Restaurant & Café Magazine | Buyer's Guide 2024

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20 24 The Resurgence of Personalisation in 2024 Putting the Diner in Control: A Tech-Driven Evolution Tania Walters Publisher

O

r is it just a return to the art of looking after what the customer wants?

In times gone by, we called it a chat with the waiter— “Add mushrooms, please” or “Skip the sauce.” Fast forward to today, personalisation is making a noteworthy comeback. In a time when conversation seems to have become a lost art, the resurgence of this trend is quite intriguing.

For the millennials and Gen Z’ers, here’s a revelation—it’s not a new phenomenon.

We used to chat with the waiter, share our preferences, and watch as the chef either held the sauce or added a different sauce.

As we gear up for the shifts in consumer demands in 2024, the rise of personalisation will likely take centre stage. This significant change will bring many choices to consumers.

Technology is a key player in reshaping the dining landscape. Imagine diners receiving tailored recommendations based on their tastes and dietary preferences. It’s not a futuristic concept; it’s happening now in forward-thinking establishments leveraging technology to make the dining experience more individualised and satisfying.

sourcing practices cater to various lifestyle diets and emphasise ethical and eco-conscious choices. It’s about offering a menu that tastes good and connects with environmental values.

Customising the Culinary Experience In the pursuit of personalisation, customers will customise flavours and textures, ensuring a dining experience that aligns with their unique preferences.

Beyond the Food

A Competitive Edge

Dining is more than just about the food; it’s about an entire experience tailored to individual needs. Enter personalised diagnostic services— offering diners ongoing tracking and nutrition advice customised to their unique requirements.

This holistic approach recognises the connection between what we eat and our overall well-being.

According to research, restaurants leading the charge in the personalisation movement are gaining a competitive edge. Culinary creativity, a variety of functional ingredients, and expertise in catering to diverse lifestyle diets contribute to a dining experience that is both personal and flavourful.

Sustainability and Taste- Mindful Sourcing

Embracing the Personal Touch

Sustainability isn’t merely a passing trend but a fundamental consideration in crafting menus.

Restaurants embracing diverse and sustainable

As we navigate the culinary landscape of 2024, personalisation is one more tool that will emerge. It’s not a trend but a return to personalising every dining experience. It’s a back-to-the-future moment, where each chef aligns their menu with customer preferences.

In other words, what sells, keep on the menu!

As I keep saying to my local restaurant, I’m not sick of eating it, even though you are sick of making it. Please don’t mess with my favourites!

So embrace the personalisation movement— it’s not just about the food; it’s about creating a dining experience that resonates personally for the customer.

Tania Walters, PUBLISHER

20 24

Chairman Publisher General Manager Editorial Director Managing Editor Editorial Associate Advertising Senior Designer Graphic Designer

Peter Mitchell Tania Walters Kieran Mitchell Sarah Mitchell Caitlan Mitchell Sam Francks Annabel Maasdam Caroline Boe Raymund Sarmiento Raymund Santos

R&C BUYER’S GUIDE is published under license to Review Publishing Co Ltd as a supplementary publication to Restaurant & Café magazine. Please direct all enquiries and correspondence to Review Publishing Co Ltd. The opinions and material published in this edition of R&C Buyer’s Guide are not necessarily those of the publishers unless specifically stated. All material in this publication is copyright and may only be reproduced with the consent of the publisher. Copyright 2024 R&C Buyer’s Guide is a supplementary publication to Restaurant and Café magazine.

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FUTURE CHEFS

For NZ Chefs, 2024 will focus on nurturing the future generations in the culinary industry.

Pip Duncan NZ Chefs

I

n 2023, NZ Chefs committed to providing opportunities for young chefs to grow throughout the industry, mainly through networking, education and skills development.

Along with the local hospitality industry, NZ Chefs has entered a new and trendy era with a lot happening on the local scene and has moved on from the bleak days of the COVID lockdowns.

The NZ Chefs Championship and

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Global Chef Challenge Pacific Rim Semi-Final were two major highlights for 2023. Held during the Fine Food NZ expo, these events showcased the best local culinary talent and proved successful with the many entrants. It was also a popular event for spectators to observe. Cam Davies, chef and owner of the Fat Duck in Te Anaua, won the Global Chef Challenge and was joined by international competitors from Australia, the Cook Islands, and Fiji. Davies is also set to represent New Zealand at the World Finals in 2024, which will take place in Singapore in October.

The NZ Chefs panel of judges recently announced Quinn Ojala from Christchurch will join Davies in Singapore. To prepare, an extensive

training programme has been planned to be held at Ara, Christchurch, and SIT, Invercargill. NZ Chefs’ board member Mark Sycamore has been selected as the coach and mentor of the team. It has been widely perceived that Sycamore is the best person for this role, with an extensive background as a silver medalist in the competition.

The NZ Chefs Championships included the NZ Chef of the Year, the NZ Pastry Chef of the Year, and the Emerging Chef competitions, which saw maximum participation.

Emerging Chefs have been an area of particular focus for NZ Chefs, with board member Geoff Scott leading the area. Plans for a series of workshops throughout the country will begin in early 2024, with the aim of setting up a

Young Chefs Club. Junior competitions will follow.

