Hospitality Business Nov-Dec 2021

SWISS BELBOUTIQUE NAPIER | TECH TALK | TRAINING FOR TOMORROW

www.hospitalitybusiness.co.nz NOVEMBER/DECEMBER 2021

Vol.8 No.9

New!

NEW ZEALAND’S LARGEST HOSPITALITY AUDIENCE

Editor NOVEMBER / DECEMBER 2021 Vol. 8 No.9

Levels of distress

Kimberley Dixon kdixon@ intermedianz.co.nz 0274 505 502

Right now you could be forgiven for thinking New Zealand mirrors Lewis Carroll’s novel, Alice In Wonderland. The future of the hospitality industry is unpredictable and the here and now is distorted by ever changing rules or ‘levels’ of distress, depending on where you are located and how COVID 19 has impacted..

As we go to press Auckland is adapting to Level 3 stage 2, which is still a long way from full recovery, reconnection and reopening. Roll on November 29 when it is highly anticipated Auckland will move into the COVID protection framework called the traffic light system.

Despite the uncertainty and a Mad Hatter’s Tea Party approach to ever changing realities, hospitality remains resilient and our November issue celebrates personalities who have dared to expand or rethink their options rather than shrink during our Delta lockdown.

We feature a brand new hotel in Napier (page 18), and a heritage project in Hastings (page 22), that will add value to the region’s events sector when it opens next year. Staff retention, always a tricky topic without the COVID factor added (pages 32–33); training for the future (pages 28–30), and how to maximise a property sale (page 26) are all part of the editorial mix.

Take time to read our profile stories this month which include a South African on her OE in Queenstown, a Wellington chef who celebrates his Indian heritage and our Chef of The Month, Mark Hartstonge.

And proving we have something for everyone, including dog lovers, turn to page 9 for a novel canine culinary venture!

PUBLISHED BY The Intermedia Group (NZ) Ltd PO Box 109 342 Newmarket, 1149, Auckland, New Zealand EXECUTIVE CHAIRMAN Simon Grover MANAGING DIRECTOR Paul Wootton GROUP PUBLISHER Craig Hawtin-Butcher craig@intermedia.com.au EDITOR Kimberley Dixon kdixon@intermedianz.co.nz ph: 0274 505 502 SALES DIRECTOR Wendy Steele wsteele@intermedianz.co.nz ph: 021 300 473 DIGITAL & PRINT COORDINATOR Eclypse Lee elee@intermedianz.co.nz ART DIRECTOR Adrian Tipper atipper@intermedia.com.au PRODUCTION MANAGER Jacqui Cooper jacqui@intermedia.com.au SUBSCRIPTION ENQUIRIES subscriptions@intermedia.com.au

Circulation 7,031 Official external audit 30/09/18 www.abc.org.nz

Kia Kaha

Kimberley Dixon Follow us on

www.hospitalitybusiness.co.nz

The Intermedia Group takes its Corporate and Social Responsibilities seriously and is committed to reducing its impact on the environment. We continuously strive to improve our environmental performance and to initiate additional CSR based projects and activities. As part of our company policy we ensure that the products and services used in the manufacture of this magazine are sourced from environmentally responsible suppliers.

This magazine is printed on Impress stock from Spicers Paper using FSC-MIX source pulp from well-managed forests and other controlled sources. We print using BIO-inks that contain base materials from renewable resources including wood resin (rosin, colophony), vegetable oils, linseed oil and soy bean oil. This magazine is printed by ICG, an Toitū enviromark gold certified printer.

This magazine is distributed within a BOPP (polypropylene) soft plastic film wrap, which is fully recyclable. Please return to designated soft plastic collection points for recycling.

On the Cover: STRETCHING PERFORMANCE FURTHER Developed for the perfect pizza, with the same great benefits as the original Anchor Extra Stretch, the NEW Anchor Extra Stretch+ Shredded Mozzarella cheese has been specially designed to deliver delicious pizza.

With extra stretch, improved performance in a wider range of ovens, and specially designed for delivery, your customers will enjoy delicious restaurant-quality pizza at home.

W: anchorfoodprofessionals.com/nz P: 0800 ANCHOR

Proudly supported by

DISCLAIMER This publication is published by The Intermedia Group (NZ) Ltd (the “Publisher”). Materials in this publication have been created by a variety of different entities and, to the extent permitted by law, the Publisher accepts no liability for materials created by others. All materials should be considered protected by New Zealand and international intellectual property laws. Unless you are authorised by law or the copyright owner to do so, you may not copy any of the materials. The mention of a product or service, person or company in this publication does not indicate the Publisher’s endorsement.

