final look at 2022, what a year it has been—a mixed bag with some good bits and lots of challenges.

From the start of the year, when we thought the worst was over, the promise of normal beckoned, with lockdowns over, open borders, and upbeat consumer confidence.

The promises were many, but the dream turned into a very sour reality. It's been a long cold winter of discontent, with staffing issues remaining a pinch point.

The lifting of Covid restrictions had hospitality welcoming back customers while the long tail of the pandemic still reverberated across the country. With staff shortages, a cost of living crisis, and rising interest rates, it's fair to say that hospitality businesses have faced a wave of hard reality.

With the end of the year fast approaching, we look at some of the most influential trends shaping hospitality and what's coming up for businesses in 2023.

Hospitality has embraced technology, and even the slow adapters have caught up. From delivery apps to online ordering, operators have quickly upskilled.

While technology helped operators stay afloat during the first two years of the pandemic, many thought that it was just a flash in the pan and didn't think that these platforms would still be around in a post-pandemic world.

Fast forward to 2022, and most hospitality venues have permanently adopted the tech they introduced during the pandemic. Many are also looking at adding more tech to assist with managing ongoing business challenges.

From e-commerce, delivery apps, QR codes to robots, tech adaption has come a long way in three years. From digital loyalty programmes to reservations, inventory to payments, the most significant upsurge has probably been in the part social media has played. Love it or hate it, it exploded through the pandemic, from gushing thanks to harsh criticisms – TikTok and Instagram were the winners.

Operators have gained a deeper understanding and appreciation for how tech can help streamline processes and help run their business, particularly given the staff shortages.

While the pandemic's arrival in 2020 forced many to adopt tech into their business, 2022 has been a giant leap forward for many restaurateurs.

The plague that is staff shortages doesn't look like easing any time soon. So what are the driving forces driving what is undoubtedly one of the biggest challenges in modern times? An ongoing labour shortage will impede the world's recovery from the pandemic.

Throughout the last three years of the pandemic, many employees faced additional pressures at work. From sudden layoffs in 2020 to lockdowns and demanding personal challenges, employees have had to cope with a range of issues, from homeschooling to caring for ageing family members. These stressors have been at the forefront of workers now looking to maintain a healthy work-life balance.

Today's workers are looking for greater flexibility, additional paid time off, and greater input to set work hours. These desires don't necessarily fit with workplaces just trying to get back in the black.

Walters

Publisher Tania

General Manager Kieran

Mitchell

Editorial Director Sarah Mitchell

Managing Editor Caitlan

Mitchell

Senior Editorial Associate Sophie Procter

Advertising Caroline Boe

Senior Designer Raymund Sarmiento

Graphic Designer Debby

Wei

While there has been a lot of movement in a short time (from an employer's perspective) in wage rates, workers still feel underpaid and are changing jobs to gain better pay or conditions.

The current candidate-driven market caused by the ongoing labour shortage has created a block to progress out of the pandemic's impact on the economy. Many job seekers are requesting higher wages and improved benefits. Like many countries, the cost of living crisis means that pay increases and is insufficient to cover rising inflation costs.

According to a recent study, 87 percent of global employers admit they are struggling with skills gap issues or expect to within the short to mid-term.

A contributing factor is the loss of skills and experience through retiring workers, but the leading cause of the skills shortage is the introduction of technology, AI, and automation in the workplace. This technology helps to streamline business and improve efficiencies, but it also requires workers with tech-related skills to use it.

The R&C team would like to wish you all a happy and safe holiday season and thank you for your support of our business through 2022.

We look forward to catching up in 2023.

FORESEEING THE FUTURE OF FOODSERVICE

Operators hoped 2021 would be the year of recovery following COVID-19 shutdowns and disruptions, but it fell short. Hopes remained strong that this year must be it, but new headwinds surfaced, yet again delaying a full recovery.

While COVID-related issues hindered restaurants to a much lesser degree, recordhigh inflation became a top challenge. Menu price hikes took hold, and customer traffic struggled as many began to watch their pocketbooks. That added, of course, to ongoing supply chain and labour issues. Through it all, operators continued to pivot, improving digital ordering technology, and launching new restaurant formats for the off-premises customer and leaning on automation and robotics to pick up some of the slack amid staffing shortages.

According to Af&Co. (a San Franciscobased hospitality marketing and media relations agency) + Carbonate’s 2023 Trends Report, customers have also changed.

“They are more discerning—and more demanding. There is a desire to engage with hospitality brands in ways that are experiential, educational, and personal and to feel a sense of value in what they’re receiving

at all price points.”

Industry experts have noted that while signs point to a challenging beginning of the new year, the latter part of 2023 should brighten as we begin to emerge from high inflation and a soft economy. Here are some trends to keep on top of so your business can stay at the forefront of foodservice.

AFFORDABLE EXPERIENCES AS ONPREMISES BOUNCES BACK

As people emerge from the global pandemic, they want to shake off the last three years by indulging in experiences outside of the home. The cost-of-living crisis has dampened this desire, however, and so, despite their own rising food and labour costs, operators are finding ways to offer more budget-friendly tasting menus.

Af&Co’s report explained that two-digit tasting menus allow “chefs to express their creativity and to menu plan more accurately, thus controlling costs of both food and

labour. For consumers, they offer a unique opportunity to experience the bounds of a chef’s creativity—for a fraction of the price.”

Years of social distancing and restrictions have created a pent-up demand for an experience beyond a simple meal, while workers’ reappearance to offices, increased travel, and lengthier time windows for pickup at busy units are also making placing an order and eating on-site more attractive. As consumers continue to rebalance their restaurant habits, this on-premises renaissance will challenge operators who are short of ideal staffing levels and pinched by inflation.

