Supermarket News // May 2017

$

9.95

May 2017 • Vol. 10 No. 5

20 MINUTES WITH . . . Simon Towns, Managing Director/President, Constellation Brands NZ (See page 12)

RED is the new

BLACK

At Red Seal, using innovation to boost sales – is always in fashion. This time we’re reinvigorating black tea – by infusing this classic variant with delicious fruit flavours. There’s three variants available and each can be brewed hot or cold. It’s the latest product from the No.1 brand in Specialty Teas*. And we think it’ll make Red Seal fruit flavoured black teas all the rage. *AZTEC, Total NZ Grocery, Value sales, MAT to 19.03.2017

editorialcomment TIME TO GET INSPIRED Sarah Mitchell Editorial Director

The bricks and mortar supermarket is still in a very safe position – but for how long? Buying groceries online has been around for a while but limited selection, high cost and inconvenient delivery times has capped the offering, but thanks to growing competition in the market the online grocery world is being opened up to be more convenient for more consumers.

The attacks are coming from all sides, not only in specialist small boutique outlets in small chains but from a wide variety of other organisations that see the grocery industry as an easy hit. We are talking about the other operators who are offering packaged uncooked meals that include normal grocery items, and are eliminating the retailer on the way through.

They are now popping up all over the place offering factory-to-door service at a cost that includes substantial margins.

This is an area that the grocery retail industry has ignored at its own peril in recent years despite having equal opportunity to develop the part of the market. Of late the industry has been so focussed on its bricks and mortar business it has ignored opportunities to develop absolutely new services in-line with modern technology and consumer demand.

Amazon.com has introduced its plans to take a significant chunk of grocery retail by unveiling two grocery pickup spots in Seattle USA under the AmazonFresh brand. The two new locations are designed similar to click and collect however, the Amazon employee will put the bags directly into the shopper’s car, all this within a 15 minute window for members.

In re-imagining retail space, bricks and mortar stores also play a big role.

For example, the Amazon Go pilot convenience store that opened last year

uses technology similar to self-driving cars, where shoppers can walk in, pick up what they need and walk out of the store without going through a physical checkout and the item is automatically charged to their account.

A new app called Farmdrop in UK connects consumers with producers, cutting out the supermarket, similar to Taste Integrity that has recently launched in the New Zealand market.

These new apps and websites could drastically reduce the number of shoppers going to supermarkets for groceries. Since launching the platform, Farmdrop has gained over 30,000 regular users, helping Londoners with low-cost access to high-quality food thanks to the internet.

Shoppers want convenience and more of it, but they also need a reason to visit a store, and surely it has to be range not price that is the driver. Artisanal, fresh, deli, food to go meal solutions – all categories that consumers love to shop as evidenced by the growth of farmer’s markets – supermarkets, time to get inspired to make the shopper visit an experience not a chore.

diarynotes MAY 31 2017: ConTech2017, Melbourne SEPTEMBER 2 2017: Grocery Charity Ball, Auckland SEPTEMBER 11-15 2017: PRO FachHANDEL & drinktec, Munich, Germany OCTOBER 7-11 2017: ANUGA, Cologne, Germany

NOVEMBER 22-25 2017: SIAL Interfood, Jakarta, Indonesia

APRIL 24-27 2018: FHA2018, Singapore

DECEMBER 11-13 2017: SIAL Middle East, Abu Dhabi

JUNE 13-15 2018: SIAL ASEAN, Manila, Philippines

MARCH 20-23 2018: Anuga FoodTec, Cologne, Germany

OCTOBER 21-25 2018: SIAL Paris, France

6

THE NEW ZEALAND BEVERAGE COUNCIL (NZBC) P.O. Box 47, AUCKLAND 1140, New Zealand.

Email: info@nzbc.nz Phone: +64 9 309 6100 DDI: +64 9 302 9932

MAY 2-4 2018: SIAL Canada, Montréal

contents

04 News 11 Grapevine 14 What’s New 19 Snack Feature 24 Confectionery Feature

The NEW ZEALAND BEVERAGE COUNCIL is an industry association whose members cover all aspects of the non-alcoholic beverage market both in New Zealand and the export markets.

The Council members are spread throughout New Zealand and come together annually for an industry conference that covers industry issues and is addressed by international speakers. The organisation monitors product quality and sets standards for the industry and runs national competitions and awards.

10 19 26 SupermarketNews is published under license. Please direct all enquiries and correspondence to SupermarketNews. The opinions and material published in this edition of SupermarketNews 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 2017

CHAIRMAN Peter Mitchell, peter@reviewmags.com

EDITORIAL DIRECTOR Sarah Mitchell, sarah@reviewmags.com

PUBLISHER Tania Walters, tania@reviewmags.com

ADVERTISING SALES Felicity-Anne Flack, felicity@reviewmags.com

GENERAL MANAGER Kieran Mitchell, kieran@reviewmags.com

SENIOR DESIGNER Raymund Sarmiento, raymund@reviewmags.com

ATTENTION GROCERY SUPPLIERS The Food and Grocery Council is an industry association for grocery suppliers providing members networking, events, industry information and strong advocacy.

Contact us for information on the benefits of membership: Katherine.rich@fgc.org.nz • Networking • Industry Updates • Conference and Events • Education and Training • Advocacy and Law Reform

ISSN NO. 1173-3365 Suite 9, Level 3, 20 Augustus Tce Parnell, Auckland PO Box 37140 Parnell, Auckland Tel (09) 3040142 Fax (09) 3772794

www.fgc.org.nz

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news THE DISPLAY GROUP ACQUIRED

APC Innovate has announced its purchase of the assets of The Display Group. Display Group has long been recognised as New Zealand’s premier designer and manufacturer of display products. With this acquisition APC Innovate is now able to offer the market a full suite of Point of Purchase solutions including displays (permanent and semi-permanent), a complete graphics service, packaging and logistics, all manufactured and supplied using in-house equipment and resources. The Display Group business will be transitioned across to APC’s East Tamaki site over the next two months, however it will be business as usual for both companies. “We are very excited with this new combined business and the range of products and services we will be able to offer customers,” said Tim Houlden, chief executive of APC Innovate. n

LOSCAM ENTERS TAIWAN LOSCAM has officially launched in Taiwan with a night of celebration and cheers from over 100 guests and representatives from logistics associations, leading supply chain service providers, valued customers, media and LOSCAM’s management team.

Taiwan represents LOSCAM’s 12th strategic market entry in the Asia Pacific region and coincides with the group’s 75-year anniversary. With its head office situated in Taipei, the capital and commercial hub of economic activities including the logistics industry, LOSCAM targets to promote and drive its returnable packaging and pooling solutions to the larger national market eventually.

Having inked partnership agreements with major supply chain and logistics organisations covering a wide spectrum of sectors, LOSCAM’s management

is confident of fulfilling its strategic plans set forth for the Taiwan market.

“LOSCAM’s strategy is to fine-tune our solutions to fit into Taiwan’s mature supply chain model and palletised distribution network,” said Patrick Chan, Director, Regional Business Development of SE Asia & Taiwan. “Our objective is to facilitate smooth, focussed and comprehensive logistic services and to be a transitional platform that supports our customers seamlessly move into the international stage.”

“Taiwan is ranked amongst the largest economies in the international platform and a very important part of our integrated Asia Pacific network. We have full confidence in brining further developments to logistics practice in Taiwan.” n

FRENZ GOES GLOBAL New Zealand’s free-range pioneers, FRENZ, have opened a new, stateof-the-art egg grader, increasing egg processing capacity and expanding egg export potential into Asia. Rob Darby, FRENZ director, said the new grader increases the number of eggs that can be checked, sanitised, sorted and packaged, from 8,000 eggs per hour on the old machine to 45,000 eggs per hour.

“In terms of export potential, this grader gives us the ability to fill a twenty-foot container with eggs every six and a half hours,” said Darby.

“Although Asia is the world’s largest egg producer worldwide, the demand for high quality, free-range and organic eggs in Asian countries is increasing and

this new machine gives us the ability to meet export demands and expand into new markets.” FRENZ currently exports eggs to Macau and Hong Kong and recently confirmed its first order from Taiwan. The company is working with NZTE to achieve market entry into Singapore and Korea.

A key point of difference for FRENZ’s grader is its ability to safely sanitise eggs, making them ‘Kitchen Safe’. Eggs are hygienically washed, dried and UV sanitised to produce a germ-free exterior. Finally, eggs are coated in a natural oil to prevent bacteria entering the internal egg through the porous shell.

“Our sanitisation methods give our

eggs a longer shelf life of up to 60 days, versus the usual 35 days, which makes it more viable for FRENZ eggs to be shipped overseas.”

FRENZ’s new egg grader has several

other features that will help to secure international orders such as the ability to sort eggs based on shell colour and to digitally print on eggs in a multitude of languages, including Mandarin. n

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BARRY’S BAY CHEESE SOLD

GRANTHAM APPOINTED CREATIVE DIRECTOR

Onfire Design has appointed Matt Grantham, formerly of Coats Design to the role of creative director.

“These are exciting times for Onfire,” said managing director Sam Allan. “We’re delighted to get Matt on board, he’s one of Auckland’s leading designers as can be seen in his brand and packaging work for Hubbards, Genesis Energy and Michael Hill, among many others. This appointment further strengthens the agency’s brand and packaging credentials since it joined forces with Grant Alexander in 2016.”

Bringing more than 18 years’ experience working on some of NZ’s and the UK’s biggest consumer brands, Grantham is looking forward to complementing Onfire’s expertise as well as capitalising on the agency’s growing influence in the digital arena. “There’s great synergy with the Onfire team,” said Grantham. “In fact, like me, Sammo once worked alongside Rob Coats, so the two companies have much in common.”

Onfire has recently added several new pieces of business so Grantham will be hitting the ground running. Watch this space for some fireworks. n

After 12 years as the ‘guardians’ of Barrys Bay Cheese, owners Catherine and Mike Carey have sold the business. The company has been sold to Daniel and Amy Shields who took over on April 29. As current owners of Cool and Fresh Ltd, distributors of Barrys Bay Cheese in the Canterbury and North Island areas, they are very familiar with the operation and will be retaining all the current staff. “We have already enjoyed a close relationship with the Barrys Bay team through our distribution business,” said Amy Shields. “This has given us valuable insights into the performance of the business and to the needs of Barrys Bay’s customers. We are well attuned to the needs of New Zealand supermarkets and we’re committed to keeping up the high levels of

AVOCA-I-DO FOR TOP CHEF Top chef Michael Van de Elzen, has always been a strong advocate for Grove Avocado Oil and has made it official in a new partnership. “I’ve been a huge fan of avocado oil for years,” he admitted. “I love its health properties and the fact the flavour works so well with a wide variety of dishes.” Van de Elzen has been using Grove Avocado Oil since he first opened Molten, his renowned Mt Eden restaurant, in 2004. He will soon begin creating new culinary recipes to help showcase Grove’s exceptional extra virgin avocado oil, as well as the company’s lime, garlic, chilli and lemon pepper infused oils. He will also host tasting events and promote Grove Avocado Oil. Grove general manager Derek Masters believes that Van de Elzen’s reputation as someone who is passionate about creating healthy options is a good fit with the company.