NZ Chefs is one of the 110 countries worldwide to be a member organisation of Worldchefs. As well as the prestigious Worldwide competitions, Worldchefs has offered a raft of educational programmes and an international Young Chef Club for junior members of the industry. The proposed Young Chefs Club by NZ Chefs aims to be part of the worldwide network to open doors for young chefs in the industry.

Three competitions at tertiary training establishments have been planned by NZ Chefs in 2024 to encourage young people to be more involved in the industry. For both competitors and spectators, this will be an opportunity to experience the next

Cam Davies, Chef/Owner Fat Duck in Te Anaua

Quinn Ojala

generation of culinary talent in New Zealand.

In 2023, NZ Chefs established a new board of directors to replace the executive committee model with branch committees sending a representative to the central committee. The new board members have established expertise in several areas of the hospitality industry and have worked hard to plan an exciting year of events and further opportunities in 2024 and beyond.

A new addition to the NZ Chefs team

was Hamuera Orupa McLeod, who joined the board as Matua Rangatira Tohunga Tumau (Senior Maori Executive Master Chef). McLeod’s particular interest is Te Whakanui Nga Matauranga o Te Whare A Kai Maori o Aotearoa Mua Ngai Tauiwi (Recognition of pre-European classical House of Maori Culinary Science across New Zealand).

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THE JOY OF EATING OUT

There is nothing like eating out at a great cafe or restaurant, and as we head towards Christmas, I’m fortunate to have been to many recently. The sight of people dining alfresco, enjoying work functions and meals with families and friends, is still magical after all the restrictions that kept people inside. These days, I’m happy to hear I can’t get a reservation when a restaurant is full.

Viv Beck

Heart of the City

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S

eeing tourists back in the city centre has been a sweet sight since our borders reopened, and it is good news that Auckland is leading many other international cities with people spending more time back in the office.

We’ve also seen a number of new cafes, bars and restaurants open here recently, with more planned to open soon.

Overall, city centre metrics are

trending positively, with spending in the 12 months ending September 2023 back to 90 percent of the same period in 2019. The Café and Restaurant category came in on top for international spending, which, on average, is around 20 percent of the overall spending here.

Visitors particularly love the waterfront dining precinct, the rooftop bars, and the events.

As the business association for the

heart of our city, our focus is on supporting a successful city centre.

Over the next three years, we will see both the City Rail Link and NZ International Convention Centre open, and our vision is to be a vibrant, 24/7 international city that is loved by locals and visitors alike.

There is a lot to look forward to, but we recognise that there are some hurdles that need to be overcome to get there, and we are not yet through the challenges. We speak regularly with local hospitality operators and consistently hear that one of their biggest needs – and rings true for the wider city centre - is simply to have more people here.

Events are critical to this.

Auckland needs a strong pipeline of events confirmed beyond next year, and we have been vocal in highlighting the need to secure funding to achieve this. The FIFA Women’s World Cup was good for the city, and whilst it’s a real blow that the Sail GP event will not take place in Auckland as planned in March, the World Choir Games scheduled for July will be a treat to behold.

It is expected to bring over 10,000 participants and their supporters to the heart of Auckland.

Along with our drive to bring more locals here through our own destination marketing and events, such as our annual Restaurant Month, we have been actively involved in work to improve safety.

Locally, this includes a coordinated approach with NZ Police, Auckland Council, the private sector, and our own safety programmes. And,

after lobbying throughout the COVID period, we are optimistic the new government will act quickly on calls for more police on the street and strengthen the cross-agency approach to deal with social issues.

Long-term confidence in the city centre is evident.

A significant number of developments are underway or planned, including new hotels, commercial and residential development. The latter will mean more people living here, and that will be great for our cafe and restaurant scene.

Right now, though, it’s essential that we grow the number of people visiting the city centre. With a bumper cruise season demonstrating the interest in visiting our country, we hope the summer season will do just that.

restaurantandcafe.co.nz

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2024 REAL TEST FOR INDUSTRY

Dylan Firth

Executive Director Brewers Association of New Zealand

The course of the next 12 months will prove to be a real test for the brewing industry in New Zealand.

Executive Director of the Brewers Association of New Zealand, Dylan Firth, said that it would be a vital time for the sector to maintain its level of breweries and keep up with changing consumer preferences, which have become increasingly prevalent.

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“I

t will determine whether the doors are shut or if they are kept open. Twelve months can either be an incredibly long time for small brewers in the industry or an opportunity to launch new investments and expand businesses.”

Within the extended beer market, 2024 is expected to be another dose of higher-than-usual inflation. As alcohol excise is linked to the CPI, Firth said he expected the July alcohol excise increase to be over five percent, which would add a further $20 million in costs to beer producers alone.

In the year that was 2023, there were several small-to-medium-sized breweries across the country that faced that prospect as a reality, and there is a likelihood of that continuing into 2024. Firth noted there has been somewhat of a slowdown in significant investment into

the local beer sector in recent times.

One example is the growth of the lowcarb beer market, which has grown to nearly 15 percent of the entire local beer category in a matter of a few short years.

Further evidence can be taken from Statistics NZ Data, which has indicated that the shift has derived from the mainstream four percent abv drinkers.

Firth said that this trend was likely to continue in the foreseeable future.

“With new low-carb products being introduced by major brands, as well as several craft breweries entering the category, it comes as no surprise.

