Hospitality Business May 2022

New Opportunities

Welcome to the May edition of Hospitality Business! This month we are delighted to highlight major positive events in the industry. Challenges still exist and the industry remains affected by external forces, such as the cost of cooking oil, and the rise in food prices. Yet as witnessed in the vibrancy of hot spots such as Auckland’s Ponsonby Rd, and Waiheke Island’s new app for restaurateurs helping each other tackle staff shortages and new opening hours, the New Zealand hospitality scene is slowly recovering as people go back to dining out. The reopening of our borders to Australians and Kiwis previously stranded overseas means new opportunities are on the horizon that will continue to grow as we reopen to the world.

We visit (page 10) the brand new $40 million DoubleTree By Hilton Karaka, just 25 minutes from the Auckland CBD, on NZ Bloodstock land, that brings new jobs and dining opportunities to the heart of the horse breeding industry. We also take a closer look at El Greco (page 8), a winning North Shore restaurant with a fabulous Mediterranean flavour, and the iconic Northcote Tavern beside the Auckland harbour bridge (page 20).

Turn to page 30 for new tips on how to delight your customers, turning them into regular patrons, and our profile on design company Mille (page 24), hits the mark on how important good design is to the success of your venue!

Kia Kaha

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Inspirational ambassadors named

Beef + Lamb New Zealand has announced the four chefs who will drive innovation and creativity for 2022 and 2023, within the foodservice sector.

The 2022 – 2023 Beef + Lamb Ambassador Chefs are:

• BJ Sebastian, Mudbrick Vineyard, Waiheke Island

• Andrew May, Amayjen The Restaurant, Palmerston North

• MacLean Fraser, Artisan at Bolton Hotel, Wellington

• Cameron Davies, The Fat Duck, Te Anau

Beef + Lamb New Zealand has highlighted a wealth of talented chefs for over a quarter of a century and is proud to see the accolade is still sought after and relevant in today’s hospitality climate.

The four chefs will join the Beef + Lamb ‘Hall of Fame’ recipients which includes Phil Clark, Peter Gordon, Kate Fay and Rex Morgan, to name just a few.

Foodservice Manager, Lisa Moloney says the ongoing impact of Covid-19 on New Zealand’s hospitality scene has reached a critical point with chefs and restaurant owners under a lot of pressure, ‘and we wanted to reach out to the chef community and give them the opportunity to strive towards something positive’.

“Despite the difficulties it was heartening to see kiwi chefs striving for recognition and taking the next steps to elevate their career.  We were impressed by the high level of innovation and enthusiasm from the chefs who applied,” says Lisa.

“Not only were chefs putting together well thought out beef and lamb dishes with interesting flavour combinations, but the level of execution was very high.  With such a high standard, it was a tough decision whittling it down to four chefs.

“Ultimately, we were looking for chefs to be the voices of Beef + Lamb New Zealand in the hospitality space who can inspire other chefs and help to shape our country’s food

story. We looked for chefs who were plating up beef and lamb as the hero and who had the inspiration and knowledge to create a story behind their dish and to help bring diners back to their local hospitality scene.”

To be eligible to enter, chefs needed to submit their most creative, tasty and visually appealing beef and lamb dishes.  Applicants were shortlisted by a Beef + Lamb advisory panel with the finalists having their beef and lamb dishes anonymously assessed in their restaurants earlier this year by culinarytrained experts.

BJ Sebastian is executive head chef at Mudbrick Vineyard on Waiheke Island, and says he was quite overwhelmed to be chosen as an Ambassador Chef, especially given he first studied to be an accountant before changing career paths to become a chef.

“I would describe myself as an ambitious chef so to receive this accolade is an amazing reward for all my hard work,” says BJ.  “I am quite experimental with my dishes, especially when it comes to fermentation, and I think this opens some new and interesting flavour pathways when working with New Zealand beef and lamb.”

Chef and owner Andrew May runs Palmerston North-based restaurant, Amayjen with his wife Jenni.  Andrew is back for his second term as a Beef + Lamb Ambassador Chef after first achieving the accolade back in 2019.

“I really enjoyed being part of the Beet + Lamb team and are honoured to be chosen again. As a chef it really showcases my commitment to using the best products our farmers grow which gives me the confidence to deliver consistently high-quality meals to every customer,” says Andrew.

“It’s an incredible achievement and to have the support of Beef + Lamb again to highlight what I am doing is invaluable in the current hospitality climate.”

Wellington-based chef, MacLean Fraser is executive chef of Artisan at Bolton Hotel and says being named as an Ambassador Chef has been on his career bucket list for a long time.

“I was really stoked to hear the news – I have had many career highlights, but this would have to up there as one of the best,” says MacLean.  “Looking at the line-up of finalists it’s amazing to get to this level with my peers and then to go on to be selected by Beef + Lamb New Zealand to represent the industry and showcase the amazing products grown here, is just incredible.”

Chef Cameron Davies owns and runs The Fat Duck in Te Anau with his fiancé, Selina. He is immensely proud to receive the accolade and get the recognition, not just for himself, but for the whole team.  “I feel really privileged to be in this situation and are excited “I feel really privileged to be in this situation and am excited about the future and the opportunities that will unfold as an Ambassador Chef,” says Cameron.

“There have been chefs I have looked up to over the years who have been Ambassadors for Beef + Lamb NZ and now to be on their level is very special.”

Andrew May

Cameron Davies

BJ Sebastian

MacLean Fraser

Havana Coffee Works Opens In Parnell

Parent company Lion NZ has invested around $2million in the new Havana Coffee Works’ 756m2 site at 69 St Georges Bay Rd Parnell, which includes a roastery, logistics, servicing and training hub, and an espresso bar, adding a potential 19 people to the Havana Coffee Works team.

Havana Coffee Works General Manager, Lee Brown said: “Havana was revolutionary when it started out in the 80s and it has held onto its artisan, counterculture character while steadily growing in popularity.

“Havana’s Wellington HQ remains iconic, but with limited space, capital investment in a second location was the logical decision. The new Auckland site enables us to significantly increase production capacity to meet growing demand.

“Having a physical presence in Auckland also improves our ability to be able to support, train and service a wider range of customers in more locations, as well as mitigate risk which has become ever-more critical these past two years.

“Sustainability and quality are inextricably linked with Havana. These guiding principles are what drove Havana’s original move to hot-air roasting. Our Auckland Roastery also features an iconic Loring S70 Roaster, which produces 70 percent fewer carbon emissions, to replicate the same highquality single-origin coffee and blends as in Wellington.

“In authentic Havana style, the Auckland site will be an open-door roastery for visitors to observe, smell and taste the coffee first-hand and get to know the passionate and knowledgeable Havana team. Havana Coffee Works Auckland encapsulates the #CoffeeUFeel in every detail.

A customised Stephen Templer mural highlights the building frontage and used furniture has been up cycled and repurposed throughout,” says Brown.

New Zealand’s love of coffee has remained strong through the pandemic and the market is still growing, though where and how Kiwis drink coffee is changing with more people working from home.

“We have a vibrant café culture, but more and more people are now seeking that same high-quality coffee experience at home. In the past year, coffee bean sales in the supermarket category have grown around 25 percent, led by premium brands,” says Brown.