“He has several recipes he’s always sworn by and one of the secret ingredients in them is Grove Avocado Oil,” Masters said. n

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service and responsiveness that Barrys Bay Cheese has aspired to.” New company details will be advised for customers to alter records for transactions following the handover.

“It has been a great journey to continue to develop this longstanding brand that has operated for 122 years and we have had a great team to work with over the years,” said Mike Carey. “We trust that you (the industry) will continue to work with Daniel and Amy and offer them the same support we have enjoyed.” n

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HARRAWAYS CELEBRATES 150 YEARS

NZ PORK SUPPORTS COOL Cross-party support means that the Consumers Right to Know (Country of Origin Food) Bill will head to the select committee stage, a move praised by NZ Pork. The statutory board, which works on behalf of local pig farmers, said that this move is a true reflection of Kiwi consumers’ attitudes. Research currently being conducted by NZ Pork shows that New Zealanders expect the pork they buy to be born and raised here.

Around 60 per cent of pork sold in New Zealand is imported from 20 countries around the world. “Based on our research, New Zealanders would be very surprised to learn how high the levels of imported food products are in some popular categories,” said NZ Pork chairman Ian Carter. “The expectation of Kiwi shoppers is that, if a product isn’t from here, they should be told where it is from so they can make an informed choice.” n

This year represents a real time to celebrate as Harraway & Sons turns 150 years old. Along with this, plenty of exciting activity will be unfolding for Kiwi consumers as the year unfolds.

Harraways was originally founded in Green Island, Dunedin in 1867 by Allan King & Daniel Forrest, who established a processing mill on the present site.

Founded on flour, it wasn’t until later that oat processing was introduced to the company’s offering and due to flour processing becoming commoditised, it evolved to being fully specialised in oats processing and marketing.

The brand name ‘Harraways’ stems initially from Henry Harraway whose wife had 21 children.

Today, Harraways is a significant, privately owned enterprise that is head-quartered in New Zealand. It was purchased in 1944 by Charles Hudson and today it sells its oat based assortment both locally and internationally. Harraways is the market leader in oats in NZ grocery market with a 36.7 percent dollar share of category. Its main brands are Harraways Oats and Nicola’s Organic Mueslis.

Following a survey carried out on Kiwi consumers, 70 percent actively recommend the brand while 50 percent know and trust the brand.

Its oat product range includes both convenient single serve oats via its ‘Oat Singles’ range and more traditional, bulk packed Harraways oats ranges that cater to both breakfast and traditional baking occasions. All non-organic ranges of oats are NZ sourced and milled, with the oat grain coming from the South Island.

This region offers an optimum growing environment for premium quality oats.

Nutritional testing of these oats has revealed strong qualities including low in salt and sugar and high in protein and fibre. The company does also offer a Bio Gro Certified organic oat range that cater to a growing number of New Zealand consumers seeking organic produce.

In 2016, Harraways launched a new Steel Cut oat range to market that offer a less processed, more sustaining option that is ideal for health-conscious consumers. This range also delivers a

rustic style porridge, similar to that found in cafes.

This year will see further, exciting new product developments. New offers will tap into consumer interest in added convenience, given there is increased ‘grazing/snacking’ and less ‘sit down’ type meal consumption. New products will also tap into key flavour trends that are emerging worldwide. As such, Harraways will develop new concepts within the breakfast, convenient meal creation and snacking space.

The immediate activity hitting the market soon will include new single serve oats varieties and consumer promotional activity that ties into the 150 year celebrations. n

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EXTREME MAKEOVER FOR PAMS Eighty-year-old brand

TRACKING YOUR SHOPPER

Everybody knows that a shopper led strategy is key, but how can the investment be prioritised and executed?

Driving shopper strategy involves understanding that Pams has had a few recent different categories lead different strategies for retailers changes to the iconic brand and suppliers. Understanding the role categories and look, but there’s plenty more brands play to the stores is crucial to step in being truly to come in what amounts to a customer focussed. Mitesh Khatri has spent over ten makeover of epic proportions. years understan-ding customer needs and motivations Pams, which once boasted and currently heads Shopper Tracker in New a small collection of custard and baking powder, comprises today of Zealand, operating Grocery, Convenience and Liquor more than 2,500 products in fresh, chilled, frozen and grocery. Pams is programmes. “I’m passionate about why shoppers do New Zealand’s largest-selling grocery brand and this year looks to grow what they do,” said Khatri. “You can see behaviour even further with the introduction of a new premium tier, Pams Finest, through scan, panel, loyalty card data in the market and a number of other sub-brands such as Pams Superfoods, Organic, which is great. What’s missing is Gluten Free and Fresh. Rod Gibson, general manager Foodstuffs the ‘why’ behind the behaviour Own Brands Ltd, along with a busy team of product developers and designers, has been flat out refurbishing virtually every aspect of on a consistent enough scale with the Pams range. “It was time to look at every product and evaluate breadth and depth.” how it performed and whether we were still meeting the changing Shopper Tracker measures what needs of our shoppers,” said Gibson. “It’s more than just freshening shoppers think, want and do. up a logo and our packaging, it was about looking for and launching They benchmark the position of new products which are more relevant in today’s market. categories by retailer, channel and “Customers are searching out authenticity, quality, clarity around country, against other categories provenance and food which is not only better for them and their and to brand level to improve families, but affordable and tasty. So, while we are working to promotional efficiency, build fact MITESH KHATRI reformulate our existing ranges to reduce sugar and sodium content, based proposals and form credible we’re also introducing new categories for the brands.” Pams Finest is joint plans for growth. Shopper Tracker has been a new premium tier of products with a refined look and contains only the driving shopper led strategies for retailers and suppliers best ingredients. The new products focus on emerging trends and flavours, around the world for close to ten years. They are in premium items, and natural ingredients with no artificial colours or flavours. nine markets around the world including Australia, The reaction to the soft launch of Pams Superfoods has been very US, UK and Canada to name a few. “It’s a two-step positive with the likes of Pams Dried Blueberries, LSA, Cacao Powder process. Step one is align on the key shopper needs and and Coconut Flour flying off the shelves into the baskets of discerning understand why shoppers do what they do so you can shoppers. “We’re delighted with the success we’ve had so far and change and influence behaviour. Step two is measuring believe this bodes well for the Pams Finest and our soon-to-come shopper satisfaction over time.” n Gluten Free and Organic ranges. These developments are a response to increased consumer desire to eat healthier and try new things.” n

TRANSGENDER TRANSITIONING POLICY

Countdown has launched a new transgender transitioning policy aimed at supporting transitioning team members across the country. The policy outlines Countdown’s responsibilities as an employer and commitment to providing an inclusive environment, as well as the practical assistance available to team members who are transitioning genders. It is underpinned with information and support for managers to ensure transitioning team members feel comfortable, can be themselves and perform at their best while at work.

Countdown’s general manager corporate affairs, James Walker, said as one of the largest employers in New Zealand, Countdown is continually reviewing its employment environment to ensure it meets the needs of all of its 18,000 team members. Last year Countdown was one of the first employers to launch a Family Violence Policy. “We think it’s extremely important that we had a proactive and clear policy around our transgender team members because no matter your sex, age, ethnicity or gender identity or sexual orientation, we want everyone to feel supported when they work at Countdown,” said Walker.

Walker added that Countdown has also included a proactive support service for managers of transitioning team members. n

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NEW WORLD DATA REVEALS THE PRODUCTS HAPPY PEOPLE BUY

Do the contents of your shopping trolley reflect your state of mind? Well, the contents of my cart generally tell a definitive tale so we decided to dig into our Clubcard data and see if this was the case with our customers. The research resulted in a few surprises.

While people who are having a bit of a tough time tend to stock up on cigarettes, potato chips, confectionery and energy drinks for a quick pick-meup, we found that happier folk tend to choose omega-rich proteins like salmon and avocados, flavoursome meat on the bone and natural grass-fed dairy products. They may top that off with a beer or wine.

Nutritional research repeatedly shows that products like salmon, walnuts and

Emily Blumenthal

Head of Customer Experience Strategy & Data, Foodstuffs (NZ)

What do people who are generally happy in their lives put in their basket?

Happy Shoppers:

Unhappy Shoppers:

ENERGY DRINKS

CARBONATED DRINKS

WINE

R

BEE

Source: Clubcard Attitudinal Survey 2017, Foodstuffs National BI, October 2016 – February 2017. N = 37,911

good quality dark chocolate are proven to give your mood a lift – while also giving your body a healthy dose of antioxidants – and eight out of the top 10 products that happy people tend to buy carry natural fats.

We dug a bit further with our Food for Thought team of nutritionists who weren’t surprised to see what was in a happier trolley. In the past there was an understanding that low-fat products were the healthiest choice but the benefits of consuming nourishing, unsaturated fats daily are now more widely known. Avocados, nuts, seeds, olives, olive and canola oil all contain healthy unsaturated fats. These help us to absorb vitamins, are highly satiating and improve brain function. Who doesn’t feel happier when they are well satiated and able to think clearly?

It’s possible to eat high quality foods, even on a budget. For example canned line-caught salmon and tuna are just as nutritious as fresh Marlborough salmon, and significantly cheaper. It’s a matter of looking out for specials, shopping for what’s in season and understanding what makes something taste great.

For example, skinless chicken breasts featured on our not-so-happy list, while chicken thighs appeared on the

THE RETAIL CHALLENGE

Many shoppers don’t appreciate how challenging working in retail can be, particularly for those who own or manage a supermarket.

There are the usual responsibilities and challenges that go with running a big staff on a seven-day operation – the paperwork, the many staffing issues that can arise, the compliance, the safety aspects, dealing with supplier representatives, getting on top of the latest product fads or trends, handling the (thankfully) not-too-often product recalls … it goes on. The bigger the store, the bigger the responsibility, the bigger the challenge.

That’s the everyday business-as-usual stuff that any retailer expects to have to deal with. And the workload grows as the business grows.

But there’s one side of retailing that’s showing growth that’s far from welcome – retail crime.

I was shocked recently when Retail NZ produced figures on retail crime.

They estimated that last year the retail industry suffered an estimated $1.2 billion of ‘shrinkage’ (the loss of goods due to counting or recording errors, spoilage, theft or wastage). Of that, crime accounted for a massive $1 billion.

Retail NZ said that’s similar in economic value to the cost of all road

Katherine Rich

“

Chief Executive NZ Food & Grocery Council

The bigger the store, the bigger the responsibility, the bigger the challenge.

”

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deaths in New Zealand in 2015, or the total social cost of drug-related harms and intervention costs.

The retail figure includes not just random theft by shoppers who stuff goods into bags or under jackets, but also those who cheat their way through self-checkout kiosks by scanning a cheap bottle of wine twice when one is top of the range. It also includes organised gangs who descend on stores, distracting staff while goods are uplifted. And it’s staff who might take goods home at night, or who don’t ring-up all goods for friends at the checkout.

One supermarket owner said it costs him more than $100,000 a year to have a security guard on duty between 7am and 10pm, seven days a week, and to have a company review CCTV footage from store cameras. He said he would rather put that money into lower prices and events in the community, but accepts it’s another cost of doing business.

