Hospitality Business May 2023

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

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

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

1 5 - 1 7 A U G U S T 2 0 2 3

I C C S Y D N E Y

w w w . a u s t g a m i n g e x p o . c o m

REGULARS

06 DIGEST

Sixty Ponsonby venues unite for May promotion; Gert Venter rejoins hotel sector & McDonald’s teaks their burger range.

26 HOSPITALITY BUSINESSES

Excise tax impact costs to customers

34 MARISA BIDOIS, RANZ CEO

Digging deep to support Cyclone Gabrielle victims

PEOPLE

32 DUNEDIN’S LUCERNA REVISITED Laurie & Rosemary White’s Dunedin legacy.

FEATURES

14 COMMERCIAL KITCHENS Moffat’s BSE Induction Cooktops, and energy efficiency in commercial Kitchens.

22 FINE FOOD 2023

Save the date for the return of The Fine Food Show at the ASB ShowGrounds.

24 WELLINGTON SCENE

InterContinental Opens GPO

28 CO-WORKING CAFÉ’S Transform your café into a co-working space

30 NEW OWNERS FOR NOURISH GROUP Foley Hospitality embarks on new future for Nourish.

Editor

Café Magnets & Cauliflower

Kimberley Dixon kdixon@ intermedianz.co.nz

0274 505 502

This month Hospitality Business brings a plethora of great news! Firstly The Fine Food show returns to the Auckland Showgrounds. This brings a great opportunity to regroup as an industry and refresh our networks with suppliers, associations and colleagues while getting up to speed with the latest and greatest equipment and food treats available. (page 22).

It is refreshing to note that the hospitality industry in New Zealand is finally on the rebound, post COVID border restrictions, as two major sector players have expanded their operations accordingly.

Montana Group (page10) , is arguably New Zealand’s largest catering company with an impressive list of clients, employing 1000 people in Auckland and the Waikato opening a multi-million dollar new kitchen facility in Epsom, to handle the rapid return of international events such as the FIFA Women’s World Cup Series. This along with the Nourish Group’s acquisition by Foley Hospitality, (page 30), signals a definite change in pace and outlook for our sector.

The National Secondary Schools Culinary Challenge returns again this year, with students challenged to work wonders with the humble cauliflower – (page 8), in pursuit of careers and opportunities in the hospitality industry.

And if you are looking for kitchen energy efficiency, our Commercial Kitchens feature, (pages 14-20) explores tips on how to keep costs under control, and we also provide tips on how you can make your café into a co-working magnet.(page 28).

Happy reading!

Kia Kaha

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Hospitality business – ISSN 2382-1892 (Print)

Hospitality business – ISSN 2463-4352 (Online)

FOOD. IT’S YOUR BUSINESS.

25 - 27 JUNE

2023

AUCKLAND SHOWGROUNDS

Sunday - Tuesday 10am - 5pm Register

You’re invited to New Zealand’s leading food industry trade show – Fine Food New Zealand 2023.

Touch, taste and experience what’s cooking in the foodservice, hospitality and food retail sectors. Discover cutting-edge food, drink, and equipment from leading producers, learn the latest industry trends, meet new contacts and suppliers, and network with your peers.

Sixty venues promote Ponsonby cuisines

Ponsonby’s month long restaurant festival, Eat, Drink, Love Ponsonby, is back for another year and is bursting with the flavours of a culinary melting pot of cuisines, from Bangkok to Bali, Mexico to Malaysia, India to Italy–and beyond.

Taking place from 4-28 May along the length of Ponsonby Road, the popular festival is in its fourth year and is once again highlighting specific food and beverage offers for every appetite and budget.

A record 60 establishments are taking part this year, including bars, cocktail bars, casual restaurants, food court eateries, cafes, gourmet burger bars, hole in the wall snack spots, pizzerias, newcomers to the strip, Ponsonby Road stalwarts and a fine dining establishment–all showcasing the best of what the popular urban village has to offer.

With offers that fall within three fixed price ranges, $30 & Under, $30 to $50, and $50 & Over, below is a snapshot of what’s on offer in Ponsonby this May. The $30 and Under category features cocktails, gourmet burgers and sandwiches, bento boxes, baos, crêpes, ice creams, kebabs, laksas, roti rolls, pizza, platters, tacos, and more.

The two remaining categories – $30 to 50 and $50 and Over – offer a range of lunch and dinner menus for groups of all sizes. The

fixed price ranges help take the guess work out of enjoying lunch or dinner, with hero or signature dishes included in the offer.

Ponsonby Business Association General Manager Viv Rosenberg says she is delighted with the number of participating eateries for the 2023 festival.

“While there are 60 special offers this year, Eat Drink Love Ponsonby is about supporting all the area’s bars and eateries and encouraging people to revisit their old favourites and to check out something new.

With 60 venues and offers coming to the party for this year’s festival, Eat Drink Love Ponsonby 2023 and their offers can be found at eatdrinkloveponsonby.co.nz.

McDonald’s Tweaks Burger Formula

McDonald’s is developing a series of upgrades for its most iconic burgers.

The fast food giant announced in America this week that it would be making “small but tasty improvements” to the company’s Big Mac, cheeseburger, double cheeseburger and hamburger offerings.

Though the ingredients for all the burgers will largely remain the same, McDonald’s says that changes to the preparation of its burgers will improve the quality of the finished product.

McDonald’s promises that its buns will be “softer” and more “pillowy” than its existing offerings. The grilling process is being modified to get a better sear on each burger patty, and the chain will make unspecified “tweaks” to its burger assembly process “to get hotter, meltier cheese.”

Instead of adding diced white onion to each burger after it comes off the grill, McDonald’s will add it to the patties while they’re still cooking. The chain says this will create a “juicier, caramelised flavour” than the standard method.

The Big Mac, meanwhile, will get a larger squirt of Big Mac sauce — a proprietary combination of mayo, mustard, relish, vinegar and seasoning.

The new-and-improved burgers are already being sold in West Coast McDonald’s markets including Los Angeles, Seattle, Las Vegas and Denver, as well as internationally in Australia, Canada and Belgium.

The revamped burgers will be available in 2024, McDonald’s says, and there’s a rumour that the Hamburglar is making a return too!

A selection of great menus at set prices can be found across 60 venues on Ponsonby Rd, Auckland for the month of May.

Cauliflower Gastronomy School Students Required!

Mashed, roasted, au gratin, casseroled, made into pizza bases and taco shells, you name it and the humble cauliflower has co-operated! And this year it is the key ingredient in the National Secondary Schools’ Culinary Challenge.

Entries open on June 1 and close on June 30 at the end of Term 2, for high school students to prepare and perfect the most delicious cauliflower entre dishes they can.

The National Secondary Schools Culinary Challenge is an annual event run by the Culinary Arts Development Trust. The competition is designed to promote the next generation of culinary talent, provide career pathways for students, and to foster relationships between secondary schools and the hospitality sector.

The competition consists of two parts. Part one is a Regional Competition with judging held on line. Part two sees the winners of each region travel to Auckland to compete in the National Final on September 6 at the Manukau Institute of Technology.

