Hospitality Business July 2022

REGULARS

DIGEST

Thirteen finalists line up for the Great NZ Top Toastie title & AUT launches a new business short course for hospitality.

NEW OPENINGS

Leading chefs, Ben Bayly & Chris Martin, team up for a new French Bistro venture in Commercial Bay, Auckland

Chef Kate Fay talks about her coeliac journey and her new found passion to cater for their specific dietary needs.

CHEF OF THE MONTH

Meet Chef James Wheeler and his passion for foraged herbs at Fantail and Turtle.

FOOD PRODUCER AWARDS

Chatham Island Food Co. takes out the Supreme Award - a seafood first for the competition.

TAPAS

Sharpen your knives and turn up the heat - the Australasian Tapas Competition is back for 2022.

HOW TO RAISE MENU PRICES

Essential business tips to work by from Ken Burgin.

ZEALAND AWARDS

Finalists line up for the top New Zealand hospitality awards on July 27 to recognise talent and resilience.

Air of Optimism

July is proving to be a month of awards and competitions as recognition for excellence in hospitality continues to drive the industry. Finalists have been named in both the Hospitality New Zealand Excellence Awards (page 30), and the Great NZ Toastie Challenge (page 6). Both equally represent great resilience and determination in a market that has, until recently, lacked any air of optimism. AUT has even developed a brand new evening short course for aspiring hospitality entrepreneurs ( page 7), designed to cater for students in work to handle the business end of the show.

We feature this month ( pages 12-17) two major warehouse events for Commercial Equipment suppliers, Stoddart and Moffat, as they grow and continue to back the New Zealand hospitality industry despite world events and the COVID pandemic. The 2022 Outstanding NZ Food Producer Awards have been announced (page 22), with Chatham Island Food Co – who we featured in last July’s edition – taking out the Supreme Award and becoming the first seafood company to do so.

If you have a penchant for cooking tapas, the Australasian Tapas competition (page 24) which is scheduled for next month in Auckland, will provide an opportunity to sharpen your skills . And if you would prefer to simply indulge in ice cream and sundaes, the brand new Movenpick Auckland hotel (page 32), is a must go destination with a touch of indulgence. Finally if paper work is getting on top of you turn to page 28 to find out what you really need to discard, and keep!

Kia Kaha

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Hospitality business – ISSN 2382-1892 (Print)

Hospitality business – ISSN 2463-4352 (Online)

Toastie Takeover finalists selected

The judges in this year’s Great NZ Toastie Takeover have a difficult decision ahead as 13 outstanding finalists are revealed in the battle for the country’s top toasted sandwich.

With a whopping 100,000 toasties served up since the first round of judging began on April 13, the competition’s more than 180 entries have now been whittled down to 13 finalists across six regions.

Those finalists hail from Auckland, Ngatea, Okere Falls (Rotorua), Ohakune, Havelock North, Palmerston North, Greytown, Nelson, Christchurch, Queenstown, Twizel, and Dunedin, and encompass local eateries, rural roadside cafes, breweries, a food truck, a fish farm, a burger bar, an artisan food store, and a newly opened toasted sandwich bar.

Competition criteria required sandwiches to be toasted between two slices of bread and – like all respectable toasties – able to be eaten by hand. The toasted sandwiches also needed to contain cheese (or a vegan substitute) and McClure’s Pickles, with all the other ingredients left entirely to the entrants’ imaginations.

Head judge Kerry Tyack says those imaginations ran wild this year, presenting his team of 30-plus judges with an extremely tough task in choosing the finalists.

“It feels like this year, amidst all the Covid chaos, the toastie has reached the lofty heights of the great Kiwi pie, the whitebait fritter, the perfect pav, and the cheese roll, and can now be accorded the status of national treasure,” he says.

“A variety of smoked and slow-cooked meats can be found among the ingredients in this year’s finalists, including pork, brisket, lamb shoulder, and salmon. Delicious cheese blends also feature, while several finalists have made inventive use of the McClure’s Pickles range, including using pickle brine and crispy fried pickles.

And the finalists are:

AUCKLAND

Archie Café: Pepper Pig: Hot pork, double cheese blend, McClure’s Sweet & Spicy Pickles, mustard and sriracha on toasted sourdough.

Wynyard Pavilion: Low ‘n Slow: Low & slow smoked wagyu brisket, Massimo’s mozzarella, McClure’s Sweet & Spicy Pickles, truffle aioli and Old Yella habanero mustard.

WAIKATO / BAY OF PLENTY / COROMANDEL / ROTORUA

The Public Office (Ngatea, Coromandel): The Smoky Pork & Pickle: Cider braised pork, smoky wood sauce, melted gouda and McClure’s Sweet & Spicy Pickles, topped with crispy fried pickles.

Okere Falls Store (Rotorua): Get Smoked, Pickled + Toasted: House smoked, beer brined brisket, McClure’s Sweet & Spicy Pickles, hop salted mozzarella, smoked cheddar, watercress and horseradish on Bread Asylum X Lumberjack Brewing spent grain sourdough with pickle brine sour cream and a beer gravy dipping bowl.

CENTRAL NORTH ISLAND

Toastie Ohakune (Ohakune): Owen’s Missus, Who Takes No SCHMACK: Corned beef, pickled carrots, Pepper & Me ‘Schmack Sauce,’ McClure’s Bread & Butter Pickles and four cheeses.

Best Burgers (Havelock North): A Cluckin Patty Melt: Chicken fried Best Burgers patty, Swiss cheese, bacon & onion Jam, McClure’s Bread & Butter Pickles, Best Burgers Special Sauce on house potato bread.

WELLINGTON

Brew Union (Palmerston North): Pork & Rye: Pickled pork, jalapeno, date and smoked gouda cheese sauce, American mustard mayo and McClure’s Sweet & Spicy Pickles on rye bread.

The Offering (Greytown): Beef Greytown (Our take on a classic): Four cheese blend

with Parkvale mushrooms, onion and baby spinach, thyme and parsley to form a spread, French mustard, pulled hot smoked rump beef with a chipotle BBQ Sauce, McClure’s Bread & Butter Pickles, white cheese sauce, all nestled between toasted marble rye bread.

UPPER

SOUTH ISLAND

Little Nessie Café (Nelson): Toasted Reuben: Pastrami, Swiss cheese, McClure’s Sweet & Spicy Pickles, sauerkraut, secret sauce.

BEERS (Christchurch): Lamb Margera: Smoked lamb shoulder, Swiss cheese, McClure’s Sweet & Spicy Pickles, kimchi and onion rings on sourdough.

LOWER SOUTH ISLAND (three finalists, tie in second place)

Morning Magpie (Dunedin): Tickle My Pickle: Organic sourdough, McClure’s Sweet & Spicy Pickles with house pickles, a big slab of Evansdale cheese, served with a dipper of tomato soup.

High Country Salmon (Twizel): Loco Mexicano: Cold smoked salmon, McClure’s Sweet & Spicy Pickles, corn salsa, avocado, cheese, spinach, cornflakes and chilli mayo, in toasted rye sourdough. Served with fries.

Johnny Crema (Food Truck, Frankton, Queenstown): Reubie Roll: Corned beef, horseradish béchamel, McClure’s Sweet & Spicy Pickles, all rolled up on a divine slice of European Bakery jumbo loaf, served with crisps.

Each finalist will now receive a case of McClure’s Pickles and dine-in vouchers to be given away via social media this month. The competition’s supreme winner will be announced on July 27.

New hospitality business course from AUT

Auckland University of Technology (AUT) has tailored a new short course for entrepreneurs looking to take advantage of a post-covid hospitality revival.

Those taking the new CO.STARTERS –Hospitality programme will attend two evening sessions each week for 10 weeks, starting on August 2, in order to learn how to turn their business dreams into practical reality.

Martin Bell, Director of Entrepreneurship and Innovation at AUT, says key to the success of the programme is the direct input and teaching delivery from industry legends who are passionate about giving back, including the ‘Godfather of Food’ Chef Tony Astle, and hospitality experts Camille Rope and Sophie Gilmour.

“There has never been a better time to revive the sector and to inspire people to enter the commercial hospitality market,” says Bell.

“Throughout the COVID pandemic we’ve fielded many enquiries from people wanting to start a hospitality business, which might surprise some people to hear, however, it’s testament to the passion, creativity and energy bubbling away among budding entrepreneurs.

“This programme will help develop and validate those ideas and realise them in tangible ways.”

The initiative has been built on the successful CO.STARTERS programme, which has been running at AUT since 2016. The highly practical programme gives anyone with a business idea, or an early stage business the support, networks and insights to turn their passion into a sustainable business.

“We focus on validating assumptions around entrepreneurs’ business ideas in order to build the foundations that every business owner should know,” says Bell.

Programme Manager Sabrina Nagel says integrating the existing CO.STARTERS programme within hospitality was a “natural and logical move”.

“As well as for entrepreneurs looking to enter the hospitality industry, the programme is also a great fit for business owners who want to reinvent their businesses and explore new ways of doing things,” she says.