It’s sad that retail crime is forcing businesses to take such measures to protect their livelihoods. And it’s not just the big supermarkets – it’s also the corner dairies who suffer awful attacks

happy list. Bone-in chicken thighs and drumsticks tend to be more affordable, easy to cook and very tasty, so they’re a pretty smart choice.

It’s worth noting that New Zealanders are amongst the happiest people in the world. In 2017, New Zealand retained its spot as the eighth happiest nation, in the United Nations World Happiness Report. New Zealand ranks just behind the Netherlands and Canada, but ahead of Australia and Sweden in the top 10 happiest nations. At New World we’re delighted to be part of that.

HAPPY PEOPLE

• more likely to purchase FRESH FOOD including vegetables, fruit • more likely to DRINK Beer and Wine • more likely to purchase MEAT on the bone • more likely to purchase GOOD FATS including Dairy and Seafood • more likely to COOK/BAKE

(The results suggest happier people are trying to look after themselves and maintain their sense of well-being – enjoying life)

UNHAPPY PEOPLE

• more likely to consume SUGAR – Confectionery, Carbonated & Energy drinks • more likely to consume BAD FATS – Potato Chips • more likely to own a PET – Pet Supplies, Cat Food • more likely to look for EASY meal options – Frozen meals, Prepared meals • more likely to SMOKE – Tobacco (The results suggest that unhappier people are looking for quick fixes for their mood – looking after pets definitely pays dividends!)

SOURCE: Clubcard Attitudinal Survey 2017, Foodstuffs National BI, October 2016 – February 2017. N = 37,911 n

but which are too small to employ guards.

Retail NZ says retailers frequently don’t report incidents because Police don’t treat them as a priority, and because the prosecution process is cumbersome and time-consuming.

Food and grocery retailers have told me that these findings are spot on.

It seems to me that retailers are also shrugging their shoulders because the law has no teeth. They often won’t confront suspected shoplifters because physically restraining them can result in a claim of assault against the shopkeeper, if not an actual assault on the shopkeeper.

The Police are doing the best they can with the resources they have, and perhaps things will improve as the 880 new staff being recruited start their jobs.

Retail NZ wants a Police Retail Crime Taskforce, a programme that helps people understand the impact of crime and the importance of property rights, and a system where Police can impose fines for small offences.

Retail crime isn’t a cost to suppliers but it’s hitting retailers hard, and these ideas are worth looking at. While the government appeared to dismiss some of Retail NZ’s constructive solutions, I was heartened to read Labour MP Stuart Nash’s comment that some of the proposals, such as spot fines for shoplifters, were an “elegant solution to a growing problem.” n

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ANDREW BROWN

winemaker at Waipara Hills, has been amongst the land his entire life. Born in South Otago, his agricultural upbringing led him to study Parks, Recreation and Tourism management at Lincoln University, during which time he discovered his taste for wine.

“I promised myself I’d return at a later date to pursue a career in winemaking,” he told Restaurant and Cafe´, “and after four years travelling I did just that.”

He studied a Graduate Diploma in Viticulture and Oenology, again at Lincoln. He also worked various jobs and harvests in Central Otago, Marlborough, Oregon and Alsace, on the Franco-German border, before joining Framingham wines in 2009 as assistant winemaker. At Framingham, Brown worked under Dr Andrew Hedley, who he describes as “a true mentor and influencer, an absolute legend with his knowledge and leadership.”

Under Hedley, Brown and his team were presented the opportunity to make every style of Riesling within the German Prädikat – “Getting all those wines painstakingly into the bottle was a mission, but a great project to be involved in.” Riesling has long been a favourite of Brown’s, due to its stylistic versatility. He held this position until late 2016 when he moved to Waipara Hills to take on the role of winemaker.

The Waipara Valley is nestled in the lee of the Teviotdale Hills, which provide protection from the cool ocean winds, but remains open to warm Nor’Westers. The north-facing, moderately sloping river terraces provide an ideal suntrap for grape ripening, and an abundance of sunshine throughout the summer combines with a cool, dry

autumn to produce unique concentrated Rieslings and Pinot Gris – the regional specialities. The winery has also been a part of Sustainable Winegrowing New Zealand since 2001, and one of their key initiatives is to improve biodiversity, creating a natural environment where the vine is balanced with its surroundings.

For Brown, great wines come from picking good fruit from great sites, and at Waipara Hills the soil and environmental conditions are perfect for fabulous textural fruit. “I’m lucky enough to work alongside a great vinicultural team, led by Waipara Hills vineyard manager Jean-Luc Dufour who planted the vines and has been there for more than two decades.” The resulting wines are “honest wines, which express where they come from and boast textural qualities.”

2013 was the year that Brown found his winemaking mojo – “It helps that it was a great vintage, and some trials we were carrying out in the winery really came together,” he elaborated. “It all just seemed to click.” This was a contrast to the year before, when frosts meant a lower yield, but created great flavours in the winery. “When it comes to grapes, every harvest is different, depending on the season and weather,” he said.

“Weather patterns are forever changing, and as a winemaker I have to adapt my styles and approach accordingly.”

Outside of wine, Brown spends as much time as possible with his wife and three young children at the beach and enjoying the outdoors. “I love to surf when I can find the time, and jamming on the guitar and singing with my bandmates is always a top way to spend some spare time.”

For young winemakers, Brown offers this simple advice: “Travel. Get as much vintage experience as life will allow. It’s great to have an opinion, but at the same time, keep your mind open.” Brown follows his own advice and is open to trying wines from the lesser-known wine regions. “Places like the Jura in France and the Südtirol in Italy have a lot to offer,” he exclaimed. “It’s a big bad wine world out there!”

Having been in the role for less than six months, Brown is in no hurry to move on, claiming that getting the winemaker role at Waipara Hills is his greatest achievement in wine. He is still familiarising himself with the vineyards and fruit at Waipara Hills and learning the lay of the land from Dufour and the viticultural team, but is looking forward to trialling new techniques, ferments and evolving his winemaking style along the way. “From the vineyard to the winery, our team are hands-on in perfecting their craft, pouring a little of themselves into everything they do,” explained Brown. “For us, every harvest signals the beginning of a new adventure, the chance to create wine that is distinctly Waipara Hills.” n

TASTE THE FUTURE

YOUR NEXT DATE: COLOGNE, 07.–11.10.2017 For further information and assistance with travel and accommodation planning Robert Laing Messe Reps. & Travel 09 5219200 robert@messereps.co.nz

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COMMITMENT TO MAKING A Recently I had the opportunity to speak at the Massey University graduation ceremony and it gave me a chance to reflect back on my own career and the various roles I have had within the business.

Dave Chambers

Managing Director Countdown

The world we live in today is becoming increasingly uncertain.

Political instability, environmental challenges, inequality and conflict are all issues of our time. We need more people to commit to making a difference, to be strong leaders. It was impressive to see such a high calibre of students graduating.

I have approached all my roles at Countdown with a big focus on people, our business relies on the

18,000 Kiwis who work in our stores, distribution centres, plants and in our support office.

I’m really proud of the diverse team we have at Countdown. A couple of years ago, we invested in the creation of the Countdown Graduate Programme so that we could help change the perception of the retail sector as a choice of career.

Many young people may not automatically realise the range and diversity of roles that sit in behind a retailer. We are in the final stages of recruiting our fourth graduate intake, and these young New Zealanders will start with us at the beginning of 2018.

Countdown continues to evolve as an employer, and we aspire as a business to be a leader when it comes

Sport and business have never been too far apart throughout Simon Towns’ life.

Simon Towns Managing Director/President Constellation Brands New Zealand

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Kevin Towns, coached the women’s and men’s Black Sticks hockey teams, so it was only fitting that the younger Towns would follow into the family business. Hockey took him to two Commonwealth Games, winning silver at Manchester in 2002, and to Olympic Games, as captain at Athens in 2004.

However, it’s not just hockey that has taken him around the world.

After graduating from the University of Auckland with a BA/BCom in Economics and Finance he entered into the ASB graduate program.

From there he went to London to work in investment banking and further his hockey career before finding employment with the Boston Consulting Group. It was here, in his consulting role, that he found his way to wine.

“I’d always had some level of interest in it so it was fortuitous that I ended up in the industry,” he said, noting that he took a number of trips out to wineries during his university days. “I can relate to the product.”

Towns worked his way to the role of managing director at Mumm Napa, overseeing all aspects of the business.

He first entered the Constellation Brands group as part of SVP Strategy and Development in San Francisco. He was promoted to managing director of OWNED

to creating a progressive and flexible employment environment for our people.

These include being one of the first companies in New Zealand to introduce a policy to support team members affected by family violence.

We also recently conducted a gender pay equity review and are setting clear goals to increase the number of women in senior management positions.

We have an agreement with First Union which has removed youth rates and continue our commitment to pay above the national minimum wage for check-out team in our stores. This month we will also launch our policy for team that are transitioning gender.

I would also like to take this opportunity to thank all of our

Constellation Brands New Zealand in May 2016.

His time in the industry has seen him work with different people at different levels of qualification and at different stages of their careers, meaning he has to adopt a broad management strategy.

“You have to earn each person’s trust, so they know that what you’re saying is honestly what you believe,” he said.

“You have to encourage them to further their own careers – it might not be with us, but I love to see them be successful somewhere else. They might come back to work for me, they might not.”

He loves to win (a competitive streak fostered throughout his childhood), but believes in winning fair on an even playing field. “I like to set high expectations, something we can achieve as a team.”

While Towns took time to think of a career highlight, his career lowlight was etched deep in his memory, and again, it all came back to sport. Mumm Napa was the official wine of one of New Zealand’s most tragic sporting campaigns – the 2013 America’s Cup in San Francisco. As a company higher-up, it was Towns who had to be on hand to pass over the celebratory bottle to the winner. For two long weeks, Towns was in the Golden City, slowly watching Team New Zealand blow a 7-1 lead, and in the end it wasn’t Dean Barker but brash Australian Jimmy Spithill on the receiving end of the Mumm Napa jeroboam.

However, his career highlight still comes from his time at Mumm Napa, and the growth of the brand he was able to achieve in the American market. It was also at Mumm that he

suppliers for their support over the last month. It’s been an incredibly busy time with the Easter and school holiday rush as well as terrible weather around the country and the recent Bay of Plenty floods.

In particular, for the growers fighting the rain and storms, we know this has been a difficult season. Our team in produce is working directly with many of our growers, and if you have concerns please don’t hesitate to pick up the phone to work out a plan to combat the shocking weather and supply demands.

We have also been doing our bit to assist our team and customers in the Bay of Plenty region affected by the floods. We kick-started fundraising for the Red Cross Bay of Plenty 2017 Flood Appeal with a $10,000 donation.

Many of you have helped supply food and necessities to the region over and above our normal orders; thank you for your efforts. n

received what he describes as his best compliment, from a warehouse worker who approached him at Towns’ leaving party. “He came up to me and said that I was the only boss who had ever treated him as an equal. It showed me that I’d managed to build relationships across the organisation, and that was really special to me.” A personal highlight was finally competing at the Olympics – “Aside from getting married and becoming a father, of course.”