Each of the eight regional competition winning teams will participate in a live cook off and experience the New Zealand Culinary Journey the following day. With a total prize package valued at over $11,000, the competition is highly competitive. To gain more information and enter the competition go to: https://www.nsscc.nz/nsscc-regional-competition/

DoubleTree Hilton Karaka Appoints

New Manager

Gert Venter has been appointed Hotel Manager of DoubleTree Hilton Karaka. Gert, a seasoned industry professional with 30 years of experience, stepped out of the industry briefly to explore the Aged Care sector during the COVID pandemic. His return to the Hilton has been welcomed where his previous experience with the Conrad brand in South Africa reflects the role’s emphasis on creating exceptional guest experiences.

Casey Eden leads First Table

First Table has announced the appointment of Casey Eden as its new Global Sales Manager, effective May 2023. Eden is a highly respected figure in the tech industry and brings a wealth of experience and passion to the hospitality tech company, currently in the final stages of its first capital raise via Snowball Effect.

In his role, Eden will be based in Auckland and be responsible for leading and managing First Table’s sales team across multiple countries. His primary focus will be on developing and implementing sales strategies to sign up and onboard new restaurants to the First Table platform, work with the team to launch new cities and products and deepen relationships with existing restaurant partners.

Eden was one of the founding team at GrabOne, leading the sales team for New Zealand’s original daily deal website, as well as the founder and CEO of Neighbourly, New Zealand’s largest private social network. Eden has demonstrated his ability to lead and manage teams to achieve success and First Table will be the sixth start-up Eden will have been involved with in his career.

“We are delighted to welcome Casey to the team at First Table,” said Mat Weir CEO and Founder of First Table. “His experience and expertise in the tech industry will be invaluable as we continue to grow and expand our business. We look forward to working with Casey to take First Table to the next level.”

Casey Eden.

Gert Venter Hotel Manager DoubleTree Hilton Karaka.

Innovative hospitality the hallmark of Montana Group success

New Zealand’s largest privately owned catering company, Montana Group has expanded its hospitality footprint with the official opening of its new central Auckland catering facility, Urban Gourmet in Epsom.

Sporting three purpose built kitchens, an event and operations office, a tasting room and ample storage and refrigeration facilities, Urban Gourmet is located at 8 Mountain Road, across from St Peter’s College and Auckland Grammar School, in the former Auckland Hotel & Chef’s Training School.

Officially opened by Auckland Deputy Mayor, Desley Simpson, the facility enables the Montana Group to increase its capacity to service the Upper North Island with its food, service and event management operations. With 11 brands and more

than 30 kitchens across two cities, the Group employs close to 1,000 people across Auckland and the Waikato.

Renowned for its catering at major events such as the ASB Classic Tennis, Lexus Urban Polo, NZ National Fieldays and Synthony In The Domain, the Group has an impressive range of event and foodservice styles across the hospitality sector.

Plated private dinners, VIP events, awards ceremonies and fundraising events line up along with high volume retail outlets and café operations. Montana’s clients include Hamilton City Council’s FMG Stadium Waikato and Claudelands Events Centre, and provides daily dining for more than 4000 students through partnerships with the University of Auckland, University of Waikato, Epsom Girls Grammar, Auckland Grammar School and St Peter’s Cambridge.

High volume and profile retail outlets such as Auckland Zoo are key recipients of Montana’s innovation and expertise.

“We lead the industry with cooking technology and contemporary techniques and we employ experts with genuine experience and passion,” says Chief Executive Officer, Mark Wylie.

“Our Auckland Urban Gourmet facility houses extraordinary and innovative equipment enabling us to continue to strengthen our relationships with both our clients and suppliers.

“With this new facility we’re able to continue to expand our horizons through exploring new techniques while offering unique and exciting experiences.

“Apart from large scale catering our operations include off-site catering for events with temporary kitchen and finishing facilities, and bespoke events such as chefs tables, tastings, picnics, Hangis, Pasifika events,

Three

“With 11 brands and more than 30 kitchens across two cities, the Group employs close to 1,000 people across Auckland and the Waikato.”

– Mark Wylie, CEO Montana Group.

purpose built kitchens include ample storage and refrigeration spaces.

COMPANY PROFILE: MONTANA GROUP

Montana Group's new Auckland facility in Epsom for Urban Gourmet, has three purpose built new kitchen facilities and ample refrigeration and food storage facilities.

live cooking demonstrations and degustation menus.”

The company also has management of Puketutu Island Estate, a favourite venue for weddings, producing specialist food and beverage packages with specialist

wedding event co-ordinators. And Montana Group provides 25,000 school lunches every day across Auckland and the Waikato as part of the Government’s Ka Ora Ka Ako programme.

Meet the Montana Group team

Dallas Fisher –Director, Montana Group

Dallas Fisher has been one of the most innovative leaders in the Waikato for the past 20 years. He is a Director and Shareholder of Montana Group and has held multiple board member and shareholder roles in key Waikato businesses.

He has introduced industrychanging strategies and approaches in the Hospitality and Events Industry and was crucial to the acquisition and successful operation of the inaugural Hamilton-based HSBC NZ Sevens Tournament in 2018, 2019, 2020 and 2023. Dallas was made an Officer of the New Zealand Order of Merit, in the June 2018 Queens Birthday Honours list for Services to, Business, Philanthropy and Sport.

Troy Reid –Director, Montana Group

As Director and Shareholder of Montana Group, Troy Reid brings a combination of operational and culinary experience to the organisation, having joined the Montana family in 2006. Starting his training in the Royal New Zealand Navy, he went on to work in a series of fine-dining establishments in New Zealand and London. Working alongside Michelin starred chefs has given Troy a passion for combining originality, creativity, taste and texture. He also holds an operational role in the business, leading

the Flame Tree catering and Auckland retail divisions.

Mark

Wylie

– Chief Executive Officer, Montana Group

Mark was appointed as Chief Executive Officer of Montana Group in 2023. Mark is a NZ Army trained and qualified chef, and has worked in reputable kitchens across

New Zealand and internationally. Following that, Mark has had a diverse career in hospitality operations and management, working for the likes of SKYCITY, CaterPlus, Compass Group, Hip Group, and Southern Hospitality. Mark brings 35 years industry experience to the role and has a proven track record in hospitality operations and management.

Pictured attending the official opening of Urban Gourmet are from left: Sacha Thomson, Troy Reid, Brenna Shepherd, Lizzi Pearson, Dallas Fisher, and Mark Wylie.

COMPANY PROFILE: MONTANA GROUP

Lizzi Pearson, General Manager, Urban Gourmet

With over 20 years’ experience in the hospitality and catering industry, Lizzi started out in the kitchen as a pastry chef, then moving to retail and kitchen management. In 2011, Lizzi held key account management and sales roles and has had a strong focus on building relationships with contracted venues, suppliers and clients. Her knowledge of catering operations and delivery ensures consistency and provides confidence that what is sold is always possible to be delivered. She has successfully led Urban Gourmet since 2016 and has built a team of talented professionals over the last seven years. Her leadership does not stop at her office door, as she maintains the overall relationship with several contracts and key clients and works closely with the sales team in a mentoring capacity.