“Havana joined Lion in 2018 and we are excited to be investing in the brand and growing the team. Havana describes itself as the CoffeeUFeel, which is about the spiritual connection to the coffee not just about the caffeine! The Havana team is excited to bring the full CoffeeUFeel experience to Auckland with Havana Coffee Works now officially open in Parnell,” said Brown.

*Aotearoa is in the top 20 globally for coffee consumption per capita.

Kiwis drink their way through around 10,700 tonnes of coffee beans per year, across all formats from instant coffee to café espresso.

A customised Stephen Templer mural highlights the building frontage

Havana Coffee Works General Manager, Lee Brown.

Winning Mediterranean Flavours In Campbells Bay Auckland

Diverse and delicious - a winning combination.

Campbells Bay local El Greco has officially been crowned Auckland’s best BYO for 2022, surpassing 11 other restaurants shortlisted to win the title, and a $5,000 small business support package.

The North Shore eatery, owned and operated by husband-and-wife Kostas and Sarah Grigorakis, received the most public votes and scored highly with the judges, impressing with its Greek-Italian menu, relaxed atmosphere and exceptional service.

The inaugural awards, run by Leftfield wines and Facebook consumer food forum Lazy Susan, were created to shine a light on the often-overlooked Auckland BYO spots.

Sarah Grigorakis says the entire El Greco team is incredibly humbled by the accolade and that it’s a welcome boost after the challenges experienced by hospitality venues.

“We’re elated and would like to make special thanks to all those who have voted for us, not least to our valued customers. It means so much to us to win and we can’t wait to bring our little piece of the Mediterranean to you all!” she says.

“One of the best parts of running El Greco is when customers come in and run into someone they haven’t seen for ages so they join tables,” Sarah says.

“That’s so cool because people feel like they’re at home. They want to share the experience with others. That’s what we strive for.”

Fellow judge and Lazy Susan co-founder Antony Suvalko says he was impressed that even in the most challenging of times the quality of the food at all the finalists never faltered, and that meant consistently busy dining rooms.

“We have to give a special mention to Try It Out in Ōtāhuhu, which was one of the top picks, impressing with its consistently delicious dishes that we want to go back

and eat over and over. “Similarly, Bali Nights is a fantastic feature for the Ponsonby-Grey Lynn neighbourhood, reminding so many of us how wonderful it is to have a great BYO to rock up to in the city fringe,” says Antony.

Sarah Szegota, global marketing and communications director for Leftfield wines, extendED her congratulations to El Greco and all the finalists. “At Leftfield we’re creatives to the core – always exploring a world of flavour through the lens of wine – so we know first-hand just how brilliant BYOs are.

“We’re thrilled to be able to help put these diverse and delicious restaurants on the map and look forward to visiting each and every one as soon as possible.”

Finalists for the 2022 Auckland’s best BYO awards were: Bali Nights (Grey Lynn), Big Fish Eatery (Penrose), Bunga Raya Restaurant (New Lynn), Canton Café (Kingsland), Faro (Auckland CBD), Golden Jade (Epsom), Nishiki (Freeman’s Bay), Satya (Grey Lynn), Sri Pinang (Kārangahape Road), Tianze Dumpling House (Sandringham) and Try it Out Restaurant (Ōtāhuhu). n

El Greco – a little piece of the Mediterranean in Campbells Bay, Auckland.

Winning owners, Kostas and Sarah Grigorakis on the veranda of their winning BYO, El Greco.

HOTELS

Renown Executive Chef Mark Southon leads the food service team at the newly opened DoubleTree By Hilton Karaka hotel.

DoubleTree By Hilton Karaka

Opens in thoroughbred country.

Asmart new addition to the Karaka countryside has opened its doors with the official opening of DoubleTree by Hilton Karaka Hotel. Set amid the beautiful grounds of New Zealand Bloodstock's iconic horse auction and stabling facilities, the hotel is just a couple of minutes’ walk from the main sales auditorium, 30 minutes from Auckland city, and just 20 minutes from the airport.

Exuding five-star quality and elegance, the $40m , 122-room property includes a pool and gym, a signature HorseShoe bar, wedding and conference facilities, a terrace with two large outdoor fireplaces, and a top class, family-friendly restaurant.

As the first and only hotel situated in the Papakura-Franklin area, it’s a welcome addition to the area’s growing population and business portfolio, servicing not only tourists, but locals looking for a stay-cation, and businesses that want to bring staff

together to work, dine and stay within an easy reach of the city limits.

Located just minutes from local farmers’ markets, DoubleTree by Hilton Karaka has incorporated fresh, local produce into the menus of both its onsite restaurants. The menus, curated by well-known Chef Mark Southon of O’Connell Street Bistro fame, boast an array of naturally-sourced flavours in partnership with local farmers. Savour the intricate farm-to-table creations, centred around beautiful New Zealand

produce in front of the roaring fire at the hotel’s Ethereal | Artisan restaurant. The Ethereal | Artisan Kitchen features a live kitchen that opens out into the expansive marble restaurant for guests to experience behind-the-scenes action. Kitchen designer's, Wildfire’s involvement with Pacific Architecture started in late 2018, creating unique spaces together for the hotel’s operations. Successfully developing the drawings and completing the fit-out is evident in the stunning final imagery. >>

Savour the intricate farm-to-table creations, centred around beautiful New Zealand produce in front of the roaring fire at the hotel’s Ethereal Artisan restaurant.

Locallysourced produce deliveredwithpanachebyCh

HOTELS

Wildfire’s attention to detail really shines through.

Working with suppliers such as Stoddart NZ, White Refrigeration, Waldorf and Stainless Kitchens, ensured we had quality products to withstand the demands of the operation. The CyberChill Retro MeatAger is a knockout piece of equipment which stands front and centre in the main kitchen.

Both local and international wines are available in the curated wine area, best paired with a hand-picked delicacy from the fully-visible ‘meat locker’ for an authentic heartland experience.

The HorseShoe Bar is where the best in show go to refresh after a long, hard day with outdoor seating, open fireplaces and a contemporary, seasonal cocktail list. For those >>

9

FAST FACTS ABOUT

DOUBLETREE BY HILTON KARAKA

1. Opened on 26 March 2022, DoubleTree by Hilton Karaka is Hilton Worldwide’s fourth foray into the DoubleTree brand.

2. DoubleTree by Hilton Karaka has 122 guest rooms and suites and state of the art facilities.

3. Located just 25 minutes from Auckland CBD, DoubleTree by Hilton Karaka is the perfect destination for relaxation, while staying close to the action.

4. It is the only full-service hotel property in the region; with a signature restaurant, lobby bar, outdoor heated swimming pool and world class gym facilities.

5. DoubleTree by Hilton Karaka offers a range of event spaces to suit both corporate and leisure needs. For conferences, seminars and banquets, choose from two fully-equipped meeting rooms with a convertible theatrestyle space which caters up to 180 guests.

6. Purposefully designed by Pacific Architecture, DoubleTree by Hilton Karaka comprises stylish and functional guest rooms and suites.

7. Guests of DoubleTree by Hilton can enjoy locally sourced and seasonal produce dishes at the HorseShoe Bar, offering snacks, cocktails and delightful platters.