Finding a work-life balance is important for the young Towns family, as is knowing how to switch off. He has taken up voluntary hockey coaching at his old club, easing himself into a routine as he readjusts to the New Zealand life. His wife, a lawyer currently studying for an MBA, is an avid skier and has brought Towns into the fold, although he admits that he prefers the snowboard. Further to work and hockey, keenness on recreational travel has taken him to the far reaches of the earth. He spent six months in South America (including two weeks “stuck in Cusco”) and would head back there in a heartbeat – “The people, the culture, the history. It’s just a fantastic place to be.”

For now, Towns and his wife are keen to stay put. The pair has lived, by Towns’ estimation, in eight different houses in six different cities over the past ten years and now, with the relatively recent arrival of their son, it’s about time to slow down. That is not to say, though, that they won’t take the chances when they can.

“I have a trip to Canada coming up, so we’ll tack a few days on and try get to the snow!” n

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Nutrient Rich Snacking

Nourish Healthy Foods is a small, innovative Wellington based health bar producer. They are all about simple nutritious convenient snacks and use only 100 percent natural gluten free ingredients that are rich in nutrients. Their bars are a potent mix of protein plus fibre and good fats which is proven to keep you fuller for longer, revitalised and energised, strong and lean. The current range consists of the following classic pairings: Honey & Almond, Cacao & Hazelnut, Vanilla & Walnut.

For further information please contact John on 021 18 27 603 or email info@nourishnz.com.

Coconut Goes Spicy For Chai For its latest Spicy Chai flavour, COYO have collaborated with Hakanoa Handmade to deliver not only the health benefits that COYO is renowned for, but also delicious flavours of fresh ginger with subtle hints of cinnamon and cardamom. With winter fast approaching, customers are looking for the perfect addition to sweet or savoury dishes that features warming chai spices. For more information visit www.coyo.co.nz or call 0800 262 8588.

Deutz Unveils New Look Deutz Marlborough Cuvée has unveiled its new elegant look for its range of méthode traditionnelle wines. With creative, modern packaging highlighting the connection of the premium wines to the Marlborough region, the redesign also celebrates the heritage of the range. The new look design will maintain brand recognition for consumers while featuring new design elements and a fresh look that enhances the elegance and finesse of the brand adding modernity to a range that was launched almost 30 years ago. Deutz is New Zealand’s number one premium sparkling wine range with four méthode traditionnelle wines that span seasons, tastes and occasions. The wine range is the result of a winemaking partnership that began in 1988 with the prestigious House of Champagne Deutz in France.

Caring For Babies

Breakfast Range For Pitango

New Zealand-based real-food company Pitango have launched its highly anticipated new Pitango Breakfast range in time for winter. Using organic steel cut oats, new Pitango Breakfast pots will initially come in two flavours – Golden Honey and Apple & Sultana. The new Pitango Breakfast range is cooked using the same home-style cooking methods as the famous Pitango soup and risotto ranges. The range comes in a convenient microwaveable pot, with accompanying spork that serves as a complete breakfast for one and is ready in under three minutes. The fresh porridges can be eaten hot or cold, are a source of protein and fibre and contain no added preservatives, flavours or colours.

Baby Sebamed cares for baby’s delicate skin to protect it from dryness and irritation. All products in the range are ultra-gentle and made with a pH balance of 5.5 to protect, support and further develop the skin’s natural protective layer which is not fully developed at birth.

The Baby Sebamed range covers baby skincare and cleansing needs to nourish, condition, treat and protect even the most sensitive skin.

Key products include Baby Soft Cream which is used during each nappy change to form a waterproof barrier that prevents skin irritations, and Diaper Rash Cream which offers rapid relief to treat nappy rash. The products are dermatologist tested.

RRP from $8.10. To order, contact Regional Health on info@regional. co.nz or 0508 734 466.

Toasted Twist To A Kiwi Favourite

Kiwi owned and made chocolate company Donovans have paid homage to a true New Zealand classic with their new version of coconut rough, Toasted Coconut Clusters. This new treat combines 35 percent milk chocolate with toasted coconut thread. “We know our customers will adore eating our newest Kiwi creation just as much as we enjoy making it,” said Caroline Potter, Donovans marketing manager. “The best part of the process was getting to test the flavours, it reminded us of our childhoods!” Toasted Coconut Cluster joins the Donovans line-up of clusters, which also include Kiwi classics Rocky Road Clusters and Hokey Pokey Clusters.

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Premium Cow & Buffalo Mozzarella

Ghiotti has launched a new mozzarella range made in Italy, by the largest Italian dairy group. Mozzarella is the classic Italian cheese loved for its fresh and delicate taste of milk. It is traditionally eaten with tomatoes and basil but can also be enjoyed in sandwiches, pizza, pasta and hot dishes. Thanks to the traditional Italian recipe, Ghiotti mozzarella have authentic texture and incredible taste. Made with cow or buffalo milk, Ghiotti mozzarella is available in various formats and sizes to satisfy all consumer needs. Discover how to use Ghiotti products and find out more information at www.ghiotti.co.nz.

Powerade Gets Pitch Fever

Double The Protein Apples Get Jazzy Makeover Loved the world over for their sweet and tangy flavour, JAZZ apples are now sporting a new look that shows you can’t compare apples with apples.

First grown in beautiful New Zealand orchards following a natural union of Royal Gala and Braeburn varieties, JAZZ apples have become a global phenomenon sixteen years later. They are now grown in ten counties under a closely controlled quality growing programme, managed by trademark owner and one of New Zealand’s largest horticulture exporter, T&G Global (formerly Turners and Growers).

JAZZ marketing manager NZ at T&G, Michelle Singh, said feedback from JAZZ fans shows they love knowing they’re buying a consistent, quality apple. “Some people may think the only difference between apples is their taste and colour, but the beauty of a JAZZ apple is more than skin-deep,” said Singh. “JAZZ apples have grown in popularity, especially among taste-seekers who appreciate real food and busy parents seeking natural, consistent quality nutrition for their children. What also makes JAZZ so special is its naturally durable firm skin, dense flesh and versatility. It’s equally delicious fresh, in salads and cooked in desserts. A healthy choice on the go, JAZZ apples offer reliable goodness and are perfect for lunchboxes.”

Yoplait has launched a range of delicious Greek-style yoghurts loaded with twice the average amount of protein in Yoplait regular yoghurts. Yoplait Greek Style Yoghurt 2x Protein Natural has a five-star health rating, the rest of the range has a 4.5-star rating, and they’re packed full of nutritional goodness to keep consumers fuelled for the day.

As a wholesome source of protein, calcium and made with live cultures, Yoplait Greek Style Yoghurt 2xProtein is a great snack choice. The yoghurt comes in a 900g take home tub or a grab and go style four pack. It is available in Black Doris Plum, Coconut, Honey and Natural.

Powerade’s limited edition Fever Pitch pack has been released in support of the five New Zealand Investec Super Rugby teams; the Blues, Chiefs, Hurricanes, Crusaders and Highlanders.

The exclusive green Fever Pitch pack has been inspired by the enthusiasm and loyalty of Kiwi rugby fans, and celebrates Powerade’s sponsorship of the New Zealand Investec Super Rugby franchises to ensure the players stay hydrated this season.

Lunchtime Staple From George Weston George Weston Foods is investing in its biggest food innovation in recent years with the launch of the new Tip Top Sandwich Thins.

Iconic New Zealand favourite Tip Top Bakery plans a fully-integrated multi-million-dollar campaign to launch Sandwich Thins. At only 99 calories per serve, they are a softer, lighter alternative to traditional bread and wraps, and the food manufacturing powerhouse anticipates they will quickly become a lunchtime staple. Tip Top Sandwich Thins come in three varieties, Original, Wholemeal and Lightly Seeded, and carry a Health Star Rating of at least four stars. They are free of any artificial colours, flavours and preservatives.

“Tip Top has been baking for Kiwis for more than 60 years, and the trusted brand continues to drive innovation in the bakery category, and create new products as New Zealand’s eating habits change,” said Justin Alblas, George Weston Foods GM marketing and innovation.

“Tip Top Sandwich Thins provide a versatile base for Kiwi bread lovers. Freshly baked, they have the same soft texture and taste as bread – only lighter.”

Mother Earth Hits Sweet Spot

Just Like Grandma Used To Make

New Zealand owned brand, Mr and Mrs Martinez, Antipodean Fine Foods, is launching a Kumara Paste into the deli sector of the supermarkets. Packed in 130g tubs, Kumara Paste offers a paste the way it should be with just ingredients. It is cooked using the same methods that Grandma used to cook fruit pastes, only they use Kumara instead of fruit. The end result is a silky-smooth Kumara paste that melts in the mouth.

Owner of the company, Olga Martinez, created the Kumara paste as she wanted a real paste to honour and bring out the glory of exquisite NZ cheeses. The fruit paste also known as fruit cheese is a preserve that has a high fruit content – higher than any other fruit preserve. They are made, similar to jam but cooked over a long period at a lower temperature that results in a lower yield of the preserve, but a delicious concentrated fruit flavour. Instead of fruit, they have used the Beauregard Kumara, and the results are incredible. The range includes Original Vanilla, Clover Honey, and Dark Chocolate.

Native Bush Honey is the latest sweet combination from Mother Earth, offering Kiwis a new honey flavour that is deliciously different. This new blend boasts a delightful caramel flavour with hints of toffee and buttery notes, owing to the bush flowers surrounding the hives of the New Zealand honey bees that make it.

“The distinct new flavour is familiar yet different, with a profile unlike any of our other honeys,” said Lyn O’Sullivan, Mother Earth senior brand manager. Each native flower has given it something different – buttery notes from Kamahi flower, toffee hints from Tawari, and delightful caramel from Rewarewa. It is suitable for everyday uses, including breakfasts, cooking and baking, hot drinks, and desserts, new Mother Earth Native Bush Honey is available in 450g pots.

Mentos Continues To Innovate

The Perfect Match

Sean Connolly loves a good steak and that’s why he has teamed up with Lewis Road Creamery for their latest culinary creation, Steak Butter. The butter is blended in small batches with Connolly’s expertly crafted mix of herbs and spices including; garlic, parsley, thyme, oregano, paprika, turmeric, curry powder and more.

Connolly is the leading chef and steak aficionado at The Grill. Connolly boasts the restaurant-quality of the steak butter that matches any cut of steak. “From my kitchen to yours, enjoy!” The new premium Lewis Road Creamery Steak Butter retails for $7.99 per 100g log.

Mentos continues to innovate, bringing new news to the confectionery and gum categories with product launches for Mentos roll and Pure Fresh sugar free gum. The newest Mentos roll just launched is a Strawberry Mix. Each roll contains the delicious strawberry flavour as well as new creamy and sour strawberry flavours. Mentos sugar free gum is now available in a bottle format, which fits nicely in the car, office drawer or handbag. Mentos is brought to you by DKSH New Zealand Ltd. Contact your local representative for more information.

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storecheck

North Shore

For the May issue of Storecheck, we checked out what Auckland’s North Shore had to offer. From the five stores we visited, some shined bright while others were left in the dark . . .