The views expressed in this publication do not necessarily represent the opinion of the Publisher, its agents, company officers or employees. Any use of the information contained in this publication is at the sole risk of the person using that information. The user should make independent enquiries as to the accuracy of the information before relying on that information. All express or implied terms, conditions, warranties, statements, assurances and representations in relation to the Publisher, its publications and its services are expressly excluded. To the extent permitted by law, the Publisher will not be liable for any damages including special, exemplary, punitive or consequential damages (including but not limited to economic loss or loss of profit or revenue or loss of opportunity) or indirect loss or damage of any kind arising in contract, tort or otherwise, even if advised of the possibility of such loss of profits or damages. While we use our best endeavours to ensure accuracy of the materials we create, to the extent permitted by law, the Publisher excludes all liability for loss resulting from any inaccuracies or false or misleading statements that may appear in this publication.

Copyright © 2021 - The Intermedia Group (NZ) Ltd

Hospitality business – ISSN 2382-1892 (Print) Hospitality business – ISSN 2463-4352 (Online)

4 NOVEMBER/DECEMBER 2021 - HOSPITALITY BUSINESS

Contents REGULARS

16

06 DIGEST

Industry news, including the rules regarding Government mandated vaccinations.

12 NEW OPENINGS

Despite the pandemic new ventures are popping up on prime Queenstown real estate.

PEOPLE 10 PROFILE

South African born Blaire Dixon shares her Kiwi adventure.

17 CHEF OF THE MONTH

Mark Hartstonge, Executive Chef at the Wellington Club.

31 INDIAN CUSINE

Chef Vaibhav Vishan talks tradition with a twist.

FEATURES 18 HOTELS

The New Zealand team behind Swiss Belhotel group and their latest 5 star venture in Napier’s Art Deco paradise.

31

22 TOITOI

A $38m rejuvenation project in the Hawke’s Bay.

24 T ECH TALK

Gadgets, sound masking and event management systems.

09 32

28 TRAINING

Cooking Skills and Tourism Training for the future.

COLUMNS 26 PREP WORK FOR BUSINESS SALES How to minimise to maximise.

34 MARISA BIDOIS, CEO OF THE RESTAURANT ASSOCIATION

Preparing for the new normal in New Zealand hospitality.

HOSPITALITY BUSINESS - NOVEMBER/DECEMBER 2021 5

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

Govt mandates vaccinations for hospitality industry EMPLOYEE VACCINATIONS ACROSS THE HOSPITALITY INDUSTRY HAVE BEEN MANDATED

BY THE NEW ZEALAND GOVERNMENT. Announcing the decision Prime Minister Jacinda Ardern said, “If customers must be vaccinated, then so too, must the workers.”

“The timing of this coming into force will depend on when we move to the Covid-19 Protection Framework.”

Ardern said the requirement would ensure staff and customers were treated equally, and it would play a “big part in helping to minimise the spread of the virus in the highest risk venues by reducing the potential for Covid to enter the business”.

The Prime Minister rejected suggestions the new requirement constituted government overreach and said the move had a public health basis, which balanced the rights of workers with the rights of business clients.

Challenges welcomed

Reacting to the news Restaurant Association CEO Marisa Bidois said vaccination mandates for workers in the hospitality industry will present challenges, but are welcomed.

“This is a tricky new area of employment law, and so ensuring that business owners are legally empowered to enforce vaccinations in workplaces, is a positive step towards ensuring safe and healthy workplaces.”

In a survey last month of its members, 40 per cent of respondents indicated that they would be willing to put a vaccination policy in their workplaces, while 25 per cent were unsure.

“In our discussions with members, feedback has shown some concerns around enforcing a policy that could make employers liable for discrimination on the basis of vaccination status.

“Whilst mandating a policy is a welcome step towards helping to keep businesses safe and operational, there is still an ongoing concern around losing valued employees to the mandate.

“We need to remember that our industry is still suffering a skills shortage and so rolling this out is going to have to be carefully managed to reduce the risk of losing a percentage of our workforce.”

Ease Legal Risks

This positioned was echoed by Julie White, CEO of the Hospitality Association of New Zealand. In a statement White said this law will create stressful weeks for hospitality staff and employers, but it will ease some of the bigger legal risks.

