Hospitality Business June 2021 by The Intermedia Group

MEET JAY SHERWOOD | GOURMET CRISPY CHICKEN | MERCHANT FEES TO LOWER?

www.hospitalitybusiness.co.nz JUNE 2021 Vol.8 No.5

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Contents REGULARS

06 DIGEST News and events to keep you up to speed!

09 N EW BUSINESS Govt announces Merchant fee changes.

10 COMMERCIAL KITCHENS Moffat’s professional range, and Ventilation tips for the kitchen.

20 SOUTHERN PROFILE

A Look Behind The Cellar Door.

PEOPLE 14 W INNING FOOD PHOTOGRAPHY Manja Wachsmuth’s winning style.

18 CHEF OF THE MONTH Chef Jay Sherwood.

FEATURES 22 CRISPY FRIED CHICKEN Christchurch’s finger lickin chicken revival.

26 GLASS RECYCLING

Hospitality industry challenges new recycling ideas.

28 BED & BREAKFAST WINNERS Meet New Zealand’s Top B &B

30 HOTELS Scenic Hotels Franz Joseph reopens and Hotel Britomart joins Conde Nast hot list.

HOSPITALITY BUSINESS - JUNE 2021 3

Editor JUNE 2021 Vol. 8 No. 5

Hibernation & Vacations Kimberley Dixon kdixon@ intermedianz.co.nz 0274 505 502

Welcome to our June issue of Hospitality Business. As the industry gears up for the influx of Australian visitors during the ski season, and we cross our fingers that the Melbourne COVID lockdown is temporary, it is timely to remember how fortunate we are to be open at all! Scenic Hotels Franz Joseph has reopened after hibernating for nearly a year and new hotels are both opening and being planned to cater for the future tourist $$. Our biggest problem continues to lie with trained staffing and the Government’s immigration policies which affect the constant 25 – 30 percent deficit. Some restaurants are choosing to open from Wednesday to Saturday fully staffed rather than opening seven days under resourced and there are operators offering Free Valet Parking, like at Commercial Bay in Auckland CBD in order to attract customers during the chilly months of Queen St discontent. Our June issue provides a wealth of news, views and stories to read and take strength from, including the impact of Baby Boomers on the workforce and, a place called Warblers Retreat – just 30 minutes from Auckland’s CBD – which has won the top B & B award for 2021. Take time too to review your online passwords as our story on page 24 highlights just how easy it is to crack your code! Kia Kaha

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4 JUNE 2021 - HOSPITALITY BUSINESS

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Digest In association with Hospitality Business’ online newsletter www.hospitalitybusiness.co.nz

It’s Nearly Dine Dunedin Time! An exclusive dinner party in Dunedin’s Olveston historic home; Black Friday dinners at secret locations, a Logan Brown and Emerson’s collaboration dinner, and boutique spirits workshops are among the experiences to be savoured in this year’s Dine Dunedin. Dine Dunedin, scheduled from August 6 to August 22 is a showcase of the southern city’s food and drink featuring exclusive dining experiences, menus, burgers and drinks available only during the festival’s limited time. Here’s a taster of the Duendin menu:Step back into the early twentieth century when, for the first time as part of Dine Dunedin, Olveston will host an intimate three course dinner party for 20 guests in the family’s dining room. Dine just like the original owners, the Theomin family did with their guests in their dining room at their dining table surrounded by their furnishings A Dunedin take on the French ‘Dîner en Blanc’. Pop-up dinners across the city with guests wearing black, diners will be texted the day of the dinner with their mystery location. Enjoy a special one-off burger created exclusively for Dine Dunedin at city venues including last winner’s Emerson’s People’s Favourite Winner Salt, legendary city burger spot Good Good and Emerson’s Taproom, to name a few.

6 JUNE 2021 - HOSPITALITY BUSINESS

Coffee table Cookbook To Raise Funds For Bali Chef Dean Keddell is the driving force behind a project to deliver desperately needed funding to five Bali charities to help thousands of families get through the pandemic crisis. With Bali welcoming more than 120,000 New Zealand visitors to the holiday isle in a normal year, the much-loved tourist destination enjoys a thriving tourism-based economy. However, the island has also seen its fair share of setbacks, from the Bali bombings in 2002 and 2005 to the multiple eruptions of Mount Agung in 2017, and the devastating Lombok earthquake that took place in 2018. Bali has seen tourism numbers drop severely before and has always bounced back. COVID-19 is different though. People can’t travel even if they want to. A year has passed without international tourists and there is no end in sight. “Yet again, Bali finds itself in a crisis situation,” said Dean Keddell, restaurateur, executive chef and owner of two of Bali’s most-beloved restaurants, Ginger Moon Canteen and Jackson’s Lily. “This pandemic has reaped havoc amongst families and communities, as well as costing the economy billions of dollars,” he said. “We have now produced a beautiful, large hardcover cookbook, Our Bali Your Bali (Bali Kita Bali Kamu), which incorporates lots of colourful images, family and community stories, more than 100 local recipes and a collection from both my restaurant kitchens. At 400 pages it really is more of a coffee-table cookbook,” he said. The Bali Needs Our Help project is asking people to pre-order books via a Chuffed crowd funder with more than $257,000 raised to date. Dean wants everyone in New Zealand who has ever visited Bali to support the cause by purchasing a book. The project aims to sell 5,000 books and raise $375,000 with all profits going directly to local charities that have been badly hit. For more information please go to https://chuffed.org/project/bali-needs-our-help .

Café Franchise Brews For Charity Robert Harris, together with its customers, has raised more than $333,000 for Breast Cancer Foundation New Zealand by sponsoring its annual Pink Ribbon Breakfast campaign. Robert Harris cafés nationwide have been taking part in the Pink Ribbon Breakfast campaign since 2013 selling merchandise, collecting donations and of course hosting many Pink Ribbon Breakfasts along the way. This year, the network of cafes hosted New Zealand’s biggest ever all-day breakfast on May 14 donating the value of every coffee sold with breakfast to BCFNZ. And on May 21, Robert Harris teams in Auckland and Christchurch held a Pink Ribbon Breakfast fundraiser inviting the local business community along to share in the fun and enjoy a coffee or two. The team cranked up the BBQ and cooked up 30kg’s of bacon, buttered some 400 slices of bread for Bacon Buttys and served just as many barista made Robert Harris coffees for a small donation raising over $1,500 to help Breast Cancer Foundation NZ. Robert Harris franchise manager David Thackery says the partnership is a reflection of the community spirit of the coffee brand’s founder, Robert Harris. “During the 1950s, Harris was heavily involved in community work and today, the Robert Harris brand supports Breast Cancer Foundation as a way of honouring his legacy. “We’re really proud to have been able to ‘come together for good’ for eight years and contribute to such a worthy cause,” says Thackery. Ah-Leen Rayner, chief executive of Breast Cancer Foundation NZ says, “we’re so grateful for the support Robert Harris has given us over the years. The incredible amount they’ve raised is making a real difference in our work to reach zero deaths from breast cancer. “The proceeds raised by Robert Harris help us to be there for women going through breast cancer, invest in research to find better and more treatments, and educate New Zealanders about the importance of early detection.”

DIGEST

Beef+Lamb plus L&P! What do you get when you take two Kiwi classics – New Zealand Lamb and Lemon & Paeroa – and combine them? This L&P marinated lamb chops recipe came as part of Beef + Lamb New Zealand’s National Lamb Day celebrations. Monday 24 May, marked 139 years since New Zealand’s first frozen sheep meat shipment successfully arrived in Britain. A trip that was so successful, it kickstarted what is now a multi-billion-dollar export industry. Marty Shanahan ‘The Backyard Cook’ was inspired to bring the two classics together, in celebration of all things Kiwiana .“I’m always thinking about new and different flavour combinations and enjoy using classic ingredients in surprising ways. New Zealand lamb is iconic and pairing it with a L&P marinade results in a morish, tender dish. I encourage everyone to get in the kitchen and try it!” L&P, another Kiwi icon, has been refreshing New Zealanders since 1908(ish) and since then has been ‘World famous in New Zealand’. Laura Knight, Senior Brand Manager for Lemon & Paeroa at Coca-Cola Europacific Partners says this recipe is uniquely Kiwi. “The combination of these two beloved Kiwi icons is a match made in the land of the long white cloud. Both have been mainstays for decades, and now they’ve combined to create your new go-to entertaining dish that is sure to please a crowd.” Curious? Go to Lemon & Paeroa Marinated Lamb Chops Recipe | Beef + Lamb New Zealand (recipes.co.nz) for the recipe!