NB: In-store pharmacies are not included in Storecheck.

STORE EXTERIOR (Max 30 pts) INCLUDING: Outside of the building and grounds tidy, well signed, adequate trolley bays; Windows and exterior clean, tidy; Signage well presented and up to date; Car Parking number of spaces well marked; Trolley condition.

SCORE

NEW WORLD, MILFORD: A+

Good exterior signage with excellent street exposure. Very busy carpark and took a little stalking to grab a park. Sufficient trolleys in good condition. Nice easy flow, excellent fresh produce with good layout. Open feel to the store with good lighting. Bakery had an excellent layout, meat/fish well stocked. Substantial range in international section and well merchandised. Aisles felt a bit narrow when passing another customer. Nice POS with clear tickets. Perhaps more checkouts needed if space available.

COUNTDOWN, BARRYS POINT RD: B Good dedicated carpark space, plenty of room. Nice looking exterior well signed.

Trolley bays full, café to right of store.

Entrance to store has adjoining pharmacy.

Really good lighting, plenty of produce that was well stocked and ticketed. Floors clean. Bakery area well stocked, with good specials. Deli area well laid out, also an organic/free from/health area had a good range. Fresh sushi bar was well patronised, well merchandised wine/beer. Aisles good width, store well laid out, giving customers plenty of room to move. Well stocked and merchandised store, good POS, but had some disappointing aspects inside and some issues that need dealing with. Friendly and efficient service at checkout. Good store let down by some problematic elements.

NW CD PnS FS CD Milford Barrys Pt Rd Wairau Rd Lancaster Milford 27 27 25 18 20

STORE INTERIOR (Max 30 pts) INCLUDING: First impressions; Flooring, type, upkeep, clean? Lighting/heating, is store heated/cooled?

Lighting adequate and/or task specific? Instore signage; Promo/seasonal products; End of aisle promotions; Condition of fridges, freezers and chilled shelving, condition and layout.

SCORE

NW CD PnS FS CD Milford Barrys Pt Rd Wairau Rd Lancaster Milford 30 20 25 18 22

STORE LAYOUT (Max 20 pts) INCLUDING: Layout of store, Aisle width; Shelf edge labels/ticketing; State of store, shelving, clean, no damage, neat & tidy; Sufficient number of trolleys/baskets available given shopper numbers.

SCORE

NW CD PnS FS CD Milford Barrys Pt Rd Wairau Rd Lancaster Milford 18 18 18 12 12

PRODUCT RANGING, AVAILABILITY, CONDITION, FOR SIZE OF STORE (Max 25 pts) INCLUDING: Range, stock levels, condition of packaging, use by expiry.

SCORE

NW CD PnS FS CD Milford Barrys Pt Rd Wairau Rd Lancaster Milford 25 25 25 25 25

GENERAL MERCHANDISE (Max 15 pts) INCLUDING: Range, stock levels, condition of general merchandise, including newspapers, magazines and cards.

SCORE

NW CD PnS FS CD Milford Barrys Pt Rd Wairau Rd Lancaster Milford 15 15 13 10 12

PAK’nSAVE, WAIRAU ROAD: A

Large carpark at front of building and busy on this visit, good exterior store signage. Large amount of trolleys overflowing in the bays in the carpark, probably need to be monitored to get them back into store bay. A little bit of a challenge to find way into the store, no baskets just trolleys and plastic bags. Decent lighting, wide aisles. Staff restocking on this visit, first impressions good. Produce area well stocked, fresh and appealing. Floor looks untidy. Meat/ fish well stocked, fresh and well presented.

Dairy, bakery well laid out and stocked. Appealing hot food to go. Specials bins well positioned to grab customer’s attention, but some general merchandise bins just looked messy. Busy store with staff taking care to restock shelves. Some merchandisers had left empty trolleys abandoned in aisles with rubbish left in them, not a great look. Overall good standard, just a few small things needing attention. Checkout was swift with friendly and efficient staff and able to cater for number of customers.

STAFF & CHECKOUTS (Max 30 pts) INCLUDING: Staff uniforms and name badges, attitude to customer including acknowledgement, thanks; Adequate checkouts open considering the time of day and number of customers; Speed and efficiency; Checkout area, tidy, merchandised; All counters staffed to levels compatible with customer numbers.

SCORE

NW CD PnS FS CD Milford Barrys Pt Rd Wairau Rd Lancaster Milford 30 30 30 30 27

FRESH (Max 30 pts) INCLUDING: Variety and appeal, stock levels/merchandising of fresh products, including produce, meat, fish, deli, bakery.

SCORE

NW CD PnS FS CD Milford Barrys Pt Rd Wairau Rd Lancaster Milford 30 28 28 20 25

INTERNATIONAL CUISINE (Max 5 pts) INCLUDING: Range, stock levels/merchandising.

SCORE

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NW CD PnS FS CD Milford Barrys Pt Rd Wairau Rd Lancaster Milford 5 5 5 3 5

FOUR SQUARE, LANCASTER: C

Easy car parking, sufficient trolleys and baskets for customers. Floor needs replacing as a bit rough, ceiling and fittings probably also due for a refurb.

Store a bit cluttered but nice friendly service and good range for customers. A nice little convenience store that serves the locals well.

ARTISAN/GOURMET/INDULGENCE (Max 5 pts) INCLUDING: Gourmet, Indulgence, Local or Artisan products range and stock levels.

SCORE

NW CD PnS FS CD Milford Barrys Pt Rd Wairau Rd Lancaster Milford 5 5 5 3 5

SHOPPER EXPERIENCE (Max 10 pts) INCLUDING: From carpark to entry to exit - overall shopper experience.

COUNTDOWN, MILFORD: C+

Access to Countdown is through the mall. Good entrance, large checkout area and range of flowers at entrance. Trolleys sufficient for customer requirements. Store felt a little dark, lighting could be better particularly in produce area. Cluttered with general merchandise, leaning up against shelves which seemed messy. Wide aisles, shelves well stocked across categories, with good signage however floor was dirty. Meat fridges could do with replacing as some panels missing. Cards were being restocked on this visit. Overall store seemed tired.

SCORE

NW CD PnS FS CD Milford Barrys Pt Rd Wairau Rd Lancaster Milford 10 4 9 6 7

HOW THEY SCORE (Max 200 pts)

SCORE

NW CD PnS FS CD Milford Barrys Pt Rd Wairau Rd Lancaster Milford 195: A+ 177: B 183: A 145: C 160: C+ TOP SCORE

A+ Exceeded shopper expectations to provide the gold class of shopper experience A

Meets all shopper expectations across areas rated

B

Meets most of shopper expectations across areas rated

C

Basics covered with some extras but not all shopper expectations met, improvements required

D Attention needed to areas rated, poor overall shopper experience E

Poor level of achievement in shopper expectations across areas rated

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snackfeature UNIQUE KETTLE KORN FLAVOURS

When New Zealand Kettle Korn directors Michael Howe and Trent Brock decided to launch a new flavour, they knew it needed to be something really special – and what better way to do that than collaborate with an award-winning chef.

Michael Meredith, 2016 Restaurateur of the Year, didn’t disappoint, creating Mitey Cheese – an insanely delicious combination of (dairy free) savoury cheese with a bit of mite. It’s a great combo on toast but even better on Kettle Korn.

“We knew customers wanted unique flavour options and Michael Meredith was the perfect person for this, bringing creativity and expertise to the table,” said Howe and Brock.

The acclaimed chef, who also cofounded Eat My Lunch – the local

initiative helping feed hungry Kiwi kids in need – describes the Mitey Cheese flavour as a “mouth-watering snack with the perfect umami”.

The 110g Mitey Cheese bag (RRP $3.49) will be available from June 1 with plans to add to the Chef Inspired range in the future.

Continuing the successful partnership between NZ Kettle Korn and Eat My Lunch, for every new bag someone buys, NZ Kettle Korn will give another to the EML school lunch programme. This is in addition to a $20,000 annual donation and supplying product monthly.

Following consumer demand NZ Kettle Korn is adding a Sea Salt Multi Pack (RRP $5.49) to the range at the same time as well.

“Our Sea Salt

Kettle Korn is sugar free and has really been popular with more healthconscious shoppers. It’s a perfect lunchbox option.”

All this comes at an exciting time for the company who recently launched the range in Singapore and is working on a request to supply in Thailand as well. They have also partnered with Wilson Consumer Foods and are confident their years of experience and strong relationships will help fuel growth for a long time to come. But the pair insists some things will never change and they’re still operating with the same principles they started with six years ago as the first premium retail popcorn range in the country.

“We recognised that consumers were focussing on a cleaner ingredient list, quality and gourmet. We make small batch made products that are 100 percent NZ made with 100 percent NZ sourced ingredients, lab certified gluten, soy, dairy and peanut free and vegan/vegetarian friendly.

These are all important points of difference to other options in the market.”

And it is paying off, Aztec Data shows NZ Kettle Korn continues to experience strong double digit growth ahead of the overall category in both value and units year on year.

“It backs up what we knew all along, consumer choice is trending to healthier, gourmet snacking options,” said Howe and Brock. n

STRONG ABOVE THE LINE SUPPORT As consumers continue to seek out better-foryou snacking options, Beef Jerky continues to drive strong growth in the grocery market now valued at $6.7M scanned dollar sales growing at 13.4 percent dollar sales vs YA (MAT to 02/04/17). Jack Links is instrumental in driving this growth as market leader, which is now a $5M scanned sales brand, growing in line with the market at 13.4 percent dollar sales at YA (MAT to 02/04/17).

Innovation and the strong above-the-line support the brand receives are key drivers of growth for Jack Links, with strong NPD in on-trend flavours in 2016 (Chilli & Lime) and further exciting NPD planned.

A robust support package including radio and sampling, brings new users in to the category and cements Jack Links position as Category Captain. Data is Aztec on Web Scanned Sales to 02/04/17. n

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snackfeature UNIQUE PROFILES THAT ARE PURE DELISH With nearly 20 years manufacturing premium breakfast cereals, snack bars, cookies and slabs, Auckland-based food company pure delish prides itself on its unique, innovative and category challenging products that not only taste amazing but have many health benefits too. pure delish use people over machines, from the delicious smelling bakery to the packing stations where everything is packed by hand to ensure the best quality, there are happy staff going about their craft and loving what they do.

It is easy to see why the products taste so good when you can see the care that goes into them.

The company have seen the highend premium snack category continue to grow with a lot of new players coming into the space. They see a growing demand from consumers wanting to buy better quality

snacks and prepared to pay more for them. Consumers are not only aware of allergens but also the health benefits and nutritional value of the snacks they are buying. pure delish currently have a range of four snack bars and four cookie bites, each with its own unique profile. The bars are densely nutritious and are grain, gluten and wheat free. Each bar and cookie is hand pressed into individual tins then baked in traditional ovens by their team of skilled bakers.