Paul Doyle, Executive Chef, Urban Gourmet

Paul has been in hospitality for more than 27 years - working as Executive Chef from Europe to the Middle East, Asia, Australia, and New Zealand. In Paul’s time here in New Zealand he has worked in Sky City as Executive Chef for the Convention Centre and Out Catering, Collective Hospitality, Pullman Hotel and is now leading the Urban Gourmet kitchen team. He has been responsible for delivering some of the most iconic events here in Auckland — from large-scale corporate events at Spark Arena, Viaduct Events

Centre, Auckland Live and Sky City Conventions, to the V8s at Pukekohe and the ASB Classic Tennis. Paul’s goal is to deliver outstanding food and service which is both creative and quality driven, with a team of likeminded professionals.

Mickael Lysakowski, Executive Pastry Chef, Urban Gourmet

Born in France, Mickael studied pastry, chocolate and confectionery in Paris. His eight years post-study were spent working in restaurants and catering companies, before a move to

Switzerland saw him expand in the area of chocolate, working in a business producing chocolates on a large-scale for their 30 chocolate boutiques. In 2015 Mickael competed in the Swiss Chocolate Masters where he achieved a fourth placed finish and took out to award for the best chocolate showpiece. Knowing he had a lot to give to aspiring chefs in his field, Mickael took up a role teaching at EHL (Ecole hoteliere de Lausanne) — the world’s leaving hospitality University. Working alongside many of the best chefs in the world and Meilleur Ouvrier de France winners, while teaching others, this is where Mickael’s learning really accelerated. In 2019 Mickael moved to New Zealand and very quickly rose through the ranks at the Cordis Hotel to the position of Executive Pastry Chef, a position he held for two years. Now working as the Executive Pastry Chef at Urban Gourmet, Mickael brings a wide breadth of experience and knowledge in pastry and chocolate menu design. Excited about the possibilities of the new purpose-built chocolate room in Urban HQ, Mickael’s future creations are sure to be show-stoppers. ■

“With this new facility we’re able to continue to expand our horizons through exploring new techniques”

-CEO, Mark Wylie

Deputy Mayor of Auckland, Desley Simpson officially cuts the ribbon at the opening of Montana Group's central Auckland, Urban Gourmet facility in Epsom.

From Left: Troy Reid, Dallas Fisher and Mark Wylie,Montana Group

Key IngredientsEquipment Solutions

“Helping every foodservice professional maximise their success should be the primary goal attached to every piece of equipment - bought or sold – in any foodservice operation,” says Mo at’s General Manager Sales, Stuart Murray.

Heading up a hard-hitting line-up of brands including Blue Seal, Turbofan, Convotherm, Merrychef Cobra and Waldorf, to name a few, Mo at brings a huge portfolio of solutions and inspirational product ideas to its home market in New Zealand – both manufactured and distributed product linesmarketed globally.

“Along with the products” he says, “comes the international experience, innovation and know-how to help consultants, distributors and operators think outside the box to solve their challenges”.

Some of our most enjoyable moments are in working with our partners to listen to their operational issues and frustrations – and being able to “Blue Sky” a discussion and evaluate di erent product or service solutions to address their need.

The present realities in foodservice make it more important than ever to measure and manage every dollar spent, to ensure the equipment meets their needs today and provides flexibility for the future.

Equipment which is multi-functional, space saving, and includes technology supporting function and menu control and service diagnostics - can deliver e ciency and labour-saving benefits with real payback.

Engaging with Mo at for consultation and visiting our test kitchens provides opportunity to prove menu applications and help tune the outcome to desired results - supported by our team of chefs. Installation and commissioning support provides the opportunity for sta training and re-training - and builds comfort to unlock the capability of the equipment and evolve its use to meet changing needs. Mo at brands are backed by the best aftermarket support, accessories, and spare parts inventory, ensuring whole of life support after purchase. Supplying equipment to hotels, restaurants, cafes, institutions, supermarkets and bakeries demands constant review of products and trends to remain at the forefront of the industry.

Here are some recent product highlights that deliver for our partners.

Apply to Turbofan E31, E32, E33 and E35 models to add cooking capability where you can’t have a ducted hood such as mall locations, historic buildings, where there’s structural challenges or pop-up venues. Turbofan Halton Ventless Hoods take care of grease-laden vapour with no ducting needed.

Waldorf Jump MultiPan

Serious equipment for batch and bulk production – pressure or non-pressure. Cooking, frying, braising, grilling, searing, broiling and sous-vide - with 12” colour touchscreen, memory for 800 programs of 12 steps, auto water filling and basket liftingin a range of capacities.

Turbofan Ventless Hoods

Convotherm maxx pro

Merrychef Accelerated Cooking

e1s and e2s Models o er accelerated cooking solutions from café to convenience - from hotel room service to kiosks. Ventless operation adds flexibility and simple to use easyTouch® icon-driven touchscreen o ers consistent results using semi-skilled labour. Rapid heating while preserving product

Blue Seal & Waldorf Electric Sealed Hob Cooktops and Ranges

The latest engineered innovations from Germany, this series of combi ovens o er capacity and dimensional choices - for banqueting, hotel and restaurant operation, cafés, and catering. Bake, roast, smoke, grill, reheat and cook manually or using preprogrammed recipes. Control options easyTouch or easyDial - and a sensational cleaning system that saves on labour with no daily chemical handling.

Blue Seal and Waldorf Induction Cooktops

Turbofan EHT10 Hot Holding

An awesome innovation providing an intelligent holding capability that blends heat and humidity to extend holding life in a modular Turbofan format. Ideal for caterers, bu et, convenience and fast-food operators, the intelligent controls include countdown shelf tracking with menu icons to guide food rotation.

In keeping with supporting more contemporary electric product solutionsBlue Seal and Waldorf electric elements are introduced as sealed hob solutions - providing an easy clean and durable element for cooktops and ranges across the existing Blue Seal and Waldorf platforms. These elements supersede the “ribbon”

prime cooking Series modules of 450mm or 900mm wide - with choices of 3.5kW or 5kW zones. Heavy-duty bench mounted modules, leg stand, cabinet base and cabinet base with door modular solutions. Ideal to support a heavy-duty kitchen as an alternative to gas in high performance electric cooking.

desserts - to even mashing potatoesthese intelligent jacketed kettles provide labour saving and consistent support in the kitchen.

Setting the paceThe power behind modern chefs

Keeping up with the speed and finesse required of busy and bustling modern commercial kitchen environment requires instantaneous heat and energy – something that has traditionally been delivered by gas.

However, recent developments in induction technology have motivated savvy chefs and business owners to invest in the easy-use, good-to-go equipment. One brand is standing out in the busy field – the Blue Seal Evolution Series of electric induction cooktops surpassing gas cooktops in terms of speed, precision, and efficiency.

Also popular in the domestic market, electric induction cooking offers fast heating times without compromising consistency or dependability. In the world of commercial cooking, this efficiency can be the difference between delivering a hot meal promptly and leaving a customer waiting. It’s why many chefs and commercial kitchen operators are now singing the praises of induction cooking.

Manufactured in New Zealand by Moffat, Australasia’s leading hospitality equipment supplier, the Blue Seal Evolution Series delivers a premium level of performance that allows for fast a-la-carte cooking and ongoing peace of mind.