8. DoubleTree by Hilton Karaka’s in-hotel restaurant, Ethereal | Artisan Kitchen encompasses farm-to-table locally sourced produce in a menu designed by Auckland culinary stalwart, Chef Mark Southon.

9. The hotel is owned by New Zealand Bloodstock and shares its grounds with the New Zealand Bloodstock Sales Pavilion, which allows flexibility for private and outdoor events, accommodating up to 600 guests.

Sleepyhead is the supplier of all the beds to the Hilton, and the beds are all locally made in New Zealand.

HOTELS

partial to the sunshine, the Pool Bar is available as a seasonal offering for guests to relax by the pool with a cocktail in hand.

“DoubleTree by Hilton Karaka is excited to welcome guests from all over New Zealand and overseas to experience the breath-taking beauty of the countryside,” says DoubleTree by Hilton Karaka General Manager, Fabian Dewelle. “Our premium hospitality experience with its unique restaurant will encourage Kiwis to explore their own backyard and the best produce that it has to offer.”

Explore Karaka

Nestled amongst the stunning rural scenery of Karaka in New Zealand’s North Island, guests can head out on a full day adventure with an actionpacked itinerary set amongst farmland that is more than meets the eye.

“You can start the day with a farmers market, enjoy a horseback ride across the black sands of Karioitahi

Beach and take the perfect selfie in the Lavender Fields before unwinding in the pool,” says Dewelle.

“It is an untapped part of Auckland that lends itself to a weekend retreat away from the city,to refresh the senses.”

Aspirational country living

With overseas travel currently limited, DoubleTree by Hilton Karaka provides a breath-taking location for domestic travellers to seek out some respite and relaxation. Bask in inspirational country living with 122 rooms, ranging from guest rooms to suites for any lodging needs.

Catering to leisure couples and families, foodies, corporate clients or social events, the contemporary décor, therapeutic setting and modern accoutrements make for the ideal vacation.

DoubleTree by Hilton Karaka is looking forward to welcoming international guests in 2022 now New Zealand border restrictions are easing. n

Delicious locally sourced ingredients add flair to the Ethereal menu.

With pioneering, award-winning technology, Synergy Grill is revolutionising the hospitality industry. Through high power and low energy consumption, Synergy Grills enable faster food preparation while significantly reducing energy costs when comparing to equivalent grills.

Winner of the 2019 footprint award for sustainable catering equipment, Synergy are the only gas grills that have gained accreditation from the Carbon Trust, a global organisation that is providing solutions for the world’s climate crisis.

Universal art of hotel hospitality

Since its inception, Groupe GM has been a pioneer within the amenities industry, creating the concept of branded amenities for hotels. Today, the group is celebrating Bienvenue, their first hotel amenity brand which is now over 45 years old and simultaneously, the first collection of cosmetic products designed in France for the hotel industry specifically.

Groupe GM’s founder Georges Marchand, self-taught and adventurous, embraced a brilliant commercial career: After having sold cars and exclusive books, he became sales director in a company specialised in artwork replication by great masters such as Renoir, Monnet and Picasso, especially for hotels.

It was through his many meetings with customers, in particular hotel managers and suppliers, as well as an excellent address book, that the idea to offer branded miniature toiletries came to him. He noticed that in 1970’s Paris, customers could only find 15g solid soaps in their hotels. At that time, the most common way to convey the image of an establishment through a product was to offer matchboxes as a welcome gift.

Groupe GM wanted its very first in-

house brand to embody the elegance, style and awareness of the universal art of hospitality. Known all around the world, where it is pronounced in a multitude of accents, the French word “Bienvenue” carries greater symbolic weight than its English equivalent, “Welcome”.  On top of that, the brand logo features a flower to represent the inviting gesture. Nowadays, millions of pieces are sold every year. Today, Groupe GM remains a family business directed by George’s sons, Laurent and François. Groupe GM is one of the world’s top players, carrying over 40 brands including in-house ones. Working in partnership with leading, internationally renowned brands from the world of cosmetics, fashion, design and spa since 1972, the Group is proud to serve hospitality clients in more than 80 countries, including New Zealand.

Since the launch of the Bienvenue line, Groupe GM has taken great measures to ensure that they are at the forefront of the hotel amenities industry. Likewise, sustainability has remained a key focus for the company all throughout their journey, with significant efforts being put into ensuring that the ingredients and

Record Food Inflation

Food prices were 7.6 percent higher in March 2022 compared with March 2021, according to Stats NZ, becoming the largest increase since the year ended July 2011 when prices increased 7.9 percent.

Restaurant meals and ready-to-eat food prices increased 5.1 percent.

Food price increases were widespread in the year ended March 2022 with increases in all categories that Stats NZ measure:

• grocery food prices increased 6.7 percent

• fruit and vegetable prices increased 18 percent

• restaurant meals and ready-to-eat food prices increased 5.1 percent

• meat, poultry, and fish prices increased 8.7 percent

• non-alcoholic beverage prices increased 2.7 percent.

“Average prices for vegetables like tomatoes, broccoli, iceberg lettuce, and cabbage were notably higher than they were in March 2020 and 2021,” consumer prices manager Katrina Dewbery said.

Food price increases were widespread in the year ended March 2022 with increases in all categories measured by Stats NZ.

Grocery food prices increased 6.7 per cent, fruit and vegetable prices increased 18 per cent, and restaurant and ready-to-eat food prices increased 5.1 per cent.

Prices for meat, poultry, and fish prices rose 8.7 per cent while non-alcoholic beverage prices increased 2.7 per cent.

“Average prices for vegetables like tomatoes, broccoli, iceberg lettuce, and cabbage were notably higher than they were in March 2020 and 2021,” Stats NZ consumer prices manager Katrina Dewbery said.

“There were also higher prices for dairy products like two-litre bottles of standard milk and one-kilo blocks of mild cheese.”

These increases were partly offset by decreasing prices for avocados, boxed chocolates, and bacon.

Monthly food prices rose 0.7 per cent last month compared with February.

After removing regular seasonal impacts, food prices rose 0.4 per cent. This means that the price increase in the unadjusted series was greater than the expected seasonal increase from February to March.

Grocery food prices were the main contributor to the monthly increase, mainly influenced by higher prices for yoghurt,

packaging of Groupe GM’s products are sourced responsibly.

To further support this cause, the Group launched the Care About Earth programme in 2018. Aiming to strengthen the company’s environmental and social actions, the objective behind the programme is to reduce the impact of hospitality products on the environment.

canned spaghetti, chilled meat pies, and even tomato sauce, Dewbery said.

Fruit and vegetable prices rose 1.2 per cent in March, influenced by higher prices for cabbage, tomatoes, strawberries, and kumara.

“The average price of cabbage increased 28 percent in March, from $3.92 to $5.03 per kilogram,” Dewbery said.

Meat, poultry, and fish (up 0.9 per cent), non-alcoholic beverages (up 0.9 per cent), and restaurant meals and ready-to-eat food (up 0.3 per cent) also contributed to the rise in March.

Liquid

With the war in Ukraine affecting supply chain deliveries and the recent Canadian canola oil crop failure, the price of cooking oil has the potential to rapidly increase, therefore making care of the commodity even more important.