“We had to point these risks out in consultation a few weeks ago, so it’s helpful to have this clarity now. The law needs to eliminate the risk that any employer will be sued if they follow the Government’s framework for sacking unvaccinated workers.”

She warns that Government or public enthusiasm for the law comes at a high price for a sector already most hit by the Government’s health rules.

“After months of low or no income, hospitality is on a knife edge. After everything it’s been through, trying to hold onto staff – it will now be asked to go through the trauma of sacking treasured career workers, and to pay for their notice period.”

She says the sector is wary of the effects and costs of the law as there is a lot more detail to come, and practicalities to sort out.

“It is currently doubtful that discrimination based on a health and safety assessment specific to each venue can legally be used to support a society-level health objective. Discriminating against non-vaccinated people will be a prima facie breach of the Bill of Rights provision that people can refuse medical treatment. The Human Rights Act prohibits discrimination on grounds of things such as pregnancy, religious and ethical beliefs, and political opinion,” said White.

6 NOVEMBER/DECEMBER 2021 - HOSPITALITY BUSINESS

Four Weeks Notice

Minister for Workplace Relations and Safety Michael Wood said the move was part of a range of measures to help protect workplaces and workers from Covid-19.

A new four-week notice period will apply to mandated employees who refuse to get vaccinated if their employment is terminated.

“Our law change will require a minimum of four weeks’ paid notice for any employee who loses their job because they are not vaccinated,” he said.

“This change will only apply to employees who do not have a notice period, or whose notice periods are shorter than four weeks.

Most employees will have notice periods in their employment agreement.

The new announcements were geared towards giving clarity to businesses, he said.

“A number of businesses have already gone through a risk assessment process to mandate vaccinations at their workplace, but we’ve had calls from both businesses and unions to make this process as clear as possible. That’s why we will introduce a risk assessment process in law for employers to follow when deciding whether they can require vaccination for different types of work.

Greater Clarity & Record Keeping

“We know though that many businesses and employers who are not covered by vaccine certificates want greater clarity on whether they can mandate vaccines.

This process will provide businesses with a clear and simplified legal framework to make decisions about requiring staff to be vaccinated or not.”

Employers will be required to keep records about workers’ vaccination status. Wood said MBIE would work with the Office of the Privacy Commissioner to provide practical guidance on how to ensure workers’ records were handled appropriately.

DIGEST

GSH seeks to buy TNG Good Spirits Hospitality Limited (NZX: GSH) – a leader in the Auckland pub market and owners of well-known venues such as Danny Doolans and The Cav is seeking to expand its New Zealand hospitality operations with the acquisition of The Nourish Group.

GSH’s wholly owned subsidiary Good Spirits Hospitality No.2 Limited has entered into a conditional agreement to acquire all of the shares in Nourish Group Limited which owns 10 popular hospitality venues throughout New Zealand including Soul Bar & Bistro, Talulah, The Chamberlain, The Brit, Andiamo, Shed 5, The Crab Shack (Wellington), Pravda Café and Grill, Jervois Steak House (Auckland and Queenstown) and also provides advisory services to Bistro Lago. It will also take the ownership rights to the brand The Crab Shack.

“The acquisition will see the two successful hospitality operators join forces with an unmatched portfolio of talent, scale and mix of hospitality experiences right throughout New Zealand.

“The combined group is well-placed for further growth with several proven repeatable concepts and brands which can be rolled out further around New Zealand and abroad which is exciting for both employees and shareholders.

Once complete, GSH will employ more than 450 people.

“This is a transformational growth opportunity for GSH,” says Good Spirits Hospitality’s Chair Duncan Makeig. “We are excited about the opportunity to leverage Nourish Group’s industry-leading expertise in the restaurant and social dining segments. The combined group will provide a platform for further growth and innovation. This is just the start of an exciting journey together.”

“We look forward to welcoming Nourish Group’s founder Richard Sigley, who will join the GSH Board and executive to lead our creative and growth agenda, along with his executive team and all the Nourish staff and patrons to the GSH group,” says Duncan.

“GSH’s CEO Geoff Tuttle and Richard Sigley have a long, successful history of working together growing and operating some of New Zealand’s best performing and iconic establishments – we are excited by the prospect of them working together again and what the future will bring,” added Duncan.

Throughout the past two decades, the Nourish Group has cemented its position as the benchmark for hospitality businesses in New Zealand winning several Lewisham Awards with its institutional, long-standing establishments.

It has a successful history of growth in the sector and of providing leading, innovative hospitality experiences.