INTRODUCING THE GILMOURS

TOP 20

Wine Selection Banrock Station Moscato 2019

Matías Ricitelli ‘Hey Malbec!’ Mendoza Malbec 2018

Da Luca Prosecco DOC

Paloma Viñas Viejas VDT Castilla Tempranillo 2019

Botter Prosecco DOC Rosé Millesimato 2020

Notte Rossa Salento Puglia IGP Negroamaro 2019

Botter Pinot Grigio Delle Venezie IGT Organic 2020

Arrogant Frog ‘Ribet Red’ Cabernet Sauvignon Merlot IGP Pays d’Oc 2019

Jacob’s Creek Reserve Barossa Riesling 2017

Chapel Hill ‘The Parson’ Grenache Shiraz Mourvedre 2019

Yalumba ‘The Y Series’ Viognier 2020

Piccini Cosi Organic Chianti DOCG 2019

Cantina Santa Maria la Palma ‘Aragosta’ Vermentino di Sardegna DOC 2020

La Primer Bodeguita Mendoza Malbec Reserva 2019

Manz Wine Dona Fatima Lisboa Jampal 2019

St Hallett Faith Shiraz 2019

Invivo X, Sarah Jessica Parker Sud de France Rosé 2020

De Bortoli Woodfired Cabernet Sauvignon 2019

De Bortoli Woodfired Shiraz 2018

Yalumba ‘The Y Series’ Shiraz Viognier

Gilmours is your one stop Foodservice shop To become a member sign up at gilmours.co.nz to request an online account, and start shopping in-store today

You can read about all the Gilmours Top 20 Gold medal wines online at Gilmours.co.nz/ wine-competition.

EMPLOYMENT

Baby Boomers Replace Backpackers Operators express surprise at boomer reliability.

hey turn up for work on themselves through their studies so time, don’t play with their for them it’s just a matter of getting phones and don’t come back into it and retraining, says Jeff. to work hungover. These “They’re generally more reliable, winning attributes have hospitality stable and supportive with a strong work operators snapping up baby boomers ethic. They’re seen as a good balance.” to fill the huge staffing void created by In just two days in mid-November the Covid crisis. Barcats added 100 new hospitality jobs Jeff Williams, chief executive and to its site, everything from cellar door founder of Australasian hospitality staff to baristas, bartenders, chefs and recruitment company Barcats, says kitchen hands. when the borders are fully open “We’ve had an overwhelming there are normally about 70,000 reaction from employers using baby backpackers floating around New boomers,” says Jeff. “Operators are Zealand looking for work. Many other so surprised.” Contrary to popular young foreign hospitality workers perceptions, baby boomers are light have returned to their home countries on their feet, super reliable and fast. during the crisis, leaving a 25 to 30 “A 22-year-old could potentially arrive percent gap in the industry. hung over, not turn up at all and Hospitality is once again bucking the potentially be a bit flaky, versus a baby unemployment trend. “We have found boomer who turns up all day, ourselves with more jobs than staff every day and engages with members,” says Jeff. the clientele the way you “We’ve Barcats currently has 83,000 want them to,” he says. experienced a staff using its platform in It’s been a matter of massive 550 percent Australia and New Zealand educating employers national increase in with 23,000 of those in too. “It’s really hard New Zealand. Of the to find a good over 50’s joining our 21,000 venues looking chef so we suggest community and wanting for staff, some 3500 are they can split that to get out there and in New Zealand, mostly fulltime role into in Auckland, Wellington, two or three partwork during the last six Christchurch and a small time jobs if one is months,” says Jeff. number in Queenstown. “We’ve experienced a massive 550 percent national increase in over 50’s joining our community and wanting to get out there and work during the last six months,” says Jeff. “Christchurch has experienced the biggest leap in signups from over 50’s with a significant 875 percent increase, followed by Auckland with a 325 percent increase.” “We saw this huge gap in the industry and knew we had to do something differently so we tried marketing to baby boomers,” says Jeff. “Many are keen to get back into some part-time work as they’re doing it tough. Their hours may have been cut, share portfolios affected or they’re supporting unemployed family members,” he says. In the days before student loans many baby boomers worked in hospitality to put 8 JUNE 2021 - HOSPITALITY BUSINESS

more focused on prepping, as many baby boomers have had experience at that.” Owner of Auckland’s Buoy Café, Ginette Auld, gave her baby boomer customer Mary-Jane Mumford a job a few months ago and is delighted with the results. Mary-Jane, who has extensive business experience as a sales and area manager, suddenly lost her work as a tour guide in New Zealand for an American tour company when the main lockdown hit. “Baby boomers have been brought up ‘old school’,” says Ginette. “They generally have a much better sense of responsibility, good manners and more respect which is very important.” Age doesn’t matter as long as people can do the job. Ginette had a wonderful young Japanese girl working for her who had to return home because of the Covid crisis. However, many young people “don’t know how to Jiff a sink let alone set a table nicely as their parents haven’t taught them,” says Ginette. “I’d much rather take somebody on knowing they’re that much older and more experienced and know how to engage well with the customers. “The older generation put everything into every job they do, no matter what it is.” Ginette, Mary-Jane and another casual male café worker in his 50s, who sometimes helps out, were greatly amused when a young customer thought the three of them must be related in some way. “His mother had told him if you ever want anything done go to an old person as they know what they’re doing,” she says. “The customers love MaryJane. She’s open and a joy to work with,” says Ginette. While it may be a little trickier for baby boomers to pick new things up, Ginette says her Mary-Jane more than makes up for anything like that with her bright, happy to be there personality. n

BUSINESS TO BUSINESS

Govt Says It Will Deliver Lower Card Fees To Business

ollowing feedback from a recent consultation period, the NZ Government says a Retail Payments Systems Bill will be introduced later this year to require reductions in interchange fees as soon as possible; to enable direct intervention by the Commerce Commission using a broad suite of powers to regulate different participants in the retail payment system; and to introduce a disclosure and reporting requirement to enable the commission to monitor the retail payments system. “One of the main components of merchant service fees is the interchange fee. We will cap those for credit card transactions at 0.8 per cent, which is in line with Australia,” Clark said. “We are also capping the interchange fees charged for online debit card transactions at 0.6 per cent. Contactless debit card interchange fees will stay at their current levels of 0.2 per cent or less, and for swiped and inserted debit, it will stay at 0 per cent.” Clark said smaller retailers and those who relied on credit or online sales would particularly benefit from the savings. The

Government says it aims to seek final policy decisions on reducing merchant fees in mid2021, with a view to the full regulatory regime coming into effect next year. “This is a very welcome decision for the hospitality industry,” said Restaurant Association CEO Marisa Bidois. “Regulation on merchant fees is something we have lobbied hard for so we are happy to see that the government is listening. “Merchant card fees have been on the increase since contactless payments have come into more general use. These fees have been costing our businesses thousands each year.” In a survey of Restaurant Association members conducted earlier this year, 69 per cent of respondents said they would like to see government regulation to reduce merchant service fees “Just under 90 percent of our members believe that the current merchant fee system needs to change. We still experience higher prices in New Zealand than in Australia and the United Kingdom and pay nearly twice as much as Australian retailers pay in merchant fees. On average,

we understand it is estimated to be $13,000 per year more than Australian counterparts. “With contactless payment increases over the past year, these fees have become incredibly difficult for our businesses to manage. “Bringing transparency to merchant fees will serve hospitality businesses far better over the long term than allowing a hands-off.” concluded Bidois. n

FOODSTUFFS ADVERT

Something’s cooking at New World Turangi We want to be New Zealanders' first stop for fresh food, inspiring dinner solutions and all round awesome in-store experiences, and what’s a kitchen without a chef? To show our customers that there is always Something Cooking at New World, we are looking for experienced chefs to let loose their creative side and develop in-store recipes, meal solutions and provide inspiration for your local community. If you’re a chef looking for a creative, commercial and customer focused role, with proper work life balance, head to the Foodies career page. foodstuffs.careers

HOSPITALITY BUSINESS - JUNE 2021 9

COMMERCIAL KITCHENS SPONSORED CONTENT

Moffat Anticipating Fine Future Industry powerhouse set to celebrate and support a resurging industry at showcase event

he upcoming Fine Food increase efficiency and productivity. Fine Food 2021 will also provide the Exhibition in Auckland company with an opportunity to focus provides the perfect stage on the ‘big three’ cooking brands, for Moffat Group’s with the heavy-duty products introduction of new high“Fine Food performance equipment. of the Blue Seal Evolution provides Moffat with Across three days in Series and Waldorf ranges mid-June the industry more recently joined by the ability to focus on the event offers attendees the entry-level Cobra ‘big three’ cooking brands, and exhibitors alike the brand – a cost-effective with the heavy-duty products chance to connect and Asian/Fusion-inspired of the Blue Seal Evolution grow, sharing news range that’s now popular Series and Waldorf ranges and introducing new with food courts, cafes more recently joined by products. The show is and takeaway outlets certainly timely for many, Designed and the entry-level Cobra particularly as the hospitality manufactured in Moffat’s brand.” sector looks to evolve and Christchurch improve capability within the fastfactory, Cobra changing economic landscape. equipment is often In the Food Service and Bakery used alongside sectors, Moffat Group has plenty of Turbofan innovative equipment to share. convection ovens New product releases and holding systems. include Convotherm Maxx combi-steamers and Waldorf universal multipan cookers. The Turbofan range also sees fresh arrivals, including new extended holding cabinets and new ventless hoods for the popular ovens of this brand. Rancilio coffee machines, OEM pizza preparation equipment and Metos 4G mixing kettles are available to view. New bakery automation solutions and make up equipment will also prove alluring to companies looking to 10 JUNE 2021 - HOSPITALITY BUSINESS