Dr Lindsay Neill from AUT’s School of Hospitality and Tourism helped develop CO.STARTERS – Hospitality, and says the programme delivers the essentials and allows participants time to reflect, adapt and pivot their concept – in a supportive, collaborative environment.

One of the programme’s two evening sessions each week will be devoted to general business start-up principles, and the other will be specifically concentrated on hospitality. For more details visit Cshospo.aut.ac.nz

Auckland’s AUT campus hosts a new business course for hospitality entrepreneurs.

Opening in the former Saxon + Parole site in Auckland’s Commercial Bay, the ambience of the space and location lends itself perfectly to the large French bistro the couples envisioned.

French bistro Origine adds flare to Auckland cuisine scene

Auckland will be saying ‘salut’ to a new French bistro in early August as two of the city’s prominent hospitality couples combine their talents for a new labour of love.

Origine (pronounced Ori-gene) is the brainchild of acclaimed chef and restaurateur Ben Bayly and wife Cara, and Ahi’s Chris Martin and Frenchborn wife, Lucile Fortuna.

Opening in the former Saxon + Parole site in Auckland’s Commercial Bay, the ambience of the space and location lends itself perfectly to the large French bistro the couples envisioned.

Origine will be a modern French restaurant with a relaxed New Zealand atmosphere, an intersection of classical French cuisine and a modern local approach to cooking, promising a delicious experience.

Ben, Chris, and Lucile all have strong links to French cuisine. Lucile was born and bred in Lyon, France, the home of famous Bouchons Lyonnais (brasseries), where she completed her wine and hospitality studies. Ben lived in France for several years, while Chris has six years’ experience at the esteemed Vue de Monde in Melbourne under his belt.

The group are now assembling their Origine dream team, which includes Thibault Peniarbelle (Tibo) as executive chef (ex-Cassia / The Grove / Apero), originally from Toulouse and Vicky Shah (ex-Cassia) who is already working closely with Ben and the team.

Origine’s menu is designed to represent the best of French regional cuisine, inspired by the great dishes of France, with these dishes curated with the freshest and best ingredients from New Zealand. Origine‘s drinks list will be a tribute to classic French styles, whilst showcasing a well-considered local selection.

Bayly is delighted to add Origine to his growing list of ventures, which includes Ahi, Ahi Organic Gardens, and The Grounds in Auckland, as well as Aosta, Little Aosta, and Blue Door Bar in Arrowtown. He says he’s excited to be opening a French restaurant after learning all about the cuisine at the beginning of his career.

“When I was first starting out in hospitality, I thought French food

was the pinnacle or the origin of all cuisines, so heading to France for nearly four years as a young chef was the making of me,” he says. “The French classics are in my bones and I’m so glad to finally have a home for them with Origine.”

Martin and Fortuna, who co-own Ahi with Bayly, share their enthusiasm for French cuisine, following their time living and working in Europe and Martin’s tenure at Vue de Monde.

“Lucile and I have always wanted to open a French bistro and we are beyond excited to be doing this with Ben at Commercial Bay. We’re honoured to bring our passion and experience of French food and wine to Auckland and Aotearoa.”

CEO of Precinct Properties, Scott Pritchard, says he’s excited to see Origine taking shape as the city centre springs back to life and tourists start to return.

“We’re delighted to be working with Ben, Cara, Chris, Lucile and their team towards the opening of Origine in early August. They are proven performers, and we know they will deliver an outstanding new restaurant.

“Origine promises to be a must-visit drawcard for Aucklanders and visitors alike, adding to the vibrancy of Commercial Bay as people once again enjoy our

The restaurant’s refit is being undertaken by the award-winning team at Jack McKinney Architects. The chic 150-seat space will boast a spacious, light, and airy open plan atrium dining room overlooking the glistening vista of the Waitematā Harbour.

The main dining area will seat 100 guests in a mixture of banquette and table and chair seating downstairs, with another 50 upstairs in an open plan mezzanine cocktail bar, available for diners and private bookings.

Key design features include a floorto-ceiling wall of Austral Venetian glass bricks flanking the entrance to the upper mezzanine level, paying homage to Paris’ famous Maison de Verre house of glass. Other features showcase Flos suspended pendant and floor lighting, splashes of red with red leather banquette seating and tiled tabletops.

Origine is set to launch in early August and will be open seven days for lunch and dinner. n

For regular updates follow origine. nz on Instagram or see www.origine.nz

Chefs assemble new homage to Paris.

Origine (pronounced Origene) is the brainchild of acclaimed chef and restaurateur Ben Bayly and wife Cara, and Ahi’s Chris Martin and Frenchborn wife, Lucile Fortuna.

“The French classics are in my bones and I’m so glad to finally have a home for them with Origine.”

– Ben Bayly

Turning The Tables

Embracing Coeliac Customers.

Celebrated Auckland chef Kate Fay admits she was “one of the worst” at feeding gluten-free diners from her commercial kitchen.

“I was scared,” she says. “I used to wish they wouldn’t come to the restaurant.”

Then, in 2011, the tables were turned; the chef was diagnosed with coeliac disease. Now, rather than fearing diners with special dietary requirements, she has embraced the challenge of catering to people like her who cannot stomach gluten or other allergens.

She is a master at designing coeliacsafe dishes and menus, as well as becoming an enthusiastic ambassador for Coeliac New Zealand.

Kate is also a major fan of Coeliac NZ’s Dining Out Programme (DOP), which provides staff with gluten-free education, training and supports before awarding certification to hospitality businesses.

She says accredited businesses have a competitive advantage because glutenfree diners feel safe when they see the DOP stamp of approval. The chef has a deep personal understanding of how much customers value café or restaurant meals that do not harm them.

“I went to one place that said it was gluten free and it wasn’t, and I was sick in bed for three days,” she recalls.

Following her diagnosis, there was talk of Kate giving up a career that has now spanned five decades and began in an Israeli kibbutz. By the early 1990’s, she was working at the renown French Café in Auckland.

While heading the kitchen team at Auckland’s iconic Cibo Parnell restaurant, she became the first woman to win a platinum ambassador chef lifetime award from Beef + Lamb New Zealand.

She is currently development and production head chef at Sabato, the city’s well-known fine food wholesaler and retailer. Here, she is extending the company’s product range to cater for people who need to avoid vgluten as well as other allergens such as dairy or nuts. The latest addition is a gluten-free flour.

“From an economic point of view, if you’re able to say you cater for everybody, why wouldn’t you? It makes sense.”

It’s a concept that certainly makes sense to fellow coeliac and Palmerston North café owner Veronica James.

Everything served inside the popular “inclusive eatery” is both gluten and nut free but Munch café menus also cater to those seeking keto, vegan, vegetarian and low FODMAP options. Veronica says joining the Dining Out Programme in 2020 has proved beneficial on multiple counts.

“You widen your customer base,” she says. “And you can feel comfortable knowing your staff are trained.”

Veronica is also well aware of how coeliacs feel when they find themselves dining in a place where it is safe to eat anything on the menu or in the cabinets. Some are so overwhelmed by the vast array of gluten free food on offer, they become tearful or have to leave for a few minutes before returning.

She gets a particular kick out of the children who visit regularly, or come with family to celebrate their birthdays, knowing she is “the lady who makes the food that doesn’t make their tummy sore”.

Facebook reviews confirm that people travel from the top of the North Island and the bottom of the South Island, to dine.

“I have discussed this with many customers and watch them daily as they come into the cafe to find out that they suddenly have choice. The emotional impact of this is huge.

“I get many, many letters from coeliacs themselves, parents, family members, thanking us for being inclusive.”

Everything is prepared on the premises and has to pass the ‘as good as

Kate Fay is a major fan of Coeliac NZ’s Dining Out Programme (DOP), which provides staff with glutenfree education, training and support before awarding certification to hospitality businesses.

or better than a gluten option’ taste test.

Veronica’s latest invention is suntella, a Nutella alternative made with sunflower seeds. Munch is about to launch quiz and ‘open mic’ nights, offering the kind of eating and entertainment evenings that are usually troublesome for coeliacs.

“I was diagnosed 15 years ago, and I know what it’s like for me, personally, when I’m invited out. Sometimes it’s just easier not to go to that restaurant and worry about cross contamination.

“I think having the opportunity to eat together as a family or with friends is an overlooked aspect of people living with coeliac disease and allergies.”

Kate’s tips for chefs

• Take it seriously. Understand that, for coeliacs, ingesting even the smallest crumb can have serious health repercussions.

• Don’t get hung up on the difference between allergy and intolerance and immune response. Treat everyone who asks for gluten-free food as though they are coeliac. This saves confusion for staff

• Education is key so read, read and read some more. Then you’ll know how to keep diners safe, and that buckwheat is gluten free but bulghur wheat isn’t. And check the labels on everything.

• Some common food mistakes are made with soya sauce and beer, which often contains gluten, and oats (which are almost always processed with gluten so very risky).

• Deep fryers and cake mixers are common cross-contamination areas. Have a dedicated gluten-free mixer and fryer.

• If your kitchen is not gluten free, consider setting aside a day a week to prepare gluten-free food. Scrub everything down beforehand, to avoid cross-contamination

• Store gluten flours in a separate area - flour particles go everywhere.