Longer term, the outlook still looks brighter for off-premises occasions, with on-premises dining projected to still fall short of reaching pre-pandemic levels.

GRAVITATING TOWARDS GRAIN AND THE POWER OF PRESERVING

Highly comforting grain products with a high profit margin, including breads and pastas, will shine in 2023. Operators will harness the versatility of flour by innovating with traditional dishes, such as English muffin pizzas, focaccia French toast and fried lasagne, and global options, including Jamaican coco bread and Sardinian pane carasau flatbread.

Expect a spotlight on rice in new preparations, such as aging, and international applications, including Philippine suman rice cakes and South Indian appam pancakes, made with fermented rice batter. As for other grains, millet and teff will become more commonplace gluten-free alternatives, while freekeh and emmer will give ever-popular bowls new life. And grains, in general, will extend to new mealparts and dayparts, such as desserts, drinks and breakfast.

Pickling and fermenting preparations are having a moment. Not only do these preparations promote ingredient preservation

and health connotations but they also allow for unique culinary experimentation. Expect pickling to extend to everything from proteins and French fries to herbs and nuts, while pickled ingredients, themselves, will top unexpected dishes.

At the bar, pucker up with sour cocktails containing fermented, gut-healthy ingredients, such as kombucha, miso and sake. Lastly, look to menus to cite more specific preserving processes, such as lacto-fermentation (the use of bacteria to create lactic acid), to provide consumers with a level of scientific transparency.

PRETTY IN PINK AS DINNER MEETS ENTERTAINMENT

In 2023, get ready to be tickled pink. In the fun, nostalgic realm, expect bubblegum flavours, funfetti and new maraschino infusions to surprise and delight.

This happy, photogenic colour for food and drink also denotes antioxidant-rich health

benefits in some cases. And while nutritious ingredients like strawberry puree and dragon fruit are already quickly growing on menus, newer pink-forward fare that nourish will flourish.

Pink variations on classics, including pineapple, salt, celery, and peas, will thrive alongside pink-hued schisandra berries, cara cara oranges and hibiscus-steeped bissap.

After years of takeout and off-premises dining, consumers are itching not only to go out to dinner but also to be entertained. Next year, expect more restaurants to offer interaction and excitement and to entertain and educate guests. Brands taking note include California’s One Market that, after almost 20 years in business, brought a piano into the bar and now regularly features pianist Billy Philadelphia and Chicago-based LYRA that transforms into a dance party late-night on the weekends, with sparklers for guests and tables moved out of the way to make room for dancing.

The Coolest Ice Cream Trends for 2023

The ice cream segment is booming with exciting new products brought on the market to satisfy consumers who are hungry for new experiences. The global market is thriving, with the category expected to grow by five percent to global revenues of $20.2 billion by 2024.

Arecent report from Marketing Media Plus combined Instagram trends analysis with research assessing market sentiment to identify some of the top trends that will be shaping innovation in the ice cream space. Even in this indulgence dominated treat category, Marketing Media Plus found health concerns were front of mind with shoppers seeking out fewer calories, more protein, and ingredients like CBD (in markets where it is available), fibre, and probiotics.

Analysing Google search information found that out of the top 20 flavour searches, vanilla made up over 16 percent with over 33,000 searches per month. Marketing Media Plus believes more adventurous flavour fads will grow in popularity, however, such as flavour ‘mash-ups’, alcoholic ice cream and spiced ice cream. The following are the coolest trends in ice cream leading into 2023.

A DESIRE FOR DAIRY-FREE

Ice creams without dairy ingredients aren’t just for the lactose intolerant anymore. Of global consumers, 53 percent consider plantbased alternatives because it is healthier. Mainstream appeal for plant-based indulgence is driving expansion to more market categories and regions. With double-digit sales growth across the globe, most ice cream brands are introducing or

considering dairy alternatives

The development of new products such as milk alterna-tives is really helping to grow the possibilities for plant-based ice creams without compromising on flavour and quality.

PREMIUM INDULGENCE

Ice cream is all about indulgence and we’re seeing some sophisticated flavours coming

through, using premium ingredients to elevate ice cream to another level. Examples of this are alcohol infusions, chai tea and botanicals such as lavender.

An Innova Consumer Survey from 2020 noted that three in five global consumers are interested in trying new sensory experiences (e.g. aromas, tastes, textures, colours, sensations). More than ever, brands make sure their innovations are created to appeal to all senses: taste, mouthfeel, texture but also visual appeal in one scoop.

LIFESTYLE-SPECIFIC OPTIONS

Consumers feel less guilty when they indulge with low calorie ice cream options. Calorie counts on ice cream products riding this trend are appearing in large font on the front of the package. It’s also not uncommon to see consumers turning to food for functional benefits and added goodness, in many categories including ice cream. Now ice cream can offer indulgence and an added sense of well-being.

Ongoing anxiety stemming from COVID-19 will continue to push consumers toward prioritising their immune health. Three in four consumers globally say that being mentally healthy boosts the immune system. As a result, consumers are looking for indulgence as a mood booster while keeping their immune system in check. Ingredients that can achieve this include Elderberry which is high in Vitamin C, Hibiscus which contains antioxidants, and Aloe Vera – a medicinal plant for boosting immunity.

NOSTALGIA

The resurgence of nostalgia has been on the rise across all food and beverage categories,

especially as consumers looked for comforting foods and flavours during the pandemic. Ice cream is one of the ultimate comfort foodsthink retro flavours like rhubarb and custard, banana, and raspberry ripple.