The additional technological benefits are certainly helpful too. This includes features such as automatic

pan detection, which switches off the induction cooking surface when it senses a pot or pan has been removed. The everyday usability is crucial as it provides extra speed to the busy chef explains Moffat’s General Manager of Sales Stuart Murray.

“We’re seeing this range deliver exactly what busy kitchens need –quick heat, reliable performance, and excellent adjustability,” says Murray. “There are also a wide range of features that can be customized depending on the needs of a specific kitchen operation.”

These range from a single, double, or quadruple induction heating zone cooktop with round or square cooking surfaces and are supplied in either leg stand or cabinet bases. The modular cabinet bases are available in 450mm or 900m wide sizes and come with adjustable legs as a standard feature.

Depending on the needs of the kitchen, Blue Seal Evolution cooktops come in a 3.5 or 5KW rating. Ensuring “a wide range of operators could benefit from the range was a priority”, according to Murray.

Sustainability is also a factor for many kitchen operations when deciding to move to electric induction cooktops. Along with composting food waste and using local suppliers to supply products and produce, commercial kitchen operators and

chefs are now looking to induction as a way of reducing emissions, says Murray.

“Kitchens can be places with high levels of emissions and waste, which many commercial operators are looking to reduce,” he says. “Making your operation greener and more sustainable is also a great selling point for many business owners.”

With much of New Zealand’s power coming from renewable sources, going electric is another way of reducing carbon output.

It also enables commercial operators to move away from the requirement for keeping gas on site – a spacesaving and safety-enhancing measure for many businesses when trying to manage an unreticulated supply. Being 100% electric also means streamlining business operation and reducing costs.

With these recent advancements in technology helping to deliver fast heating times and uniform, precise cooking (as well as all-important sustainability), the Blue Seal Evolution range is setting the standard for how busy chefs and high performing kitchens will work in the future.

“This is something Moffat is proud to support, with their on-site test kitchen providing the opportunity for operators to trial the Blue Seal Evolution Series range of cooktops and fine tune any specific requirements before making an order.” ■

To see the Blue Seal Evolution Series in action, book a visit to the Moffat test kitchen at www.moffat.co.nz or call 0800 MOFFAT (663328).

“Electric induction cooking offers fast heating times, without compromising consistency or dependability.”

Manufactured in New Zealand by Moffat, Australasia’s leading hospitality equipment supplier, the Blue Seal Evolution Series delivers a premium level of performance that allows for fast a-la-carte cooking.

Six Steps To Energy Efficiency

Commercial kitchens can be one of the biggest energy consumers in any commercial building, as they rely on a variety of appliances to cook and prepare food. As the temperature drops over winter, the energy consumption of a commercial kitchen can increase even further, as

1Optimise HVAC systems

HVAC (heating, ventilation, and air conditioning) systems are one of the largest energy consumers in a commercial kitchen, as they are responsible for maintaining a comfortable temperature and ventilation levels. However, there are many ways to optimise these systems to save energy over winter. For example, you can reduce the temperature set point of the thermostat by a few degrees, which can save up to 10% on heating costs. Additionally, you can clean or replace air filters regularly to ensure optimal airflow and reduce strain on the system. Finally, you can invest in a programmable thermostat or building automation system, which can automatically adjust the temperature based on occupancy and usage patterns.

appliances and HVAC systems work harder to maintain a comfortable and safe working environment. However, there are many strategies that commercial kitchens can use to save power over winter without compromising the quality of the food they produce or the safety of staff.

ENERGY EFFICIENT COMMERCIAL KITCHENS

2 Invest in energyefficient appliances

Commercial kitchens rely on a variety of appliances, from ovens and ranges to refrigerators and dishwashers. Investing in energy-efficient appliances can be a great way to reduce energy consumption over winter. Look for appliances with an ENERGY STAR rating, which indicates that they meet strict energy efficiency guidelines set by government and manufacturers. Additionally, you can opt for appliances with features like high-efficiency burners, smart controls, and improved insulation, which can all help reduce energy consumption.

3

Use efficient cooking methods

Cooking food is a major energy consumer in any commercial kitchen, especially during peak hours. There are many ways to use efficient cooking methods to save energy over winter. For example, you can use convection ovens, which use fans to circulate hot air and cook food faster and more evenly than traditional ovens. Additionally, you can use induction cooktops, which use electromagnetic fields to heat pots and pans directly, rather than heating the air around them. This can reduce cooking time and energy consumption by up to 50 percent.

4 Implement a maintenance programme

Regular maintenance of appliances and HVAC systems can be crucial in reducing energy consumption. Implementing a maintenance programmr can help identify and fix any issues before they become major problems. For example, cleaning the coils of a refrigerator can help it run more efficiently, while regular tune-ups of HVAC systems can ensure that they are running at peak efficiency. Additionally, replacing worn-out components like gaskets and seals can help appliances work more efficiently and reduce energy consumption.

5Use energyefficient lighting

Lighting can be another major energy consumer in a commercial kitchen, as many kitchens require bright and consistent lighting for safety reasons. However, there are many ways to use energy-efficient lighting to save power. For example, you can switch to LED lighting, which uses up to 80 percent less energy than traditional lighting sources. Additionally, you can use occupancy sensors or timers to ensure that lights are only on when they are needed. Finally, you can use reflective surfaces or light-coloured walls and ceilings to increase natural lighting and reduce the need for artificial lighting.

6

Reduce water usage

Water usage can be a major energy consumer in a commercial kitchen, especially as hot water is required for cooking, cleaning, and dishwashing. However, there are many ways to reduce water usage and save energy. For example, you can install low-flow faucets and spray valves, which can reduce water usage by up to 50%. Additionally, you can use a pre-rinse spray valve to remove food waste.

Auckland ShowGrounds ready for Fine Food NZ 2023

Bringing together the best and brightest minds in the sector, Fine Food New Zealand returns in June as a one-ofa-kind opportunity to discover new products, network with peers and new suppliers, and stay on top of the latest trends and innovations.

And Fine Food New Zealand is just around the corner, returning to Auckland ShowGrounds from June 25 to 27, 2023.

As the most significant trade event in the hospitality, foodservice, and food retail industries, this event is nothing short of exceptional.

But here's the catch: Fine Food New Zealand only happens once every two years, so you can't afford to miss out on this chance to take your business to new heights. Whether you're a restaurateur, chef, supplier, retailer, or manufacturer, this is the event you can't afford to skip.

With over 250 exhibitors showcasing their products and services, Fine Food New Zealand offers an excellent opportunity to connect with new suppliers and up your food business. From tableware and packaging to artisan products and liquor, Fine Food New Zealand has something for all businesses. The exhibitors offer a diverse range of products, providing visitors with a chance to explore new ideas and innovative solutions for their business.

For the first time, Fine Food New Zealand will be co-hosting the Hospo Hui with the Restaurant Association of New Zealand, a mustattend event for industry leaders, thinkers, and innovators.

The Hospo Hui is a unique opportunity to share thoughts and ideas on how to pave a sustainable hospitality industry for Aotearoa. Attendees can expect speaker and panel discussions that offer a unique insight into the ideas shaping the hospitality industry today. This is also a rare chance to network with some of the industry's finest, providing a forum for discussion and innovation.