• Consider hiring staff who eat glutenfree, they know the pitfalls. n

Email dop@coeliac.org.nz or visit coeliac.org.nz/food-industry/diningout-programme to download an application form.

Unlock

restaurant reservation and table management system

We’d absolutely recommend ResDiary to others. We can clearly see what’s going on in the restaurant.

- Triado family, Tinto

Book a personalised demo resdiary.com sales@resdiary.com.au

What is coeliac disease?

Coeliac disease and the related skin manifestation dermatitis herpetiformis are an autoimmune disorder, not a food intolerance or allergy. The disease causes the immune system to attack the bowel after the ingestion of gluten, a protein found in grains such as wheat, spelt, barley and oats. The immune system reaction causes damage and inflammation in the small intestine. Over time, the tiny finger-like projections in the bowel, essential for nutrient absorption, flatten and die. There is no cure; coeliac disease is a lifelong condition. The only treatment is a strict gluten-free diet.

your potential with a forward-thinking

Moffat Investment Demonstrates Commitment

In addition to Moffat’s long term manufacturing investment in the New Zealand hospitality industry, the company has announced a newly remodelled showroom, test kitchen and spares facility at its Mt Wellington (Auckland) location.

After considering options, Moffat decided to remain at its existing Waipuna Road site, proven to be a convenient location for customers and business partners; but to do so required substantial modification to the facilities.

The well overdue renovation saw the ground level of the building completely gutted – and all aspects of the site reviewed to meet the needs of the business.

“We had a solid vision of what we wanted to achieve”, says GM Sales,

Stuart Murray, “securing additional office space on site was necessary to create room for the expanded product offerings , along with our parts business, to deliver a more complete customer experience.”

Moffat engaged long term business partner Southern Hospitality to design and project manage the renovation, handling the sub trades and worry through the detail, and according to Stuart, they did an exceptional job with the project completed on time and on budget.

Now when arriving on site there are additional car parks.

Visitors enter through the main building entrance to a bright Moffat reception area, fronting a dedicated Moffat brands parts and service store. End customers and service trades have immediate access to fast moving

spare parts for the products Moffat manufactures and distributes, from the adjacent parts store shelving.

“In some companies” says Murray, “Parts and Technical Service is hidden from the equipment purchaser - or not even discussed - but with the strongest commitment of any supplier to parts and service, we wanted this store to be a visible point of reassurance to all visitors as they arrive to our business.”

Passing through a glass access control door – visitors enter the expanded showroom and test kitchen areawhich is light, bright and spacious. From polished stone floor, to the high gloss wall tiles and bright white ceiling and LED lighting, the impact is deliberate and welcoming.

A meeting zone with camera, large format screens and comfortable chairs invites the guest to digest media content – perhaps while enjoying a fresh barista coffee from the Egro

“Our Auckland facility reinforces our New Zealand manufacturing investment where much of the product is designed, manufactured and exported from.”

- Moffat GM Sales, Stuart Murray.

ʻCustomers trust our brands and people.ʼ

Visitors enter the expanded showroom and test kitchen areawhich is light, bright and spacious.

Automatic Coffee Machine located on the hospitality kitchen bar - and connects the facility to any of Moffat’s staff or facilities around the world.

Moving around the showroom there are display line ups of the Christchurch manufactured prime cooking brands - Blue Seal, Turbofan, Cobra and Waldorf. Here, the features of the product can be compared and the points of difference shown.

Moving to the kitchen space one will see an array of production cooking equipment – including Convotherm Combi Systems, Specialty Metos Mixing and Cooking Kettles; Waldorf Jipa Bratt Multi Cooking Bratt Pans; Friginox Blast Chillers; and Merrychef Speed Cooking Ovens.

All of these products can be demonstrated and customised to the user needs or can be used to test and prove applications by the users. Adjacent there are turbofan convection ovens with ventless hood technology and extended holding systems.

Complementing the cooking line is an area where the focus is on Healthcare and Meal Distribution, via Burlodge and Aladdin Temprite products, and Rieber Transportationas well as Ice Solutions.

Need more caffeine?

There are a range of Rancilio Barista Classe 5 and 7 and Homeline coffee machines and grinders – which lead next to the reclaimed timber wall hosting the OEM Pizza Zone - where you can find Mixers, Pizza Dough Dividers and Rounders, a specialty pizza base dough press; and of course a selection of Italian Pizza Oven solutions.

The Bakery zone is where the user can view specialty Bakery equipment - including Ovens, Retarder Provers, Water Chiller/Dosers , Mixers, Sheeters, Moulders, Slicers, and Specialty Donut Equipment. There is also a screen for viewing and interacting with specialty automated roll and loaf plants.

There is a separate Dry Goods Pantry and Refrigeration, Prep Space and Dishwashing area supporting the demonstration area.

Says Murray, “We are very delighted with the final result of our project – most importantly in what it delivers for our business partners and customers - in terms of an easily accessible facility that helps them digest our product portfolio, and reinforces why Moffat brands are positioned to continue to hold the number one place in the hearts and minds of the culinary, bakery and hospitality professionals”.

“While anyone can go offshore and bring in a distribution brand, no one will support it like Moffat.

“Our commitment to listening, consultation and training before a sale; support following installation and significant long term commitment to parts and service resources - produces customers that trust our brands and our people.

“Our Auckland facility reinforces our New Zealand manufacturing investment where much of the product is designed, manufactured and exported from. New Zealand customers have access to a huge range of internationally specked product made right here in NZ thanks to a very successful export distribution base.

“Moffat commitment to NZ Foodservice and Bakery

never been stronger. n

has

“Moffat commitment to NZ Foodservice and Bakery has never been stronger.”

- Moffat GM Sales, Stuart Murray.

Moving around the showroom there are display line ups of the Christchurch manufactured prime cooking brands - Blue Seal, Turbofan, Cobra and Waldorf.

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Renew – Reinvent – Repair

The easiest, most cost effective way to set up a restaurant, cafe or bar.

By Gerrick Numan

The easiest, most cost effective way to set up a restaurant, cafe or bar, is to take over an old restaurant, cafe or bar. Either through buying a failed business for not very much, or taking over the lease for a venue that has failed or shut down.

Converting an empty site that has never been a hospitality venue into a hospitality venue will require a change of use, and therefore a building consent (and possibly a resource consent), plus the installation of mechanical extraction, plumbing, electrical, gas, fire protection systems, flooring, lighting and so much more.

A failed site already has most of these things installed. Usually you just need to redo the counters, the paint, furniture, lighting, branding and a few other things. There’s often unused cooking equipment and refrigeration in place that you can reutilise.

It is the unseen plumbing, electrical, fire protection and other essential services that cost the most money in a hospitality fitout, if you can use your money just for the ‘fun’ things (furniture, lighting, branding etc.,),

then taking over a failed site can literally cost 10 percent of a new venue.

Not to mention that you avoid the months of stress and hassle and costs of working with your local council and other consultants to achieve compliance with the building code. When you keep the layout the same and just change the finishes and fixtures, you are not changing any of the specified systems or egress routes, so you are only doing repairs and maintenance (talk to Millé or another professional before signing the lease though).

I’ve seen people spend $200,000 on changing an existing failed venue, and doing $40,000 per week in sales. I’ve also seen others spend $2,000,000 on a brand new fit out and doing $40,000 per week in sales. You tell me which one is better?

Redoing a failed site may not tick all your dreams, it may not make your ego sing or impress your friends the way everything brand new does, but there’s a reason a lot of Millé’s most successful

multi-site hospitality operators do this. They do it because it works.

Taking over a failed site isn’t always the best way. Sometimes an area doesn’t have a restaurant, cafe or bar and it needs one. Sometimes you can spend $1,000,000 on a fitout and do $150,000 a week in sales. Sometimes a landlord will contribute a significant sum of money to a fit out. The maths can work well both ways.

But if you’re looking for a way to achieve your dream of your 1st, 2nd or 10th restaurant, cafe or bar, and getting a good return on your capital, then finding a failed site in a good location can be a savvy way of achieving this - giving you more money to spend on interior design, furniture, lighting, music, branding - all the fun things that make a space enjoyable for yourself and your customers.

If you do take over a failed site, be sure to look at the lease first. I’ll write something about that next time. n

Gerri

Millé

Getting a good return on your capital requires being savvy.

Selecting European Modular Equipment

For over 100 years, Europeans have been the experts in innovation of professional cooking equipment. These innovations are often taken for granted when fitting out a professional culinary space. Modular cooking equipment is a major category in which Europe is an innovator, with manufacturers outside of Europe attempting to replicate.

Modular cooking equipment from Europe is the preferred choice for modern commercial kitchens. The appliances are aesthetically sharp and pleasing, whilst also delivering the latest technologies, and the lowest sustainable footprint without substituting performance or results.

The Giorik 700 & 900 Modular Series is a great choice for kitchens of all sizes and functions, with a wide range of available cooking equipment. Giorik Modular offers sleek and modern solutions, packed with unique features and technology.