FLAVOUR MASHUPS BEYOND SWEET AND SAVOURY

The combination of sweet and savoury has been popular for a long time, great examples are chicken and waffles, pineapple on pizza and more relevant to ice cream, salted caramel. Now the savoury trend is moving on with some adventurous flavours emerging including the use of smoked, charred and even burnt flavours to add a touch of savoury to ice cream. For example, charred bananas or burnt milk.

Look outside sweet treats for a unique flavour innovation that pushes boundaries for adventurous consumers. Potato chips, French fries, and salty pretzels can add unique texture and sensory experiences. For funkier flavours, add blue cheese, avocado or corn.

Consumers are loving the merge of their favourite flavours with innovative twists, and this really works when it comes to ice cream. The most popular flavour mash ups with ice cream are with classic confectionery bars, desserts and even bakery products such as biscuits and gingerbread.

With dessert parlours on the rise, so is the expectation of desserts and ice cream, so why not embrace the loaded and indulgence trend led by these parlours and add something spectacular to your menus.

CHATEAU ROCKY ROAD ICE CREAM a new Sheriff

in town! Chateau ice cream has a fun new flavour called “Rocky Road’’ for Summer. Based on the chocolate treat of the same name, it’s a rich chocolate ice cream packed with mini marshmallows, scented with berries, and full of chocolate cookie pieces. Ideal in a cone, on a plate with a dessert, or in a Mega Shake. Available Nationally from Bidfood in a conveniently resealable 5L tub and the bigger 16L cardboard carton.

KOHU ROAD FLAT WHITE ICE CEAM

Kohu Road has an unrelenting pursuit of producing beautiful, decadent ice cream that sources the best ingredients for the pleasure of enjoying. This glutenfull-bodied,free, smooth,andcreamyice cream with a 100 percentArabicacoffee swirlwon a Gold Award at this year’s Inspire+ NZ Artisan Awards. Every tub of ice cream is free from preservatives, artificial flavours, colours, stabilisers, and gums.

LITTLE ISLAND MANGO PASSION ORGANIC COCONUT ICE CREAM

Made in New Zealand from natural ingredients, Little Island blend their decadent dairy-free coconutbased ice cream with either real fruit, chocolate or Heilala tovanilla give trulya deliciousand authentic taste experience everyone can enjoy. Tropical flavours align in this fresh mango ripple folded through Little Island’s famous passionfruit coconut ice cream, a perfect taste sensation to celebrate the start of Summer. Single serve tubs have been developed off the success of their larger counterparts.

POPS

Paeka¯ka¯riki pops are all handmade and bursting with real fruit, with as much locally sourced and organic fruit as possible. Containing no dairy products and less sugar than a normal ice block. Flavours change depending on what seasonal fruit is available, but can include delicious combinations such as Raspberry Lemonade, Avocado & Lime, Lime Lemongrass & Ginger (which all won Bronze at this year’s Inspire+ NZ Artisan Awards), Strawberry & Kiwi, Pineapple Coconut & Lime, Roasted Plum and Coconut Yoghurt, and Orange & Raspberry.

PAEKA¯KA¯RIKI

The Sauce

As consumers become more and more mindful of the food they eat, the importance for menus to show what’s in a meal, and in this case, the burger, is growing.

Experts agree that transparency is now a major selling consideration, so sourcing the best sauces is about more than just taste. Consumers look for country of origin, farming practices and sustainability – so getting your menu on board with this narrative is important.

So what are the top trends in 2022 in sauces?

According to international research, Ketchup is still number one to top off a burger, but there are some spicy and mustard options gaining in popularity.

• Ketchup/Tomato Sauce

• BBQ Sauce

• Mayonnaise

• Signature Burger Sauce

• Yellow Mustard

• Spicy Sauce

• Spicy Mustard -(Dijon, Hot & Spicy

• Honey Mustard

• Salsa

• Aioli

• Sriracha

• Ranch

NEW YEAR IS ON THE HORIZON...

By Rickie Walshe, The Growth Coach

“Ifind it important to schedule some time to consider what you want from 2023. Create a plan and take small steps to get there.

You can get bogged down in many planning tools, but it is simple. Establish what you want to happen in the future, dream big, work out what must happen, get the support you need to make that happen and be accountable to ensure that you follow through.

As we know, it is so easy to get despondent, caught in the wheel, and just go day to day. Success comes with a vision. Success is not by chance. it involves planning, drive, habits, and accountability.

For those in the industry, we are entering the busiest time of the year, time to knuckle down, create some great experiences, and hopefully make some money!

Book in time for yourself to sit and get quiet on what you want your life and business to look like and move forward to make it happen. If you don't make a plan, someone else will, and you won't have the results or the life that you want.

Here is a 10-step plan to make 2023 an even better year. I strongly suggest removing yourself from all distractions, going somewhere inspiring to you, and doing the Mahi.

1. Set reasonable and specific goals - get some inspiring goals for yourself and your team. What is a goal that would excite you personally? What is a goal that your team would get excited about? - I find it helpful to break it into categories, life, sales, profit,

wage cost, food and beverage costs, training, and growth.

2. Create a plan to achieve these goals - what needs to happen? Planning is crucial. You need to map out the time to make things happen. Otherwise, your business will run you instead of you running your business.

3. List the skills you need to achieve these goals and devise a growth plan for yourself - personal growth is key to maintaining a positive mindset.

4. Make sure that your goals are measurable. How do you know if you have achieved them?

5. Share your goals with those close to you and your team. People want to work toward something, be a part of something, and be inspired.