Cooking oil is a vital component of any foodservice operation, and there are considerable costs tied to it as well. Prolonging the life of oil just makes good business sense. Check out these tips on how to get better longevity out of your cooking oil, and learn even more about how to can maximize oil’s benefits:-

1. Filter and skim constantly.

The quality of oil is as much about what’s in the oil as it is about what’s not in it. Consistent filtering and skimming of oil will keep it free of debris, support the cook and improve the fryer’s efficiency. Oil should be filtered twice a day and skimmed every 15 minutes. Establish the routine and stick to it.

2. Cover them up.

Not all of the debris that floats in fryer oil is a product of the food cooked there. Covering fryers when not in use prevents other foreign materials from finding their way into the oil, preserving the cleanliness of this

resource. In addition, it also protects fryers from oxidization, which can hasten the breakdown of cooking oil.

3. Don’t overfill.

Filling fryers beyond the recommended oil level is wasteful and inefficient. Higher oil levels increase the risk of dangerous oil spilling or bubbling over onto the floor. In addition, the more oil in the fryer, the longer it will take for it to reach the desired temperature, wasting energy needlessly.

4.

Cook in the right place.

While the cooking process of multiple food types may be similar, the foods themselves can vary dramatically. As such, it’s in a restaurant’s best interest to differentiate their fryers by material. Chicken wings, for example, leave blood in the fryers that can darken French fries, and shrimp or fish can emit tastes that linger into other foods. Separate wings and seafood whenever possible—the finished foods will be better for it.

5. Hot, but not too hot. As silly as it sounds, heat is bad for cooking oil because hotter temperatures break the oil down

more quickly. Keep fryers at no more than 350 degrees. It’s even feasible to turn them down to 280 degrees during lulls in meal service.

6.

Shake the ice.

Ice and water cause more than just an intense bubbling when placed in fryers. The combination of water and cooking oil actually forms acidic compounds that can affect food’s taste, therefore removing all water before cooking will benefit everyone.

7.

Clean before filling.

When it is time to empty fryer vats, clean the fryers thoroughly before refilling them. Doing so will prevent even the smallest grime accumulation from becoming a big, long-term problem. n

Lone Star Shines Again

Leading a return to CBD dining.

After a tumultuous few years which has rocked the restaurant landscape, home-grown franchise Lone Star is bucking the trend with its first hotel restaurant within the Mercure Auckland Queen Street.

Acutely aware of the dire state the Covid-19 pandemic has left Auckland’s CBD in and the desperate need to attract people back to the central city, Lone Star National Operations Manager, Paul Steiner says the company sees huge potential in the new Queen Street franchise and intends to lead the city’s restaurant resurgence.

“The borders are opening and we want to be at the forefront of welcoming tourists and Kiwis alike back into the CBD – who better to start the charge?” says Paul.

Lone Star hasn’t been spared the impact of Covid-19 on the hospitality sector. Lone Star restaurants across the country have faced lockdowns and now significant staff absences due to Omicron.

However Steiner credits ‘world famous in NZ’ menu items like Dixie Chicken and Redneck Ribs and the brand’s loyal customer base who have spent the last two years supporting venues up and down the country, as demonstrating hunger for the new non-traditional site.

“The last couple of years have been tough but with over three decades of experience behind us we’re confident that Kiwis always have the appetite for a quality meal and an unpretentious night out.”

“You don’t stay in business for decades without innovating and the Queen Street restaurant is an exciting expansion for the business – bringing

classic Lone Star dishes to more Kiwis and introducing them to tourists from abroad at the same time,” says Paul.

The guiding phrase, “Love, Care and Generosity” has been the heartbeat of the Lone Star business since the first restaurant opened its doors in 1988.

Born as the antidote to the 80’s fad of pompous, nouvelle cuisine, Lone Star’s message that dining out should be fun and value for money was just what the doctor ordered for hungry Kiwis.

The new 50 seat boutique restaurant and bar is situated inside the hotel building with ground floor access to welcome members of the public and hotel guests.

Room service for those staying at Mercure Queen Street will be available as well as click and collect and delivery via both Uber Eats and Delivereasy.

Amanda Evans, Manager of the Mercure Auckland Queen Street says partnering with Lone Star was an easy decision.

“Lone Star is an iconic homegrown brand and we’re thrilled to be able to share a real taste of New Zealand with our international visitors and travelling Kiwis alike,” says Amanda.

The kitchen is whipping up Kiwi classics including Lone Star originals Dixie Chicken, Lassoo of Hog, and the iconic

Steiner credits

Lone Star’s ‘world famous in NZ’ menu items like Dixie Chicken and Redneck Ribs and the brand’s loyal customer base to its resilience.

Johnny Cash Stash. Once the borders are open and tourism ramps up it will also debut Lone Star’s first breakfast offering. The new opening joins five other sites in Auckland and a further 18 nationwide. n

Room service for those staying at Mercure Queen Street will be available as well as click and collect and delivery

Born as the antidote to the 80’s fad of ‘ pompous, nouvelle cuisine,’ Lone Star’s message stated that dining out should be fun and value for money.

Curating a AucklandCulinary Icon

Talented young Auckland Chef, Tom Williamson has joined the history books of a major local landmark as its latest culinary curator!

Auckland’s iconic Northcote Tavern has stood proudly on Queen St, Northcote Pt, in one form or another for over 172 years and has a well earned reputation as a handsome family hotel offering delicious food. The Sunday Roast alone has

a dedicated following all of its own from the surrounding suburbs and a word of mouth reputation circulated amongst tourists and visitors. “That’s an item unlikely to leave the Sunday menu anytime soon!”

Tom, who left MacLean’s College to initially pursue his love of cooking and cuisine at the Cock ‘n Bull, has spent 12 years overseas perfecting his craft – including five years as a private chef working on luxury boats, and recently running the renowned Food Truck, – Crate Kitchen, at various NZ Beer Spot locales.

Today the famously tiny kitchen at the rear entrance of the tavern provides a haven for his flair. Leading a team of 12 staff, including five fulltime chefs and a bevy of part time front of house wait staff, the Tavern’s menu has a mix of consistently great regulars with innovative new items such as the Pork Belly – crispy skin pork belly, roast carrots, miso carrot puree with pickled fennel, and the Miso Eggplant Burger featuring tempura eggplant, miso butter, sesame slaw, pickled ginger and coriander!

And not one to stand still for long a new on site venture is in the wings with a customised Pizza Oven on a trailer due to add to the venue’s foodservice attractions.

On table QR code menus are the most modern addition to the landmark hotel. The hotel has burnt down twice – the last time in late 1888 after a Mr Watkinson had become the licensee. It was rebuilt and it is a understood that a northern extension was added to the hotel between 1890 and 1920.

There was the addition of a new wing on the Queen Street side of the hotel in 1936 when the property was purchased by Mrs Myers of Campbell Ehrenfried Brewery – later to become Lion Breweries run by Sir Douglas Myers.

Since then, despite being renovated, the hotel has basically remained unchanged in appearance to the present day and still retains the charm and atmosphere of a by-gone era. It was turned into a ‘Tavern’ after the Auckland Harbour Bridge was opened in 1959 when the demand for ferry travellers needing overnight accommodation was no more. The advent of motor vehicles meant that home had become much closer than in the days of horse and cart!