For Moffat Group’s General Manager of Sales Stuart Murray the event will offer the chance to “celebrate and collaborate”. “After such a testing time over the past year we’re proud to support and assist with helping our industry to now move forward with confidence,” says Murray. “We always look forward to meeting with our customers and establishing what is changing in their day-to-day needs – and where they see fresh opportunities to initiate change and evolve and improve their performance.” “Only by having these in-depth conversations can we ensure our work continues to perfectly fit these needs. Only by gaining this insight can our innovative designers and engineers, our dedicated customer service team and our responsive technical service and support staff continue to make such a difference.” n

UNOX AT FINE FOOD NEW ZEALAND 13-15 JUNE 2021 ASB SHOWGROUNDS, AUCKLAND UNOX STAND #C16

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COMMERCIAL KITCHENS

Maximise Your Ventilation Systems

roper ventilation for any restaurant business is a crucial part of its design. Finding the right restaurant hood vent, and installing a proper kitchen ventilation system, are some of the most complicated parts in designing a good restaurant. After all, the kitchen is the heart of your restaurant business. Below are two key tips to ensure there is maximum ventilation cycling throughout your restaurant’s kitchen. 1. Necessary Ventilation In restaurants there are two kinds of ventilation you need to have to guarantee things will stay cool: necessary ventilation and general ventilation. We’ll talk about what exactly necessary ventilation entails first. An exhaust hood counts as necessary ventilation. This system is what captures and filters all of the heat, fumes, smoke, and other air particulates that are not needed inside the kitchen. The kitchen vent hood is another essential component to your kitchen’s ventilation system. This component is usually attached to the top of your ovens. Wall-mounted hoods are usually a better option as opposed to traditional overhead option for safety reasons. Another component of necessary ventilation is makeup air. Air is continuously exhausted outside of the restaurant at a 100% rate, so it’s very important to take in an ample amount of air from outside at a rate of 80%. This is makeup air—it compensates for the exhausted air. Without it, it can cause negative effects in the restaurant building such as poor air quality, back-venting of combustible gases, drafty or stuffy areas, and reduced energy efficiency. Lastly, fire suppression systems must be integrated with exhaust hoods according to your building codes. Fire is the number one cause of destruction in the kitchen, so for everyone’s safety and security this type of system does count as necessary. To ensure no fire starts in the first place, get all of your vents and equipment properly cleaned and maintained by a licensed company. 2. General Ventilation General ventilation consists of systems that aren’t as necessary as exhaust hoods, but they can still help if things are still a little too hot to handle. The make-up air will generally come from a wide variety of sources such as a rooftop intake unit or properly screened doors and windows. General ventilation can be as simple as shutters on kitchen windows that are exposed to full sunlight daily. It can also include opening doors and windows in the cool of the morning or late in the evening. Not only does this count as general ventilation, but also it’s good cooling practice. Air that goes out kitchen exhaust vents is replaced with a mix of make-up air from a variety of sources, including the dining room, a rooftop intake unit or open doors or windows that are properly screened to prevent insects and other pests from invading food preparation areas. To reduce heat, shade or shutter kitchen windows that are exposed to full sun. Open in the cool of the morning or later in the evening to let in fresh air. If the kitchen is still too hot for everyone to handle, fans may be worth considering to add to your restaurant’s general ventilation. You may have to experiment with placement to find that sweet spot for the best circulation. Fans should be aimed away from hot food and prep areas where lighter items could scatter. Auxiliary fans must not interfere with exhaust fans, either. You could consider using a floor fan with another propped on a steady surface above, such as the top of the refrigerator. However or wherever you decide to use fans in your restaurant, make sure their blades and systems are kept clean and maintained as well. n

Temperature

Measurement Technology

In the food industry, temperature measurements are part of the daily routine, and the quality of products can only be tested and guaranteed by precise measurements. Whether in the transport or storage of foods, in restaurants or large kitchens, Testo instruments provide the accurate measuring results needed for compliance with the relevant regulations. At Fine Food New Zealand 2021, Eurotec will be showcasing the Testo HACCP Certified Food Safety instruments, ranging from basic probe thermometers to complete data logging systems.

Visit Eurotec at Fine Food New Zealand, stand E46. You can now shop for your HACCP instruments online

www.testo.nz 09 579 1990

sales@eurotec.co.nz

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FOOD STYLING

14 JUNE 2021 - HOSPITALITY BUSINESS

FOOD STYLING

Food Photographer Creates Winning Images Manja Wachsmuth

fierce determination taken just days before New Zealand to create beautiful and went into its first Covid-19 lockdown gripping food images has in March 2020. Manja had been paid off for Auckland-based documenting life at the celebrated photographer Manja Wachsmuth. vineyard for a year, but remembers Manja recently received two awards there was something in the air that day. in the prestigious Pink Lady ® Food “The reality of the pandemic had Photographer of the Year 2021, the hit our shores and the rumours of world’s leading celebration of the art of a lockdown brought the pressure food photography and film. of harvest on. The air was full of The striking image she made of an tension but I was able to capture octopus for Monique Fiso’s book, this calm and graphic moment of the Hiakai: Modern Maori Cuisine, grapes being picked.” won second place in the ‘One Manja has been working as Vision Imaging Cream of a professional photographer “...Best known as the Crop’ category. for 20 years, shooting across a food photographer A shot taken during the photographic spectrum Manja has worked with the grape harvest at for clients in Scandinavia, some of New Zealand’s Waiheke’s Tantalus Europe, US, Australia best-known chefs, such as and New Zealand. She’s Estate received second prize in the Errazuriz best known as a food Ben Bayly, Julie Biuso, Wine Photographer of photographer and has worked Annabel Langbein and the Year’s people section. Peter Gordon...” Manja says being recognised in the awards, which attracted over 80,000 entries this year, is a huge coup. “In a competition as tough as this one, being shortlisted let alone actually winning a category is an immense honour. I couldn’t be more proud to put New Zealand on the map in a highly regarded competition that attracts the best food photographers in the world.” ‘Styling’ the octopus that features in Hiakai: Modern Maori Cuisine Award winning (Penguin Random House NZ) was a photographer, Manja Wachsmuth. fiddly, time-consuming and slimy task. “In food photography, an octopus is usually presented inside out to expose the suction cups on the arms. I wanted to get this guy looking a bit more like a monstrous beast, pushing the boundaries of the camera frame,” Manja says. “I wanted to honour the importance of this creature and get it looking the part it plays in the Māori legend of Te Wheke-a-Muturangi. In this story, the famous explorer Kupe battles with a monstrous wheke (octopus) across the Pacific Ocean and this leads him to discover Aotearoa.” The harvest image, taken on Waiheke Island’s Tantalus Estate, was

with some of New Zealand’s bestknown chefs, such as Ben Bayly, Julie Biuso, Annabel Langbein and Peter Gordon. She has created brand imagery for several restaurants (including Ben Bayly’s Ahi), food brands, cookbooks and magazines. Now based in Auckland with her Kiwi husband and their sons, Manja combines her Danish heritage and New Zealand surroundings to create images that are clean, simple and authentic. “I have a direct approach, which is partly my personality and partly my Danishness. I think Kiwis like things to be down-to-earth and that’s something I’ve taken on too”. “My goal is always to create images that are beautiful in their detail and that serve as pockets of beauty and order amid the chaos of everyday life, and creates a safe space for reflection and connection.” n

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INITIATIVES

Kindness Breeds Kindness Everybody Eats Expands in Wellington

n a world where food poverty and food waste is fast becoming a global concern, Kiwi pay-as-youfeel dining concept, Everbody Eats and its delicious, three-course, chefprepared dinners are in demand. Everybody Eats recently extended its newly-launched Wellington community restaurant operation from one night a week to three to meet demand. Operating out of LTD in Dixon Street, owned by the owner of Mr Go’s and Ombra in Wellington, Everybody Eats only started with a 10-week trial in October last year, quickly moving to a weekly Tuesday night slot. At the start of May this year the operation cranked up to three nights a week with chef, Jack O’Donnell, and his team of 300 worthy volunteers pumping out 400 to 500 meals a week. Jack, who hails from the old Leeds Street Bakery in the city, has become quite the innovator in the kitchen, turning whatever food donations come in that day into delectable dishes. Kindness breeds kindness and the concept enables everyone from all walks of life, from the vulnerable to those who just want to support the cause and enjoy a restaurant quality meal, to do just that. Dinner donations range from whatever people can afford, sometimes as much as $100 or even more for a meal, with each meal costing Everybody Eats about $5 on average to produce, says its Wellington restaurant manager Jack Rainey. Jack, who is also restaurant manager at Floriditas in Wellington making for a 60-hour week all up, says in addition to their regular food rescue partners and charity donations, people sometimes stop by Everybody Eats with a bunch of parsley from their garden, or offer for the team to pick all they want from their orchard. Jack O’Donnell has become renowned already for his intriguing 16 JUNE 2021 - HOSPITALITY BUSINESS