Reasons to select Giorik 700 & 900 Modular Series Brand Reputation

Giorik is a globally recognised and trusted brand that has been manufacturing commercial cooking equipment since 1963. Giorik appliances are used daily in commercial kitchens around the world.

Design

The Giorik 700 & 900 Modular Series features a sleek and modern European design with a seamless profile.

Tried and Tested

The Giorik 700 & 900 Modular Series has been built and tested to Australian Standards and is made to withstand challenging kitchen conditions.

Made to Withstand Spills and Accidents

The Giorik Modular cooktop design features hermetically sealed, pressed work surfaces with raised edges, which protects internals from accidental impacts and overflows. Giorik Modular products have an IPX-5 Waterproof rating - protected for the harshest kitchens.

Gas Burner Innovation and Gas Safety

Giorik 700 & 900 Modular Series gas cooktops have the largest open flame efficient burners available in any European modular appliance, with solid components to deliver extreme

protection and robustness. All gas units are fitted with safety thermocouples as standard, to shut off the gas flow when the pilot goes out.

Industry-First Offerings

The Giorik 700 & 900 Modular Series includes split pan fryer models in 400mm width, in electric or gas, competing with imperial appliances. Giorik also has the largest selection of traditional solid-tops/ target-tops in Australia.

Traditionally European modular equipment is supplied with a separate “top” and “base”. Giorik is the first European brand sold in Australia that offers combined units to make setup easier, efficient, and seamless.

The Giorik Modular Warranty

All Giorik 700 and 900 Modular Series appliances are backed by a 24-month parts and labour warranty. n

To find out more or arrange a demonstration on the Giorik 700 & 900 Modular Series range, contact Stoddart on 1300 79 1954 or visit https://stoddart.co.nz/brands/giorik

52 Pavilion Drive, Mangere is Stoddart NZ's state of the art new showroom and headquarters.

Stoddart NZ’s new Mangere HQ opens.

Stoddart has built on the existing partnership with Giorik to utilise research & development to produce the unique, one of a kind, European styled 700 & 900 Modular series cooking equipment to Australian and New Zealand Standards, delivering, efficiency, safety and reliability.

Giorik’s class leading, European design and engineering have been operating in the professional food service equipment industry since 1963.

Meeting the various needs of the global market, Giorik Modular offer sleek and modern solutions, packed with unique features and technology. Configure the perfect line-up by selecting and matching units that fit seamlessly together, creating a custom solution to suit any kitchen.

Funnels are the secret weapon for no-mess sauces, liquids and jams.

Many cooks have a spoon for basting, one for scraping, one for saucing, another for flipping fish, and the list goes on. The Gestura was designed by professional cook Gabriel Rudolph to do the variety of jobs that would normally take an array of various vintage spoons. The Gestura 01 was designed with a tablespoon measuring capacity to help with recipe continuity and to reduce the number of tools a professional would need on hand. Gestura’s hand-crafted spoon is highly coveted by chefs for the following reasons:-

• Design inspired by American and European silhouettes

• Ideal one tablespoon measure –TBS

• Stamped and finished by hand

• Pointed tip for control

• Long handle for optimum reach and balance

• Dishwasher safe

• Made from 18/10 stainless-stone washed steel

• Available from gesturautensils.com

Funnels

• Made from enamel, silicone or plastic

• Makes bottling and packaging quick, neat and easy

• Handle provides a steady grip for more stability and easy handling for storage

• Can be used for rice, beans and other grains

• Available in different sizes for transferring ingredients into smaller vessels

• Comes with a strainer option from www.nisbets.co.nz

Essential Utensils

Professional kitchen equipment.

• Large cone-like shape allows product to pass through without slippage

Piping Tips

From icing cakes to making biscuits, piping tips make shaping and decorating a cinch. Great for established bakers at restaurants and catering services, metal piping tips are worth the investment. Metal piping tips are most commonly used by professional pastry chefs and bakers, as they are durable and can withstand frequent use, making them perfect for fast-paced kitchens.

• Larger star points allow for easy drop flower shapes

• Tips come in a variety of different shapes and sizes

• Attach to the right sized coupler and bag for optimal results and less leakage

• Metal material ensures longevity and dishwasher safety

• Can be used to shape tiny biscuits, cookies and macaroons

• Ideal for creams, icing and pastes

• Small circular points are best for fine lines and intricate detailing

• Available from: www.restaurantware.com

Oyster knives

• This knife is a handy tool for easier oyster shucking.

• Non-slip handle allows for easy manoeuvring

• Guard attachment assists safety

• Short stainless-steel blade does not bend

• Comes with the option of a bent tip to pry open the shell. n

The musthave Kitchen Spoon, aka The Gestura.

The oyster knife, complete with non slip handle and bent tip.

Piping tips make decorating easier.

“Simple and classic tools add ease to essential kitchen skills.”

Isolation Proves No Barrier To Excellence

Chatham Island Food Co takes Supreme title

Producers spanning the breadth of Aotearoa from the Chatham Islands to Akaroa, and its length from Southland to Northland were among the champions in this year’s Outstanding NZ Food Producer Awards, with Chatham Island Food Co named Supreme Champion 2022.

It is the first time in the awards’ sixyear history that seafood has taken out the top award.

Established by seventh-generation Chatham Islander, Delwyn Tuanui and his wife Gigi, Chatham Island Food Co has turned the Chatham Islands distance into a positive. Its isolation – 800 kms east of the South Islandmeans a pristine environment which is reflected in the flavour and quality of its harvest. The business processes its marine harvest on the island, freezing in the flavour to share with seafood lovers across New Zealand.

Studying agriculture in Melbourne in the early 2000s was life-changing for Del. He met Gigi on his first day and came to appreciate the love for quality of seafood from the Chathams when cooking it for friends and later supplying it to top Sydney and Melbourne restaurants.

In 2015 the pair purchased a rundown fish-processing plant on

Wharekauri and Chatham Island Food Co began in earnest. Now they employ 25 staff and work with 30 fishing boats.

In addition to being named Supreme Champion 2022, Chatham Island Food Co was named Seafood New Zealand Water Champion for its Pure Pāua. The judges’ feedback was glowing; “The real deal, a substantial authentic mouthful.”

Announcing this year’s Champions, Head Judge Lauraine Jacobs said she was “delighted to see both new and old companies and growers recognised as Champions.

“Consistency is paramount in any product and our winners - for the most part - are from a group that continue to display passion and pride in production, while carefully ensuring their practices never infringe on the sustainability of our land for future generations.”

She also noted, “2022 had been the most exciting year for the Awards to date. Each year has seen not only growth in the number of entries, but the quality of food continues to rise in every category.”

In another first, this year’s Giesen Paddock Champion was awarded jointly to Middlehurst Delivered, Lamb Short Ribs and Bostock Brothers, Organic Free Range

Marinated Butterfly Chicken.

The judges thought Middlehurst Delivered, Lamb Short Ribs were ‘exceptional’ offering ‘melt in the mouth, pure meat.’ Sisters Sophie and Lucy Macdonald founded the business in 2020 to deliver 100% grass-fed, antibiotic and hormone-free Merino lamb from their parents farm Middlehurst Station in Marlborough’s Awatere Valley directly to consumers.

The 2022 Outstanding NZ Food Producer Awards saw the return of 2020 Supreme Champions, Bostock Brothers Organic Free Range Chicken. This year they received two awards – joint winners of Giesen Paddock Champion and Sustainability Champion

The sustainability judges’ said Bostock Brothers had an ‘impressive circular story of the food supply chain and developments in renewable energy, mixed land use and waste.’

Hawke’s Bay brothers Ben and George Bostock pride themselves on letting their chickens grow naturally, feeding them home-grown organic maize and giving them longer, happier lives. Bostock’s chicken is free of chemicals and antibiotics and when it comes to processing their product does not receive chlorine baths.

Hawke’s Bay is home to a second champion - Emerson’s Dairy Champion; Nieuwenhuis Farmstead Cheese, Marinated Cloud, Fresh Goat Cheese in Oil. Nieuwenhuis Farmstead Cheesehave been making and selling their delicious goat cheese from their Te Hauke farm since 2018. The judges called the cheese ‘perfection’ saying it was “an impeccable product with beautiful flavour balance….subtle herbs in the infused oil content flavours the goat’s cheese beautifully.”

Farro Earth Champion; was J.Friend & Co, Frame Uncut Raw Comb Honey. Presented for sale as its harvested from the wild in a wooden frame, the tasting judges said: Beautiful, gooey, crystal clear, floral. Fantastic presentation. An excellent product which we can’t fault.” While the sustainability judges noted J.Friend & Co showed a ‘Very impressive environmental commitment’ Another return winner is Label & Litho Drink Champion; Hill Road Orange Juice. Gisborne’s Hill Road

were the inaugural Drink Champion in 2018. Since then they have grown their business, establishing an online store and growing and selling finger limes (which were also awarded a Gold Medal). Recognising the quality of their pure orange juice the judges said ‘Sharp clean flavour, juicy, vibrant. Excellent.’ FMCG Business New Product Champion is Nut Brothers, Peanut Butter Probiotic Cranberry. Founded by three nut butter-loving mates over a beer in 2014, Nut Brothers now has a diverse range of nut butters with Peanut Butter Probiotic Cranberry being its new addition. The judges said ‘Great peanut flavour and crunchy texture. Fruit element marries nicely with the crunch adding softness and a touch of sweetness.’ Awards newcomer,Robbie’s apreserve maker from Gore was awarded Free-From Champion for its Robbies Artisan Collection, Noir Gärlik, Black Garlic

Sauce, Gluten Free. The judges said ‘Wow! A great finishing sauce. So many ways it could be used to add depth and flavour’. Robbies – was established by Josie Robinson when she was hankering for the goodness of homemade produce bringing up her children.