The current owners, Billy and Kim Milne, took over running the tavern in January 1989 for Lion Breweries. They then purchased the business from Lion in 1994 and the land and buildings in 1995. n

Meet Executive Chef Tom Williamson.

Executive Chef Tom Williamson, at the helm of Auckland’s iconic Northcote Tavern.

It’s on

Get the punters rolling in with the great Sky Sport line up this year. Super Rugby Pacific is heating up as the finals near, NRL season is in full swing and the Kiwi drivers look to take control in Supercars. Plus we’ve got the All Blacks, the ICC Men’s T20 World Cup, the FIFA World Cup and so much more on the way.

A Sky subscription gives you all the LIVE sport you need to create that matchday atmosphere in your venue.

Hotels are now catching up with comprehensive technology overhauls.

HOTEL TECH

A Technology Revolution Finally Hits Hospitality

By Harman Singh Narula, Co-Founder of Canary Technologies.

In 2022, the average hotel guest is more comfortable with, and reliant on, technology than ever due to the forced adoption of many digital solutions early in the pandemic — and that behaviour is here to stay. Hoteliers across the world have already started to embrace this new reality and implement technology tools at their properties that accommodate these new consumer expectations, such as contactless check in. The world is re-opening, but we’re not going back to old ways of doing business. This is just what guests want now and savvy hotels will give it to them.

Leading up to the pandemic, hotels had found themselves facing a new set of competitors, such as Airbnb, that were better equipped to meet the demands of tech-savvy guests who desired a more modern lodging experience. In fact, up until recently, the hospitality industry was rife with antiquated paper-based processes, years behind the technology curve and in desperate need of simple solutions that could digitize certain aspects of the guest journey.

However, the COVID-19 changed everything. Today, technology solutions at hotels aren’t just preferred by guests, they’re expected — and becoming increasingly common.

According to a recent Deloitte study, 60 percent of travelers are more likely to stay at a hotel that allows contactless check-in and the ability to use a smartphone as a room key.

While the growth of digital solutions at hotels to communicate with staff, order room service, upgrade rooms, check in and checkout is largely driven by consumer behavior, hotels are benefiting from these technology upgrades as well.

For example, contactless check-in can help eliminate long lines at the front desk, leading to improved guest satisfaction and better online reviews. Digital-only check-in also allows hotel staff to spend more time on guest services rather than administrative paperwork. Likewise, contactless checkout provides the same level of convenience for both guests and staff as contactless check-in, but has the additional benefit of informing housekeeping staff as to which rooms are ready to be turned over in real-time, increasing efficiency and productivity.

But it’s not just efficiency gains that hotels deploying modern technology solutions have to look forward to; new streams of revenue are on the table as well.

There are huge opportunities when it comes to hotels and eCommerce. Digital upsell solutions that enable hoteliers to push various offers throughout the guest journey directly to a guest’s personal mobile device have shown to increase ancillary revenue at all kinds of properties by $1000’s per month. And these solutions are easier to implement than most hotel owners and general managers think. Many digital upsell solutions for hotels require no additional app downloads by the guest or expensive hardware, which means all kinds of properties now have the ability to boost ancillary revenue practically overnight by selling additional amenities packages, room upgrades and more.

As the world has watched different industries go through comprehensive technology overhauls, the glaring deficiencies in the hospitality industry have become all the more apparent in recent years. However, what we are witnessing, and will to see in the near future, is the development of a much more fluid, contactless and efficient digital experience for both guests and hotel staff. n

“Until recently, the hospitality industry was rife with antiquated paper-based processes, years behind the technology curve and in desperate need of simple solutions.”

Mille

Set Up To Survive & Thrive

Client collaboration is key to success.

By Gerrick Numan, Director of Mille.

Success in hospitality is not about your food, your service, or your location. It’s not about your coffee or wine, prices, street presence, concept or reputation. It’s not about any singular, individual thing.

It’s about all of these things. And many, many more. An incredible venue is all about the one percenters adding up to create an experience your customers love and rave to their friends about.

You need to think about your food, beverages, service, music, lighting, street presence, branding, lease, furniture, marketing, prices, menu mix, and many more, adding them all together to create an experience customers are obsessed with and want to come back to again and again.

You don’t have to get everything right, but if you get 80% there, you’ll likely have a busy venue (so long as you’re in a decent location with a demand for your offering and don’t have an oversupply of competition).

One important thing is interior architecture and design. There is a saying in the design world that “form follows function”. Essentially this means that practical decisions must come before aesthetic choices. This is nowhere more true than in hospitality.

If your dishwash area is far from your kitchen pass, your team walks further to drop dirty dishes, before picking up food from the pass to go out to tables.

All these additional steps add up to slower service, meaning you need

more staff to serve the same amount of customers, meaning higher labour costs. This same thinking applies to your entire venue, from the layout of your kitchen, storage and prep areas, to your bar, dining and point of sale areas.

Small mistakes and inefficiencies across all of these, accumulate to needing more people to run your venue. All of a sudden you’re running at 35 or 40% labour, and changing your layout will likely cost you 10’s or 100’s of thousands of dollars.

There is not much satisfaction in running a beautiful venue that runs inefficiently and is a struggle to make profitable. It’s a sad and common thing to see within the hospitality landscape.

At Millé (specialist restaurant, cafe and bar interior architects and

designers - they don’t design houses, retail or offices - only hospitality),

To help share some of this knowledge, Millé has a whole page of Hospo Hints on their website explaining critical foundational decisions, such as the importance of the correct lease before even starting to design a venue, selecting the right location, articles on understanding the compliance elements required by the building code, ways to save money on fit out costs and many many more.

When a client does have a venue they want to design or redesign, the Millé team sit together with their clients and figure out the foundational operational efficiencies and practicalities, before they even start considering the interior design.

Once an efficient layout has been determined, they work with the client to understand the businesses values, their target market, their clients, wants, needs, dreams, and the design materials, colours, furniture and lighting cues their clients love.

Once they have a good understanding, the Millé team go away and create a ‘visual language’ - a material, colour, furniture and lighting palette that represents all the things their client’s business stands for and incorporates design cues their clients love. It is then a collaborative process to bring this to life in a digital 3D model.

The Millé team aren’t precious, or egotistical designers, who believe their design ideas and knowledge are the be and end all, that their clients must stick with their grand vision. Instead, Millé have respect for their client’s likes and dislikes and adjust things collaboratively with their clients to get to a design their clients love. It’s a collaboration between Millé and their clients that respects their

Mille

There is a saying in the design world that “form follows function”. Essentially this means that practical decisions must come before aesthetic choices. This is nowhere more true than in hospitality.

clients knowledge, ideas and desires, to eventually land on a venue design their clients love, combined with robust consideration and thought to ensure their customer loves it as well.

Once it comes to the actual fitout, the process is flexible too. Construction is a difficult process, with many changes, unpredicted problems and budget blowouts. The team at Millé work closely with their clients and contractors to problem solve and find solutions that create the best outcome for their client’s venues.