and tasty culinary creations, using whatever surprises turn up each day. Feijoa & Cola Sauce “We got a one-off donation of Coca Cola recently and a workmate at Floriditas offered me a whole lot of feijoas from their garden,” says Jack.” Jack (O’Donnell) used the cola and feijoas to create a feijoa and cola sauce which complemented his falafel stuffed red capsicums nicely, and added a dynamic flavour boost to his meat dishes for the meat eaters. He’s also proved a dab hand at feijoa shortcake and banana cake. Most popular in the Wellington line-up with winter setting in are the hearty dishes like curry and rice, spaghetti and meatballs, preceded by delicious hot soups and fresh sourdough, and topped off with a fresh fruit dessert crumble and cream. “We’ve got

to cook to our crowd. A lot of people don’t enjoy chilli or spicy food and we need to also offer vegan and gluten free options,” says Jack (Rainey). Guest chefs Everybody Eats often has guest chefs and restaurant teams come in to help out with Max Gordy, ex Hillside and soon to launch his own wine bar, Graze, Floriditas, Oikos, Boulcott Street Bistro and Laura Greenfield, of Field and Green, all pitching in. British pastry chef Jackie Lee Morrison, of Lashings, was also about to don her apron in the kitchen and serve up her famous dessert brownies. The food charity was launched in Auckland four years ago by founder and Everybody Eats general manager Nick Loosley, who says he saw similar concepts operating in the UK and pitched in himself as a volunteer. “Food poverty and food waste are the most glaring issues we face right now and I wanted to get involved,” says Nick, owner of two restaurants in Russell. He replicated the idea back home, launching first in Auckland’s popular Karangahape Road. The first night it attracted 80 people, within several months that had grown to 200 and six months to 300 people. There’s now a permanent Everybody Eats community restaurant in Auckland operating five nights a week, as well as pop-ups in Papamoa, (Mount Maunganui) and also in K Road. Everybody Eats now has 3500 volunteers registered nationally with a very small paid staff. n To volunteer, donate or partner with Everybody Eats see: everybodyeats.nz

The Pay as You Feel concept of Everybody Eats now has 3500 volunteers registered nationally with a very small paid staff.

Yes Minister…

But How Do We Fill Vital Roles? Immigration policy light on detail, by Marisa Bidois, CEO Restaurant Association of New Zealand

he topic on everyone’s mind roles and 73 percent were finding it right now is how to access difficult or extremely difficult to recruit the labour needed to run our for entry level roles. businesses. Revenue data for the last two months The proposed immigration policy has show that the sector is recovering, reform as outlined by the Minister which makes it even more vital that we for Tourism, Stuart Nash mid- May is are able to access the labour needed for going to make it even more challenging our businesses to survive. for the hospitality industry to access We are working hard with the the workers it needs. government on training through Around 15 per cent of our work our HospoStart and Springboard force is currently made up of those on programmes but the reality is we will temporary work visas and the reality is struggle in the short term without that many of these roles are simply access to migrant labour. not able to be filled by Kiwis. The speech by Stuart Nash Our industry contributes was frustratingly void of detail $12 billion to the economy leaving our sector wondering “The speech by and employs 136 thousand how they will be able to fill Rt Hon Stuart Nash people, making it one of vital roles to keep their was frustratingly void of New Zealand’s largest businesses open. detail leaving our sector industries. Despite To help create our being an enduring long term changes, we wondering how it will be powerhouse of the New have a roadmap guiding able to fill vital roles to Zealand economy, we’re us towards the industry’s keep businesses open.” continually overlooked revival and to a when it comes to – Marisa Bidois policy reform The hospitality industry has until recently, been in sustained growth. But for some time, we have been desperately lacking the skilled workforce we need to support our growth. We have relied heavily on a migrant workforce that is now largely inaccessible to us. Our businesses have been holding their breath waiting for the borders to reopen, only to be met with this proposed reform which is light on detail to say the least. And the feedback from members on this topic is heart breaking. Business owners with no option other than to reduce their opening hours or work double shifts to cover the shortfall. A recent survey of our members showed that 92 percent were finding it extremely difficult to recruit for senior

stronger more resilient industry. We know that no organisation can implement change alone so we are engaging with key industry stakeholders, including industry operators, business organisations, training providers, Unions, regional tourism organisations and more, as well as a wider stakeholder network that includes Ministers and government departments. We need the support of others and most importantly the government if we want to build a hospitality sector that is truly fit for the future. We have also presented our vision for targeted assistance by way of a subsidised dining scheme to the Economic Development, Science and Innovation Committee. The presentation followed on from last year’s Dine out to Help out petition, which called for targeted support for the sector. Together with members I called on Parliament to support a targeted support package that includes a subsidised dining out scheme, a dedicated Minister, better immigration policy as well as investment in training and development to create future pathways into the hospitality industry. Sadly, our industry’s strong growth story has been decimated by COVID-19, leading us to a list of priorities to best support the recovery of our sector and ensure government policy matches the realities of everyday hospitality operations. We are seeing the long-tail impact that COVID-19 continues to have on New Zealand’s hospitality sector, so what we need from Government is to start to give our sector the manaaki that we are so good at serving up to everyone else. n HOSPITALITY BUSINESS - JUNE 2021 17

CHEF OF THE MONTH For six months Jay worked as Greg Norman’s private chef based mostly at his alpine lodge in Colorado and his private home in Jupiter, Florida.

Chef of the Month

Jay Sherwood Arrived For Six Months – Nine Years On Still Loving It

alifornian-turned-Kiwi chef Jay Sherwood has a couple of American TV celebrity chefs and a Christmas present to thank for launching him into a dream career which has taken him all over the globe. Besides cooking for Michelin star restaurants in Spain and Italy, as well as one of Los Angeles’ best, Jay’s Kiwi-style potatoes even landed him a job as private chef to Aussie golfing legend Greg Norman, alias ‘The Shark’.

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It all started at age 11 when Jay became engrossed with Food Network TV and celebrity chefs Mario Batali and Emeril Lagasse. “It became a real interest of mine, cooking at home,” says Jay. “My mom was a fantastic mom but she wasn’t that into cooking, with my brother and sister both really fussy eaters it was hard,” he says. “I was fascinated with what these chefs were doing and it became a hobby for me, so one year I asked for a pasta maker for Christmas.”

CHEF OF THE MONTH By the time Jay was 13 he was entertaining his friends, cooking for them at home. “I would host barbecues from an early age and my friends would all come over and watch the Super Bowl. I’d cook a bunch of steaks. It was just my thing.” He’d never envisaged it becoming a career though and headed off to university in Phoenix, Arizona, where he studied education and Spanish. Little did he know the Spanish would soon come in handy. While at university Jay used his cooking skills to earn some part-time cash until he unfortunately broke his arm, which landed him off work for a while. It got him thinking how much he liked cooking and wondering if he could score a job in a top restaurant in Phoenix. “I knocked on a whole lot of back doors and eventually I got a trial at Christopher’s, an awesome, renowned restaurant,” says Jay. “Christopher starred on Julia Child’s network. That was my first glimpse of a really dedicated kitchen. It was top of the line, exciting and fun – the real deal,” he says. It was thanks to that pasta maker he’d asked for, while his 11-year-old friends wanted skateboards, that scored him that first fine dining job. “They asked me to roll out pasta and it was a time trial. I did it in under the time and got the job, so I had Mom to thank for that pasta maker.” Jay was just 17 then and he worked there part-time for a few years while finishing his degree, but the food scene kept luring. From Portland, Oregon, where he gained more experience in a top food scene, it was off to Europe to mix with the best. Jay ended up working in restaurants in Spain where that Spanish language proved invaluable. “That was probably the best decision of my career and I worked an amazing three years with Martin Berasategui in his 3-star Michelin restaurant,” says Jay. “He was so focused and dedicated to excellence. Your chef’s jacket had to be super clean and your carrots perfectly diced. It was a real discipline and I learned a lot. These people were dedicated to the craft.” These days he’s a lot more relaxed in his role as executive chef for the People Like Us restaurant group in Arrowtown, near Queenstown. Jay oversees Penelope Johnson and Sam Gruar’s fun, Spanish-inspired, Latin American, tapas-style restaurant, La Rumbla, and their Slow Cuts, which

Ceviche, and homemade pasta are two passions of Jay Sherwood, when he isn't cooking on the barbecue to relax.