The company are about to launch a fantastic new, user friendly resealable pouch for its cookie bites range along with two new flavours. The new packaging will have a fantastic shelf presence and will be targeted to the biscuit aisle. “We want everyone to have access to these amazing morsels so getting them in mainstream grocery will help us achieve this,” said Kaz Staples, owner and managing director of pure delish. It is shaping up to be another fantastic year for pure delish, with an array of innovation and new product development underway. What is even more exciting for the company is the more they grow the more people they can employ - people, who are the true essence of pure delish. n

TRADITIONAL FLAVOUR PERFECT SNACK Snack food brand Canterbury Biltong have launched a new range to coincide with the construction of their new, purpose-built, factory in Christchurch. BITEMEAT is now ranged in Foodstuffs South Island and able to be ordered from the DC. These products are also being rolled out country-wide.

It comes with some new flavour profiles and stunning packaging to sit comfortably in the meat snack grocery category.

“There is an ever-increasing demand from customers for healthy protein,” said sales and marketing director Nicole Stanley.

“Bitemeat provides that in an incredibly tasty snack that can go anywhere and has no additives or preservatives.” The range does not need refrigeration and has a 12-month shelf-life.

“We have such a diverse customer base, so we created a

totally new look for the snack food market.”

The range includes 50g snack sizes with some new mouthwatering flavours to sit alongside the Original or traditional flavour that is recognised worldwide and without which, no range of biltong products would be complete.

The Mighty Chilli has a punchy kick while the Tangy Pepper is subtly sweet and peppery. “We constantly strive to improve what we do while staying true to our original product.”

Canterbury Biltong supplies its products to supermarkets, convenience stores, service stations, liquor-stores, tourist outlets and school tuckshops in New Zealand and across Australia. Its new factory will enable it to increase capacity with further room for expansion on the site when required. For more information contact Nicole Stanley on 03 366 0455. n

B I T E M E AT ANYTIME ANYWHERE • Healthy protein snack • No additives • No preservatives • Shelf stable Available in 50g snack sizes with eyecatching packaging and three delicious flavours – Original, Mighty Chilli and Tangy Pepper.

For more information call NICOLE STANLEY on 03 366 0455

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DEMAND FOR HEALTHIER LUNCHBOX Kiwigarden all-natural snacks are the answer to an increasing demand for helathier lunchbox options. This Hawke’s Bay family-business produces a range of 100 percent natural, no nasties snacks, using the best produce like fruit, vegetable and NZ yoghurt.

Using an innovative technique called freeze-drying, they gently remove the moisture while locking in virtually all the goodness found in the original ingredient.

Their Crunchy Apple Slices is a top favourite. One sachet is made up of one ingredient – a whole NZ apple (skin on). Their Sweet Corn Kernels contain 100 percent NZ corn, equivalent to a whole cob of corn. Kiwigarden yoghurt drops are available in flavours like Banana & Honey, Strawberry and

Gold Kiwi and are often compared to a healthy smoothie with some serious crunch. Not only are these morsels delicious, they also contain probiotics, which help promote a good digestive system. Kiwigarden won the novel ingredient category at the 2016 NZ Food Awards with their Coconut Raspberry Yoghurt drops. And seven products were also award finalists. For more information, contact your Alliance Marketing representative or email info@ kiwigarden.co.nz. n

“The Popcorn People since 1984”

CONSUMER DEMAND FOR PLANT-BASED INCREASES Be Natural is on a mission to enable New Zealanders to eat more plant based foods and their range of snack bars are a delicious way to do this. Complemented by natural, nutrient-dense plant based ingredients, Be Natural’s range of Crunchy Granola & Seed bars, Muesli & Quinoa bars and Protein Nut bars make getting the goodness of whole grains, seeds, nuts and fruit into consumers diets easy. Be Natural snacks have always been centred around five healthy whole grains and now they are even better with the inclusion of new progressive ingredients such as quinoa and chia seeds to provide great flavour and nutrition. The range includes Muesli Bars with

Quinoa in Almond, Cashew & Pepita, and Blueberry, Chocolate, Almond & Coconut. Crunchy Granola Bars are available in Golden Honey & Linseed and Choc Chip Chia. Protein Nut Bars are available in Nut Delight and Cocoa, Orange & Chia. n

• $8.9 million retail sales (+29%) • 66% market share of RTE popcorn (by value) • 3 million+ bags sold per year • 100,000+ sampling units each year

CATEGORY LEADERS IN INNOVATION AND ACTIVATION

General Mills is a global, insight-led category thought leader with proven capabilities in ‘better for you’ innovation, activation and customer investment.

Nature Valley is the number one global snacks bar according to Euromonitor snack bar report 2015 and sold in over 50 countries. Locally, the company have four platforms under Nature Valley including Crunchy bars, Sweet & Salty,

Popcorn and Protein. General Mills also recently launched Fibre One which is a weight management offering that is performing strong. Over the past year, General Mills has been strongly focussed on driving trial via sampling both in-store and out of store with some great success. In a very fragmented category with many category claims, it is important that consumers and shoppers can try the product and have an opportunity to buy into the brand before getting to the fixture. Nature Valley has been experiencing some amazing category growth at 15.7 percent value growth (latest quarter 23/04/17) and its crunchy business growing at 33.8 percent. Look out for new flavour due to hit shelves in July. Nature Valley Crunchy has no artificial flavours, colours and preservatives and is 100 percent wholegrain making it perfect for lunchboxes. n

• $7.5 million retail sales (+4%) • 68% market share of microwave popcorn (by value) • 5.6 million bags sold per year *Source Nielsen – Total Supermarket MAT 26 March 2017

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snackfeature A KIWI FAVOURITE In 1984, Paul and Donna Davies were left with an excess of corn. A crop hadn’t been purchased as agreed. So, rather than let it go to waste, they began popping it in their Te Awamutu kitchen and started to sell it at fairs and galas around the Waikato and the Pop’n’Good brand was born. Next came video stores, supermarkets and cinemas. Then in 1999, Paul took a punt on his first container of ACT II microwave popcorn from the US and both brands have remained New Zealand favourites ever since.

Since those humble kitchen beginnings, the Pop’n’Good juggernaut has gone from strength to strength, dominating the New Zealand popcorn market. 15 of the top 20 popcorn products are all from Davies Foods, with only two competitor

products even in the top 10. Davies Foods accounts for 64 percent of all popcorn sold in the country – Pop’n’Good and ACT II are each at least three times as big as the next closest competitors.

These days, consumers are looking for alternatives to deep-fried potato chips and extruded snacks, in terms of both taste and health. Popcorn ticks the boxes as wholegrain, high fibre and gluten free.

Pop’n’Good comes in a variety of flavours such as Light and Buttery, Butter Max and the ever-popular Caramel. The products come in a range of sizes, from 150g sharing bags right down to little 12g bags for kids. New products in the pipeline include a Salted Caramel variation on the popular Caramel theme.

ACT II microwave popcorn comes in both singles and 3pks.

For more information contact your local KML representative or contact Davies Foods directly on 0800 767 646. n

We work hard to create innovative and real products handmade by the best people using the very best ingredients. We pride ourselves on our uncompromising integrity - fuelled by a burning passion for what we do.

We truly believe that food simply tastes better when made by people not machines.

cereals • bars • biscuits/bites • slabs www.puredelish.co.nz info@puredelish.co.nz | ph. 09 574 5701

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A LITTLE PECKISH? With consumers becoming increasingly health conscious within their snacking choices, better for you is an emerging trend in the rice cracker market, and is now valued at $1.6M – driving strong growth at 23.6 percent in dollar sales vs YA (qtr to 23/04/17).

Peckish Brown Rice is a key brand within this segment, and

now represents 43 percent dollar share of the TKA better for you segment (qtr to 23/04/17). With strong new innovation, including Brown Rice Herb and Garlic in 2016, and further exciting news in this space, Peckish will remain a driving force for retailers driving dollar sales and dollar profit.

Data is Aztec Scanned Sales to 23/04/17. n

PROTEIN BLISS FROM SPECIAL K

Have your customers tried the latest delicious treat from Special K? Special K Protein Bliss Bites have a decadent soft, chewy protein centre enrobed in smooth dark chocolate.

These perfectly portioned little bites meet consumer demand for the growing trend of protein snacks.

With more than 6g of protein and less than 125 calories in each Bliss Bite,

it’s a snack that consumers can feel good about. The Protein Bliss Bites are available in two indulgent flavours – Coconut, Sweet Cranberry and Cocoa, and Roasted Almond, Cocoa and Cashew - and come in convenient packs of three making a perfect addition to the muesli bar aisle. n

A VERY PROPER SNACK Based in the sunny city of Nelson, Proper Crisps is proud to be celebrating its 10th anniversary.

The Crisps are hand cooked in small batches of New Zealand grown vegetables and using the finest ingredients, Ned, Mina and the team give each batch the attention it needs.

Proper Crisps are right behind the two major trends happening in the snack food category: demand for a healthier, cleaner label snack and the growth of the vegetable crisps segment.

Consumers are switching to premium brands with simple ingredients and unique products.

Proper Crisps, as a leading premium brand, continues to push these trends with new creative products. That’s probably why they are one of the fastest growing brands in the market.

Proper Crisps brings to the market both a delicious and healthy snacking crisp, using less salt and flavouring than most brands and working closely with its team

of farmers for the freshest produce. The entire range is gluten free, diary free, MSG free, GMO free and vegan with no compromises to bringing 100 percent natural, real food to the consumer.

The brand has a unique range of award-winning potato crisps of Marlborough sea salt, Rosemary and Thyme, BBQ Sweet and Smokey Paprika and the Apple Cider Vinegar. There’s also a vegetables line-up including 100 percent NZ Kumara Crisps, lightly salted and Chipotle & Garlic, and the sweet notes of Parsnip Crisps.

Proper Crisps focus will always be on providing a snack that is a real food. Consumer feedback can be found on their Facebook page. n

TRACKING THE SNACK WITH SHOPPER TRACKER

Chocolate bars are the most impulsive category in the store.

80 percent of chips are sold in the aisle, however secondary displays provide impulse purchases.

Nutritious snacks are the highest category in store that can encourage shoppers to purchase on volume deals.

61 percent of shoppers are wanting more innovation in lolly bag offerings.

64 percent of milk chocolate shoppers are female.

Mints, gum and lolly bags are in the top ten basket drivers.

For more insights on the category from Shopper Tracker visit www.supermarketnews.co.nz.

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confectioneryfeature EXPANDING FLAVOUR PROFILES Distributing a number of brands, including the Hershey’s range, Wilson Consumer Products have continued to see the growth of the Kisses range and the inclusion of the Reese’s miniatures has seen NZ consumer expand the flavour profiles.

In 2017, the company will continue to expand the range, in particular around the seasonal flavours which Hershey’s have available.

Ultimate English fudge is just one of the brands that Wilsons have recently launched in the NZ market, and following last year’s successful launch, the brand has looked to update the packaging and plan a re-launch in combination with a price reduction as they look to continue to drive the volume in NZ. Wilsons look forward to introducing the new packaging to the trade, as part of the Christmas seasonal presentations in the coming weeks. Another line that continues to show amazing growth is the Jelly Belly Beanboozled range. Each year, this continues to grow, and this now has two of the top five selling sugar confectionery items on Amazon, and over one million video downloads on YouTube as customers upload video of them playing the Beanboozled Challenge.