They offer as much or as little support as their clients want or require. Over the years, Millé have worked with and designed 100’s of successful restaurants, cafes and bars throughout the country including Schapiro’s, Green Door Pizza, Camper Coffee, Poni, Mibo, RE Burger, Lowbrow, Peach’s Hot Chicken, Good Dog Bad Dog,

Mille

Behind the team – Gerrick Numan Gerrick Numan and his team have years of experience designing, owning and operating restaurants, cafes and bars as baristas, chefs, waiters and managers. Gerrick spent his 20’s running venues, owned four of his own restaurants and cafes, before retraining as a designer, working for years and eventually running another renowned hospitality interior design studio. Eventually Gerrick grew sick of seeing extraordinarily expensive venues being designed without consideration for the venue’s ability to make money and return a lifestyle for the owners. He started Millé when he saw a need to design venues that put the owners and operators first before the design. The Millé team are creatives at heart, and believe design is critical to a venue that customers love. But first and foremost they are hospitality people and believe the foundation of the venue must be in place to ensure the venue is successful, and therefore set up to continue to survive and thrive in the long term.

TokTok Greenlane, Williams Eatery, Flight Coffee, My Fried Chicken, Behemoth Brewery, Wise Boys Burgers, Big Fish Eatery, Umu Pizza, Brick Bay Winery, Rolling Pin Dumplings, Hero Sandwich House, Doe Donuts, Kneads All Day, Sumthin Dumplin, Bali Nights, Burger Geek, Green Door Pizza. And many, many more…

The team is always open to chat through ideas and help operators find the best solution for their venue or site, whether it’s an empty new site or a renovation of an existing one. It’s Gerrick love of hospitality and personal

experience opening and operating venues and realising he’d made mistakes with his layout and concept that motivate him to help first time and experienced multi site operators avoid making errors in judgement and ensuring they set themselves up with a concept and fit out that is an intelligent and efficient use of their hard earned capital and is a venue the target market are obsessed with. It’s then up to the operator to deliver the day to day experience and all the other one percenters that are required to make their venue successful. n

Stoddart opens Mangere Demonstration Kitchen & Warehouse

R & D key to new product range.

Over the past year, Stoddart has been working on developing new products for both the Australian and New Zealand markets by conducting a significant amount of research and development despite COVID and will release a considerable number of new products at their new Demonstration Kitchen and Warehouse opening at Mangere on 13th May.

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 series Modular 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.

This will meet the various needs of the local market. The Giorik Modular ranges offer sleek and modern solutions, packed with unique features and technology. The perfect line-up can be configured by selecting and matching units that fit seamlessly together, creating a custom solution to suit any kitchen.

Stoddart is also releasing a new range of Synergy Grills. “With pioneering, award-winning

range will revolutionise the hospitality industry,’ says Stoddart Country Manager, Adrian Dixon. “Through high power and low energy consumption, Synergy Grills enable faster food preparation while significantly reducing energy costs when compared with equivalent grills.

The Trilogy Range, Winner of the 2019 footprint award for sustainable catering equipment, Synergy are the only gas grills that have gained accreditation from the Carbon Trust, a global organisation that is providing solutions for the world’s climate crisis.

Airex complete display cabinets

Stoddart has also developed the Airex range complete with refrigeration cold, ambient and heated displays, undercounter and upright refrigerators and freezers as well as merchandisers and refrigerated prep benches.

The Airex Freestanding Refrigerated Display Series has been specifically designed to display cakes and patisseries to the highest food safety standards with its adjustable

Integrating a winning combination of double-glazed heated and frameless glass construction, all Airex display cabinets provide exceptional display with minimal condensation. A uniquely designed vertical integrated low volume airflow system delivers cool air to each shelf, that reduces drying of products and extends the shelf life of merchandise. The range is equipped with reliable and robust components, including highly efficient compressors and EC fans as well as a refrigeration coil with protective coating to help prevent corrosion.

Perfectly matching the Heated and Ambient Series, these versatile refrigerated display cabinets provide hassle free cleaning with removable shelves and condenser filter and is fitted with heavy duty castors for easy manoeuvrability.

Modular Stainless Benches

A further project that has been developed is the release of the new range of Modular Stainless benching that will be available soon. This range encompasses benching, sinks, inlet/ outlet benches, trolleys, shelving, island benching and mobile benches.

This is an entire new range of product made to a very high standard and at an affordable price – an amazing achievement.

The entire range will come complete flatpack ready to assemble manufactured in 304 grade Stainless Steel. n

Stoddart will release new products at their new Mangere Demonstration Kitchen and Warehouse opening on May 13.

“Prior to the pandemic, hospitality in Aotearoa gave employment to 140,000 people – but unfortunately it has a bad reputation in how its employees are treated,” - Dr David Williamson.

PRACTICES

Voices from hospitality’s front line

New AUT research looks at workplace practices in the hospitality industry and gives recommendations to improve working conditions.

The report Voices From The Front Line gives voice to hospitality workers whose feelings are often overlooked or marginalised. The findings highlight unfair and illegal practices amongst a significant minority of employers and aims to be the starting point for discussion to improve work experiences and long-term sustainability for the industry.

“Prior to the pandemic, hospitality in Aotearoa gave employment to 140,000 people – but unfortunately it has a bad reputation in how its employees are treated,” says Dr David Williamson, lead author of the study.

“The majority of employers are doing the right thing, but there is a significant minority of workplaces that are failing to comply with employment law and failing to provide decent work conditions. As the sector starts the post-Covid rebuild, now is the time to address these concerning issues.”

The survey of 396 hospitality workers found that:-

• 16% had not signed an employment agreement before starting work

• 13% were not receiving the correct payslips

• 18% were not receiving the minimum wage

• 22% did not get the correct holiday pay

• 22% were not getting time off or correct pay for working statutory holidays

• 22% were not receiving the correct rest breaks

• 81% stated they received no training in their jobs

• 48% did not get opportunities for promotion

• 49% experienced or witnessed harassment in the workplace

• Owners and managers or supervisors were responsible for 40% of the reported harassment

• 49% did not report harassment incidents

• 69% were aware of health and safety risks in their workplace

• 10% belonged to a union

• 29% are in temporary/ casual employment

The researchers say that support and firm direction from employer groups, unions and government is needed to tackle these issues.

It gives three priorities for change: Driving out the minority of bad employers, ensuring decent employment practices in the industry, and changing the image of hospitality work.

Removing the bad employers could be done with better systems of enforcing employment conditions in a timely and effective manner, it says. Organisations that represent employers should name and shame, to support most of their members who are doing the right thing. Having an employer ranking system displayed for customers would allow them to make choices to support good working conditions.

The researchers say that to ensure decent employment there is a need to focus on pay and conditions, training and development, and enabling employees to speak up on things like lifting service quality and employment standards.

The negative view of hospitality work also needs to change to overcome recruitment and retention problems – but this can only happen after the industry has been cleaned up, the report says.

Voices From The Front Line was headed by Dr David Williamson from AUT’s School of Hospitality and Tourism, with Professor Erling Rasmussen from the New Zealand Work Research Institute at the University, and research assistant Camille Palao.

The survey was drawn from people who were members of online networks and groups associated with the hospitality industry.

It was run in late 2019 and early 2020, partly during the exceptional times of Covid-19. However, the findings align with historical work experience problems in this sector, Williamson says.