6. Monitor and make corrections/changes if needed, it doesn't have to be perfect, and changes are all good if it's still moving the needle forward. Failure is giving up; changing the plan is not.

7. Ask for help - surround yourself with good people to support you

8. Avoid repeating past failures, learn from your mistakes and take corrective action so they don't happen again.

9. Schedule time for yourself. It is so important to take time and reflect.

10. Balance work and play. Life is short. Make sure you prioritise.”

The Growth Coach – Helping driven and passionate people run better businesses, be more profitable an lead better lives.

EMERGING LEADERS PROGRAMME

Some 30 months after Covid-19 reached our shores, the biggest challenge for hospitality and accommodation businesses remains finding enough staff, skilled or otherwise, to be able to operate at the capacity they would like.

“Many people outside the industry assumed once our borders were re-opened it would be business as usual as overseas tourists returned to mix with Kiwis getting out and about after the two years of restrictions.

How wrong they were, as hospitality was hit with huge staff shortages as immigration settings remained tight, backpackers stayed away, and our own young Kiwis started flying off on their delayed OE’s.

This was something Hospitality New Zealand had feared might happen, and was why throughout last year we put the pressure on the Government to let in skilled staff. Unfortunately, that was to no avail.

But in anticipation, we had already launched two programmes aimed at training and upskilling Kiwis.

First was Springboard, which was designed to support businesses, mainly in hard-hit regions, that didn’t have the time or money to train and upskill their staff.

Co-designed with the Ministry for Social Development, it supported operators with wage supplements and course fees through the Covid recovery phase to help build a resilient and capable domestic workforce.

The focus was on courses in areas of the greatest skills shortage, including chef training, management, and accommodation, and it offered short, entry-level courses and certifications as well as leadership training and up to NZQA Level 4 modules in cookery.

Then came our online training platform Typsy.

This was designed to boost skills and capabilities of employees for operators and create tomorrow’s leaders. It had extensive hospitality training content that offered staff, from entry-level to middle management, a choice of courses covering the full range of

hospitality categories – beverage, culinary, service, accommodation, housekeeping, business, management, compliance, and COVID.

Both are proving to be real winners. But we knew we needed to do more, both in training people and engaging workers early, providing access to career pathways and developing leaders of the future.

So, this month we have launched our Emerging Leaders Programme.

This is aimed at developing the hospitality and accommodation workforce using a unique approach of engaging workers as soon as they enter the industry, and provides them with ready access to skills development and career pathways and progression.

The idea is to provide current and future supervisors and managers with insights, information, and ideas on how to develop their leadership skills. The courses will be delivered online to support accessibility with immediate in job application and will provide a programme that is regionally inclusive and relevant.

Hospitality NZ has partnered with worldrenowned service culture expert Shane Green. Shane is a New Zealand business leader who consulted with global Fortune 500 companies on customer experience and organisational culture. He began his hospitality journey in New Zealand at the Christchurch Park Royal but has gone on to work with The Ritz- Carlton Hotel Company, Cipriani, W Hotels, and MGM Resorts. He has also worked with companies outside of hospitality like BMW, NBA, MSC Cruises, and Westfield.

We believe it’s exactly the sort of experience our industry needs if it is to grow leaders who are prepared for the future, valued for their skills, confident, engaged in their work, and invested in remaining in the industry.

I have been fortunate to be involved with

numerous hospitality groups and properties and over the years have learned how important it is to develop future managers with strong leadership skills, skills that inspire employees to perform at their best and deliver outstanding guest interactions. I designed this program to provide young New Zealanders with the foundation they need to be successful in the future.

Our industry is renowned for training people on the job, and operators do a great job of that with the support of our online courses.

This takes it a step further.

With the skills shortages and limits on immigrants, we need to do more to develop future leaders. The one-to-many format of the Emerging Leaders Programme will allow whole teams to upskill together and will embed the culture of development and excellence the industry is so proud of.

I firmly believe that we are in an employee experience economy; meaning that more than ever before our employees will define how we operate, who we operate with, and our long term success. Companies must invest in their employees and one of the most important ways they can do that is by ensuring there is strong leaders in place; managers who not only get things done but inspire their people to perform at their best.

It’s an exciting programme I believe will go a long way to making our industry more resilient. Importantly, it’s an investment in the future of hospitality’s people – which is what we’re all about.

This programme is not necessarily going to have an impact today, though I hope it entices more young people to consider hospitality as a career, but it will ensure our industry, our guests, and New Zealand as a brand, has a deep bench of managers who know how to lead teams who want to deliver an authentic and exceptional service experience.”

THE ROAD TO RECOVERY

By Marisa Bidois, CEO, Restaurant Association

The start of 2022 was set to mark a positive turning point for our industry. However, despite the introduction of the traffic light framework, the Omicron outbreak in February this year saw immediate damage as workplaces returned to their ‘work from home’ model and the public ‘self-imposed’ lockdowns. We saw already reduced revenue decline further compared to the same time last year and for many members this was the toughest time since the pandemic began more than two years ago.

“Thankfully, sales performance over the second and third quarters of 2022 improved and now at the end of 2022, we can see that customers are again dining out in force.

The latest Restaurant Association Hospitality Report finds that nationwide sales for the hospitality industry have bounced back after two years of subdued trading with a yoy increase of seven per cent.

Despite the growth in revenue, overall employment has not kept up with the pace and skills shortages continued to plague the industry.

While 2022 employee numbers reversed the decline seen in 2021 to reach 135 thousand employees, at 0.37 percent this is the lowest growth level in more than 10 years.