International experience in the beverage sector has predicted that the move of consumer preference to more of a wellbeing and health focus is still a major product of choice.”

Firth noted that there had been a continuation of popularity for zero percent alcohol over the past 12 months, and whilst the growth hadn’t been as powerful as craft beer, it was still a worthwhile addition for many brands to introduce a zero percent product onto the market.

Continued on page 10.

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With new low-carb products being introduced by major brands, as well as several craft breweries entering the category, it comes as no surprise.

International experience in the beverage sector has predicted that the move of consumer preference to more of a well-being and health focus is still a major product of choice.

Continued from page 8.

“In 2024, there is no doubt that we will see more products that fall into the zero percent category and available on the market. Perhaps the growth may not be as strong as other areas, but it is definitely worth keeping an eye on.”

Firth added that zero percent beers had stalled at approximately two percent in New Zealand’s market. This is low compared to some European markets, where zero percent beer makes up eight to ten percent of the market share.

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Mandatory energy labelling was another potential requirement for producers, which Firth said, if implemented, would come as yet another additional cost for producers. However, he noted that this was likely to have a multi-year transition period.

“This would likely be the case due to the number of food standard and labelling requirement changes that have been rolled out in the past few years.

These could include such mandatory

labelling as pregnancy warnings. Once this is complete, things will eventually calm down for a while.”

Beer production has stagnated over the past ten years, and although there was some growth following the first COVID-19 lockdown in 2020, it has rebalanced over the past two years.

Firth suggested that any growth in beer volume could be potentially linked to immigration growth. He added that it was unlikely that consumption per capita would increase due to cultural or personal drinking behaviour.

“It will be a tough few months for many in the sector, as the focus for breweries is now on direct-to-customer shipments through e-commerce and local channels to generate the highest possible profit margin.”

Firth said that many in the industry would prefer a long and hot summer to finish off 2023, instilling consumer confidence and easing economic pressures. This would have a lasting effect on the hospitality industry and the summer business boost from consumers.

FOOD BEVERAGE

IT’S ONLY NATURAL

JUST PURE GOODNESS AND GREAT TASTE, NATURALLY All Bickford’s Premium Juices are made from 100% natural fruit juice and contain no artificial flavours, colours or preservatives and no added sugar. It’s only natural.

For more information, contact chris.bhimy@bickfordsgroup.com

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FOOD BEVERAGE

COATED CAULIFLOWER BITES

Gluten-free and vegan friendly, BALLE FARMS Coated Cauliflower Bites will have Kiwis coming back for more. Created for bars, cafés, restaurants, fast-food and catering, BALLE FARMS Coated Cauliflower Bites are the perfect addition to any Summer menu.

Made from 100% New Zealand grown produce, par-fried in 100% canola oil, and blast frozen these versatile bites can be deep fried; or for a healthier option they can be oven baked or air fried. A premium product with a high margin that will fit seamlessly into any takeout, delivery, or snack menu.

For more information visit www.mrchips.co.nz

Champion has a wide range of authentic products to meet every professional baker’s need, cost structure and performance criteria. They are superior, fit-for-purpose solutions designed to maximise our customers’ productivity and profitability.

Where a customer requires specific, highly defined product characteristics, we come up with individually tailored solutions that consistently perform in the commercial environment. Along with our products, Champion people have the skillsets, knowledge and drive to find the right answers.

BAKERS

SPECIALTY GRAINS & CEREAL FIBRE

www.championflour.co.nz

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PASTRY

SPECIALTY FLOUR

SOFT

FOOD BEVERAGE

QUALITY FRYING SHORTENINGS AND OILS FOR THE FOOD SERVICE INDUSTRY

Bakels Edible Oils is a NZ manufacture of quality frying shortenings and oils to the Food Service Industry Please contact orders@beobakels.co.nz or refer to our website www.beobakels.co.nz restaurantandcafe.co.nz

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Single Origin Ceylon

Single Origin Ceylon

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Tea Soda

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TRENDS

RESTAURANT GROWTH ONGOING JOURNEY Looking ahead to 2024, innovation, customer inclusion, and international culinary trends have become vital elements to integrate into the menu.

C

hef Jude Messenger of The Bistro, Taupo, said fermentation has become a popular cooking technique in modern cuisine, especially with fish and seafood dishes.

“Although it is now new to the top end of the industry, it is beginning to trickle down. An example is dry-aging fish for sashimi-style dishes or lightly curing all fish before cooking. The dry aging process lightly dehydrates the meat while developing depth in flavour and tenderising the fish. “ Messenger said that 2023 saw him taking things back to basics, which enabled him to focus more on each ingredient, such as making a dish entirely from a single ingredient. He added that in 2024 a major trend will be to keep cooking simple. This will primarily focus on limiting waste and putting each ingredient under the spotlight. Adopting a simplistic cooking technique also emphasises texture, temperature, and getting the most flavour out of ingredients as possible.

Chef Cade Thornton of the Cardrona Hotel Restaurant predicted seasonal produce and microgreens will be popular with customers in 2024.

“Microgreens and seasonal produce will encourage more plant-based eating,

especially when made from locally grown produce. Mushrooms will also lend to the micro-seasonal bend and are relatively easy to grow without much space.”