Akaroa Salmon received the NZ Life & Leisure Spirit of New Zealand Award – an accolade celebrating the pioneering and innovative spirit of kiwi producers. Akaroa Salmon was established in the 1980s by father and son Tom and Duncan Bates and they have had to forge their own path. As one of the first King Salmon producers in New Zealand, the team had to figure out everything from scratch, including building the first cages and platforms themselves and hauling them to Lucas Bay on a barge.

Over the years the Bates shaped the business with a strong farming philosophy, emphasising integrity and environmental care.

Akaroa Salmon Manuka Hot Smoked Fillet was also recognised with a Gold Medal with the judges commenting that it was a great looking fillet with a ‘subtle smoked flavour’.

This year’s Emerging Business Champion, Opito Bay Salt Co hails from Coromandel. Its salt is a natural combination of sunshine, seawater and patience. They were awarded five medals; including two Gold Medals for Opito Bay Salt Co, Natural Sea Salt and Opito Bay Salt Co, Rosemary Sea Salt.

Outstanding NZ Food Producer Awards organisers, Kathie Bartley and Nicola McConnell added a new award – recognising the outstanding quality of this year’s fresh produce. Wellsford’s Salty River Farm is the inaugural Outstanding Fresh Produce winner for its Lettuce Baby Leaf & Edible Flower Mix. The judges noted the butterhead lettuce was ‘beautifully sweet and nutty and the flowers, lovely’.

The final two awards were chosen by popular public vote; Coast Kiwis’ Favourite Food Producer; Matangi Angus Beef. As well as the Kiwis’ Favourite, Matangi Angus Beef won a Gold Medal for its Matangi Bone in Ribeye Tomahawk Steak. Coast Kiwis’ Favourite Farmers’ Market; Otago Farmers Market is a perennial favourite with market shoppers - it’s the third time the Market has won this award! The Saturday morning market held at the Dunedin Railway Station attracts up to 65 stall holders each week. n

Chatham Island Food Co was named Seafood New Zealand Water Champion for its Pure Paua The judges’ feedback was glowing; “The real deal, a substantial authentic mouthful.”

Outstanding NZ Food Producer Awards organisers, Kathie Bartley and Nicola McConnell

Sharpen your knives and turn up the heat - the Australasian Tapas Competition is back for 2022!

To be held at Ignite Colleges on August 22, the high-octane cook-off will see 45 talented chefs from both sides of the Tasman go head-to-head for the grand title of Australasia’s Tapas Champ.

With just 25 minutes to create five portions of original, innovative tapas, contestants will be pushed to their culinary limits. But it will be worth the blood, sweat and tears for one lucky chef. As well as winning a trophy and bragging rights, the competition winner will be treated to an all-expenses paid trip to Valladolid, Spain, the undisputed world tapas capital. Better still, they’ll get to pit their skills against some of the best chefs on the planet, competing

Tapas Talent Traverses Tasman

Spanish gastronomy challenge returns.

in the highly prestigious World Tapas Competition (November 7-9).

“After a two-year Covid hiatus it’s so exciting to be bringing this competition back to Auckland and Ignite Colleges,” says event organiser and Strategic Partnerships Associate Vice President for Skills, Chef Jasbir Kaur.

“This is an incredible opportunity for New Zealand and Australian chefs. Not only does it give them something to work towards and look forward to, but it’s a chance to make their mark as chefs not just here, but internationally too.”

Competitors will be judged on originality, flavour, presentation and business potential by a distinguished panel of chefs and foodies, including multiaward-winning Indian celebrity chef Sanjeev Kapoor. Tapas experts

direct from Spain will also be among the judging line-up. Event sponsors include E-Spain, Ignite Colleges, Great Taste NZ, UNOX, Nestle, and Hospitality Training Trust (HTT).

This is the fourth year the competition has been held in New Zealand. Jasbir (former Ignite Colleges General Manager and current Vice President of NZ Chefs Association), first launched the championship in 2018, after working at Barcelona’s Disfrutar and competing in the World Tapas Competition herself in 2017.

“Tapas provide such a great opportunity to really get innovative and creative in the kitchen, and this event is the ideal platform to experience Spanish gastronomy and showcase your talents.” n

Chefs have until August 1 to enter. Find out more by emailing amoreton@e-spain.eu Or register at https://form.jotform. com/221392477740358

Delicious morsels of Spanish Tapas return to the competition tables.

Jasbir Kaur

Foraging For Success

James Wheeler - on a mission to remove stress.

There is something rather down to earth about Fantail & Turtle new Head Chef James Wheeler. Not only is he focused on creating a stress free kitchen, and rejigging the menu, he can also be found foraging for his own herbs!

James Wheeler joined the iconic Takapuna bar and eatery in June, and has been busy adding his fresh, creative touch to the winter menu.

He loves herbs, anything he can get his hands on, by foraging, or growing his own. He has started a herb garden at Auckland’s North Shore Smales Farm. “They are the base of every dish - the flavours develop from herbs,” he says.

“I have a big herb garden at home where I have foraged the herbs, then grown them, things like kawakawa, rosemary flowers, horopito. They are making their way into our Smales Farm garden.”

James has joined Fantail & Turtle after building a reputation for his food craft at Crave and Kind, Odettes, Kazuya and others.

One of James’ favourite ways to use his wild herbs is to complement wild meats. He enjoys cooking wild goat, for example. “It’s gamier, harder to cook, takes more skill and patience. It’s a challenge and I like a challenge - I am trying to change people's perspective of it being gamey, and tough. ”

James has made some tasty tweaks to the menu for the winter months ahead that reflect his preference for local foods including a beetroot cured salmon with fennel & lime, mandarin and harakeke chip; a new spin on pork bellythe meat is cooked in a boil up and

put back together served with pickle and kumara; and Hawkes Bay Lamb Ribs with carrot, horopito, harekeke and dukkah. James says the flavour encapsulates the best of New Zealand cuisine. Sweet treat offerings to end the evening include warm Churros with cinnamon sugar, and butterscotch.

Fantail & Turtle has become something of a go-to amongst North Shore locals. With an independent wine list and fresh and local craft beer, - there are 30 taps on site - you could just as easily go there for a relaxing drink, or branch into the modern seasonal sharing menu.

It is known for its relaxed and welcoming vibe and that starts in the kitchen. James is on a mission to make things even more chill. He believes a happy team comes through in the food.

“We are on a mission to remove all stress from hospitality and my kitchen, by living a work life balance and paying people more than they

would get somewhere else. There’s no screaming in the kitchen, there’s an ethos of treating people like you would want to be treated.”

James likes to develop his recipe ideas organically, working together with team members. The free rein fits with Fantail & Turtle’s ethos of free spirit and independence, which comes through on the menu and beverage list.

Care is also taken sourcing at Fantail and Turtle, something that aligns with James’ own values - all meats are free range, and fish is sustainably line caught. Herbs & greens are foraged or picked from their own gardens. Food scraps are composted on site to return to the soil and small producers are proudly locally supported.

Besides the quality and ethics of its fare, James was drawn to Fantail and & Turtle when he recognised alignment between his personal values and those of the team behind the scenes. Fantail & Turtle regularly holds Cocktail for a Cause, something James is keen to get behind. The first will raise money for Autism NZJames has a son with autism and so the cause is close to his heart. n

“There’s no screaming in the kitchen, there’s an ethos of treating people like you would want to be treated.”

– Chef James Wheeler.

How To Raise Menu Prices Without Negative Pushback

By Ken Burgin

Inflation is back, following dramatic rises in energy costs, wages and all the food & beverage supplies we purchase. Operators still holding the price of meals to what they were 12 months ago are bearing the brunt of massive increases in the cost of ingredients. And profitability is suffering.

Setting prices is approached with fear and anxiety by many restaurant and cafe operators, but it’s a unique opportunity to use your marketing and financial skills and make more money.

So how do you put up prices with confidence and style? First, let’s look at some of the issues involved.

When Should You Increase Menu Prices?

There are two reasons: rising costs and marketing opportunities. If wages and supplies are rising, the costs need to be increased to cover them. It’s better to act sooner rather than later, and if you’re expecting sustained price rises over the next 12 months, make plans for a few adjustments every quarter.

If you have a queue of people at the door and are regularly booked out, maybe you can raise some prices (or remove low-cost options) without people caring. Or there may be a new dish on the menu that’s a runaway success – it could easily bear a few more dollars on the price. Charge what your place is worth.