Voices From The Front Line is part of an international cluster of researchers running the survey in Scotland, Ireland, Norway, Sweden and Australia.

In the latest Times Higher Education university rankings, AUT ranked first in Australasia for its global research impact. n

Research highlights need to address unfair workplace practices.

Why you should do what your competitors don’t

Delighting your customers.

To stand out in the market place you need to do what your competitors are not. We all expect a certain standard of service but rarely receive it. When was the last time you were impressed by the level of service that you received.

Often it is just by getting the job done or receiving the product on time. But that should be the least that you experience. It is when you are surprised by the level of service or the small unexpected things that delight you that can make you a

raving fan. These small surprises can take you into next level service.

But how does a company go about delighting its customer base?

1. Provide more than expected If you just complete a job or provide goods or services as expected then it does not really surprise or delight them.

It is the small additional surprises that make the memorable difference. For example one night in the restaurant I had a customer having trouble

deciding between two main courses. She eventually decided on one after I provided loads of information on the produce, the methods and the style of each dish. When the main course was delivered I organised for the Chef to provide a small taster of the other dish so that she could experience both. She was absolutely surprised and delighted and said that she had never experienced that before. She became not only a regular but a raving fan – but we never had to provide a taster again.

2. Demonstrate their Return on Investment (ROI)

Make sure the client can see the return on investment by clearly demonstrating or discussing the impact with them. Show that the outcome is critical to you and that you want to make sure they see and understand the benefit they have derived. So important to follow up and make sure that the customer is totally satisfied with the product and service.

3. Celebrate With Them

Take the time to celebrate their wins, not just yours. If there have been positive results then celebrate with them. It may even be unrelated to the work that you have done with them.

4. Communication

Keep in touch and surprise them with other relevant information or what else you can do for them. I was recently impressed when a builder was doing some work at my house. Each night on his way home he would ring me ( after sending a photo) with an update on the progress, any issues that he had and the general state of the work. It was so simple, but I was impressed he took the time and it developed a stronger element of trust. Yet it was so easy for him. Quick photo on his mobile phone

followed by a phone call on the way home in the van. But it was this small surprise that delighted me and of course I spread the word.

5. Exceed Expectations

While it may sound cliche, under promise and overdeliver. More important than “delighting” a customer by agreeing to custom requests and accelerated timelines, make realistic commitments and then beat them. Also, keep your customer informed along the way of your progress in meeting those commitments so there are no unexpected surprises. When providing a completion date I always set a time that I know that I can beat. My client is then really impressed with the early delivery and is more often than not used to having to chase up suppliers and listen to their excuses.

6. Look for and Solve A Pain Point

Ask what their concerns or problems may be and provide a solution. Don’t just try and sell your product. Delight them by taking the time to find out their pain points – likes/dislikes of various dishes and offer a solution.

7. Develop a relationship Surprise and delight prospects and customers by connecting with them and

making the relationship about more than just work transactions. Develop customer service and often clients become regulars - find out about their hobbies, interests, family and even aspirations without being intrusive.

It is the small surprises and delights that make you stand out from your competitors. It makes you memorable and shows that you care more than just making a sale. It is the way to make Raving Fans.

Milton Collins, author of Delight Disrupt Deliver, is a sought-after business coach, qualified Accountant and an award-winning business owner. As the principal of The Action Business Coach, Milton dedicates his time to helping small business owners meet the challenges and maximise the opportunities of their businesses. n

Visit miltoncollins.actioncoach.com/

“It is the small surprises and delights that make you stand out from your competitors.”

Milton Collins.

Medal Winning NZ Cheese Announced

NZ cheddar takes 10 Gold Medals.

The New Zealand Specialist Cheesemakers Association (NZSCA) has announced 254 medal winners from a field of 380 entries in the NZ Champions of Cheese Awards for 2022.

Seventy-six Gold Medals, 120 Silver Medals and 58 Bronze Medals awarded including a Gold for Belle Chèvre Creamery’s Raspberry Bonbons.

Thirty-six judges led by Master Cheese Judge Jason Tarrant assessed the cheeses at Wintec in Hamilton late last month.

Jason Tarrant thanked the high calibre judging team, saying proof of their skill and understanding of NZ cheese was how aligned they were with all their assessments.

He noted many categories and cheeses delighted the judging panel. However, Jason said it would be remiss not to mention Belle Chèvre Creamery, Raspberry Bonbons which was awarded a Gold Medal in the Big Chill Distribution Fresh Flavour Added Cheese.

“Belle Chèvre Creamery’s Raspberry Bonbons were so unexpected! Hats off to them for presenting a cheese with the wow factor. It was the perfect coming together of a cheese maker and a chef, creating a goat cheese, raspberry and chocolate combo which delivered on flavour, presentation and innovation.”

Fresh Italian-style cheeses continue to go from strength to strength and the judges only had praise for the quality of cheese in this category. Jason says of note were Burratas, with one particularly memorable example from Massismo’s Italian Cheeses receiving a Gold Medal.

Entry numbers were up on the previous year in the Kiwi Labels Greek/Cypriot Style Cheese, much of which reflected increasing consumer demand for Halloumi, which as well as being delicious on its own, is a popular protein alternative.

Reviewing the medals Jason also noted cheddar was a standout category in 2022, with 10 Gold Medals awarded

to NZ-made cheddar. “It’s a reflection of the quality of the inputs from premium, rich milk through to the cheesemaker’s skill and consistent cellaring.”

NZSCA Chair Catherine McNamara said the Association undertook significant safety planning ahead of the judging and was fortunate to judge just before the peak of the country’s Omicron outbreak.

“We again hosted the judging at the Wintec Hospitality School. It’s a wonderful venue with lots of large, air conditioned spaces for judging and plenty of chiller space to ensure cheese is stored at the optimal temperature.”

Catherine McNamara said

the Association had moved the announcement of the NZ Champions of Cheese Trophy Winners to Thursday 30 June, in the hope Covid Traffic Light settings would allow a dinner for up to 300 cheese industry professionals to celebrate the country’s finest cheese. This Gala Dinner is to be held at The Atrium, Hamilton.

She also thanked the family of sponsors, saying their support made hosting the NZ Champions of Cheese Awards possible.

A full list of NZ Champions of Cheese 2022 Medal Winners is available on the NZSCA and CheeseloversNZ websites.

The NZ Champions of Cheese 2022 Trophies to be announced on Thursday 30 June are:

• Countdown Champion of Champions (Commercial)

• New World Champion of Champions (Mid-sized)

• Puhoi Valley Champion of Champions (Boutique) MilkTest NZ Champion Cheesemaker

• Countdown Sustainability Award

• Fonterra Cooperative Group Champion Original Cheese

• ECOLAB Champion Blue Cheese

• Wintec Champion New Cheese

• CHR Hansen Champion Soft White Rind Cheese

• Kiwi Labels Champion Greek/Cypriot-Style Cheese Cheeselinks Champion Fresh Italian-Style Cheese

• IFF Champion Fresh Unripened Cheese

• AsureQuality Champion Dutch-Style Cheese

• IXOM Champion European-Style Cheese

• Sabato Champion Farmhouse Cheese

• Thermaflo Champion Washed Rind Cheese

• Sansmart Champion Flavoured Aged Cheese

• Big Chill Distribution Champion Flavoured Fresh Cheese

• Tetra Pak Champion Retail Cheddar Cheese

• Sealed Air Champion Bulk Cheddar Cheese

• OJI Fibre Champion Goat Milk Cheese

• dish magazine Champion Sheep Milk Cheese

• Dominion Salt Champion Export Cheese

• Curds & Whey Champion Amateur Cheesemaker

• New World Cheese Lovers’ Choice

• Rutherford & Meyer Chefs’ Choice

• NZSCA Champion Butter

• Countdown Champion Yoghurt

The best cheese in restaurants is found where the chefs and waiting staff are passionate about the cheese they serve and have taken the time to learn about its provenance. By doing so they are more likely to care about serving cheese at its optimum quality and, if possible, only when in season.