Thornton added that, internationally, comfort foods had seen a huge wave of popularity, and it will only be a matter of time before the trend gains interest locally. Thornton expects that spice will have a strong presence in 2024, especially in an attempt to add complex heat to a dish. He said that buckwheat, cardamom, chilli oils and fermented chilli are excellent ingredients to incorporate an element of heat.

Following its success in 2023, woodfired cooking has grown in popularity.

Thornton said that with the COVID-19 pandemic firmly in the rearview mirror, incorporating wood-fired dishes on shared platters in small tapas styles will be popular with customers.

The incorporation of international food trends and fusion will also be in demand by customers in 2024. Chef John Giang said that many Koreaninspired dishes have appeared on local menus, with flavours from southeast Asia creating a strong impact. Including street food-styled dishes has proved popular in 2023, with the concept of simple Continued on page 16. restaurantandcafe.co.nz

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TRENDS

Continued from page 15.

and minimalistic dining as something customers would like to see more of.

Different varieties of meat are expected to be popular with customers in 2024, with an industry focus on using different cuts of meat that are typically wasted.

With the recent success of beef cheeks, attention has shifted to a broader range of meat products for menu inspiration.

Chef Floyd Lyttle said that tongue of all varieties will be a major culinary trend in 2024. Whether it is boiled, roasted, braised or pickled, tongue has cemented its place on the menu internationally. Popular varieties of tongue that have been popular with customers include beef, lamb and duck, with countless condiment options to pair the taste.

Fish is expected to grow in popularity in 2024, with a recent emphasis on ethical fishing practices as a priority for customers. Ben Frewin from The Seafood Collective has incorporated the classic approach to fish and chips into a successful franchise chain. Frewin said that there will be an ever-present demand for fish and chips, especially given the abundance of local varieties of fish found in New Zealand.

Specialist fish chef Cory Campbell said for a dining experience to be full, it must ignite the senses.

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“Using good ingredients, good cooking, good wine and good company, it is easy to offer an experience of transforming a fresh catch into fine dining right before the customer’s eyes and to create something magical that will delight the tastebuds.”

Sous Chef at Cazador, Oliver Overend, said that there will be an uptake in rough-luxury premium ingredients in 2024. This will make casual dishes more approachable to a wider clientele.

Overend said such combinations as caviar on burgers or truffle-in toasted sandwiches would be popular with customers and relevant when people

want to indulge without needing to be selective.

Overend added that the use of spice, such as chillies, has become more prominent on menus as well.

“Guests and chefs are cross-referencing different cultures, and there’s more confidence incorporating bold, spicy flavours into dishes.”

Overend said there will always be customer demand for the classics. Panfried chicken livers with oloroso was a popular dish with customers this year, as well as lamb kidney skewers with chilli.

Overend also predicted that offal would be a popular choice of meat for chefs in 2024.

Teresa Pert, chef at Ortega Fish Shack, believes that overcomplicated dishes can often confuse customers, whereas simple dishes make every ingredient have a purpose on the plate. She said that sustainable seafood cuisine has created an image for her restaurant.

“I like to create food that tastes good, looks beautiful, is thoughtful, has a connection and is created from the heart.

It needs to fit the environment. I want to think our food fits the vibe we are trying to create.”

The trend of sustainable cooking will shape the next culinary year. Many restaurants already provide plant-based meat options due to recent popularity from customers, indicating that specialist dietary requirements have become part of mainstream dining. As the industry navigates its post-pandemic recovery, catering sustainable dishes and cooking methods will expand customer loyalty and attract new customers simultaneously.

It is forecast that 2024 will be an exciting year for local cuisine, and for international culinary trends as a whole.

FOOD BEVERAGE

FARMLAND FOODS Farmland Foods started in a family butcher shop over 50 years ago and now, four 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 over 200 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.

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

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 honour it in your own way. restaurantandcafe.co.nz

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FOOD BEVERAGE

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CHOOSING THE RIGHT LABEL

New Zealand is internationally known around the world for its high-quality meat and meat products. Locally produced pork and related products are frequently listed on restaurant menus across the country despite many products that are exported from offshore.

Continued on page 22.

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bUtCHers banQUet RUBS & MARINADES

To find your nearest stockist or for enquiries, email: sales@dunninghams.co.nz or visit dunninghams.co.nz dunninghams.co.nz

@dmdunninghamltd

@

sales@dunninghams.co.nz

0800 363 1921 restaurantandcafe.co.nz

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We have been saying for some time that we want labelling that shows the true source of the pork being used to be far more prominent.

Continued from page 20.

Brent Kleiss

Chief Executive New Zealand Pork

A

lmost two-thirds of pork consumed in New Zealand is imported from other countries that have used illegal practices. NZPork said that parliament’s regulations committee has called on the government to adjust wording on pork labelling to clearly state the country of origin.

NZPork chief executive Brent Kleiss said clear country of origin labelling would allow consumers to make informed purchasing decisions.

Appropriate pork labelling has been identified as a major turning point for the industry in 2024, which will deliver better quality products and further understanding of its contents.

“The fact that these products contain meat from foreign sources is only mentioned in small print on the back of the product. This practice is misleading and confusing for consumers as to the true nature of the product’s origins,” said Kleiss.

As pork is one of the most consumed meats in the local hospitality industry, the changes to labelling will allow

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customers to know exactly what they are ordering and support the local farming industry. This will give businesses a stronger menu and the benefit of knowing that what is being cooked is correctly labelled. Especially with an influx of international visitors, listing New Zealand-sourced meat will provide restaurants with a unique point of difference not found in any other part of the world.