Fine Food New Zealand is introducing Liquid Alliance in 2023, brought to you by Tasman and Allied Liquor. It's the perfect spot to find your perfect drop, from sparkling to seltzer

and everything in between. Tasman & Allied Liquor services both the offpremise and the on-premise channels throughout NZ, enabling customers to access scale economics across more than 50 suppliers, the majority of which will be displaying their wares in Liquid Alliance zone in Hall 1.

The Taste of the World feature is also returning, now that the borders are open! Attendees can experience a large range of international products and services from 16 countries and growing. Visitors can connect with the many participating countries and go in the draw to win a $1,000 House of Travel voucher, with one being given away each day of the show.

“Exhibitors offer a diverse range of products, providing visitors with a chance to explore new ideas and innovative solutions for their business.”

Artisan Alley is another exciting feature, where handmade, small-batch, traditional, and super-high-quality goods are all gathered in one place. And if you're looking to tap into the rapidly growing plant-based market, the Plant Base feature will provide you with inspiration for your plant-based and "free from" menu. Catering for all dietary requirements has never been easier.

Fine Food New Zealand is a fantastic opportunity for trade visitors to connect, learn, and be inspired. With so many exciting features and events on offer, it's a must-attend event for anyone in the foodservice, hospitality, or food retail industries. ■

Registrations are now open. Head to: www.finefoodnz.co.nz to register before 24 June to avoid the $25 gate fee.

Fine Food New Zealand 25 – 27 June 2023

Auckland Showgrounds Strictly trade only

GPO's menu will highlight New Zealand's finest seafood.

Souvenir cuisine leads new GPO

InterContinental Wellington has announced the launch of GPO, its new restaurant that pays homage to the iconic General Post Office which once occupied the same site.

The luxury hotel’s latest dining addition, which officially opened on April 21, tells an exciting, culinary story of travel, discovery, and culture.

Under the culinary leadership of acclaimed Executive Chef Carl Maunder, GPO offers a contemporary spin on classic cooking techniques, with a menu highlighting seasonal produce from New Zealand drawing influence from the rich cultures of Southern Europe, Levant and the Mediterranean, served in a relaxed yet refined environment.

General Manager, Scott Hamilton says; “The new restaurant adds to InterContinental Wellington’s reputation as one of the city’s top destinations for both business and pleasure.

“It is exciting to unveil GPO as a strong culinary concept that will appeal to both locals and visitors, giving guests even more reason to stay with us. It feels good to welcome this new dining

experience to enhance our luxury line-up.”

GPO delivers diners a culinary ‘souvenir’ of intrepid travel, evoking memories of overseas holidays to faraway shores. Expect an array of dishes that explore rich spices, fresh herbs, and seasonal bounty, with smaller plates inspired by the renowned

tapas and mezzes of the Mediterranean, as well as larger dishes including hand rolled pastas, pasture raised meats and locally grown organic produce.

GPO’s menu will highlight the best of seasonal seafood, including a signature ‘fruits of the sea’ platter with market oysters, diamond shell clams, mussels, prawns, and crayfish.

Chef Carl Maunder is passionate about building meaningful relationships with local suppliers. This helps him to showcase and celebrate wonderful produce and seafood, which are connected to the community and their stories.

Diners are in for a treat with daily bread from Shelly Bay Baker, dishes dressed with the finest local olive oil from Olea Estate, sustainable Haku kingfish from Ruakaka, and the muchloved clams from Cloudy Bay.

Adding to the unique dining experience, renowned New Zealand brand, Temuka Pottery has thoughtfully crafted bespoke crockery for the new restaurant.

Elevating GPO’s vibrant cuisine is a hand-picked wine collection curated by

in-house sommeliers, showcasing both well-known and some more unfamiliar varietals that express the best in regionality. The collection features wines from the Aegean through to the Riviera, Andalusia and back home to Australasia. For intimate dinners or lively celebrations, GPO promises an enriching dining experience with a relaxed yet refined atmosphere. From flavourful snacks to decadent platters, every dish showcases the restaurant’s commitment to quality, sustainability, and community, making it a must-visit destination for foodies in Wellington and beyond.

GPO officially opened on April 21 and now takes reservations from 5 pm 'til late, Tuesday to Saturday. ■

Chef Carl Maunder leads GPO at the Hotel InterContinental with his show case of locally sourced seasonal seafood and produce.

Diners are in for a treat with daily bread from Shelly Bay Baker, dishes dressed with the finest local olive oil from Olea Estate, sustainable Haku kingfish from Ruakaka, and the much-loved clams from Cloudy Bay.”

Meet Chef Carl

GPO Executive Chef, Carl Maunder has more than 20 years of culinary experience that has taken him on a global journey to some of the most highly acclaimed fine-dining restaurants by renowned celebrity chefs.

From humble beginnings here in Wellington, Carl fell in love with the kitchen; the smells, flavours, and dynamic environment. This kickstarted his global food journey, taking him to the iconic La Caprice and Scott’s seafood restaurant in London’s West End as well as holding culinary lead positions in award winning restaurants across Auckland, Adelaide, Singapore, Hong Kong, and Dubai.

Now back home Carl is excited to express the culmination of his culinary journey, revealing, “I am looking forward to telling our food story and sharing my experiences and inspirations I discovered throughout Europe, Mediterranean and Levant” Chef Carl is passionate about local produce and forging relationships with artisan producers and suppliers. This helps him to showcase and celebrate wonderful produce and seafood, which are deeply connected to the community and their stories.

“Adding to the unique dining experience, renowned New Zealand brand, Temuka Pottery has thoughtfully crafted bespoke crockery for the new restaurant.”

SkyCity appoints Daly convention centre GM S

kyCity Entertainment Group has promoted Prue Daly to the role of General Manager for Auckland’s New Zealand International Convention Centre (NZICC), as the company gears up for its grand opening in 2025.

Daly has extensive experience in the global business events and hospitality industries, including Melbourne Convention & Exhibition Centre (MCEC), Starwood Hotels & Resorts, and Accor, and also serves as a board member for Business Events Industry Aotearoa (BEIA). Currently, Daly is NZICC’s Director of Sales, responsible for marketing and selling the convention centre to domestic and international markets.

In her new role as general manager, Daly says she will continue to focus on growing strategic partnerships that will ensure the success of large-scale international bidding and the growth of the business events sector for New Zealand.

“I am delighted to be continuing my career within the NZICC, which I believe will be an iconic venue for Auckland and New Zealand. I look forward to continuing to grow the NZICC team, with people who share

my passion of seeing NZICC deliver world-class experiences.”

Commenting on the new appointment, SkyCity Chief Operating Officer, Callum Mallett said Daly was an excellent choice for the role.

“Prue has led the NZICC team

through a very challenging period following the fire with absolute passion and skill. Her drive to create a worldclass venue means she’s the perfect fit for this leadership role and she’ll be a fantastic ambassador for Auckland and New Zealand tourism,” Mallett said.

Once operational, NZICC is expected to attract 33,000 international business events visitors to New Zealand per year. These visitors represent the highest daily yield of any sector of the tourism industry and will contribute $90 million in economic impact.