While the Association has placed additional focus on the training and development of New Zealanders, with only 3.3 percent unemployment, it is clear that we need a practicable, solutions-based approach to our sector’s continued staffing challenges.

The Association continues to use our Future of Hospitality Roadmap as guidance to best support the future of our sector and ensure government policy matches the realities of everyday hospitality operations.

We are focused on workforce development plans, economy, attracting people to the industry, new business models and other areas that will help members plan.

In 2023 and beyond our focus will be on a cross industry and government approach to

reset the employee pathway and attract more people to our industry.

Considerable work has been done by the industry to lift employment standards. The Restaurant Association is proud to be leading this work with several initiatives, such as the recently launched HospoCred and the Association’s workers support initiative - Tautoko Hāpai Ō these programmes will continue next year and continue to grow.

Next year will also see us sitting at the table with industry and Government on the tourism industry transformation plan. Adoption of an industry wide accreditation scheme that supports the work we have already started with HospoCred, this will be a key focus for us in these discussions.

The early part of 2023 will also see us enter into bargaining with unions under the fair pay agreement act. We are in the process of creating key stakeholder groups to support this work and will be working with our key legal partners Hesketh Henry as well as the Association own key legal advisors. We have also started a page that will keep members and the wider industry updated on progress so be sure to sign up for updates on our website.

With New Zealand’s minimum wage already one of the highest in the OECD and wages continuing to increase as a result of supply and demand, we have found it difficult to see justification for industry-wide awards. We do however, support fair pay, and appropriate working conditions and we will come to the table with an open mind, ready to negotiate something that works for both

business and employees.

2023 also brings an election which will also bring its own challenges and opportunities. We have created a document that outlines the key asks we would like to see from any incoming government. This is our Election Manifesto and can be viewed on our site in January.

The single most important issue for the Restaurant Association in Election 2023 is the hospitality sector’s continued recovery and to help us continue our growth trajectory.

We will be calling on the next Government to work with us to create a concise pathway for repositioning the sector for the future.

As far as what else 2023 will bring our sector – we know from experience that our industry is one that feels the impact of the economy restricting first so it will be important for business owners to ensure they keep a close eye on costs and ensure menus are reflecting any further increases, which we know are on the horizon.

At the Association we will be running courses on managing costs and other helpful training sessions in our Professional Development Calendar.

While 2022 has not been as free from the lag of Covid-19 as we’d hoped for, there is also optimism that we are moving on positively.

Having our borders reopened and our tourists, international workers and students returning – albeit not fast enough - is a boost we’ve needed for the past two years and having weathered the toughest times, we plan to go into the next year stronger than ever.”

Music makes your brand sing

Music is a key ingredient in many businesses’ recipe for success. It has the power to influence your customers buying behaviour and how they feel about your establishment.

Global survey results revealed that 76% of restaurants that play music matching their menu seem more authentic to their customers than those that don’t1. From live music to playlists, tailoring your music generates results with 68% of customers confirming the atmosphere created by music would influence their repeat business or recommendation2. Locally award-winning establishments have caught on.

When Jesse Sigurdsson opened Shining Peak Brewing nearly four years ago his aim was to provide a hub for Taranaki locals, where good vibes and great music could bring people together to enjoy delicious food, cold beer, and each other’s company.

“

It’s a nice, relaxed vibe in here at all times and the music definitely adds to that. If there’s some good, upbeat music, you’re far more likely to settle in, socialise and enjoy yourself,” says Jesse. “We do tend to play a lot more dance music the closer we get to 5pm on a Friday, but there could also be a huge lunch rush mid-week and so we’ll be playing house music then to match the vibe”

Nestled in what is arguably New Zealand’s best region for foodies is Teresa Bar. The stunning bar and deli combo, serving up world-class fun, interactive tipples and providing a unique intimate dining experience in their hidden away speakeasy. In the intimate, 12 seater bar, the Andrea Marseglia and Sarah Mitchell wanted the bar to ooze warmth, with friendly and knowledgeable service.

It’s awesome. Our guests will often come and tell us how much they love the music and how it matches the vibe of their night,” says Sarah. “We want our guests to step in and feel really comfortable. We wanted it to be place they come with friends, a partner or even enjoy a drink by yourself, chatting to us at the bar for a few hours.”

With a resident DJ, Damian “DFresh” McGrego, house brewed beers on tap, woodfired pizzas and unique open spaced dining, it’s not surprising that Palmerston North’s Brew Union Brewing Company has been serving guests house brewed pints, elevated pub grub and music royalty since 2017.

“Having no limitations of era or genre of music creates a rich musical atmosphere that brings Brew Union to life.” Damian says, heralding the use of quality vinyl records. Director, Jules Grace agrees “Our patrons love to interact and connect over the artists, albums and songs of their youth right through to acclaimed recent releases. There’s something for everyone offered over the Friday DJ set.”

Experiment with your music to find the perfect match for your brand. Use music to your advantage by camouflaging noisy areas or bringing ‘dead zones’ to life. Subtle changes in volume and tempo can be made to mirror your customers’ vibe and keep them coming back.

0800 800 663

onemusicnz.com info@onemusicnz.com

Your favourite musicians play a part in your business success, play a part in theirs with a music licence from us.