What to Consider When Deciding to Raise Menu Prices

Digital Menus and Apps give new Options: with electronic menu boards and app-based menus, prices can be adjusted by time of day and the week, or seasonally – now you’re doing dynamic menu pricing, and very few customers will notice. This can be done manually or, even better, automatically. $1 more here or there can mean hundreds of dollars a week with popular items. Talk to your POS and app providers about what can be done. Apps give new options for loyalty schemes, memberships and rewards. Prices may be going up across the board, but now there’s a new memberonly offer of free dessert cups with all

orders over $50 – an excellent way to disguise it.

Don’t Leave Money on the Table: if people are out for a good time, make sure you help them spend it. For example, if you’re in a coastal tourist area and have a regular influx of visitors during school holidays, they’re probably looking for good seafood and are prepared to pay for it. So adjust your menu with a range of better quality and higher-priced items that would not appeal to locals at other times of the year. Profits follow accordingly.

Pricing is Part of Your Image and ‘Positioning‘: it influences people’s perceptions of you. Every slight increase adds up to the final account total – if people are used to two people eating out for $60, and now it’s $75, it usually will be noticed. There needs to be an apparent reason. As you improve the quality of your service, atmosphere and efficiency, does it matter if your prices are a little higher than the neighbours? The message could well be ‘better quality, better service and a much better experience’. Here’s to you hearing that envious question from competitors’ how come your place is more expensive, and you’re always full?!

Delivery Prices are Expected to be Higher: if you’re delivering via UberEats or DoorDash, customers understand an order fee and rarely compare the item price with what’s on the sit-down menu. Therefore, you can legitimately price these items high enough to absorb the 30% delivery fee you are paying. Have the Big Beef Burger in-house and the Super Burger for delivery if you’re concerned about comparisons.

Lead or Match your Competitors: most businesses watch each other’s prices closely, and your 40c rise in a coffee price will be followed soon after by other cafes nearby. This is a small example, and

you’ve seen it with other items – there’s unlikely to be a rush down the road to buy cheaper coffee if you make the rise incremental and sensible.

Educate Staff on Why Prices are Increasing: most employees have little understanding of the economics of a business and probably think everything is way more profitable than it is. That’s why it’s helpful to show the massive electricity and gas bills when you receive them. Likewise, if you’re putting up the price of protein items or any other dishes in a noticeable way, show how the price of meat has increased or the cost of cooking oil or takeaway boxes. Finally, if a customer makes a negative comment, they’re the ones in the firing line – give them the tools to defend you. See What Profits Are Used For: An Explanation for Restaurant Staff

Prices can be Stretchy (elastic) or Rigid (inelastic): Elastic prices are when a price change significantly affects the volume sold, and inelastic

“There’s just one simple rule when working out your prices – ‘charge as much as you can’ and be smart about how you do it.”

prices mean the number sold is not much affected by price changes. Many prices are less sensitive than you think. Ever held your breath and put prices up – and found that no-one noticed?

High prices don’t mean a lack of Value: a $7 bowl of noodles at your local Thai restaurant is great, but so is a special occasion lunch with great seafood, a terrific view, excellent wine and efficient service – and the price is $600 for four people! When customers experience quality service, food and atmosphere, they’re much less likely to worry about the right-hand column on the menu. There’s also a saying about the importance of the ‘second cheapest bottle of wine’ – keep that affordable even if your food is expensive.

The Process of Raising Menu Prices

Cut the Menu Size – it’s not a price rise, but it will lead to immediate cost reductions with less stock on hand and more sales of each remaining item. This is a good first step, then work on how you adjust the remaining prices. Can you cut by at least 30%?

Adjust Price Endings: move away from ‘flat pricing’, e.g. the $4 coffee or the $10 salad. Instead, add 30c, 50c or 80c to every flat price, so it’s now a $4.30 coffee and a $10.80 salad – just doing this to all items can give you a 4-5% increase in sales revenue.

Increases Prices Based on Accurate Data: your recipe pricing software gives you the facts to make informed decisions. It can be easily backed up with electronic ordering for most supplies – pricing is transparent and not just in the chef’s head. Check the Recipe Software options available

– free and low-cost. If accurate recipe costing show the item is unprofitable, it may have to come off the menu.

Improve the Pricing Spread: ranging from the cheapest item to the most expensive with lots of prices in between. This way, you can make adjustments to prices in the middle range, and it will be less noticeable, leaving your top and bottom ‘marker’ prices alone. Prices should be a good ‘jumble’, with all types of prices, and definitely not all main courses the same price, or all starters the same price – ingredient prices vary, and a mix of prices in each section gives more options for adjustment.

Use a ‘Decoy’ Menu Price: this is a much higher-priced item that you know you won’t sell very often, but it makes other items look cheaper. If you want to increase prices overall, maybe you should introduce one of these if you don’t have it already. An example is the deluxe seafood platter at a luxury price, making other seafood dishes (that have had price rises) look better value.

Use the 80/20 Rule to Decide What Menu Prices to Increase: your sales will probably follow the 80/20 rule: 80% of sales come from just 20% of what’s on the menu. So if you have 50 items on the menu, just 10 of them (20%) will give you most of your total sales. If you concentrate on increasing the prices of these, it will have the biggest impact on total revenue increasing.

Be Smart with Discounting: no-one believes most ‘10% off’ deals – they look desperate, not generous. But you could introduce price offers for quieter parts of the day to increase volume – your fixed costs are the same, and the extra revenue will have a high

Who is Ken Burgin?

Ken Burgin’s Hospitality Reset

Ken Burgin developed his love of hospitality during his 10 years as a cafe and restaurant owner in Sydney during the 90’s.

His main business, Caffe Troppo in Glebe became one of Sydney’s liveliest and most popular destination for many Sydneysiders as well as interstate and international visitors.

Ken’s current priorities and fascinations include hospitality automation and robotics, digital kitchen management, strategies to overcome staff shortages, supporting operators to handle Covid restrictions, and finding the best ways to use social media (especially TikTok and Instagram) for marketing and promotion.

Hospo Reset Industry News

Each week he publishes the Hospo Reset newsletter, with information and inspiration for restaurant, cafe and foodservice operators. www.KenBurgin.com.au/

proportion of profit. Rather like the happy-hour idea only smarter. How about a late-night meal deal to get more volume after 9.30 pm? Or one I saw recently – pasta is $5 at 5 pm and $6 at 6 pm, then reverts to regular prices at 7 pm. Black Friday and Cyber Monday deals in November are examples of when you could introduce a short, sharp discount to fill quiet booking times or clear the cellar.

Rethink Happy Hour Discounts: when I recently asked for a regularsized beer at a pub, I was told: ‘it’s happy hour, you can have a large one for the same price’. Of course, I said yes, but discounts like this don’t drive business unless customers know about them beforehand. What makes more sense is free chips or snacks with every beer between 5-6 pm. Customers react favourably to price discounts for low-demand times but don’t appreciate surcharges at peak times.

Use everyone’s favourite price: Free. If you have function rooms available and they’re usually empty in the morning or afternoon, offer them free to customers for their meetings –it’s a highly valued bonus at minimal cost to the business. This is an excellent example of another important concept – the ‘soft-dollar’ item, when you offer a bonus with a high perceived value that costs you little. For example, include AV equipment for free in the hire cost of conference facilities, or throw in unique decorations and table settings for a function. If it gets the deal across the line, it’s good business.

Use ‘Retirement Pricing’: this is when a popular item ‘retires’ from the menu for a while before reappearing with a new and higher price. For example, the Chilli Shrimp Linguine for $27 is off for a month and comes back as the Shrimp & Leek Fettuccine at $29.80.

There’s just one simple rule when working out your prices – ‘charge as much as you can’ and be smart about how you do it. n

Paper and more paper

All businesses have duties to keep up to date records, registers, and documents. The following is a list of records that you are obliged to keep and maintain, and how long you need to keep them.

Records and registers that need to be kept and maintained include:

• Employment Agreements –These must be kept and maintained, including for short term staff. Not only is this needed to comply with the Employment Relations Act to avoid a fine, it is good practice so everyone knows what is agreed. A staff members personnel file should be kept for at least 6 years after they leave and pay records for 7 years.

• Health and Safety – Certain injuries will require a business owner to notify Worksafe of a serious incident that arises. If a “notifiable event” occurs then written records must be kept and maintained for 5 years.

• Asbestos – Also falling under health and safety laws is a requirement to keep records in relation to the location of and the risks associated with asbestos. Regulations under the health and safety legislation require that there be a plan to manage asbestos and a duty then to regularly review that plan. There is no limit on the period during which the plan has to be maintained. Rather, the requirement to regularly update the plan in itself allows for information no longer relevant to be disposed of.

• Tax – All records which relate to tax obligations, including for GST purposes, have to be kept and maintained for 7 years. In this case it will be 7 years based on each “tax year” where on most occasions that will be 1 April to 31 March of the following year.

•

Companies Act Requirements

– In addition to company financial statements, you also need to keep minutes and resolutions of all directors meetings, notices given to shareholders, any certificates issued by directors. A company also has to maintain a share register and a register of transactions where one or more of the directors is an interested party.