NZICC will also drive a legacy programme alongside conference and event organisers to contribute social impact for the Auckland community.

Excise tax hard to absorb says NZABC

Hospitality businesses, producers and consumers of beer, wines and spirits have a new challenge with the announcement that the Consumer Price Index (CPI) is 6.7 percent.

The 6.7% rise in the CPI is used as a benchmark to increase the excise tax on beer, wines and spirits. The excise tax was $1.24 billion in June 2022 and is forecast to be $1.4 billion the following year.

“This will mean an extra $94 million in new taxes year ended June 2024 which are paid by producers and ultimately consumers. In this time of rapid inflation and a cost of living crisis, extra taxes are extremely hard to absorb,” says NZABC* Executive Director, Virginia Nicholls.

Excise is a duty imposed on locally produced and imported beer, wine and spirits products. The annual excise tax adjustment is based on movements in the CPI (up until 31 March 2023) and starts on 1 July 2023.

“The continuing inflationary pressure, including rising ingredient and packaging costs, skill shortages, higher interest rates, and recent flooding and cyclones means that an increased excise tax will more than likely need to be passed onto consumers.

“It is not well known that the majority of beer, wine and spirits producers, hospitality providers and

Virginia Nicholls, Executive Director, NZABC

retailers are small and medium sized businesses,” Mrs Nicholls said.

“The wine, beer, spirits and beverages industry provided much needed jobs, including all important entry level opportunities in every small town, city centre and suburb in between. This includes 1,865 businesses across small, medium and large businesses.”

The more than 10,000 directly employed in the industry [v] do a whole variety of jobs from vineyard workers, involvement in winemaking/ brewing/distilling, manufacture and packaging, scientists, accountants, marketing, transport and logistics, salespeople and retail. Indirectly 20,913 Kiwis are also employed.

The industry also sustains a productive and innovative domestic market and a growing export market.

“Only fifty percent of all Kiwis realise that in addition to GST, there is an excise tax on beer, wine and spirits,” Mrs Nicholls said.

*NZ Alcohol Beverages Council.

Prue Daly, GM NZ International Convention Centre

EXPLORE MORE ON SKY

At Sky Business we are all about helping Kiwi businesses get the very best from the extensive services Sky has to offer. From sports, to entertainment, to movies, we have you and your customers covered. We offer an incredible line-up of local and global live sport and sport shows, including rugby, netball, cricket, NRL, golf, football, US sports, surfing, motorsport, tennis, the Olympics, and adventure sports, with exclusive live sports coverage and expert commentary. Looking for entertainment and movies? We offer high-quality coverage of true crime, British drama, documentaries, news, classic series, and box sets. Not to mention blockbuster hits, family movies, festivals, classics, and more with our seven dedicated entertainment channels. Contact our friendly Sky Business Team on 0800 759 333 to get connected or visit us at www.skybusiness.co.nz for more details. Your customers will thank you for it!

+ 4 WORLD CUPS LIVE

Co-working in your Cafe's space

Setting up a co-working space in your cafe can be a great way to attract remote workers and freelancers, and increase foot traffic and revenue. Here are some steps to help you set up a successful coworking space in your cafe:

1. Determine the space available: Assess the available space in your cafe and determine how much of it can be allocated for co-working. Consider factors such as seating capacity, lighting, noise levels, and accessibility to power outlets and Wi-Fi.

2. Create a dedicated co-working area: Designate a specific area in your cafe as the co-working space. This could be a corner with tables and chairs, or a separate room if you have the space. Make sure the area is well-lit, comfortable, and conducive to work.

3. Provide necessary amenities: Make sure your co-working space is equipped with the necessary amenities to support remote workers. This includes reliable Wi-Fi, ample power outlets, and comfortable seating. You may also consider providing additional amenities such as printing and scanning facilities, coffee and snacks,

and access to meeting rooms.

4. Set up membership options: Decide on the membership options for your co-working space. This could be a daily, weekly, monthly, or annual membership fee, depending on the demand and usage of your space. Consider offering discounts for longterm memberships or group bookings.

5. Promote your co-working space: Market your co-working space to attract remote workers and freelancers. Utilize your café's social media accounts, website, and local advertising channels to promote your space. Consider hosting events, workshops, or networking sessions to attract more members.

6. Create community and networking opportunities: Foster a sense of community among your coworking members by organizing networking events, workshops, or social gatherings. This will help create a supportive and collaborative environment that encourages remote workers to return to your cafe.

7. Provide excellent customer service: Ensure that your cafe staff are trained to provide excellent customer service to both cafe patrons and co-working members. Friendly and

attentive service will create a positive experience for all customers and help retain co-working members. By following these steps, you can successfully set up a co-working space in your cafe and attract remote workers and freelancers to increase foot traffic and revenue. Remember to continuously assess and adapt your co-working space based on the needs and feedback of your members and customers to ensure its success. ■

Celebrating the best produce that autumn has to offer. Patrons enjoyed dishes such as burrata with scorched carrot, hazelnut, bronze fennel and grilled sourdough or red wine risotto with salt baked smoked beetroot and gorgonzola at Andiamo in April.

Chef Gavin Doyle leads Foley Hospitality culinary team

Leading hospitality business the Nourish Group has become Foley Hospitality, a move its owner says signals a new era for the company following a multimillion-dollar re-investment in the first year and the appointment of a national executive chef.

Auckland based Nourish Group - which owns sites including SOUL Bar & Bistro, Andiamo, Jervois Steak House, The Brit, Shed 5 and Pravda – was acquired by Foley Holdings NZ Ltd last year and announced the official name change in April along with news that Gavin Doyle will head up kitchen culinary direction across its 10 restaurant and bars.

Doyle, executive chef at Auckland’s popular SOUL Bar & Bistro, (which is currently closed for refurbishment), assumes a broader role within the

business and brings with him a wealth of experience having worked at restaurants across Europe, Australia and New Zealand.

He steps into the position following the departure of Gareth Stewart who left the group in December to pursue new opportunities as a consultant chef.

Foley Holdings NZ Ltd Director Mark Turnbull says it’s an exciting chapter for the group, which has been working closely with venue managers on the focus areas for each establishment.

“Since Foley Holdings NZ Ltd acquired the Nourish Group in July 2022, we’ve worked closely with the team on improvement initiatives across each venue,” he says.

Turnbull says Foley Hospitality’s vision is to create and maintain iconic institutions to ensure relevance in the competitive hospitality environment.

Renowned for his awardwinning dishes and exceptional presentation, Gavin Doyle has been at SOUL Bar & Bistro since 2016 and says he’s thrilled to take on the new challenge.

“In the first year we have prioritised re-investing directly back into the venues. These investments include a range of improvements such as new bathroom facilities in January at Pravda, a $1 million-dollar kitchen renovation at SOUL Bar & Bistro, and this winter Jervois Steak House in Auckland will receive a refreshed interior.

“Whether it’s small improvements, or massive renovations, we’ll be continuing to invest in our venues to safeguard their longevity, while ensuring the team and customer experience is always notching up. Next year we will put a focus into Shed 5 in Wellington and The Chamberlain in Auckland.