When putting together a cheese board, traditionally made, farmhouse cheeses are preferable to those cheeses that are mass-produced in factories. Artisan cheeses have a far superior flavour and character to those made by the large manufacturers.

Ensure the cheese you serve is of the highest quality

• Smell the cheese. The aromas should be earthy, fruity and musty. If you can smell ammonia, the cheese is past its best and should be thrown out.

• The skin or rind should not show spots of mildew as this is a sign of damp storage.

• Hard, semi-hard and blue cheeses should not be dry when cut.

• Soft cheese when cut should not be runny, but should have a delicate creamy consistency.

Storing cheese

• Keep all cheese in a cool, dry, wellventilated cold store or refrigerator at a temperature of 8-10 C, with a high humidity of 85% or higher

• Keep cheese away from other foods which may be spoiled by the smell.

• Wrap the cut surface of cheese in greaseproof or waxed paper to prevent drying out. The natural rind can be exposed to the air.

• Blue cheeses should be wrapped all over and kept separate from other cheeses to prevent the spread of mould spores.

• Remove cheese from the refrigerator or cold store about one hour before service.

Compiling a cheese board

When putting together a traditional cheese board or trolley, chefs and restaurateurs should think about offering customers a selection of cheeses, choosing at least one from

The Return Of The Cheese Board

Offer your customers variety and flavour.

one of the following groups - fresh, soft white, semi-soft, washed-rind, crumblies, hard, blue and flavoured.

Another consideration is to offer cheese made from the milk of different animals including cows’, sheep’s, goats’ and buffalos’ - as they all provide a different flavour.

Include seasonal cheeses when they are available as these can create added interest. Some cheeses are not seasonal and can therefore be included on the cheese board all year round. These include Brillat-Savarin, Cheddar, Coulommiers, Lancashire, Mimolette and Reblochon. Amongst the best winter cheeses include Brie, Pont-l’Eveque, Stilton and Vacherin Mont-d’Or.

Considering adopting a theme for your cheese board

For instance, why not offer a New Zealand only selection as there are now hundreds of excellent New Zealand cheeses available to choose from.Obviously, if you are a French or Italian restaurant, also include the cheeses made in the relevant countries - there are plenty to choose from.

Restaurants in the country could offer a comprehensive selection of local cheeses from the local area.

Whatever cheeses you offer, the most important thing to remember is to choose cheeses which contrast in strength, taste and texture. A large number of cheeses are not necessarywhat is more important is the quality and the relationship of the cheeses to each other. In a small restaurant, a choice of three or four cheeses is perfectly acceptable. Some restaurants may even choose to offer just one cheese in the peak of condition.

Beyond the cheese board

More restaurants are choosing to eschew the cheese board or trolley

in favour or serving cheese ready plated. This allows for better portion control and avoids the storage difficulties of having a board or trolley in the restaurant. However, whatever method you choose to serve cheese, the waiting staff should be knowledgeable about the cheeses they are serving, both in respect of their strength and provenance.

Like the themed cheese board, different themed cheese plates could be offered - either reflecting cheeses from one area or country, or maybe devoted to a specific type, such as a blue cheese plate or a plate of different sheep’s cheeses.

Cheese accompaniments

If the cheeses you offer you customers are carefully selected and in peak condition, the accompaniments you serve should be simple and kept to a minimum in order not to detract from the main element of the course. Where appropriate offer fruits, nuts or salad ingredients which will work well with specific cheeses. Crisp apples, for instance, are a good accompaniment to Cheddar or other hard cheeses, whilst pears, grapes or figs are good with blue cheeses and strawberries with mild, soft, goats’ cheeses.

Rather than fresh fruit, a fruit cheese (fruit boiled to a solid consistency with half as much sugar as jam) is a pleasant alternative. The flavours are endless - plum, fig and orange, and quince all work particularly well with cheese.

Walnuts, pecans and hazelnuts are amongst the best nuts to serve with cheese.

Whether you serve bread or biscuits is a personal choice, but whatever you decide, the plainer the accompaniment the better in order to highlight the flavour and character of the cheese. Sour dough, wholemeal and white milk breads all work well, as do water biscuits and oatcakes. n

Get A Hospo Life New campaign showcases industry careers

By Marisa Bidois, CEO Restaurant Association of NZ CEO.

Hospitality is part of our social fabric and 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.

So many of us that work in the industry know the great opportunities it can offer, both for those that enjoy life long hospo careers and for those that use it as stepping stone to other vocations.

That’s why the time is right to start telling our success stories in way that better connects with the people we want to attract.

The Restaurant Association is kicking off a new recruitment campaign that will showcase hospitality workers and business owners to give Kiwis a better understanding of what it means to work in the industry.

This campaign will give us the opportunity to share the stories of our hospo community with other Kiwis who might be considering joining the industry.

The Get a HospoLife campaign showcases hospitality professionals in a variety of roles – from bar tending, to marketing showcasing the variety of roles available.

It’s about showing young Kiwis that there’s more to hospitality than meets the eye and can offer a rewarding career and lifestyle.

The campaign features a 60 second video showcasing stories from real people working in the industry along with a range of visuals for social media, outdoor and print highlighting the

exciting and varied opportunities hospitality offers.

When creating the video we talked to industry stalwarts such as Peter Gordon and Krishna Botticca who talk of the important role young people play in bringing fresh ideas and energy to their businesses. They also talk of their new role in mentoring and knowledge sharing to develop a future generation of hospitality business owners.

We also spoke with young people starting their career in the industry. From kitchen hands to trainee restaurant managers, it was so refreshing to hear their stories of finding their place in our bustling and social workspaces which offered them a chance to express their personalities and creativity.

As an industry we need to do a better job of showcasing all that’s great about a career in hospitality.

A recent survey of Restaurant Association members indicated that 79 per cent of respondents had found it difficult to recruit for junior level positions and 74 per cent for mid level positions.

We are working hard with the government on training through our HospoStart and Springboard programmes but the reality is that more needs to be done to attract people to our workplaces.

To help create our long term changes, we have a roadmap guiding us towards the industry’s revival and to a 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.

But we also need you. We know that there are a range of incredible opportunities out there in your businesses. Filling those roles will mean we need to tell our stories in a way that connects with the people we want to attract.

Please check out the campaign by heading to our microsite, sharing our content and your own using the hashtag #hospolife. n

The Restaurant Association HospoLife microsite can be found at www.restaurantnz.co.nz/hospolife

“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.”