• Privacy Laws – Most businesses collect information on their customers.

TonySteindle.

While it is up to each business as to how long you retain customer information, you need to have a privacy policy which provides for how long you retain that information. If you have a privacy policy, which would usually be on your website then you have to follow your own policy. This means retaining information for as long as you say you will, or destroying that information when your policy provides for that.

• Record keeping – Is also required to meet the requirements of the Customs and Exercise Act 2018 – Customs can require an owner, exporter, importer or manufacturer of goods to make available to Customs NZ all records and documents. The same 7 year period used for tax purposes applies. The duties go further than keeping accounting records, and also apply to any agreement that may have been made to import or export goods;

Thankfully, the records and registers that have to be maintained can be kept electronically. At the same time, care needs to be taken that those records are secure in terms of privacy and the risk of data being corrupted. n

Tony Steindle, Director, Steindle Williams Legal, Swlegal.co.nz

A checklist of what you need to keep.

G A M I N G T E C H N O L O G Y H O S P I T A L I T Y

T h e b e s t n e w a n d i n n o v a t i v e g a m i n g m a c h i n e s , c o m m e r c i a l k i t c h e n e q u i p m e n t , p o i n t - o f - s a l e s y s t e m s , p a g i n g a n d c o m m u n i c a t i o n d e v i c e s , w a s t e m a n a g e m e n t s o l u t i o n s , v e n u e d e s i g n a n d c o n s t r u c t i o n p r o v i d e r s , f u r n i t u r e a n d f l o o r i n g , f o o d a n d b e v e r a g e , e n t e r t a i n m e n t , u n i f o r m s a n d m o r e , a r e f o u n d a t t h e A u s t r a l a s i a n G a m i n g E x p o ( A G E ) .

A G E i s t h e c o r n e r s t o n e o f t h e A u s t r a l i a n g a m i n g a n d h o s p i t a l i t y i n d u s t r y . I t ' s w h e r e g a m i n g , t e c h n o l o g y , a n d h o s p i t a l i t y m e e t .

2022 Hospitality Awards to recognise industry leaders

Hospitality New Zealand celebrates top members.

New Zealand’s best hospitality and accommodation establishments will be recognised on Wednesday, July 27 at the Lion Hospitality Awards for Excellence 2022.

They are hosted by Hospitality New Zealand, in partnership with principal sponsor Lion New Zealand and industry partners.

Winners will be announced at a black-tie dinner at the Grand Millennium Hotel, Auckland, on the final night of the two-day 2022 New Zealand Hospitality Conference.

New Awards

There are four new awards this year, to celebrate the leaders who helped the industry through the past two years: Leader of the Year in Hospitality, Leader of the Year in Accommodation, Future Leader of the Year, and Chef of the Year. There will also be an induction into the Hospitality Hall of Fame.

It will be the first time in three years the Awards for Excellence have been held in person, due to Covid restrictions. They were held online last year after being cancelled in 2020.

Chief judge for the awards, Michael Friend, says “A record number of entries have been received this year and once again the panel has been challenged to decide the ‘best of the best’. There have been some outstanding submissions across all categories and many forms of innovative presentation.

“The panel was most impressed with the degree of detail provided, given the resources available to entrants, during these COVID times. It has also been interesting to read the various initiatives entrants have employed whilst re-invigorating their businesses.”

Michael Friend said reflecting on much of the commentary in applications seems to indicate an air of cautious positivity about trading in the months ahead.

Record entries

Hospitality NZ Chief Executive Julie White says she is delighted by the number of entries.

“These awards are the pinnacle of our industry, and we were hoping there would be a lot of interest, so the fact we

have record entries is really great.

“We want to recognise and reward hospitality and accommodation operators who have been through a stressful and uncertain year to create the highest possible standards and experiences for both their guests and their team.

“Being able to do this in person for the first time in three years is something the industry needs. I didn’t envy the judges’ job – they had to make some very difficult choices from a wonderful line-up of talent.

“It’s a pity we have to single out anyone because every hospitality and accommodation business owner, operator and worker out there deserves a medal for the resilience and perseverance they’ve shown through probably the toughest period the industry has ever been through.

“It’s inspiring to see hospitality businesses still looking to be the best and to meet customers’ needs after what they’ve been through.”

The People’s Choice Award, sponsored by Noel Leeming Commercial, will also be announced at the event. n

Finalists

Best Bar

SponsoredbyAsahi Kaiser Brew Garden, Christchurch Little Blackwood, Queenstown Market ST, Napier Thistle Inn, Wellington Tipsy Oyster Tapas & Bar, Paihia

Best Café

SponsoredbyHospitalityNewZealand 11th Avenue by Frank’s, Queenstown Bonobo Café, Christchurch Fusee Rouge Café, Cromwell Rusty Radiator Diner Café, Halcombe The Wholemeal Café, Takaka

Best Restaurant

SponsoredbyHospitalityNewZealand MASU by Nic Watt at SkyCity Auckland, Auckland Miro, Christchurch Tantalus Estate, Waiheke Island Kingi at The Hotel Britomart, Auckland White and Wong’s Queenstown, Queenstown

Best Hotel

SponsoredbySleepyhead Bolton Hotel, Wellington Escape to Picton Boutique Hotel, Picton Fable Dunedin, Dunedin Ramada Suites by Wyndham, Auckland The Hotel Britomart, Auckland

Best Motel

SponsoredbySeekom Baycrest Thermal Lodge, Taupo One88 on Commerce, Whakatane Palazzo Motor Lodge, Nelson The St James, Hanmer Springs Whangaparaoa Lodge, Auckland

Best Accommodation (Other)

SponsoredbyActivePure Hanmer Springs TOP 10 Holiday Park, Hanmer Springs Lake Taupo Holiday Resort, Taupo Ohope Beach TOP 10 Holiday Park, Ohope Podium Lodge, Cambridge Sojourn Apartment Hotel, Wellington

Best Luxury Hotel

SponsoredbyWestpac Fable Dunedin, Dunedin QT Auckland, Auckland QT Queenstown, Queenstown The Hotel Britomart, Auckland The Grand by SkyCity, Auckland

Best Luxury Accommodation

SponsoredbyHospitalityNewZealand Adrift in Golden Bay, Parapara Craggy Range Vineyards, Havelock North Fable Auckland, Auckland Hotel Fitzroy curated by Fable, Auckland QT Wellington, Wellington

Best Brand Experience

SponsoredbyReviewMagazine

Heyday Beer Co, Wellington Naumi Studio Wellington, Wellington The Hotel Britomart, Auckland The Monteith’s Brewery Experience, Greytown Toastie New Zealand, Picton

Best Local SponsoredbySky Smith & McKenzie Steak House, Hamilton The Elmwood Trading Company, Christchurch The Frankton Arm Tavern, Queenstown The Greytown Hotel - The Top Pub, Greytown The Keg Room, Hamilton

Best Destination Venue

SponsoredbyCoca-ColaEuropacific PartnersNewZealand

Fable Terrace Downs Resort, Windwhistle Lake Taupo Holiday Resort, Taupo Milford Sound Lodge, Milford Sound Owen River Lodge, Murchison Theatre Royal Hotel, Kumara

“A record number of entries have been received this year and once again the panel has been challenged to decide the ‘best of the best’.

Best Environmental

/Sustainable Business

SponsoredbyHospitalityNewZealand

Awaroa Lodge, Abel Tasman National Park

Boulcott Suites, Wellington

Edgewater Resort Hotel, Wanaka Owen River Lodge, Murchison

The Hotel Britomart, Auckland

Best New/Redeveloped

Business – Accommodation

SponsoredbyDulux

Eliza’s Manor, Christchurch

Fable Dunedin, Dunedin

Holiday Inn Queenstown Remarkables Park, Queenstown

Sojourn Apartment Hotel, Wellington

The Central Private Hotel, Queenstown

Best New/Redeveloped Business – Food & Beverage

SponsoredbyDBBreweries

Cargo Gantley’s Pub & Café, Queenstown Margo’s, Queenstown

Lola Rouge at Naumi Studio Wellington, Wellington Esther Restaurant at QT Auckland, Auckland Queenstown Ice Bar, Queenstown

Excellence in Gaming

SponsoredbyTAB

Botany Commons, Auckland

Five Stags Leamington, Leamington Four Kings, Wellington

The Elmwood Trading Company, Christchurch Woodbourne Tavern & Motel, Renwick

Excellence in Marketing

SponsoredbyGuestTraction

Bolton Hotel, Wellington Edgewater, Wanaka

Fable Hotels and Resorts, New Zealand SkyCity Hotels Group, Auckland Toastie New Zealand, Picton

Excellence in People & Culture

SponsoredbyTypsy

Future Hospitality Group, Queenstown Miro, Christchurch

Republic Hospitality Group, Queenstown

The Riverhead, Riverhead

University of Canterbury Students Association, Christchurch

Best Live Entertainment Venue

SponsoredbyOneMusic

Miss Gee’s Bar and Eatery, Tauranga

SkyCity Hamilton, Hamilton

Smash Palace, Gisborne

The Playhouse Theatre, Nelson University of Canterbury Students Association, Christchurch

Mövenpick Auckland Hotel brings sweet indulgence to CBD

Balancing the decadent with the practical.