NOT JUST A CUP OF COFFEE

By Roz Cattell, President, NZ Speciality Coffee Association

Coffee is a natural product. It’s hard for consumers to connect the dots between that shiny packet on a supermarket shelf with a growing tree laden with cherries in a luscious mountainous farm in Brazil.

t’s a seasonal, delicious beverage which is widely drunk and traded, embedded into our lives as our go-to pick me up during the day. This social ceremony is hundreds of years old. Consumers may not know the connection between that ancient ritualistic roasting on the sandy plains in Ethiopia over hot coals to their crisp, clean-lined, minimalist, achingly hip café in Auckland.

You only have to walk to your local farmers market, toting your reusable, refillable bags, to know that prices can fluctuate. Freshness comes seasonally, and your tomatoes in winter are widely known to taste insipid and expensive. So why aren’t consumers the same with coffee? Why has the price remained stubbornly stable in cafes while wages, shipping, harvesting, processing, packaging, equipment, ad infinitum have risen threefold in the last three years?

Over the past year, the media have been very quick to print the price of a $7 flat white. Yet the people who complain about the cost of the cup of coffee are the ones who are paid more than anyone else in the chain.

There’s value in that cup.

It’s not just coffee.

It’s the advances in growing and processing

the beans at the farm level.

It’s creating a livelihood for people that have farmed for generations brimming with opportunities in new cultivars and diseaseresistant plants.

It’s processing this coffee sustainably, packing with sustainable options and sending it halfway around the world to be greeted with care by one of our 250 coffee roasters in New Zealand.

It’s roasting by skilled professionals on equipment that is state of the art to tease out the taste of the terroir.

It’s the packaging and dispatch, the courier, the machinery needed to grind and extract your cup, the rent, the power, the additional products, the trainer, and the barista who are all skilfully focused on getting the best product into your cup. Even that ceramic cup costs money.

We must ask consumers to go on a journey back to where that bean came from. Every cup has a story. Your café will undoubtedly be short-staffed, but we are hopeful that border openings and visa permits will help hospitality establishments tell the narration of where they source their coffee from.

So every Kiwi can appreciate the cost and story of that cup.”

NZ POTATO INDUSTRY PROVIDES SUSTAINABLE STAPLE

By Gemma Carroll, PNZ Communications & Engagement

2022 saw the NZ potato industry experience a return to some kind of normal after the pandemic years. Through it all we have continued to deliver the best NZ potatoes and produce the best NZ potato products.

The biggest challenge for our industry is how to both adapt to the climate crisis and mitigate any threats from it, such as extreme weather events and changing climate. Potatoes will play a major role in helping sustainably feed Aotearoa and the world, using less resources and requiring less land. More than that we also need to navigate the multiplicity of changing regulations and most especially those that are climate related.

The high yields per hectare of potatoes make spuds an impressive food staple. Potatoes are low in calories, high in fibre, a source of protein and loaded with vitamins like Vitamin C and potassium.

Potatoes score very well on environmental impact, producing less CO2, lower nitrate leaching and requiring less water to produce

than legumes, wheat, or rice. Spuds also require less area to grow, and 5kg can be produced in 1m², about ¼ of the area for equivalent in rice and much less than needed to produce a kilogram of legumes.

The Barilla Center’s (sic) double food pyramid depicts the nutritional value of food and its environmental impact, with potatoes appearing in the base layer of the nutrition pyramid denoting high nutritional value and in the tip of the environmental pyramid denoting low impact.

New Season potatoes are in store now. It is the happiest time of year for spud lovers and the busiest time of year for our growers, in Northland, Pukekohe, Manawatu and Canterbury.

Not only do our growers provide the best food for NZ consumers, but we also farm in a sustainable way, and we have strategic targets of net zero emissions by 2035.

We are a +$1-billion-dollar industry and we ensure our grower levies are used to continue to improve potato breeding, environmental management, sustainable practices and to encourage healthy consumer choices.

Potatoes are part of a healthy diet and can be enjoyed in a variety of ways, with recipes spanning cultures and loved through the generations.

Check out our website for all thing’s potato, including great recipes, www.potatoesnz.co.nz

Follow us on FB, IG, Twitter, and LinkedIn. Merry Christmas and a very Happy New Year!

Ngā mihi nui, Gemma Carroll, PNZ Communications & Engagement.

Angel Bay offers a range of versatile and delicious products to suit any menu.

For our full range of delicious products, visit angelbay.co.nz and contact your distributor to order.

Taste the difference

There is beauty in simplicity. Combining natural ingredients and real flavours with passion and wisdom means our chocolates rival any in the world.

Shop in store 12 O'Connell St, Auckland CBD, 109 Featherston Street Wellington CBD or delivery nationwide from www.bohemein.co.nz

COOKTECH

After 30 Years of distributing and servicing AMANA and then Menumaster ovens, the Searchfield Food Service team is moving to a new dedicated company. Same great people, same great service.

Microwave ovens cut energy costs by only using energy when cooking – eliminating the need for pre-cooking and holding. During the cooking process, existing water molecules within the food are activated to create steam and shorten cook times even more. Plus there’s no need for costly ventilation.

The next step up is the Xpress range (pictured). These have convection and forced air options that maintain crispness and freshness. The forced air (impinger) also allows us to brown and crisp while at the same time using microwaves to heat.

Only the best for your kitchen.

For more information call 09 444 9078, email sales@cooktech.co.nz or visit www.cooktech.co.nz

DENHEATH

In 1996 Carol Rutland, Lisa Templeton’s mother, and her husband purchased Denheath House, which was run as a small family country café business for many years. It was clear that Carol had been right about the potential of the ‘Denheath Gourmet custard square’. Eventually Lisa and her husband Donald stepped in and took over the business, trademarking Denheath for the first time.

Carol’s life-long dream was to have her Denheath Gourmet custard square enjoyed all over New Zealand and internationally.