The Regulations Review Select Committee recommended the change after NZPork stated that consumers did not have the right information about which country certain processed pork products, such as bacon, ham, and salami, derive from.

The Consumer Information Standards Regulations allow manufacturers to advertise that a pork product is “made in New Zealand,” whilst the fine print can list countries the meat may have been sourced from.

A petition by NZPork surrounding animal welfare requirements was rejected by the Primary Production Committee, stating that it would be contrary to New Zealand’s international obligations. The petition had pushed for the same animal welfare standards of imported pork as required of New Zealand pork producers.

The Consumer Information

Standards Regulation 2021 states cured meat as being bacon or ham and products that contain pork flesh that is at least 30 percent of the product’s weight. NZPork said that the regulation did not include enough types of pork, meaning.

“We have been saying for some time that we want labelling that shows the true source of the pork being used to be far more prominent. We are pleased the select committee has found the regulations are not consistent with the purpose of the Fair Trading Act and the Country of Origin of Food Act.” Kleiss said that although current progress in resolving the matter was pleasing, disclosing the country of origin on pork product packaging overall should be required and that, ultimately, local pork farmers just want a fair go.

In 2023, NZPork supported a call to ban pork imported from countries with pig disease. Kleiss said protecting the local industry as an obvious health and safety measure was important.

For hospitality businesses, this would eliminate the risk of any potentially contaminated meat being imported into the country, highlighting the need for meat to be sourced locally.

FOOD BEVERAGE

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.

Great Value, Great Taste, Lean Protein.

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.

Made from 100% wild-caught NZ Fish.

Contact your nearest representative For questionson or 03 more information 343 0587 call 03 359 0124 or email: info@aorakisalmon.co.nz or ask your local distributor.

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www.aorakisalmon.co.nz

restaurantandcafe.co.nz

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FOOD BEVERAGE

An Elegant Old-World Tradition Of Fruit Cups

Lady H’s Spirits Duchess range and small batch Gin Cup Liqueur pay homage to the elegant old-world tradition of Fruit Cups, best enjoyed with soda water. With a focus on season fruit flavours, the soft herbaceous botanicals of 25 percent Lady H Gin are the perfect base for the fruit sweetness to champion this range. The Peach and Passionfruit is a fragrant blend of soft citrus and tangy sweetness, whilst the Summer Escape is a sweet tropical mix of pineapple, mango and coconut, with a subtle base of Lady H Gin. Apple Pie is an explosion of succulent and juicy flavours, with warm spices mixed in for a flavour sensation.

Made With A Woman’s Touch

Made locally in New Zealand, Lady H is a subtle, soft, elegant sipping gin, created to be paired with soda with only a splash of tonic or simply to be enjoyed on the rocks – allowing the softer botanicals to come through and be the hero. Lovingly created with the care and attention of a woman’s touch, Lady H gin is a contemporary and modern gin selection, which is smoothly balanced, softly Juniper forward, displaying floral notes with a deep warming spice, vibrancy of fresh citrus with a sweeter finish. Clean, fresh and floral, making the smoothest dry martini in town.

For more information or to become a stockist, please contact info@ladyhspirits.com or visit www.ladyhspirits.com

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FOOD BEVERAGE

Pancakes Crepes

Ask your wholesaler for Marcel's Pancakes

Quality | Consistent | Delivered frozen | Reduce wastage

Try Omega

Mussels and Clams!

They’re washed, scrubbed & lightly cooked!

Ready to Heat or Eat! Less Labour, Less waste.

Easier quality control. Easier food safety.

Sales contact: Lizzie Redwood I lizzie@omegaseafood.com I 027 3780 250 restaurantandcafe.co.nz

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New Vegan Pastries getable fat m e v y arg alit ar u q ine h it . w

Light flakey past ry

ma de

Croissant 70g & Pain Au Chocolat 80g

Indulge in the taste of buttery pastry... without the butter

w. www.reso.co.nz | t. (09) 414 2522 | i. resofinefoods_ | f. Reso Fine Foods

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COLUMN

IMPORTANCE OF SOMMELIERS

Including an impressive wine list on the menu is a way to entice customers to dine in, stay for longer and boost the reputation of any restaurant.

Andrea Martinisi

New Zealand Sommeliers and Wine Professionals Association

Continued on page 28.

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H

Continued from page 27.

owever, pairing wines to the menu is an uphill task that requires skill and attention to detail. Andrea Martinisi of the New Zealand Sommeliers and Wine Professionals Association said that establishments should seriously consider recruiting advice from a wine professional to advance wine listings heading into 2024.

“As the cost of operations continues to rise, having someone who is a wine expert will be an asset to restaurants, especially when selecting different varieties within budgets and pairing flavours.”

Martinisi, who holds a Court of Master Sommelier advanced certification, said a major trend for restaurants in 2024 will be to include varieties of European wine.

“We have seen a growing desire for wines from Greece, Portugal, and other eastern European countries that produce high-quality wine but at a lower cost. Especially when prices are much higher for common brands, exploring less-notable labels will prove to be financially viable and offer customers a point of difference.”