“Moving forward, we’re looking at ourselves as one team per venue. Therefore, the formerly known ‘front of house’ will become the ‘guest experience

team’, and the ‘back of house’ will be known as the ‘culinary team’ of which Gavin will be at the helm. We feel that this new terminology better reflects what we are actually offering our guests,” says Turnbull.

Renowned for his award-winning dishes and exceptional presentation, Doyle has been at SOUL Bar & Bistro since 2016 and says he’s thrilled to take on the new challenge.

“I’m passionate about quality food and service, and delivering both consistently day in, day out,” Doyle says. “We’ve got an incredibly talented crew across our 10 venues and I’m really looking forward to getting stuck into the step change.

“It’s clear to me we have an amazing team who are deeply passionate about what they do. We’re excited to showcase all our restaurants have to offer.” ■

Bottle at the Somm

Anew wine bar has opened in downtown Auckland with a fresh approach to the art of fine wine dining.

Called Somm it is the first urban cellar door and wine bar to open on the waterfront and has a stable of iconic wineries represented alongside a food menu that is both regional and seasonal.

Drawing its named from Sommelier (a wine steward), Somm represents wineries including Church Road, Martinborough Vineyard, Te Kairanga, Vavasour and Mt Difficulty.

The accompanying food menu,

created by Executive Chef Gavin Doyle (chef behind Somm’s sister restaurant SOUL Bar & Bistro), features irresistible snacks, pizzas and sharing plates.

Described to complement rather than out-stage, Gavin says nothing on the menu is overcomplicated and encapsulates everything guests might crave with a good glass of wine in hand.

“I wanted to create a menu of simple snacks designed for sharing,” he says. “It’s not stuffy. Each dish has lots of flavour and everything is presented in its simplest form.”

Accompanying the Andiamo wine list offers the curated Vavasour Papa collection hailing from Marlborough’s smaller, cooler Awatere Valley.

Beyond that, the drinks list features an extensive catalogue of library wines by the bottle and large format wines, with guest wineries from other regions such as Waiheke Island and North Canterbury adding to the premium experience. ■

Mark Turnball, Foley Hospitality CEO.

“Foley Hospitality’s vision is to create and maintain iconic institutions to ensure relevance in the competitive hospitality environment,” – Mark Turnball.

Disco lighting and Duck a l'Orange

By Dr Lindsay Neill

In the 1860s, Dunedin was a boomtown. Fueled by gold, the city boasted 87 hotels, and dozens of restaurants overseen by chef artistes from Paris. However, the combination of geography and the moving seats of commerce and politics subordinately positioned Dunedin to the bottom of the nation’s four major cities. Nonetheless, the 1970s realised Dunedin’s restaurant renaissance.

Today, using ‘Dunedin restaurants’ as key words, Google reveals a staggering 10,700,000 results.

Leading the way for Dunedin’s restaurants today, was Laurie and Rosemary White’s Lucerna Restaurant. Lucerna began during Easter 1972. The restaurant occupied a small upstairs space on George Street opposite Knox Church. As Laurie White recalled, “the restaurant was run down, therefore a good price. It was near the university and hospital. It had a neon sign ‘Lucerna’, so we went with that.”

Returning from their OE in the UK, Scandinavia, and France, and influenced by the food there, their work experiences in hospitality, and Rosemary’s French family feasts in New Zealand and France, the pair embraced the potential of owning the Lucerna.

Rosemary recalls, “we employed university students. Lucerna was a bistro. Bistros were the ‘thing’ in London back then. We were extremely busy from the start. Laurie did the front of house. I did the kitchen. We did some prep work at home, something that would not be possible today.”

Looking at her earliest menu Rosemary laughs at the prices.

“We had French onion soup (30 cents); chicken liver pate (40 cents); grapefruit Martinique (40 cents), and crayfish mayonnaise (40 cents), as starters. Mains ranged from $1.30 (groper steak) to duck a la orange at $2.40. The prices included vegetables and sauté potato; however a side salad was 20 cents extra!” Duck was so popular at Lucerna that the restaurant was Tegel’s largest duck purchaser. Desserts included crepe suzette, fruit tart, and profiteroles, priced between 25 and 45 cents a portion.

Laurie added; “Our food was French influenced. We were keen to educate our customers with our menu. Today, diners are better informed.

Now diners have a food memory of the different cuisines they have experienced. People are much more adventurous in seeking good food and experiences.” As Rosemary commented, “back then, today’s taken for granted foods like fresh asparagus, courgettes, and avocados were simply not available. They only became common in the late 1970s.” Extending their OE food experiences at Lucerna, were

the recipes of Elizabeth David, and a UK magazine, Restaurants and Institutions. Rosemary recalled; “they were our ‘go-to’ texts.”

Business boomed. In 1976, the pair took over the larger restaurant space in Harvest Court Mall. Maintaining the restaurant name, and with a staff of 26, Laurie and Rosemary offered lunch and dinner service.

Around that time, Saturday Night Fever was gripping New Zealand. In a larger space, backing onto the main restaurant, Laurie and Rosemary, with new partners Euan Thompson and Malcolm Gould, opened Club Lucerna. Like Lucerna Restaurant, Club Lucerna proved a great success.

Using the décor skills of Malcolm Gould, and Laurie’s practical thinking, diners danced the night away under multi-coloured disco lighting channeled through empty fruit juice tins. As Laurie remembered, “those cans were a godsend. Getting disco lighting at that time was impossible, so I had to improvise.”

With business expansion and keen competition, including La Scala and The Huntsman Restaurant, the partners began using a tool common to contemporary restaurants: menu engineering. Using that tool ensured profitability based on a menu item’s popularity.

After 18 years the partners sold Lucerna. Today, as Laurie and Rosemary look back on their success, they advise any would-be restaurateur: “It is important to know the average financial ratios of the hospitality businesses in your part of the country. ie what is the normal rent % against turnover. You can quickly work out turnover required. Correct financial ratios are the key to success. To have a successful restaurant / café requires good hands on running by the owners in kitchen or front of house. This will build up goodwill which flows through to profits.” ■

“It is important to know the average financial ratios of the hospitality businesses in your part of the country.”

‘…Duck was so popular at Lucerna that the restaurant was Tegel’s largest duck purchaser.’

BENEFITS OF DIGITAL WALLET TECHNOLOGY TO HOSPITALITY AND ACCOMMODATION

No longer a thing of the future, digital wallets are here and the fastest growing form of payment in New Zealand. According to financial technology leader FIS who reported “In 2022, digital wallets made up 22 percent of ecommerce and 10 percent of POS payments. Whilst credit cards still currently make up 51 percent of the ecommerce market and 79 percent share of POS”. The cashless society may not be that far away. Despite being relatively new to New Zealand, consumers are moving rapidly away from cash to digital wallets. According to FIS it is expected that digital wallet payments will increase by 72 percent by 2026.

Digital wallets use the wireless capabilities of a mobile device, such as Wi-Fi, magnetic signals and Bluetooth, to transmit data. Technologies used by digital wallets and mobile devices can include Near-field communication (NFC). Enables two devices to connect to one another and transfer information through electromagnetic signals QR codes. Barcodes that store information and use a smartphone’s camera and scanning system. Magnetic secure transmission. This is the same technology used by magnetic card readers when a credit card is swiped in the card machine’s slot. The smartphone uses an encrypted field that the point-of-sale system reads.