offers a range of good honest slowcooked meats. It was his time in Spain that landed Jay in New Zealand, after he’d worked with and made friends with wellknown Amisfield Kiwi executive chef Vaughan Mabee. Jay had spent time working in Italy as well as Spain before returning to California and it was then that Vaughan “enticed” him to New Zealand. “He intrigued me and I remember seeing New Zealand in a great surf documentary called ‘Endless Summer’. They said there were more sheep than people and I remember thinking, ‘how amazing’,” says Jay. “Vaughan had a really good pitch and I was up for another adventure. I thought, ‘What’s the worst that can happen? I’ll probably last six months to a year, and I’m still here nearly nine years later.” Jay, who is now a fully-fledged Kiwi, loves cricket and knows how to drive a manual, worked for a time at Amisfield before one day serving up an impressive meal there to legendary Aussie golfer Greg Norman. “He said, ‘Mate, those are the best potatoes I’ve ever had in my life. Would you like to come work for me, ‘The Shark’?” For six months Jay worked as Greg’s private chef based

mostly at his alpine lodge in Colorado and his private home in Jupiter, Florida. More travelling ensued but Jay says Queenstown by now had become home base. These days he’s turned his hobby of brewing, picked up during his time in Portland, and his innovative cooking style, into a fun aside for People Like Us. Jay’s boutique brewing company Lake & Wood Brew Company is now turning out small scale production of tasty craft beers from a 400-litre brewing system at Slow Cuts. He says he was inspired by the amazing beers that so impressed him in Belgium, the Czech Republic and Germany. “They wowed me after coming from the States and drinking Budweiser,” says Jay. He now brews small scale microbrew beers once or twice a week and supplies local pubs and bars around Arrowtown, as well as La Rumbla and Slow Cuts. “I do some cheffy things. I like to use seasonal ingredients, for example, my Acorn Porter.” Jay dries, roasts and adds acorns to his brew, which he says creates a delicious nutty, slightly chocolate, espresso flavour. “In summer I use Cromwell stonefruit for my Apricot Wheat Beer and cherry beers.” The fruit must be fresh though and it makes a difference. “The cool thing about brewing is we are small scale and I love using local ingredients,” says Jay. “We’re also only using kegs at this stage so it’s also environmentally sustainable, which I like.” n

“That was probably the best decision of my career and I worked an amazing three years with Martin Berasategui in his 3-star Michelin restaurant,” – Jay Sherwood

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SOUTHERN PROFILE

At The Cellar Door

Weaving Education Into Culinary Experiences

hristchurch’s Cellar Door wine bar and wine tasting room must be doing something right. The classy venue in the beautiful south quad of the city centre’s historic Christchurch Arts Centre precinct scooped four gongs at last November’s Christchurch hospitality awards. Cellar Door was named Outstanding New Venue and Supreme Establishment of the Year after what has been a whirlwind of an opening 2020 year for the owners Tim Ogle and Kate Hide. “We opened very quietly on January 3 2020 and it’s been a bit of a ride,” says a delighted Tim. Equally as humbling was the fact that their other two awards were Outstanding Wine Experience and Outstanding Design and Ambience. “We were chuffed with that one as we designed the place ourselves, together with my wife, Rebecca Ogle,” says Tim. 20 JUNE 2021 - HOSPITALITY BUSINESS

Not only does the old heritage School until about 1865 or 1870, the precinct offer the perfect setting for cosy buildings later became Canterbury and intimate wine tastings, but Tim and College and School of Fine Arts. Kate have gone all out to weave quality A requirement of the Arts Centre is education about each wine into the that even the commercial tenants have whole Cellar Door experience. an artistic or educational aspect and Wine flights are served up complete that’s something Tim and Kate have with full producer information. worked hard to achieve. “Provenance is one of the most They honour the tasting room’s rich important things about what we do. heritage with curated art and objects, There’s a strong sense of place in the all part of the Cellar Door experience. product as a whole,” says Tim. “We’re very sensitive to the history of The Arts Centre is a very the room and pay tribute to the old special place to the people of School of Arts, Annie’s Wine Bar Christchurch, as was Annie’s which once stood here, and fine Wine Bar which stood on wines,” says Tim. “We make the the same site prior to the Staves from old French ingredients speak 2011 earthquake. It’s taken wine barrels are woven into all these years to get the the interiors and works for themselves by historic 1830s and 1890s of art include those from not working it too buildings rebuilt and people who have studied in hard, using simple restored as close to their the room in days gone by. former glory as possible. Historic photos of the room in presentation.” Originally the historic its previous heydays sit pride of - Tim Ogle Christchurch Girls’ High place on the walls and there’s an

SOUTHERN PROFILE intimate, cosy ambience that’s just right for a wine bar. Large, old style windows, high studs, plenty of natural light and exposed brick walls, now a rarity in Christchurch postearthquake, set the scene. Cellar Door is already renowned for its wine tasting “flights”, offering a huge range of new and interesting wines that are not so regularly available by the glass for tasting. “We’ve had the idea for wine flights for a long time so when this site came up late 2019, it was a great opportunity,” says Tim. “We offer about two dozen different flights, each is four 40ml pours of four different wines.” By using argon gas wine preservation technology they can offer up rare wines by the glass from Canterbury, the rest of New Zealand and all over the world. “The idea is to showcase wines at their best - wines that a lot of Kiwis haven’t tried, and serve them with the right food,” he says. “A lot of what we do are the sort of wines you don’t see every day on-premise in New Zealand, more than your normal Central Otago Pinot Noir or Marlborough Sauvignon Blanc.” The public have relished the chance to try these wines, especially now that they can’t travel and have this opportunity to try rare international wines. “One of the big surprises is our flight of dry sherry. People have really gone for that,” says Tim. This is wonderful slightly chilled and served with house salted almonds. It’s popular in Europe, but not something that people who haven’t travelled have seen.”

Rose is another popular pick, served with a burrata – large, aged mozzarella ball injected with cream and served with tamarillo, cherry tomatoes and prosciutto. Orange wine – a skin ferment white wine - and Pet-Nat – a natural sparkling wine – are also proving popular as are Cellar Door’s marinated white anchovies with gremolata and house picked shallots. “Our food concept is a bit of a point of difference too,” says Tim. Each wine region is matched with simple, classical dishes with a strong French, Spanish and Italian focus, with local seasonal produce. “We pay tribute to simple, high quality, local produce from Canterbury. Canterbury is the food basket of New Zealand. We have an amazing selection,” says Tim. “We make the ingredients speak for themselves by not working it too hard, using simple presentation.” Cellar Door offers between 15 and 25 cheeses every day,

sourced through the local Canterbury Cheesemongers. “These are incredible on their own, but usually we accompany that with quince paste made using quince from my tree at home.” A full range of ripe sheep’s and goat’s milk cheeses include aged French and Italian milk cheeses and soft-aged washed rinds. Cellar Door is perfectly positioned with the Arthouse Cinema directly upstairs. “We’re trying to be as accessible as we can and we work very hard on keeping our pricing reasonable so that we can create an environment for customers who have a genuine affection for what we do.” n

Each wine region is matched with simple, classical dishes with a strong French, Spanish and Italian focus, with local seasonal produce.

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CRISPY CHICKEN

Finger Lickin’ & Fancy CFC Christchurch's latest craze goes gourmet.

he Colonel’s got some hot competition in Christchurch where fried chicken has become classy kai. The city boasts one of the best line-ups of gourmet fried chicken experiences with a generous catering to gluten and dairy free dietary needs, while also offering plenty of great

vegetarian and vegan substitutes. And according to the fans it’s still finger lickin’ good. Christchurch’s fried chicken following was gaining such a momentum recently that a story about the city’s best fried chicken offerings on the ChristchurchNZ website became a huge online hit. >>

Empire Chicken tenders. 22 JUNE 2021 - HOSPITALITY BUSINESS

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Fans polled were extremely impressed with the brave innovations and how operators had gone all out to cater to specific dietary needs. Among the top picks was Evil Genius, where they ingeniously pair Indonesian marinade with Argentinian chimichurri dressing; Civil and Naval with their bottomless aioli and deep fried cauliflower; Seoul Sandwich where the fried chicken comes Korean style topped with spicy sriracha mayo in brioche buns, and for some fine dining flair, Fiddlesticks. Smokey T’s serves it up slow cooked, with crunchy pickles and its own Original Sauce. The city’s Craft Embassy, Monster Chicken and Mexicano’s also get a top mention. The poll discovered fried chicken had become gourmet with so many new, interesting and pleasantly surprising ways of serving up fried chicken, all a far cry from the fast food version.

In many cases it appeared that the gluten free version could even be tastier, or as tasty as its real gluten counterpart. At Evil Genius they’ve used the gluten free flour intentionally to create a light crispy texture, while Fiddlesticks takes fried chicken to next level fine dining. The article was a breath of fresh air for those with special dietary needs who still liked to tuck into some fried chicken with a number of the restaurants featured going all out to accommodate gluten free options. O.G.B. is among the top of its game here, using that ‘secret ingredient’ of chilli salt to create a blissful balance to its gluten free, tangy and savoury flavour.

“…fried chicken has become gourmet with so many surprising ways of serving it up.. all a far cry from the fast food version…”

Fiddlesticks

O.G.B CC Cornbread.