Over the past ten years, customers’ knowledge of wine has grown substantially. For some, wine has transformed from the occasional tipple to a deep passion, meaning customers have become more informed about flavour, texture and location. Martinisi said this had supported the need for sommeliers to provide expertise, especially when enhancing the guest experience.

The industry-wide staff shortage has seen a decline in restaurant sommelier numbers. Martinisi believed this had set a precedence for the role as unimportant. He added it is considered

28 I R&C Buyer’s Guide 2024

a luxury that many can’t afford but a worthwhile investment to generate more revenue from the sale of alcohol.

In his opinion, the New Zealand hospitality industry has not always had the traditional role of a sommelier on hand in every restaurant, and many restaurants assume it is something they can operate without. He noted that although there is a big shortage of those wanting to gain a sommelier qualification, there has been a growing interest in hospitality staff wanting to further their expertise.

As the transition to post-pandemic operations has continued, there has been a spike in the number of skilled migrant hospitality workers in New Zealand. Not only is this forecasted to continue, but it will bring qualified sommeliers to the local industry. As more restaurants adopt a sommelier service, the trend will continue into 2024. Martinisi considered this to be a promising sign for both businesses and customers.

From a business point of view, sommelier services not only craft impressive wine lists and train other restaurant staff on proper technique when serving wine. This

vital information will create a more professional in-house service while learning more about the importance of each wine and why it has been selected for each course. Sommeliers can bring industry insight into managing stock appropriately and reducing waste on unpopular wine labels.

Martinisi said that the New Zealand Sommelier and Wine Professional Association is working hard to encourage growth in the sommelier population within restaurants. After a successful year, more events have been scheduled for 2024 to educate industry staff on how this could expand their careers and how the role of a sommelier is a valuable asset to restaurants. He said junior staff should seriously consider gaining experience in sommelier roles at the start of their career, as it can offer further opportunities within the industry.

In 2023, guest sommelier educators came to New Zealand from Australia, Japan, and other countries with a strong wine industry to train sommelier candidates and grow the local presence of the New Zealand community to a greater international outreach. Martinisi said that one focus for the next 12 months would be simply educating hospitality staff about the role.

“I don’t think many people truly understand what a sommelier can bring to a restaurant, what the role entails, and the benefits it can have. It is a very attractive career path for some, especially with great international opportunities for those wanting to learn. Many restauranteurs are not interested in offering a sommelier service, which can limit the success of their business.”

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FOOD BEVERAGE

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COLUMN

FUTURE COCKTAIL FOCUS Domestic craft spirits and cocktails in New Zealand are now starting to enjoy a budding romance. The power-house that is the cocktail menu is becoming more prominent in a more extensive range of hospitality venues, now not only spotted in the boujee mid-city watering holes but in taverns, restaurants and pizza houses.

Richard Wilson

Chairperson, Distilled Spirits Aotearoa (NZ) Inc

Continued on page 34.

restaurantandcafe.co.nz

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Continued from page 33.

T

he key message is that cocktails are both an expression of personality for the venue, they generate higher profit margins, they are being requested more overall, and there is a significant building trend towards local, foraged, fresh, small batch and contemporary.

This is why Cupid has paired them so brilliantly with Aotearoa’s craft spirits industry. With over 170 distilleries in New Zealand, the variety of offerings is vast. These small producers of craft spirits predominantly serve smaller geographic pockets around the country, some distilleries producing as few as 200 bottles a month and supplying only the local bottle stores and restaurants, and now perhaps 20-30 distilleries with

34 I R&C Buyer’s Guide 2024

a total national reach, and, of course, our top 10, which have international distribution) The beauty of the small batch operators is the freedom of experimenting. Without the giant wheels of commercial motion, there is more room to innovate, improvise, and provide seasonal offerings.

What will trend next is always on the craft distiller’s mind. Is producing rum the next big ticket? Do home consumers still want more gin? Is the availability and convenience of producing the intrend spirit still beneficial compared to a less conventional offering? In the world of at-home cocktail adventures and in cocktail bars across the country, Vermouth, aperitif, absinthe, and brandy are lifting their heads and becoming noticed. Over the last few years, people’s ambition to make cocktails at home has informed us how to use these once-mysterious products.

While they do not yet hold the hearts of most at-home consumers, they show promise as the chain reaction of normalising spirits in Aotearoa progresses. We see this in the way drinks are ordered over the bar. When someone may have once specified the gin we use in our Martini, a customer may specify the Vermouth, too.

Placement on menus makes a

difference for New Zealand-made spirits. Cocktails on menus take up space where only beer and wine once existed. When once it was only appropriate to have a beer or wine while sneaking away for a midweek work lunch, it is now entirely accepted to pick the Negroni spritz or a gin and tonic off the menu, and no one blinks an eye. And to be fair, they are more likely to stick to a single standard drink per serve, too. Come post-dinner time, and spirit-forward cocktails are called for.

Pre-batched cocktails are starting to shine, becoming the offering of choice for more and more hospitality venues.

As they say, a good cocktail is 90 percent preparation. Pre-batch cocktails allow premium spirits, alongside skilful mixing, to create high-end drinks without compromise. With the long shelf life of batched cocktails, this means that venues can serve a really high standard in a fraction of the time, and a single staff member can tend twice as many tables. This trend is moving quickly through on-premises, and we expect it has just started.

We look forward to seeing the normalisation of spirits continue to grow and grow, with the use of domestic products hand in hand.