Denheath have a range of custard slices, profiteroles and cheesecakes but are most well-known for the iconic Denheath Gourmet Custard Square. By only using the finest ingredients, Denheath have managed to create the Rolls Royce of Gourmet Vanilla Custard slices. With consistent high-quality ingredients, this artisan style gourmet dessert tastes incredible and stands out for being far superior to its generic counterpart.

Denheath Gourmet Vanilla Custard slices are uniquely different, with melt-in-yourmouth, creamy vanilla custard filled squares that are complemented with golden flaky pastry and Denheath’s signature delicious icing topped with curly-white shredded coconut.

Available in New Zealand and soon to be in Australia.

For more information email office@denheath.co.nz or call 03 688 6160

Denheath is a family owned business from New Zealand’s South Island. They hope that one day Denheath’s Custard Squares will become nationally and internationally famous for their delicious taste and allnatural ingredients.

EUROTEC LIMITED

EUROTEC Ltd, based in Penrose, Auckland, have been supplying and supporting temperature measurement technology to the Food Industry for over 35 years.

We are proud of our Kiwi ownership and the global technologies we offer to our clients, and of a reputation second to none for quality products and technical competence. With branches in Auckland, Wellington and Christchurch, our experienced team are committed to providing our customers with total quality service.

Eurotec are the authorized distributor for Testo products in New Zealand and have been

working with Testo to provide high quality food safety equipment to the NZ food sector. Testo are market leaders in thermometers, pH testers, oil testers and data loggers for food safety that can be used across a variety of applications, from carrying out spot-check measurements in restaurants or large kitchens or in the transport and storage of foods. Testo has been in business for a milestone 64 years and this longevity in the industry is a testament to the success and quality of their products. Wherever temperature needs to be recorded, Testo measures up and helps you keep compliant with the relevant regulations. In the food industry, temperature measurements are part of the daily routine and the quality of food products can only be tested and guaranteed by precise measurements. Whether you are a restaurant chef, local bakery, supermarket, hotel, school canteen or takeaway shop, the food safety act applies to you. In 2016, Eurotec established the Testo NZ online store to allow small to medium food service providers to easily purchase quality food safety instruments from a trusted brand and local supplier to help them adhere to their food safety plan.

Testo’s range of instruments for the food industry are all HACCP International certified

FARMLAND FOODS

and therefore guarantee the accurate measuring results needed for compliance with the relevant regulations.

To find out more you can visit our website www.eurotec.co.nz and view the range of Testo Food Safety Instruments at www.testo.nz

For more information contact Brenda Trotman on 027 494 5544, email brenda@flf.nz or visit www.flf.nz.

For more information Ph: 09 579 1990, email sales@eurotec.co.nz or visit www.eurotec.co.nz

750c Great South Road, Penrose Auckland, 1061

Farmland Foods started in a family butcher shop over 50 years ago and now, three generations later, it is one of New Zealand’s leading smallgoods producers. Still passionately family run on the farm in Bulls in the Rangitikei district, Farmland Foods employs 220 staff and has invested in state-of-the-art manufacturing and equipment to produce quality meats. From humble beginnings to today and beyond, Farmland Foods has always been committed to quality and innovation.

The team at Farmland are proud of their heritage and the way they do things with the utmost love, care and attention. They take great pride in selecting the best quality meats and preparing them for your customer’s enjoyment. Farmland Foods ‘honours the meat’ so you can honour it in your own way.

ORIGINAL, CRAFT AND SUGAR-FREE

ORIGINAL, CRAFT AND SUGAR-FREE

After having been recognized as the iconic water of fine dining, S.Pellegrino introduced a real revolution where the sparkling bubbles of its mineral water encounter intriguing Mediterranean flavors. This is how S.Pellegrino ESSENZA was born: a range of sparkling flavored water that will accompany casual dining occasions, with a new and exciting taste experience.

After having been recognized as the iconic water of fine dining, S.Pellegrino introduced a real revolution where the sparkling bubbles of its mineral water encounter intriguing Mediterranean flavors. This is how S.Pellegrino ESSENZA was born: a range of sparkling flavored water that will accompany casual dining occasions, with a new and exciting taste experience.

S.Pellegrino ESSENZA is created with 100% natural ingredients, contains zero calories and no artificial flavors, and is thought for those informal and spontaneous dining moments with friends and family. Three different flavors characterize the range in New Zealand, offering a creative blend of Mediterranean fruits, specially mixed with the gentle sparkle of S.Pellegrino mineral water.

S.Pellegrino ESSENZA is created with 100% natural ingredients, contains zero calories and no artificial flavors, and is thought for those informal and spontaneous dining moments with friends and family. Three different flavors characterize the range in New Zealand, offering a creative blend of Mediterranean fruits, specially mixed with the gentle sparkle of S.Pellegrino mineral water.

Lemon & Lemon Zest

Lemon & Lemon Zest

With intense citrus aromas this flavour is fine and elegant, offering surprising freshness. Perfectly paired with lighter, more delicate dishes such as fish, salads, fresh greens and fruit.

With intense citrus aromas this flavour is fine and elegant, offering surprising freshness. Perfectly paired with lighter, more delicate dishes such as fish, salads, fresh greens and fruit.

Blood Orange & Black Raspberry

Blood Orange & Black Raspberry

Delicate elements of red fruits, mellowed by notes of sweet citrus, conveying a subtle sweetness to enhance the sparkle while keeping the palate fresh and light. Pair with rich, complex foods from red meat dishes to cheesy pasta.