SmokeyTs

Pomeroys

The whole spirit of the ChristchurchNZ exercise was to showcase individuality in food and those who’ve been experimental, bold and ambitious with what is traditionally a fast food, says a ChristchurchNZ senior communications manager. The Christchurch foodie scene has come a long way during the past five years with the likes of the Riverside Markets, also featuring in the top 10 for Empire Chicken, where it comes crisp and crunchy in compostable packaging. “Fried chicken is a guilty pleasure for many Kiwis, but there’s an art to creating something that delivers on flavour whilst catering to all tastes,” says Restaurant Association NZ chief executive Marisa Bidois. “It’s great to see the variety of different options on offer in Christchurch.” n HOSPITALITY BUSINESS - JUNE 2021 23

ONLINE SECURITY

Top Ten Hospitality Passwords Hands Up If You Use One of These!

ospitality industry employees use shockingly weak passwords, as revealed by NordPass’s new research. This alarms security experts, as weak passwords make it very easy for hackers to access your accounts and can tie your business up in knots, creating havoc just like the recent hack into the Waikato Hospital displayed. Here are the top 10 passwords used in the hospitality industry: password 123456 Company name123 * Company name* Company name* Hello123 Company name 1* Company name* company name* company name1* * This password is a company name or a variation of it (e.g. Company name2021). We are not naming the exact company. The researchers analysed data from public third-party breaches that affected Fortune 500 companies. In total, the analysed data included 15,603,438 breaches and was categorised into 17 different industries. The researchers looked into the top 10 passwords used in each industry, the percentile of unique passwords, and the number of data breaches affecting each industry. A little imagination revolving around your password and reviewing it frequently will pay off in terms of security.

to protecting one of their servers with the password “solarwinds123”. “Businesses and their employees have a duty to protect their customers’ data. A weak password of one employee could potentially jeopardise the whole company if an attacker used the breached password to gain access to sensitive data,” says Chad Hammond, security expert at NordPass. Data breach cost According to an IBM report, an average global cost of a data breach is US$3.86 million. However, a data breach in the healthcare industry costs much more — $7.13 million. According to Statista, the cost consists of things like: lost business resulting from diminished trust or confidence of customers; costs related to detection, escalation, and notification of the breach; ex-post response activities, such as credit report monitoring. In addition to that, counties in the European Union face GDPR fines, which are maximum €20 million or 4% of the annual global turnover, whichever is greater.

“Create complex and unique passwords, update them regularly, and store them in a password manager.”

Weak passwords are one of the top causes of data breaches in business Simple passwords are very dangerous to all users, but businesses and their employees need to take extra care when it comes to cybersecurity. For example, back in February, a water treatment facility in Florida had a serious computer breach. The company used an unsupported version of Windows with no firewall and shared the same TeamViewer password among its employees. And in December 2020, SolarWinds suffered from a big data breach, reportedly due

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How can businesses increase their password hygiene? 1. Create complex and unique passwords, update them regularly, and store them in a password manager. Adopting a password manager for company-wide use is your best bet to maintain the security of your business accounts. A password management solution provides a secure way to store, share, and manage passwords in a single place. 2. Use multi-factor authentication or single sign-on Companies should use multi-factor authentication where available for an added layer of security. Another great idea is to leverage single sign-on and password synchronisation. With single sign-on, employees are less likely to revert to bad password practices, such as creating common passwords or writing them down. 3. Educate your employees on password hygiene and potential risks It’s important to note that employees should avoid mixing their work and personal accounts. This ensures that your personal identity is not only protected, but also any information related to your employer is safeguarded in the event of a breach. Consumer-facing breaches can extend beyond personal accounts, potentially exposing the enterprise as well. Data breaches like this can create a domino effect across multiple organisations through the reuse of credentials across personal and business accounts. Methodology The list of passwords was compiled in partnership with a third-party company specialising in data breach research. They analysed data from public third-party breaches that affected Fortune 500 companies. In total, the analysed data included 15,603,438 breaches and was categorised into 17 different industries. The researchers looked into the top 10 passwords used in each industry, the percentile of unique passwords, and the number of data breaches affecting each industry. n

As We See It

Real Community Efforts With Multiplier Benefits By Julie White, CEO, Hospitality New Zealand

hen the Government announced its $200 million support plan to rebuild the tourism (and hospitality) sector it talked about 12 key points. Six focused on the most vulnerable South Island regions – Fiordland, South Westland, Queenstown Lakes, Mackenzie District and Kaikōura – while the remainder were nationwide initiatives. They included support for Regional Tourism Organisations, Inbound Tour Operators, Maori tourism, the Department of Conservation and local councils. The package was universally welcomed by the sector, albeit a bit slow arriving. All of the above got a slice of the pie, including the 30 Regional Tourism Organisations (RTOs), which collectively received new annual grants totalling $26 million ‘to coordinate, promote, and market tourism activities in their regions’. In fact, that’s exactly their brief – managing and marketing tourism and its opportunities and impacts for the benefit of their communities. They’re at the coalface of their region’s tourism offering, so their slice was perfectly targeted. The crucial question is how are they going to spend it? Well, I have an idea. Earlier this year, while exploring ways of helping out the struggling sector, we came up with the idea of a localised hospitality festival with a multiplier - local entertainers and performing arts centred within hospitality businesses. Venues would come up with a theme then bring to life an experience accompanied with local food and drink pairing within their venue for customers to enjoy. The idea was equally the hospitality sector’s way of saying thanks to locals

for supporting it through the toughest Not bad for something put together of times by showing them the best barely two months after signoff. of times. The challenge left with us So it was a win for all involved, to bring this idea to life was that we including the entertainers, who I would find funding for the performers call the unsung heroes of it all, who and promote the whole deal. often don’t get recognised but are We decided Wellington would be responsible for pulling the crowds. the ideal place for it, and Eat Drink The feedback was so positive we Play was born. It was to be a citybelieve it could be back next year. wide festival celebrating everything At the same time we were Wellington has to offer, from local supporting a similar event in brews and culinary delights, to Southland. Savour of the South was performers, vibrant nightlife and aimed more at showcasing the region’s outstanding hotels and accommodation. food and beverages, and with help It was to run for 10 days. Venues from the local RTO some 44 venues were invited to come up with ideas and were involved. It, too, was deemed a apply for performer grants of between resounding success. $500 and $1000, thanks to funding from Hospitality NZ was proud to have WellingtonNZ and Wellington City helped bring these events to life to Council. Hospitality NZ would run a support local hospitality industries and social media campaign and partner we believe the concept has long legs. with the local newspaper. These were real community ng We launched it in April efforts and mulitiplier benefits, i n e p o “ By and were immediately and that’s my message to the 89 6 May, 1 ue overwhelmed with interest. RTOs and councils across day on n d 98 ve up, By opening day on 6 May, the country, as well as to n a s t n d eve e n g i s 189 events and 98 venue the Government: when d rs ha operators had signed up, you support industry, this operato m ‘play’ offers e 80 of them ‘play’ offers in is how successfully (and 80 of th the audience which the audience could quickly) your money can be h c i in wh ipate.” c i participate. These included put into the economy. t r a p could lie White Drag Bingo, Murder Mistry The road to recovery for our – Ju Dinner, Opera on the Pate, and industry is still one with a lumpy special events such as Mad Hatters and uncertain future. tea party for Mother’s Day. However, events are both socially The result? A sell-out at most and economically important to the venues, and operators effusive in their recovery, and we need to see more praise. There are too many to repeat, funding around this because of that but one said Wellington had a “great multiplier effect – not only does it vibe” throughout, he got people into directly support venues, food and his venue just because of Eat Drink beverage producers, and entertainers, Play, and he’ll be back if there’s a but it flows on to accommodation, repeat. Another said the response was transport and cleaners, as well as “awesome”, while a relatively new having the social benefit of offering the venue reported their biggest trading COVID-weary public something fresh night yet. and vibrant. Win, win, win. We’re not sure yet what dollar value As these events prove, if you give us it brought to the city, but judging by the tools we can make it happen. It’s a the response it’s likely to be significant. no-brainer. n HOSPITALITY BUSINESS - JUNE 2021 25

RECYCLING

A glass act proposal of social responsibility for hospitality.

26 JUNE 2021 - HOSPITALITY BUSINESS

RECYCLING

Declare All Glass A Priority Investigate a regulated scheme says HNZ

he Glass Packaging Forum (GPF) is urging government, local councils, Iwi and waste minimisation groups to support a more ambitious, affordable and effective scheme to enhance recycling across New Zealand. The GPF, which operates the country’s only voluntary product stewardship scheme for glass bottles and jars, is proposing a transition to a regulated scheme which includes beverage and non-beverage glass containers. Nick Keene, National Board Vice President of Hospitality New Zealand says “The hospitality industry uses a lot of glass, and we recognise there is some work to do in improving recycling within the industry. We see the GPF’s proposal as a simple and efficient way for us to play our part. We believe it warrants more investigation, and we’re keen to take part in the process to design a better recycling scheme for New Zealand.” The GPF aims to incentivise the best practice collection methods that have been proven to lead to higher recovery rates and better quality (colour sorted) glass, as well as aggregated data collection which can be used to continuously improve the scheme. The GPF’s scheme would be more effective for stimulating investment, innovation and jobs in waste minimisation, and encourage a sustainable culture of recycling within communities. “A well-designed scheme would be a win for consumers, the environment, councils, and recycling industries. If we get the right model from the get-go, we are confident New Zealand will end up with a robust and holistic solution in the interests of all New Zealanders. Rob Langford, Chief Executive of the Packaging Forum, which operates the voluntary scheme, says: “This scheme will not only have better environmental outcomes for glass, but will contribute to New Zealand’s ambition to create a zero-waste ‘circular economy’. Our ambition is to divert 100% of container glass from landfill. We’re supportive of Government and the conversations