To capture this growth, Wilsons are introducing a number of new items into the Christmas range in 2017, including a new large family pack and a new mystery bean jar, all of which the company’s field team will be introducing to the trade in the coming weeks. For more information visit www.wilson.co.nz. n

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LIMITED EDITION FAVOURITE RELEASED Whittaker’s have taken inspiration from its history once again with a new Toffee Milk Chocolate. The original Whittaker’s Toffee Milk toffees were first created back in the 1930s and have been incredibly popular with Kiwis ever since, so extending the concept is a natural step.

The Limited Edition bar comes in 250g and 50g chocolate bars, and features delicious crunchy toffee pieces surrounded by Whittaker’s Five Roll Refined Creamy Milk Chocolate. “We know that Whittaker’s Chocolate Lovers are big fans of the original Toffee Milk toffees, so we’ve been working for some time on a way to create something special for them and to get it just right,” said assistant marketing manager, Jasmine Currie.

The packaging of the blocks add to the nostalgia, which Whittaker’s have based on

the original packaging of the 1930s. The brand has also commissioned a custombuilt horse-drawn cart, like those used

by J.H. Whittaker & Sons to distribute their chocolate back in the day, to celebrate the launch. “We commissioned Wheelwright Shop in the Wairarapa to make a customised cart especially for this launch. The iron and front leather panel of a historical horse-drawn cart has been lovingly restored and incorporated into the 1930s-inspired design, which has been crafted using traditional techniques,” said Currie. n

Drive your GUM sales ÂŽ with Mentos Pure Fresh The bottle format is the biggest driver of growth within the Gum Category*

freshness now bottled

new

Increase basket spend and average weight of purchase 59% of shoppers would add to their current confectionery purchase - strong incrementality^

*AZTEC MAT Data to 26/03/17 ^Harvest Insights Research 2016

NEW

PURE FRESH BOTTLES

Contact your DKSH New Zealand Limited representative for more information.

May 2017

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confectioneryfeature QUEEN OF THE CHOCOLATE CASTLE

When you see or think of Queen Anne chocolates, what comes to mind?

The incredible stores with rows of delectable chocolates, or maybe a box of chocolates you were given at Christmas, or a perfect chocolate egg from the Easter bunny, or maybe something your grandma bought as a special treat? The brand has come a long way from its early beginnings and has been reinvented by none-other than the founder’s granddaughter herself.

Back in 1920, Ernest Adams and business partner Hugh Bruce set up a bakery based in Christchurch which grew from strength to strength, opening more bakeries up and down the country. It was around five years later when Queen Anne chocolates were brought to life with some help from two Canadian confectioners, Morton Patterson and Hugh Smith, who came all the way to the Queen Anne Chocolate Studio on College Street, Wellington. A year and a threestorey factory later, the chocolate production was underway. Having made it through the Great Depression the 30s saw over 60 varieties of hand dipped Queen Anne chocolates sold throughout NZ in its iconic Queen Anne shops with black and white tiles and leadlight windows that featured row upon row of glossy chocolates.

“So many people have told me over the years that Queen Anne Chocolates were the ultimate ‘sought after’ gift,” said Sarah Adams, granddaughter of Ernest Adams, and owner of the business today. “To be given a gift of ‘Queen Anne’s’ was a wonderful thing. Of course, the only SARAH ADAMS thing better than a one pound box

of Queen Anne chocolates was a two pound box!” It wasn’t until the late 70s when these stores closed, following Ernest Adams purchasing Adams Bruce Ltd, when Ernest decided to ‘stick to the knitting’ of the baking side of the business. However, this wasn’t to be the end of the beloved Queen Anne chocolates. Sarah Adams, having worked in her grandfather’s company until it was sold to a ‘bigger fish’ suddenly found herself in the wrong pond. “I was without a job and as luck would have it I was asked to write a biography on my grandfather, the next thing I knew I was looking for original chocolate recipes, constructing iconic Queen Anne boxes and finding a manufacturer to make them!”

QUEEN ANNE WAS BACK IN BUSINESS

In 2011, the Queen Anne factory opened in Christchurch and the chocolates today are made using tried and trusted recipes of Sarah’s grandfather. In the last year, the quintessentially Kiwi chocolates continue to grow as a brand and in flavour, sourcing only the best ingredients to deliver to Queen Anne lovers around the country.

Today, the look and feel of the brand has had a bit of a refresh, to keep on-trend and in-line with consumer demand. Not only are the margins generous for the retailer, the chocolates have been developed into an everyday indulgence. While still continuing the traditionally seasonal boxed chocolates, Queen Anne has launched a new handcrafted retro Marshmallow Bar (55g), which is the perfect-sized treat for consumers. “We wanted to capture a new audience of baby boomers and millennials, to share with them the delicious taste of Queen Anne chocolates, and bring Queen Anne into the present. This also included a new Salted Caramel range in our boxed chocolates as well as the retro marshmallow bars.”

Matched to the original Queen Anne recipe, the dark chocolate fits the NZ flavour profile perfectly, and isn’t too bitter. The new marshmallow bars are available in vibrant and delicious flavours like Boysenberry, Caramel, and Raspberry, alongside beautiful milk or dark chocolate. In capturing a new audience, and developing new flavours, the brand has been refreshed, fits in with current consumer needs and is ready to find its way home into New Zealand supermarkets and consumers hearts once again. For more information, to order (and maybe get a sample), call 03 357 0085. n

www.queenanne.co.nz

Everyday Indulgence TO INCREASE SALES

• • • • •

Raspberry Jelly & Milk Chocolate Marshmallow Bar Caramel & Dark Chocolate Marshmallow Bar Caramel & Strawberry Marshmallow Bar Boysenberry Jelly & Dark Chocolate Marshmallow Bar Caramel & Milk Chocolate Marshmallow Bar.

For more information contact Queen Anne Chocolates on 0800 783 362

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confectioneryfeature EXCITING NPD FOR WERTHER’S

PHENOMENAL GROWTH FOR MENTOS

The Werther’s Original brand continues with strong performance and is currently growing at +4.1 percent.

Key Werther’s products continue to grow at a strong rate with the Classic Candies family bag growing at +55.5 percent, Creamy Filling family bag growing at +12.2 percent, Éclair family bag growing at 18.4 percent and the No Sugar Added flip top box growing at +7.9 percent (IRI MarketEdge sales six months to 26/03/17). With ongoing demand to reduce added sugars and create indulgent experiences Werther’s have just the right product.

Werther’s Original No Sugar Added offers delicious caramel candies without the added sugar. This flavoursome product is available in a family bag or a flip top box for on-the-go convenience.

Werther’s continue to support their brand in 2017 with an exciting media schedule consisting of TV and video on demand advertising that commenced in April and runs through until September. Keep an eye out for some exciting Werther’s NPD hitting shelves in the upcoming months. n

Increase

your

The Mentos brand has experienced phenomenal growth of 13.4 percent versus total category growth of 6.1 percent (MAT to 26/03/17, Aztec) through successful launches including Mentos Choco as well as driving flavour innovation with limited edition Pink Lemonade, Lemon & Lime and Watermelon Mentos Rolls.

To continue strong growth into 2017, Mentos has just launched its newest innovation of Mentos roll limited edition flavour Strawberry Mix, helping to drive stick pack/roll category sales.

Adding to the Mentos Pure Fresh sugar free gum portfolio, Mentos Spearmint and Fresh Mint gum are now available in the convenient bottle format. These are great for various consumption occasions from sharing to keeping in the home, car or office. The bottle format is driving the growth in gum, and over 58 percent of gum sales are for pack sizes greater than singles (MAT to 26/03/17, Aztec) so Mentos gum bottles will help drive increased basket spend and investment in the gum category.

The Chupa Chups brand has grown at 2.5 percent and continues to be the lollipop of choice at 62.6 percent share of total lollipops (MAT 26/03/17, Aztec).

To further strengthen the brand, Chupa Chups has launched a bubble gum filled range. These lollipops contain

candy sales

two delicious layers of flavours, available in Watermelon & Pineapple and Lemonade & Berry.

Innovation provides new news to the category and drives interest, increasing trial. “This is the perfect opportunity to maximise sales by having disruptive, eye-catching displays in stores so consumers are made aware of what’s new, whilst also providing a focus on the regular brand and product offering,” said Steven Young, senior client manager, DKSH NZ Ltd. Availability is key for these types of impulse purchases when in need of a sweet treat and flavour hit. Look out for other new and exciting Mentos and Chupa Chups innovations throughout the year. n

with...

Mentos brand growing at 13.4% vs YA*, ahead of the category

1 in 3 confectionery shoppers are looking for something new monthly** Strawberry Mix has the highest purchase intent and most likely to be incremental***

Source * AZTEC Confectionery MAT Data to 26/03/17 ** Shopperpedia Confectionery Deep Dive 2016 *** Harvest Insights Research 2016

NEW STRAWBERRY MIX AVAILABLE FOR A LIMITED TIME Contact your DKSH New Zealand Limited representative for more information.

May 2017

I 27

TIM WILSON

OWNER/OPERATOR NEW WORLD Flaxmere

Born and bred in the Manawatu with three older sisters, Tim Wilson started out early in the grocery industry as an old-school milk boy.

Although considering his current career, this wasn’t a conscious decision on his part.

“As a young boy I don’t remember having one set thing I wanted to be, but I was certain I wanted to own something for myself,” Wilson told SupermarketNews. “I have always had an ability to work hard and have a creative mind and knew running my own business would be great.”

Wilson has slowly worked his way up through the Foodstuffs ranks, joining in 2012 as owner/operator of Four Square Matakana after studying for a business degree at Victoria University Wellington. He sold the store in 2015 after being invited on the Trainee Operator Programme.

In July 2016 he took ownership of New World Flaxmere. The Foodstuffs model appealed to him, as it was

100% New Zealand owned. “I see it as a business with an impressive history and capacity for even greater things in the future – I wanted to be part of it.”

Wilson enjoys Flaxmere and the wide range of customers he encounters. “I always find it reassuring when people appreciate changes you make to ‘their store’.” Such changes include the introduction of a takeaway ‘boil-up’ – pork bone, watercress and seasonal vegetables – with rewena bread, a product which Wilson says appeals to the high proportion of Pacific Island and Māori customers in Flaxmere. “Having meaningful engagement with a wide range of groups is very rewarding,” he said.

“I also value becoming part of the community.”

“Many of our customers struggle financially from time to time,” he explains. “We try to encourage them to rationalise spending on necessary items and not take short cuts and offer us invisible IOU notes.”

Further to being a good husband to Joanna and a devoted father to five-month-old Summer, Wilson has in place a professional and personal development plan. “Without boring you, I am very goals driven,” he said.

“But at a basic level, I would like to be a strong grocer who supports and develops the Foodstuffs brand. It’s

CONVENIENCE MATTERS EVOLVE OR BECOME EXTINCT

The analogy of a three legged stool is often used in business to describe weakness versus strength.

In the case of a standalone convenience store or dairy you essentially only have one leg to stand on, which is your shop.