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COLUMN

ANTICIPATING THE FUTURE OF HOSPITALITY: What’s in store for 2024 As we approach the conclusion of 2023, we can contemplate yet another year marked by challenging trading conditions, which unfortunately look set to persist well into 2024.

Marisa Bidois

CEO, Restaurant Association of New Zealand

O

nce we see interest rate pressure come down we are hopeful we will see things start to pick up in our industry again as people find themselves with a little more discretionary income. With this in mind, it is paramount for our businesses to ensure that they are keeping a close eye on costs during the first part of the year.

While skills shortages were nearing breaking point at the beginning of the year, there has been a noticeable Continued on page 44.

42 I R&C Buyer’s Guide 2024

For over 35 years, Eurotec Ltd, now a member of Carel Group, has been supplying and supporting temperature measurement technology to the Food Industry.

Renowned for our exceptional products and technical expertise, we have established an unparalleled reputation.

With branches located in Auckland, Wellington, and Christchurch, our experienced team is committed to delivering quality service to our customers.

Eurotec serves as the authorized distributor of Testo products in New Zealand, working closely with Testo to supply top-quality food safety equipment to the NZ food sector. Testo is a market leader in thermometers, pH testers, oil testers, and data loggers for food safety that can be used across a variety of applications, from carrying out spotcheck measurements in restaurants

or large kitchens to 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 must be recorded, Testo measures up and helps you comply 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. Regardless of whether you operate a restaurant kitchen, a neighbourhood bakery, a supermarket, a hotel, a school canteen, or a takeaway shop, the regulations outlined in the Food

Safety Act apply to you.

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Continued from page 42.

easing, and this trend is expected to continue as international workers bolster our local workforce requirements. However, we must continue to be mindful that our industry has a long term staffing deficit making this area of work a high priority for the Restaurant Association.

We have a number of initiatives underway to address this including the recent establishment of our Rangatahi Advisory Group as well as several other initiatives to help us work through some of the key challenges we face in this area. Our industry will still need access to an overseas workforce to help ease pressure in key areas of the businesses while we work on creating long term solutions to this challenge.

Sustainable practices will also be a strong area of growth and significant focus for our businesses in 2024. We continue to see many of our members adopt more eco-friendly practices, or indicate an interest in this area, such as reducing waste, using sustainable materials, and implementing energysaving measures. Each year, Aotearoa’s cafes and restaurants generate nearly 25,000 tonnes of food waste. This not only poses a significant hurdle to the industry’s sustainability efforts but also results in substantial financial losses for operators.

To tackle this pressing issue and

44 I R&C Buyer’s Guide 2024

provide essential guidance to reduce food waste within the industry the Restaurant Association, in conjunction with Edge Impact, is launching the Food Waste Behaviour Change Project, a groundbreaking initiative that will encompass cafes and restaurants throughout the Auckland and Bay of Plenty regions and eventually the country.

This two-and-a-half-year programme involves 120 pilot participants and is divided into two stages: a ‘baseline’ assessment to measure businesses’ food waste and a pilot to test various ‘interventions’ aimed at reducing food waste.

Technology integration will also be an important area for us to focus on as an industry. Enhanced use of technology in customer service and operations will hold efficiencies for our industry using artificial intelligence, virtual reality, and mobile applications to improve guest experiences and operational efficiency.

A key area where technology can assist, and something that is on the radar of many of our member businesses is the ability to create personalised experiences. This personalisation is more important than ever as customers seek unique and tailored experiences and is a key area of opportunity for our industry.

With tourist numbers set to continue to increase over the year in 2024 we are seeing more and more interest from travellers seeking authentic local experiences. We have an incredible story to share with our visitors and locals alike, so recognising the significance of our local food narrative will help us to prioritise local food tours, traditional culinary experiences, and foster partnerships with local artisans and businesses.

As our industry approaches 2024, it does so with a blend of resilience and cautious optimism amid ongoing challenges. The potential easing of economic pressures and a notable reduction in skills shortages offer glimpses of recovery, albeit with a measured approach required in cost management.

Sustainability initiatives, such as our groundbreaking Food Waste Behaviour Change Project, underscore the industry’s commitment to positive transformation. Technology integration and a renewed focus on local narratives further contribute to a promising outlook.

However, acknowledging that uncertainties persist we recognise that the path ahead may require continued strategic navigation through evolving landscapes.

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CENTRAL BUSINESS GROWTH Ed Gibbs

Manager of Corporate Affairs and Policy, Wellington Chamber of Commerce

Wellington is known for its hospitality offerings, even commonly known as the flat white capital of the world. Recent events have brought tourists to the nation’s capital, with officials hoping for strong growth in 2024.

M

anager of corporate affairs and policy at the Wellington Chamber of Commerce, Ed Gibbs, said seeing the post-COVID figures continue into the new year would be excellent.

“In 2023, we had disappointing closures and down periods throughout the year. However, it has been a very successful year for Wellington’s hospitality industry, boosted by international tourists,” said Gibbs.

Gibbs added that Wellington is famous for its illustrious array of cafes around the CBD and greater suburban area. He said that the more cafes, the better for the local sector. However, Wellington’s current infrastructure boom has threatened local hospitality outlets. Gibbs said that although this would benefit the city in the long haul, Continued on page 48.