that are happening as a result of the to transition the existing scheme. Container Return Scheme (CRS) Our request is for government to currently under consideration by investigate a regulated scheme for all Government, but do strongly believe container glass as an extension to the that there is a better alternative for glass. work underway, before mandating its “We see an opportunity to adopt a inclusion in any CRS,” Langford says. co-design process and transition the A number of councils and existing voluntary accredited scheme organisations have expressed their to a regulated scheme. All container support for exploring the GPF’s glass will then need to be declared a proposed alternative for a regulated priority product for both beverage and scheme. Their concerns around the non-beverage containers, which paves proposed CRS revolve around having the way for a community, industry and a clear path to implementation and the government designed and built scheme. possibility of stranded assets through Langford believes the scheme duplication of services. will enhance current infrastructure, “In New Zealand, the GPF’s strengthen market dynamics, and voluntary scheme is generally well importantly, keep the system as simple supported throughout the supply chain as possible for consumers – while still and has so far achieved a national achieving significant gains on what we recovery rate of 75 percent – an currently do. enviable recycling statistic for any The CRS will aim to increase material in any country. But we can recycling rates by incentivising New and should be doing better. Any form Zealanders to return and recycle their of regulation comes at a cost and beverage containers at an allocated industry is willing to play their part. collection depot. In a similar scheme “If we look at countries across the in Queensland, the whole cost of world, like Norway for example, they the scheme could be up to 21c per are recovering around 93 percent of container, should the recovery rate be all glass containers. We believe we can similar to Norway’s at 93%. Consumers match, if not, better the proposed CRS pay this up front as part of their goal of 85 percent,” says Mr Langford. n beverage purchase, yet receive a refund of just 10 cents for every beverage For more information about the container returned to a collection proposed scheme, visit “We believe depot. Some cost is offset by the www.glassforgood.kiwi it warrants more scheme’s sale of glass.* The GPF’s proposed investigation, and we’re scheme is anchored on a keen to take part in the highly collaborative model process to design a better which will involve input from grass root community recycling scheme for groups, Iwi, industry and New Zealand.” government to create a – Nick Keene smarter, long-term solution New Zealanders can be proud of. It will bring all container glass importers, producers and retailers onboard to fund the scheme, significantly enhancing New Zealand’s existing glass recycling infrastructure and collection networks to include all container glass. “Conversations are already underway between the GPF and Ministry for the Environment about how we can embark on this co-design process HOSPITALITY BUSINESS - JUNE 2021 27

BED & BREAKFAST

Safe & Secluded Warblers Retreat echoes friendly award winning luxury

arb and Dave Milina, owners of Albany based Warblers Retreat have won the two key categories of the 2021 Bed & Breakfast awards. The retreat is just 30 minutes from Auckland’s CBD and offers guests a wealth of eco friendly experiences. It’s a Couples Retreat. Perfect for those needing to escape for a while. Feel like you need some pamper time, or some time out in nature to rejuvenate your body and to replenish your mind and soul? An eco luxury stay at Warblers Retreat may be just what you need to get back to normal and there’s no need to travel far. Warblers Retreat is located in Albany on Auckland’s North Shore, yet it feels as though it’s a whole world away. 28 JUNE 2021 - HOSPITALITY BUSINESS

Completely surrounded by forest, the romantic Cottage and contemporary Studio are private, and self-catering giving flexibility to cook for yourself, or to order takeaway meals from just down the road. With self check in and cleanliness a priority, guests can feel safe in a secluded nature haven. The Vision Insurance Bed & Breakfast Awards Programme celebrates excellence in hospitality in the bed and breakfast and hosted accommodation sector. Incoming President, Donna Brooke, said “I continue to be amazed at the quality of care and hospitality bed and breakfasts owners share with guests to their homes. “This last year has been tough for all bed and breakfast operators, most of

whom work with international guests. However, these operators have taken a good long look at their businesses, honed their craft, and despite all odds, have continued to provide exceptional high quality experiences.“ The Vision Insurance Overall Supreme Bed & Breakfast of the Year is chosen from the winners of three categories – Exceptional Bed & Breakfast of the Year, Rising Star Bed & Breakfast of the Year and Essence of Bed & Breakfast of the Year. In awarding Warblers Retreat Overall Supreme Bed & Breakfast of the Year, the judges commented: “When an industry has been so affected by a worldwide pandemic it is extraordinary to see businesses that have really turned themselves

BED & BREAKFAST

“With self checkin, and cleanliness a priority, guests can feel safe in a secluded nature haven on Auckland’s North Shore.”

Barb and Dave Milina, winning owners of Warblers Retreat.

around to find a solution that works. Not only have our Vision Insurance Business Excellence Award Finalists done this but they have also created an incredible foundation to set themselves apart from the rest. “The beautiful Warblers Retreat has guests raving about their stays. Their sound and innovative business practices will stand them in such great stead going forward. With operators like Warblers Retreat, the hosted accommodation industry is in great hands. “ The Vision Insurance Bed & Breakfast Association Award Programme is made up of three Awards – Supreme B&B Business of the Year, Rising Star Bed & Breakfast of the Year (open to those who have been operating two years or less) and Essence of Bed & Breakfast of the year. 2021 Rising Star Bed & Breakfast of the Year was awarded to Samantha Winn, Quail Lodge, Papakura. Donna said “To take on a property and get it to an award-winning level in less than two years deserves recognition. Quail Lodge is an immaculate property in both presentation and hosting.“ 2021 Essence of Bed & Breakfast of the Year was awarded to Sharon and John Corbett, Accent House, Mapua. “It is wonderful to see a past award winner crossing the stage again!! Sharon and John have continued to build and develop all areas of their business and go above and beyond hosting their guests in their home but also showcase their region and New Zealand and couple this with very sound business practices,” said Donna. The Vision Insurance Excellence Awards programme is judged by Tourism Industry Aotearoa Chief Executive Chris Roberts and the Bed & Breakfast Association’s President and Vice President. They were awarded at a Gala Dinner in Wellington. Highly Commended Award winners included: • Exceptional B&B of the Year, Highly Commended – Omaka Lodge, Taumaranui • Exceptional B&B of the Year, Highly Commended – Waihi Beach Paradise Resort, Waihi The Bed & Breakfast Association New Zealand represents and promotes home-hosted bed and breakfasts throughout the country – including homestays, farmstays, boutique, heritage and luxury accommodation. n HOSPITALITY BUSINESS - JUNE 2021 29

HOTELS

Scenic Hotel Group’s Franz Joseph hotel provides five-star accommodation on the West Coast.

Franz Joseph Scenic Hotel Re-Opens Staff Wanted Now As Hibernation Ends.

ibernation didn’t last long for Scenic Group’s four-star, 130-room Franz Joseph hotel which fully re-opened in response to the Government’s April Aussie bubble announcement . In an environment of closures and struggling hospitality and tourism businesses it was a bright spot on the West Coast’s beautiful horizon. Scenic Hotel Group managing director for New Zealand and the Pacific, Brendan Taylor, says a major part of the challenge of re-opening the Franz Joseph property has been staffing – a problem that will only worsen heading into summer. Initially in March the group – New Zealand’s largest locally owned and operated hotel group – announced

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that it was closing four of its hotels on the West Coast as back then an Aussie bubble seemed quite some months away. Scenic Hotel Group’s five-star, prime property Te Waonui Forest Retreat had been operating at four-star prices in a bid to encourage Kiwis to the Coast. However, with not much uptake, Brendan says the decision was made to hibernate all four properties, including its largest – Scenic Hotel Franz Joseph Glacier, and also the Heartland Hotel Fox Glacier and Heartland Glacier Country. All were to close at the end of the season last month (May). “Then the Prime Minister announced the Aussie bubble in April so we closed the 100-room Te Waonui, opting instead to re-open our four-star

HOTELS Franz Joseph property, the rooms of which had been acting as overflow for Te Waonui while it remained open,” says Brendan. “We’ve been talking to our business partner wholesalers in Australia and they were happy enough to move their fivestar guests to our four-star property.” In a time when tourism and hospitality operators are desperate for business, Brendan says it was very important to the group to keep that West Coast link open and the Franz Joseph property would be large enough to accommodate Australian group tours. “We have several group tours travelling down the West Coast this winter and hopefully there will be flow-on there to helicopter and glacier operators. They’re predicting that by September, October and November numbers of those Aussie visitors will ramp up,” says Brendan. “Everybody’s waiting to see how the two governments handle any future community break-outs (of Covid-19).” “We’re really seeing some great traction heading into the ski season at our Queenstown properties – Heartland Hotel Queenstown and Scenic Suites Queenstown,” he says. It’ll be a breath of fresh air and hope for the West Coast community.