If all of the categories within your shop are decreasng in sales or margin year on year the single leg of your stool is getting weaker every year, or worse still it may disappear altogether.

Dave Hooker

Executive Director NZACS

Here are some trends you may be familiar with • Decreasing bread, milk, biscuits, hangcell sugar and confectionery sales through aggressive supermarket pricing.

• Decreasing tobacco unit sales through the ongoing reduced rate of smoking.

• Fewer sales of cellphone top ups through alternate purchasing methods available and longer lasting top ups.

• Salty snacks, beverages and ice cream are fairly static and rely on a

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lot of promotion and new product development to keep them stable.

• Utilities, overheads & wages do not go down.

So it’s time to evolve!

Sucessful retailers are adding other products and services such as postal, Lotto, or increasing categories in the area of fresh, healthy, coffee and food to go.

It may also be time to revisit the basics of cleanliness and service. I visit dairies and convenience stores all around the country and have so often been met by someone that looks like they have forgotten how to smile many years ago and display a tired jaded approach to their customers. Its an old cliché but try smiling – it makes you and your customers feel better.

All of these areas are much easier said than done but just one area of development or focus a year could be the difference between survival and extinction.

“

I see it as a business with an impressive history and capacity for even greater things in the future – I wanted to be part of it.

”

great being able to help others reach their goals so it would be awesome to see some of my current and future employees get into ownership.”

With an attitude like that, it’s hard to see Wilson leaving the industry anytime soon.

“Food is unlikely to go out of fashion, and as long as we keep up with the changing market, we should be OK.” n

Lets consider a convenience store with fuel.

These sites have an immediate advantage of a secondary profit centre however fuel margins are notoriously volatile – this leg may be supporting the whole business or could wither to the point where it is hardly helping to prop up the business. This leg also comes with extra capital invested and associated overheads.

So here’s where we get to the point – a balanced business with 3 or 4 profits centres supporting it will be much more stable and resiliant long term.

The best operations are often anchored by three or more of the following that serve different but complimentary purposes.

• Shop – café, Lotto, Postal, scooped ice cream • Fuels – Petrol, Diesel, LPG • Services - workshop, tyres, carwash, laundromat, other Let’s be practical, we can’t all have multi-million dollar facilities in high traffic areas but it is well worth considering how you can evolve your buisness to ensure growth and survival.

The New Zealand Association of Convenience Stores is a not for profit trade association representing the interests of its member organisations within the convenience retailing industry. To join or learn more about NZACS go to www.nzacs.com n

coveniencenews FLAVOURSOME, REVENUE BOOSTING CHICKEN

Leaders in fast food systems, Kool’s Chicken ‘n’ Fries is a great business system solution to add to your existing food outlet or standalone. Whether you have an existing outlet or are in development, Kool’s can ensure you get the right package for your location and premise size.

Their equipment can produce quality, tasty and convenient food that

will increase your profits. Kool’s have a range of three specialised pressure fryers to create steaming hot and spicy chicken within minutes, with the flavour locked in and up to 42 percent less fat than other deep-fried brands of chicken. The fryers take up minimal space and are provided as part of a customised package for each license holder.

Because it is pressure fried, Genuine ‘Broaster’ Chicken is more tender, juicier and flat out tastes better than oven fried chicken. Pressure frying seals in more of the foods’ natural flavours and seals out more of the oil. Plus, pressure fried foods cook significantly faster, so you can produce more volume in less time.

With Kool’s exclusive marinades, seasonings and coatings in the mix, flavour reaches a whole new level.

‘Broaster’ boasts many benefits including shorter cooking time – which equals more food per hour, faster service and greater sales per machine, less oil absorption meaning a better tasting product and savings on oil costs as well as energy saving, versatility and easy to use. Grow your business, gain a new revenue stream

Are you the best of the best?

Enter now

DELICIOUS ON THE GO SNACK COYO have the perfect answer for on-the-go consumers and lunchbox snacks with its 100g pottles of delicious coconut yoghurt. For consumers, it is a healthy and nutritious ‘pick me up’ that is cheaper than a cup of coffee.

COYO has no refined sugar added and only contains very low levels of fruit sugars. It is high in ‘good fats’ and the containers are easily recycled.

A small treat with a big benefit for the body and low

and delight your customers. Kool’s Chicken ‘n’ Fries can make your business more viable while utilising minimal space within your premises.

Licences are currently available in a number of locations around New Zealand.

impact on the environment.

Flavours include Spicy Chai, Mango, Passionfruit, Chocolate, Natural and Mixed Berry.

COYO teamed up with Hakanoa Handmade to create its new Spicy Chai flavour that features fresh ginger and warm subtle hints of cinnamon and cardamom.

For more information visit www.coyo.co.nz or call 0800 262 8588. n

Join the team of Kool’s and enjoy an increased revenue stream and satisfy your customer’s hunger for a tasty, convenient and memorable meal.

Contact the Kool’s team for more information on 0800 62 42 14, info@ kools.co.nz or visit www.kools.co.nz. n

LEADERS IN FAST FOOD SYSTEMS

Grow your business, gain ht revenue stream and delig

a new

your customers

foodawards.co.nz

The New Zealand Food Awards celebrate innovation, creativity and best practice amongst our food and beverage industry.

Entries open May 1 - June 30

E: info@kools.co.nz P: Lance @ 0800 62 42 14 www.kools.co.nz May 2017

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technologynews OPMETRIX ANNOUNCED AS ISV FOR MYOB Leading cloud-based mobile sales management solution, Opmetrix has been recently announced as a MYOB Independent Software Vendor (ISV) for MYOB Advanced. In addition to being fully integrated with MYOB’s leading cloud solution, Opmetrix can also operate in offline mode if required. Designed for mid-tolarge companies, MYOB Advanced is a comprehensive subscription and browser-based Cloud ERP solution optimised for ease of use, adaptability, mobility, speed and security hosted with Amazon Web Services.

“Customers with field based sales teams need up-to-the-minute information on sales, salesperson activity and feedback from the field,” said Carolyn Luey, General Manager of Enterprise. “Customers using MYOB in conjunction with Opmetrix will be able to have that and more. By partnering

and working closely with MYOB ensures that customers will enjoy a seamlessly integrated solution.”

Opmetrix is for high performing sales teams: it manages customers, sales and improves store performance, promotional activity and gives them a true competitive advantage. Working on and offline, Opmetrix gives customers the ability to work anywhere.

“We are delighted to be recognised as an Independent Software Vendor by MYOB,” said John Slaiman, Opmetrix Country Manager Australia. “We are looking forward to working with MYOB and their partner channel in delivering integrated solutions to MYOB customers.”

For more information contact Fernando Rogers at Opmetrix at fernando.rogers@opmetrix.com, or Carl Brooks at MYOB at carl. brooks@myob.com. n

FACEBOOK HELPING SMALL BUSINESSES

Facebook has announced a bundle of solutions so help SMBs be more creative and efficient when managing their mobile strategy. More than five million businesses advertise on Facebook, and nearly 50 per cent of these businesses are creating ads on mobile devices. Facebook ‘Mobile Studio’ is a new learning resource for small businesses to create great ads using only a mobile device. It comes with tips to help businesses remix and edit video and images to take their creativity on mobile to the next level. n

CASH STILL KING Contrary to popular belief, cash is not dying out – in fact, cash in circulation on average typically grows at a rate of five percent per year. This means retailers need to handle cash in the most cost effective and secure way.

Cash technology is becoming an increasingly critical part of today’s retail environment with the new technology making life less complicated but more secure for store owners and operators.

New machines that automate cash processes and have the ability to recycle cash has changed how cash is handled in the retail store. No longer are back office cashiers required to prepare or cash up checkout operators’ till floats.

These cash recycling machines are at the heart of the retail solutions being offered by Auckland-based Integrated Technology Solutions (ITS). Their cash recycling machine model range is the widest on the market with the entry level machines priced from $12,995. “We have the equipment to enable retailers to re-engineer their cash processes,” said ITS general manager David Gould.

Gould further explained that the equipment now available offers not only better security, but also lowered retailer’s costs and reduced the level of cash held in the store. In-store cash holdings under the old manual cash processes required large cash floats to be dispensed to the checkout, but these new machines make it simple and easy to get a cash top-up during the shift, so making it possible to issue relatively small floats. This approach results in a 20 to 30 percent reduction in the stores cash holding and the release of surplus dead money that can now be banked.

WHAT CATEGORY MANAGERS NEED TO EMBRACE

As I look back at my career in merchandising which started on a cold industrial estate warehouse in Auckland over 20 years ago, I’m in awe at the vast change that has taken place in my industry over a short period in recent times.

Matt Robinson

Global Solution Marketing Director, Symphony Gold

When I started, we only had limited technologies at our disposal. Today, the solutions available to the category manager are numerous, and quite simply, some are revolutionising how category planning and execution gets done. That’s why I find it particularly frustrating when I observe that so many companies are still operating in the same old way.

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At first I didn’t realise the issue, but then I found that many technology vendors focused on point solutions that address specific elements of the process rather than taking a holistic approach to category evaluation, planning and retail execution. These approaches have fallen behind the now expansive responsibilities of category managers that now include: category strategy, floor space allocation, assortment planning, planogramming, development of own label, and joint business planning.

Today’s successful retailers and CPG manufacturers are embracing: 1. Hosted cloud-based platforms OWNED

that act as a central repository for all information (transaction, performance, loyalty, space, fixtures, customer preference etc.) that inform planning and execution tasks relating to category planning.

2. Collaborative models that can handle the magnitude of data available to retailers and manufacturers. This increases the opportunity to build a cohesive approach to meeting customer demand and product preferences while effectively managing inventory levels and profitability.

3. Greater access to information.

The ability for employees to access relevant data via a browser at anytime,

DAVID GOULD

The equipment also provides increased cash security as operators’ cash tills can be quickly skimmed during the day with the cash deposited into the machine. In fact, some retailers have the checkout operators return all their cash at lunch-break and then start with a new float after lunch.

ITS provides a range of technology solutions for the retail and parking sectors. As an example of a technology which sits across both sectors is ITS Licence Plate recognition solution which will track car usage of your carpark.

ITS’ parent is the Melbourne-based Linfox Armaguard Group. ITS’ sister company ACM is prominent in the cash in-transit business and a leader in the New Zealand market. For more information on ITS contact David Gould on 09 448 0209 or davidg@ itslonline.com. n

anywhere and on any device. This drives greater visibility across their organisation by identifying the touchpoints of each process as they relate to each department. Traditional approaches have resulted in one team completing their task and handing over to the next without necessarily understanding the effect on the overall goals and objectives.

Simply put, solutions for category management must go beyond just data and software integration.

I was young, enthusiastic but naïve back then, and often dream how my working life would have been even more productive and less frustrating with the solutions and approaches available today These days, there are fewer barriers and it is a matter of changing old habits and having the forward-thinking attitude that moves organisations toward success. n

http://www.symphonygold.com/blog/ articles/3-things-retailers-and-CPGmanufacturers-should-be-demandingfrom-their-category-management-process

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FOR THE CHILLER

Contact Regional Health Ltd. info@regional.co.nz | 0508 734 466 | 021 770 155

May 2017

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