Accor’s premium Swissborn hospitality brand, Mövenpick Hotels & Resorts, launched its first property in New Zealand with the official opening of Mövenpick Hotel Auckland, on May 16.

Novel amenities such as a ‘Chocolate Hour’, 24-hour Sundae Service, free ice cream for children and a signature Asian Fusion restaurant and bar, are just a few of the hotel’s offerings under the theme of ‘indulgence done right’.

With its heart-of-the-city location, at 8 Customs St near the central Auckland Ferry Building, and access to surrounding

commercial, retail, and dining attractions, Mövenpick Hotel Auckland is tipped to become an iconic centrepiece of the city’s CBD. Set to be followed by a Wellington counterpart launching this month.

Sarah Derry, Accor Pacific Chief Executive Officer, is delighted to be able to bring a duo of Mövenpick hotels to New Zealand, welcoming overseas visitors with a fresh new brand to the market.

“Mövenpick Hotel Auckland offers something different to the New Zealand market. Guests will receive a world-class hotel experience and enjoy the distinct moments and flavours of Mövenpick.

“With a warm, contemporary design that is sophisticated but never pretentious, guests can expect quality and heartfelt service in an inviting, approachable atmosphere,” she says.

Guests can expect a range of carefully curated experiences that are distinctly ‘Mövenpick’ in nature, with something on offer for everyone. Chocolate lovers will delight at the daily Chocolate Hour – a decadent chocolate experience with live demonstrations, from rolling truffles to icing cupcakes, staged every afternoon in the hotel lobby.

For guests more inclined to stay in bed, a 24-hour Sundae Service is available in-room and if the kids have

tagged along, they are entitled to free ice cream for the duration of their stay.

Healthy Shots – energy shots blended with juice or yogurt and fresh fruit and vegetables – are also offered to guests at the breakfast counter, balancing the decadent with the practical.

Mövenpick Hotel Auckland features 207 contemporary guestrooms and suites, on-site and virtual gyms, a signature restaurant and bar, a streetside café, a dedicated meeting and events conference room, valet parking and a library.

Business travellers and corporate conferences are catered to in the hotel’s full-service conference space situated on level one, equipped with eight function rooms, state of the art technology, full tech support, natural daylight, inbuilt audiovisual, and free Wi-Fi access.

Both Mövenpick properties –Auckland and Wellington –are designed to be dining destinations in their own right, offering guests and visitors the very finest in Asian Fusion cuisine at Auckland’s BODA restaurant and Wellington’s Forage.

“Mövenpick is a brand name that New Zealanders are familiar with, which is associated with quality and luxury,” Sarah Derry adds. “The strategic location of both Mövenpick hotels in cosmopolitan centres provides travellers with a gateway to each city, and all the culinary, retail and commercial amenities they have on offer.”

HOTELS

First NZ voco to sport highest rooftop bar

Sky high Bar Albert to open in August.

New Zealand has welcomed its first voco branded property with the launch of voco Auckland City Centre, a brand new, state-of-the-art hotel in the heart of the city.

A joint partnership between Pro-invest Hotels and IHG Hotels & Resorts, the launch is the voco brand’s first foray into the New Zealand market and follows continued growth of the brand across the globe.

Positioned on the former NZ Herald site, on the corner of Albert and Wyndham Streets, the new hotel is part of a dual tower development that includes the 294 room Holiday Inn Express Auckland City Centre.

The hotel blends premium essentials with indulgent touches to deliver 201 spacious rooms and suites that showcase voco’s warm signature style.

Each of the stylishly appointed guest rooms and suites feature plush, sustainable bedding with cocoonlike comfort, hand-picked artworks, smart in-room technology and stylish marble bathrooms that feature ecoconscious rain showers and amenities from Antipodes.

Designed by interior architecture practice, Richards Stanisich, the new guest rooms and suites offer a tranquil place to unwind, featuring a moody palette of deep blues and charcoal greys complemented by splashes of the signature voco yellow, warm timber tones with brass accents and unique artworks.

The hotel’s cosy ground floor all-day Italian trattoria, Mozzarella & Co serves a-la-carte and buffet breakfast as well as artisan pizzas and pasta for lunch and dinner, complemented by a boutique wine list, beers and cocktails.

Set for a mid-August opening, good times will await sky-high at Bar Albert, voco’s rooftop destination which also doubles as New Zealand’s highest rooftop bar. The glamorous Art Deco inspired bar will feature an open deck and moody, sumptuous interiors enticing guests to enjoy a tipple either inside or out.

Pro-invest Hotels, Area General Manager, New Zealand, Fraser McKenzie says the launch of the voco brand into

the New Zealand market signals a positive upturn in travel as international travellers return to the country.

“As one of the most highly anticipated hotel openings of the year, the launch of voco Auckland City Centre marks an exciting period of growth for the voco brand as we see an influx of travellers returning to New Zealand,” he said.

“A stay at voco Auckland City Centre is all about indulgent accommodation with a refreshing twist and we’re thrilled to finally be able to share the fun, unique hallmarks of this property with our guests.”

According to Shantha de Silva, Chief Operating Officer, Pro-invest Hotels, the launch of the new hotel signifies the increasing demand for new accommodation in Auckland.

“We’re thrilled to be opening the first voco property in New Zealand and believe it’s a positive sign of the travel industry regaining momentum. It also highlights Pro-invest Hotel’s significant growth with several new hotels opening in the next two months,” Shantha said.

voco Auckland City Centre also makes an ideal destination for conferences, meetings and events with five flexible meeting rooms available in addition to Bar Albert and Mozzarella & Co. which offer additional space for hosting more relaxed, social functions. Specifically designed to reduce its impact on the environment, voco Auckland City Centre is targeting a Level 3/Level 4 Green Engage certificate by implementing a number of sustainable initiatives such as plush bedding filled with 100% recycled materials, filtered drinking water in guestrooms, aerated shower heads that reduce water and usage and large and refillable Antipodes amenities in the bathrooms that reduces plastic waste by up to 80 percent. n

Innovation born out of the pandemic

By Marisa Bidois, CEO Restaurant Association of NZ CEO

Digital ordering, sustainable packaging and takeaway menus are just some of the innovations being adopted by New Zealand hospitality business owners.

We asked our members to give us feedback on how their businesses have innovated over the past two years. Sixty-two per cent of respondents responded to say they have implemented new digital tools or technology since the start of the pandemic.

Advancements have accelerated over the last two years with the hospitality industry trialling ways it can be more efficient, productive and enhance customer experience through the use of innovative technologies.

From improving customer experience, to making manual processes more efficient modern technological advancements are reshaping the hospitality industry as a whole.

More than half of businesses are now allowing customers to order from a website or app and 21 per cent have implemented ordering from the table via a QR code or app. Four per cent had implanted a self ordering tablet and nine per cent have implemented digital menus with enhanced features.

The reasons given for implementing the changes included covid related operational guidelines, more convenience for customers, plugging staff shortages and speeding up service. Interestingly 19 per cent of respondents believed the changes were being driven by tech savvy customers.

Forty-one per cent of businesses said they had noticed improved

customer experience as a benefit of implementing the changes.

Thirty per cent had reduced their staffing costs and 46 per cent had noted greater efficiencies.

Restaurant management software was the most widely adopted with 78 per cent of respondents saying they now used it. Fifty per cent of those surveyed are now using an online ordering system and 23 per cent a digital rewards programme.

Kiwi diners will have noticed a broader range of takeaway options as 75 per cent of those surveyed have implemented takeaway meals, 20 per cent, heat and eat meals and 15 per cent meal kits.

Fourteen per cent have branched into catering and 24 per cent have broadened their offer into new products.

When asked how they felt using digital technology

could enhance their business, the most common reason cited was improved front of house efficiency with 64 per cent of respondents giving this as their main motivation.

Sixty-two per cent had seen improved customer experience, 45 per cent said they could reduce staffing costs and 28 per cent were now reducing food waste as a result of adopting new technologies.

Sustainability is also front of mind with 78 per cent of businesses saying they had implemented compostable packaging and 67 per cent recyclable packaging. 19 per cent are now employing a reusable cup system.

Innovation and adaptability has been critical to the survival of our industry over the past two years. In particular the adoption of new technologies is now playing an important role in restaurants around the world, helping to create efficiencies that can help plug the staffing shortage gap and over time, reduce staff costs.

For example we’ve seen robots beginning to be used for some day to day tasks that enable people to focus on more of the skilled work in hospitality, so not necessarily replacing people but assisting them. We know that people and human interaction are integral to the hospitality experience so we wouldn’t want to see that lost.

However, at the Restaurant Association we have a keen eye on digital capability and encourage our members to look at ways they can run their businesses more efficiently. We know that there are productivity gains to be made by utilising new technologies so over time we see that these will be adopted by a wider range of businesses. n

“19 per cent of respondents believed the changes were being driven by tech savvy customers.”

AHICE is coming to Aotearoa

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