Delicate elements of red fruits, mellowed by notes of sweet citrus, conveying a subtle sweetness to enhance the sparkle while keeping the palate fresh and light. Pair with rich, complex foods from red meat dishes to cheesy pasta.

Tangerine & Wild Strawberry

Tangerine & Wild Strawberry

Intense aromas and captivating flavour are balanced by the minerals of S.Pellegrino water with a slight tingling of bubbles. Matches with medium flavoured dishes such as cooked vegetables and white meat, tomato pasta and ice cream.

Intense aromas and captivating flavour are balanced by the minerals of S.Pellegrino water with a slight tingling of bubbles. Matches with medium flavoured dishes such as cooked vegetables and white meat, tomato pasta and ice cream.

S.Pellegrino ESSENZA brings the essence of the brand’s elegance and touch of taste and style, whilst adding its own delightfully flavourful twist.

S.Pellegrino ESSENZA brings the essence of the brand’s elegance and touch of taste and style, whilst adding its own delightfully flavourful twist.

SANPELLEGRINO ITALIAN SPARKLING DRINKS NATURALI

SANPELLEGRINO ITALIAN SPARKLING DRINKS NATURALI

Iconic, Italian, 100% natural. The premium range from Sanpellegrino Italian Sparkling Drinks made with the finest fruit, ripened under the Mediterranean sun. Our favourite Italian Sparkling Drinks just got even more natural, more stylish, and more sustainable. Look out for the elegant design of the new bottles and sleek cans.

Iconic, Italian, 100% natural. The premium range from Sanpellegrino Italian Sparkling Drinks made with the finest fruit, ripened under the Mediterranean sun. Our favourite Italian Sparkling Drinks just got even more natural, more stylish, and more sustainable. Look out for the elegant design of the new bottles and sleek cans.

FLAVOURS INCLUDE:

FLAVOURS INCLUDE:

Aranciata, Limonata, Clementina, Pompelmo, Aranciata Rossa, Melograno & Arancia

Aranciata, Limonata, Clementina, Pompelmo, Aranciata Rossa, Melograno & Arancia

Elevate your dish!

Aoraki’s Freshwater King Salmon are raised in the hydro canals in the Mackenzie fed by the cold, pure glacial waters of the Southern Alps. Swimming in these fastflowing waters, the equivalent of half a marathon a day makes for fit, healthy, and lean fish. The result is a fish that has a clean, subtle taste with a delicate texture.

Using a Scottish inspired method of black rum, golden syrup & smoked using oak wood chips. Our smokehouse artisans make sure to gently enhance the natural taste, never overpower. Delicious & packed conveniently, it is the perfect addition to your dish.

For questions or more information call 03 359 0124 or email: info@aorakisalmon.co.nz

www.aorakisalmon.co.nz

Batchwell makes kombucha traditionally, unlike many others.

Not all kombucha is created equal. At Batchwell, they make small batch organic kombucha in their Auckland brewery supplies kegs and bottles. Batchwell’s unique organic tea blend is handcrafted, and steeped in twice-filtered water. The juice is lovingly cold pressed in Batchwell’s brewery and they always use organic fruits and vegetables where possible. That’s why Batchwell is voted best tasting kombucha in New Zealand by Metro Magazine.

KEFIR COMPANY

For over 10 years every bottle of kefir is made in New Zealand by the Kefir Company in small batches to ensure you’re receiving the best possible product to enjoy in your morning or evening routine.

Kefir fermented beverage which is bursting with gut loving bacteria.

The name comes from the Turkish word Keyif, which means ‘feel good’. And that’s exactly how we want you to feel when you drink our is a dairy-free kefir.

The Kefir Company uses coconut water with live cultures instead of sugary water or dairy for fermentation. We wanted to offer an alternative for people avoiding irritating milk proteins, like casein.

The liquid of the young coconut also has an abundance of minerals and its natural sugars make it the perfect medium for the growth of beneficial microflora. The kefir eats the sugar in the coconut water to create a effervescent and tangy drink.

For more information, email sales@thekefirco.com, call 09 553 7006 or visit www.thekefirco.com

For more information, email orders@batchwell.com, call 09 320 1092 or visit www.batchwell.com

Enjoy. Every. Bite.

SOURCE BOTANICS

Pohutukawa honey, select coastal ingredients, rich in naturally occurring organic acids and living cultures in a refreshing beverage Jun is often referred to as the champagne of kombucha, using New Zealand honey to aid the natural fermentation process rather than sugar.

Rich in naturally occurring organic acids and probiotics, we use Honey from around Aotearoa, organic white and green tea, and Tibetan living cultures to brew our Jun.

Our three delicate sparkling flavours are; Organic White

Tea and Mānuka, Organic Blue Spirulina and Pōhutukawa

and the newest edition, Organic Pink Ginger, Rose and Wildflower. Its subtle sweetness and gentle ferment mean it’s sure to delight anytime.

For more information, email hello@sourcebotanics.co.nz, call 0800 767 22 75 or visit www.sourcebotanics.squarespace.com

Elevate your menu with Finery Low and No Alcohol Premium Award Winning ready to pour beverages. Reward your consumers with the finest choice. For more information

Scan QR Code.

PORK PORK USA

G R A I N - F E D T O P E R F E C T I O N

The U.S. has developed one of the world's most efficient system for meat production, processing and distribution U S Pork is your best buy because you know you can rely on its consistently high standards.

Sophisticated technology & stringent government inspection

High & consistent quality from specific production practices

Attentive rearing techniques & grain feeding, producing unique taste, tenderness & high nutritional value

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