“Communities were being split at Franz Joseph and Fox Glacier and we probably lost 40 percent of the population,” says Brendan. “With that the schooling population fell away and the community was even struggling to find enough volunteers for the ambulance and volunteer fire service.” While the rooms were on standby throughout the hibernation period, Scenic Hotel Group kickstarted its Franz Joseph restaurant and bar back into full swing early in May. In a post-Covid world all hospitality staff have had to adapt to change, merging into each other’s roles and being trained outside of their normal expertise, says Brendan. Housekeeping and wait staff are learning each other’s roles. “They’ve all had to learn how to multi-task.” The biggest challenge in the reopening of the hotel has been finding staff with the borders closed and so much reliance previously on migrant workers,

The popular dining room at the Scenic Hotel Franz Joseph, requires more employees following the border reopening to Australia.

he says. Scenic Hotel Franz Joseph Glacier currently has 10 to 12 staff. “We’re already working to find the 60 to 80 staff we will need by this coming summer as numbers are expected to grow from Australia,” says Brendan. “There’s a massive shortage on the West Coast.” The group does own a near new, staff village property at Franz, which can accommodate 120 staff, and it’s at the ready. Scenic Hotel Group is already fielding calls from eager Samoan workers keen to get to the West Coast to work in its hotels. “We bring teams in every year from Samoa who work to support their families back home and they can’t come,” says Brendan. n

“Communities were being split at Franz Joseph and Fox Glacier and we probably lost 40 percent of the population,”

West Coast New Zealand is gearing up for Australian visitors. HOSPITALITY BUSINESS - JUNE 2021 31

HOTELS

The Britomart Hotel Joins Global Hot List The Hotel Britomart has been named one of the best new hotels in the world, landing a place on Conde Nast Traveler’s prestigious 2021 Hot List. The 25th annual edition of the Hot List picks the best of the year’s global hotel openings. The Hotel Britomart is the only New Zealand property on the list, and one of only two from Australasia. “Can an eco-friendly hotel match the quality of a traditional luxury retreat? The Hotel Britomart – New Zealand’s first 5 Green Star hotel – proves it can,” the magazine says. With 99 guest rooms and five luxurious Landing Suites, The Hotel Britomart opened in October 2020 at the heart of downtown waterfront Auckland’s Britomart precinct. The Hotel Britomart is New Zealand designed, developed and owned. It was designed by Auckland’s Cheshire Architects and developed by Cooper and Company, the team behind the rejuvenation of the Britomart neighbourhood since 2003. The Hotel Britomart project also involved the refurbishment of three adjacent heritage buildings, and the creation of a new plant-filled, pedestrian-friendly laneway connecting Galway and Customs Streets. “We’re honoured to be on this prestigious global list and to be the only New Zealand hotel to be recognised,” says Clinton Farley, General Manager of The Hotel Britomart. “It was a huge challenge to open a hotel during a global pandemic, but we didn’t waver from our original vision and are delighted to see that vision is resonating with people.” With an exterior clad in hand-made bricks, The Hotel Britomart’s guest rooms feature natural timber finishes, the works of local ceramic artists, organic cotton sheets, locally made skincare products and a selection of New Zealand books. Downstairs, the all-day restaurant kingi celebrates chef Tom Hishon’s focus on sustainable seafood. In a New Zealand first, the hotel was designed and built to 5 Green Star standards established by the NZ Green Building Council. This required focus on the sustainable credentials of everything from paint finishes to taps and light fixtures. 80% of construction waste was recycled, and the hotel’s annual carbon emissions are expected to the 50% lower than a building designed to the minimum standards of the New Zealand building code. One thing that wasn’t anticipated when the hotel was under construction was the Covid-19 pandemic, which delayed opening by two months. “Obviously, we’ve had some quiet weeks, but the hotel was always designed as a long-term proposition. The last six months have really allowed us to fine-tune the hotel operations, and the strong bookings we’ve seen in the last month or so have been very encouraging. We feel we’re really well-positioned to welcome travellers as borders continue to reopen,” Farley says. n

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Conde Nast Traveler’s 2021 Hot List ranks new eco-friendly Auckland hotel among the world’s best.

HOTELS

An Ohtel Opens At The Viaduct New Zealand owned and operated Village Accommodation Group has opened its 5 star boutique Ohtel Auckland, on May 7 2021, at the Viaduct Harbour on Market Place. All rooms are designed with modern midcentury furnishings and kiwiana artwork, providing guests a luxurious yet unpretentious experience with many personalised touches, including all the usual 5 star items, a few you may not expect, and a focus on easy to use in room tech. All suites feature standalone baths in the guest room, equipped with record players and classic vinyl for complete relaxation. Located on quiet Market Place, only 100m from the vibrant Viaduct Harbour, Ohtel offers guests access to the outdoor swimming pool, spa, sauna and a fully equipped gym, as well as secured car-parking onsite, guest restaurant and complimentary use of Ohtel bicycles for seeing the sights. Ohtel Auckland celebrates the style of the 1950s. Adam Cunningham, Managing Director comments; “We wanted to bring to Auckland a unique hotel experience, providing guests thoughtful amenities in a relaxed setting but

with a quirky difference. Each room is special, showcasing unique artwork that celebrates the 1950s in a modern environment. We are looking forward to welcoming guests to our boutique property.” Ohtel Auckland joins Ohtel Wellington as Village’s second boutique hotel, bringing an environmental and sustainability emphasis as well as aligning with suppliers that meet common community focused goals. Village Accommodation Group offers a range of modern 3, 4 and 5 star apartment styled properties in central locations throughout Wellington, and AREA Events Conference Centre based at Boulcott Suites. The uniquely designed Ohtel 5 star boutique hotels are located on Oriental Parade, Wellington and the Viaduct Harbour in Auckland. Being New Zealand owned and operated, Village has a passionate sense of community, seen through the support of many local businesses in the arts, sports, hospice and conservation sectors. n HOSPITALITY BUSINESS - JUNE 2021 33

HOTELS

QUEST Opens Takapuna Property The first of seven new openings for Quest Apartment Hotels New Zealand over the next 15 months, is scheduled for Takapuna. The country’s largest accommodation network is opening its doors in Takapuna in June. Quest Takapuna is located across from Smales Farm and in close proximity to North Shore Hospital, as well as local conference and event centres. Franchisee of Quest Takapuna, Jun Pyo, is no stranger to the brand. His journey with Quest started in 2003 fresh out of his hotel management course, as the Assistant Manager at Quest Parnell. After a short tenure, Jun had his first taste as a franchisee in 2009 with a 50 percent franchise in Quest Carlaw Park and during his time there another franchise opportunity with Quest Albany came up in 201. After 5 years Jun made a call in 2016 to consolidate his business interests while still supporting the running of Quest Albany until the next Quest opportunity came up. “When I was working at Quest Parnell, my long-term goal was to become a

franchisee with Quest. And now here I am!” says Jun. A firm member of the Quest family, the opportunity to be the sole franchisee of Quest Takapuna was one he couldn’t pass up, and he is looking forward to the opening. This is just one of seven new openings for Quest Apartment Hotels New Zealand in the next 15 months, including one in the Auckland suburb of Mt Eden; plus Queenstown, Cambridge Terrace in Christchurch, Lambton Quay in Wellington, Mt Maunganui, and Hastings. All the new properties are pre-sold with a waitlist for more. There are also a few great opportunities available for potential franchisees, as a limited number of existing properties come up for sale. Despite COVID-19 obstacles, business continues to stay strong as the hotels remain a popular choice among professionals travelling domestically for work. Quest Apartment Hotels New Zealand CEO, Stephen Mansfield, says: “With the impact of COVID on the accommodation

ACCOR Teams Up With NRL

Accor and the NRL have announced a major three-year agreement for the world-leading hospitality group to provide accommodation for the athletes of the NRL. Andrew Abdo, CEO for the NRL said that the deal demonstrated the continued commitment and support of the NRL for the travel industry, creating jobs and helping local businesses and communities across Australia. “The return of sporting events will help our economy recover quickly and boost the common welfare of our regions and great cities. People have been starved of live games, 34 JUNE 2021 - HOSPITALITY BUSINESS

sector of New Zealand, the Quest network has performed particularly well, with a year ending network-wide occupancy % average of 77% (and with no facilities within the MIQ programme). “This result has only served to reinforce Quest’s priority strategy, which is putting facilities in locations with appropriate amenity and pricing targeted to meet the needs and expectations of the domestic New Zealand market place, including the government and business traveller, and also meeting their needs when travelling for personal reasons.” n The Quest Takapuna.

From Left: Accor Pacific CEO Simon McGrath, Australian Rugby League Commission Chairman Peter V’landys, and NRL CEO Andrew Abdo.

experiences and travel, and we know people are keen to reconnect.” “Teaming up with Accor and signing this deal signals our commitment to aiding our nation’s rapid recovery. We cannot wait to welcome our fans back.” Accor Pacific CEO, Simon McGrath said the partnership between Accor and the NRL was a powerful collaboration, one that will bring significant benefits for the economy and help the travel industry get back on its feet. “Both sport and tourism have faced significant disruption throughout 2020; through this partnership the travel industry

will work together with the NRL to deliver games for athletes and fans.” “Every year, Australia hosts many sporting events that people attend from all over the world. Sport is a huge draw for tourists and supporters both domestically and internationally and has been a significant factor in our countries success.” “Sport plays a crucial role in Australian culture. By tourism and sporting organisations working together, consumers will enjoy incredible experiences. Sporting events will help to revitalise the travel industry and energise our economy, encouraging people to travel once again.” n

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