In the hospitality industry, digital wallets can be used in a variety of ways. For example, accommodation vendors can use digital wallets to streamline the check-in and checkout process. Instead of waiting in line at the front desk to check in, guests can simply use their digital wallet to make a payment and receive a digital key to their room. This can save time and improve the overall guest experience.

Digital wallets can also be used to make payments and provide credentials for other hospitality services, such as attending an event. Festival attendees using a digital wallet can buy their tickets online, then on the day of the festival gain entry, prove they are over 18 (an important credential for licensed events) and purchase food, beverage, or merchandise at their leisure. It will help reduce risk of fraud, as digital wallets are typically more secure than traditional payment methods.

Another benefit of digital wallets in the hospitality industry is that they can help to increase customer loyalty. By offering guests a convenient and secure payment method, operators can create a positive impression and encourage guests to return. Digital wallets can also be integrated with loyalty programs, allowing guests to earn rewards and discounts for using the digital wallet to make payments.

A short-term drawback of digital wallets in the hospitality industry is that they require a certain level of technological proficiency. Some staff, guests or customers may not be comfortable using digital wallets, and may prefer to pay

with cash or credit cards. However, as more and more people become familiar with digital payments and as New Zealand increasingly moves to a cashless society, this is likely to become less of an issue.

The benefits to digital wallets outweigh the drawbacks. By allowing guests to make payments directly through their mobile devices, digital wallets can reduce the need for staff to handle cash transactions and payment processing. This can lead to a reduction in the number of staff required to manage transactions and can free up employees to focus on other areas of customer service, greatly assisting the workforce crisis that is currently facing our industry.

Overall, digital wallets have the potential to revolutionise the hospitality industry, making payments faster, more convenient, and more secure. By embracing digital wallets, hospitality and accommodation businesses can improve the guest experience, increase customer loyalty, and stay competitive in an increasingly digital world.

Digital gift cards are a way that hospitality businesses can leverage the benefits of digital wallets. By allowing guests to store and manage their gift card information digitally, hotels and restaurants can make it easier for guests to redeem their gift cards and encourage repeat visits. This can also help to reduce the administrative burden on businesses, as they do not have to keep track of physical gift cards or manually process transactions.

Participating in the KOHA Card program as part of the digital wallet offering, can be beneficial for hospitality vendors as it can provide increased exposure and potentially attract new customers. By accepting the KOHA card, vendors can tap into a network of consumers who are actively seeking out hospitality businesses that accept the card. The card can help to drive repeat business, as recipients may be more likely to return to a vendor who accepts the card and provides a positive experience. Most importantly, it adds an additional, secure revenue stream to a business.

In addition to making it easier to redeem gift cards, including gift cards in digital wallets can also help to increase the visibility and usage of the gift card program. Guests may be more likely to purchase and use gift cards if they can easily store and access them in their digital wallet. This can ultimately lead to increased revenue for hospitality businesses. This is true too for KOHA Card as well as being backed and supported by Hospitality New Zealand.

Overall, including gift cards in digital wallets is a smart strategy for hospitality businesses looking to improve the guest experience, increase revenue, and stay competitive in an increasingly digital world.

Getting back to what we do best

By Marisa Bidois, CEO of the Restaurant Association of New Zealand.

It’s heartening to see how the Cooking Up A Storm dinner brought together people from the hospitality industry, the wider NZ public and those affected by the cyclone, to create a sense of goodwill, compassion, and charity. Al Brown’s realisation that empathy and generosity can balance out difficult situations is a testament to the power of community support and our industry’s ability to bring people together.

One hundred and fifty-seven venues from Northland to Stewart Island took part raising a total of $370,000 dollars for those affected by the recent weather events.

A truly incredible result and one that we know will positively impact so many people still suffering the impact of the cyclone, including effected hospitality whanau for whom 35 per cent of the proceeds have been set aside. More information on how to apply for that fund is at the footer of this column.

The devastation caused by the cyclone has been overwhelming, but the kindness and generosity shown by both the industry and its customers has made a significant difference in helping affected individuals and communities.

The stories both from our hospitality whanau and people in the affected areas have been devastating.

Restaurants are often associated with the concept of manaakitanga

(hospitality) and those that embody the true spirit of hospitality are those that make their guests feel welcomed, valued and cared for.

Hospitality is what we do best so being able to host people in our venues was the most natural way for us to give back.

As the CEO of our industry body, it was also interesting for me to see just how much this event resonated with our hospitality community.

The COVID-19 pandemic has had a significant impact on us, but throughout we have demonstrated resilience and adaptability in the face of these challenges.

During the pandemic, many business owners and hospitality workers have found themselves in

need of support due to the economic impact of the pandemic.

The transition from being carer to being cared for can be challenging for many people, but particularly business owners and those in the hospitality industry. These individuals are often used to putting the needs of others before their own, and can struggle with the idea of receiving help or support.

The trauma that our industry has experienced in recent years has left a huge sense of empathy with others who have had similar experiences, so when we took this concept to them, so many felt compelled to support it.

The Cooking Up A Storm event was a great opportunity to get back to doing what comes naturally to us and at the same time showcase our resilience, generosity of spirit and creativity.

It also reinforced the importance of empathy, compassion, and community support in times of hardship. It’s a powerful reminder that we are all connected and can make a positive impact on the world around us. We’re so proud of the way our communities came together and look forward to handing the funds over to those that desperately need them. ■

Hospitality businesses that wish to apply for the fund can do so by completing an online form at https:// www.restaurantnz.co.nz/hospitalitycyclone-grants-application/

Hospo Hui Keynote Speaker - Chip Klose

The Restaurant Association of New Zealand has announced Chip Klose, a leading expert in restaurant consulting, will be the keynote speaker at this year's Hospo Hui, on June 26 .

Participating at the Auckland Showground’s Fine Food NZ Trade Show Klose brings a wealth of knowledge and insight into the complex world of hospitality. His keen understanding of the challenges faced by restaurateurs and his solutions, have positioned him as a sought-after authority in the field. Reportedly an engaging and dynamic speaker, Chip Klose is sure to captivate the audience with his ground breaking ideas and practical advice.

Having worked with a diverse range of clients, from “mom-and-pop” shops to Michelin-starred establishments, Chip Klose has honed his skills in all aspects of restaurant management. With a focus on increasing profitability and improving the guest experience, he has consistently transformed struggling businesses into thriving culinary hotspots around the world. His proven track record of revitalizing underperforming establishments has earned him a reputation as a trailblazer in the industry.

Chip Klose's success as a restaurant consultant is driven by his passion for excellence in every aspect of the dining experience. With a keen eye

for detail, he has developed innovative approaches to menu engineering, staff training, restaurant marketing, and operational efficiency. As a result, he has helped countless restaurants elevate their service and surpass their financial goals.

At the heart of Chip Klose's philosophy is a firm belief in the power of hospitality. He emphasizes the importance of creating memorable experiences for guests by fostering a culture of genuine warmth and exceptional service. This approach not only benefits the customers but also strengthens the bonds between team members, resulting in a more harmonious and efficient work environment.

Chip Klose, renowned International Restaurant Consultant.