46 I R&C Buyer’s Guide 2024

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Continued from page 46.

it has prevented existing restaurants and cafes from operating normally.

“This has already caused massive disruptions in and around the central city area. The ‘Lets Wellington Moving’ construction will bring more people into the city, creating more need for hospitality outlets.”

For foot traffic, 2023 was the year of international tourism for Wellington.

The inclusion of Wellington hosting major events proved an overwhelming success for the hospitality industry, particularly events such as the FIFA Women’s World Cup and the Ed Sheeran concert. Gibbs said that more international events choosing Wellington as the location have allowed

48 I R&C Buyer’s Guide 2024

local hospitality business owners to invest in their premises and offerings to provide a high standard of service.

“Tourist performance has been strong this year, especially international visitors. Wellington is now considered a destination, not just a stopover on the way to the ferry.

Cruise Ships returned to Wellington in 2023, significantly impacting the local hospitality industry. This will only progress in the future, with more cruise ships expected to dock in Wellington next year.”

Gibbs said that one of the biggest assets to Wellington’s hospitality scene is the nearby sporting events.

“People like to dine out when

they go out and often support local establishments instead of larger chains. This proves that there is strong support for the local hospitality sector in the city, which has been invaluable to business owners. With a full programme of events already scheduled for 2024, this will bring further economic growth to the region.”

Gibbs added that the lack of Wellington locals in hospitality businesses around the year was noticeable, which he said was an area that needed more attention.

“The CBD has seen a downfall with locals wanting to experience their city.

During summer, we expect to see a larger increase in customers, as the warmer weather always brings a crowd.

More and more people are working from home, which means fewer and fewer people are going to buy their morning coffee. The extended suburbs will need extra focus to attract larger crowds.”

According to Gibs, Wellington’s contribution to the local hospitality industry is understated, with much room for growth set for 2024. Although issues need addressing, Gibs is confident that further investment will be made as the city progresses away from post-pandemic recovery.

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50 I R&C Buyer’s Guide 2024

FRANCHISING

WHAT TO EXPECT IN 2024 Franchising within the hospitality industry is a difficult task. In the industry’s current climate, there has been a slow progression back to normality since the start of the pandemic in 2020. Despite a period of closures, the local and international industry have indicated that a boost for franchised food service establishments may be on track for 2024. This would provide the sector with much-needed growth following a turbulent three years.

Robyn Pickerill

CEO, Franchise Association of New Zealand

T

he hospitality and food service sector is one of the largest franchised industries in New Zealand, representing just over 20 percent. Data collected by the Franchise Association of New Zealand indicates that branded locations are the most prominent franchised outlets for food service, followed by branded and sign-written vehicles. The number of franchised brands in New Zealand has reduced since 2017, with the most recent data representing less than 15 percent of the industry.

Franchise Association of New Zealand CEO Robyn Pickerill said that franchise owners still face issues within the hospitality industry that have lingered since before the pandemic.

First and foremost, staffing is the most crucial challenge that franchise owners

have faced. There is a significant concern over the number of workers entering the industry, ultimately limiting waitstaff, bartenders, chefs and managers.

Providing sufficient staff for a balanced operation in hospitality should be a focus for franchise owners, especially with shortages plaguing the industry.

Franchised food service outlets have served as a place of employment for migrant workers. Franchise Association of New Zealand’s 2021 report said that there was an intention from 37 percent of franchisors planned to employ migrant workers. This has risen by 76 percent since 2017, which showed only 20 percent of franchisors planned to do so.

With COVID-19 restrictions significantly reduced to 2021 levels, it is expected that migrant workers could make up a more Continued on page 52. restaurantandcafe.co.nz

I 51

FRANCHISING

Continued from page 51.

significant percentage of franchise staff heading into 2024.

Pickerill added that the pressure on wages has significantly impacted hospitality franchises, especially with ongoing brand responsibilities.

“There is certainly a pressure for franchised businesses to be viable regarding wages.”

With the incoming new government, Pickerill said many within the industry will be eagerly awaiting changes to be made.

“I believe franchise owners are optimistic about the future of the franchising system, and many have confidence it will grow. Many will be doing it tough for the next while, but ultimately, it will come down to the industry as a whole.”

Due to being part of a broader brand, Pickerill said that franchised food service owners automatically have larger costs for operation, such as ongoing marketing, refurbishments, and products crafted for the brand.

In response, franchised outlets have a larger customer base because franchises are familiar brands.

The International Franchise Association’s 2023 Franchising Economic Outlook report found that there has been more growth for

52 I R&C Buyer’s Guide 2024

franchised food service brands since the pandemic, with an estimated 15,000 new units in the United States alone. Notably, quick-service restaurants are projected to grow more than other industry sectors. Following a challenging year in 2022, the industry has rebounded to drive further growth into 2024.

International Franchise Association CEO Matt Haller said the size of the franchise economy in 2023 has exceeded pre-pandemic levels and demonstrated the power of the business model for prospective business owners.

“Even with today’s economic headwinds, franchised businesses continue to grow, providing more good-paying jobs for their employees and serving their local communities,” said Haller.

In 2023, several offshore franchised food service establishments opened in New Zealand, bringing new opportunities for franchise owners and new investment to the local market.

This is expected to grow in 2024, with the opening of new locations and the introduction of more brands.

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