“GSH is delighted for the staff in both companies and is committed to being the employer of choice in the on-premise hospitality sector,” said Geoff Tuttle, CEO of GSH.

Queenstown Holiday Inn

On Track for Opening New Zealand’s first new-build Holiday Inn hotel in a decade is on track to open its doors in Queenstown, early December.

Holiday Inn Queenstown Remarkables Park is the first full-service hotel to open within the new Remarkables Park lifestyle development in Frankton, joining a multi-use retail, resort, residential, and recreational precinct to enhance Queenstown’s thriving community.

The multimillion-dollar hotel with 182 rooms and suites – many with mountain views of The Remarkables – will unveil the first Holiday Inn ‘Open Lobby’ in New Zealand. Open lobby transforms the traditional hotel lobby and separate eating areas into the one inviting, comfortable and energetic living space.

Mirroring a laid-back living room, open lobby offers guests a casual and flexible space to eat, drink, work, meet, relax, and socialise. Guests can move seamlessly between the fireplace, Giants restaurant and bar, media lounge, cosy seating areas, and E-Bar with plug-in power, Wi-Fi, and wireless printing.

General Manager of Holiday Inn Queenstown Remarkables Park, Mathew Simister, says the hotel is on track for its December opening and will set a new benchmark for Holiday Inn in the region.

NEW Premium 100% NZ Grass Fed 120g Beef Burger Patties.

Cooks from frozen and ready in minutes.

Halal and no artificial colours or flavours

Premium NZ Beef Burger Patties

Perfect for cafés, restaurants and takeaway businesses looking for a premium beef burger that is versatile and tastes delicious.

Available now

Gilmours Premium Frozen 120g Beef Burger Patties 2.4kg

PIECES

RA

SS - FE D

G

5295580

NZ BEEF

NO

ARTIFICIAL COLOURS OR FLAVOURS

North Shore | Mt Roskill | Manukau | Hamilton | Tauranga | Central | Wellington

HALAL

www.gilmours.co.nz

0800 270 414 HOSPITALITY BUSINESS - NOVEMBER/DECEMBER 2021 7

DIGEST

TIA Chief Executive Resigns

Chris Roberts, TIA CEO.

After more than seven years as chief executive of Tourism Industry Aotearoa, Chris Roberts will be stepping down effective from 31 January 2022.

TIA Chair Gráinne Troute says Chris advised that at the start of 2020 he was contemplating his next career move, but decided to remain with TIA to support the industry through the impact of the COVID 19 pandemic.

After an intense 18 months, Chris now wants to recharge his batteries and seek a fresh challenge.

Chris has a long list of achievements from his time at TIA. This includes the Tourism Sustainability Commitment, the Tourism 2025 and Beyond framework, and the Go With Tourism programme.

TIA-managed events including TRENZ, Tourism Summit Aotearoa and the reintroduced New Zealand Tourism Awards have been lifted to a new standard. Originally a radio journalist, Roberts worked at Parliament, including three years with the Minister of Tourism, early in his career. He spent a decade in senior corporate affairs roles in the energy sector before returning to tourism, first as a general manager with Tourism New Zealand, before joining TIA in 2014.

“Chris has also been a personal advocate for greater recognition of Tikanga, Te Ao Māori and the incorporation of Māori values in tourism,” said Troute.

“TIA has secured dozens of advocacy wins for the industry over the years and Chris has built a talented and dedicated team that strives every day to make a difference for Aotearoa.

“This team has re-focused its support for individual members facing the challenges of COVID, and appreciation for this effort is clearly evident in the recently completed membership survey.

Erhard Schmucker, Front of House Manager, Cordis Auckland.

Erhard Schmucker rejoins Cordis Auckland After spending the last 10 years working in luxury hotels in the Middle East, Erhard Schmucker has made the move back to New Zealand, accepting the role of Front Office Manager at Cordis Auckland.

Erhard started his career at The Langham Hospitality Group in Auckland. Now a dad of four, his decision to return to New Zealand after a decade in the Middle East, was driven by his desire to come home and let the children learn how to be Kiwis.

“We are delighted to welcome Erhard back to Cordis Auckland.

With the opening of the new Pinnacle Tower, the hotel at 640 rooms will be the largest in New Zealand and Erhard brings a wealth of experience thanks to his past roles in large operations.

“This will help ensure that when Auckland is ready to welcome both domestic and international visitors, we’ll be ready at Cordis Auckland, to create those heartfelt service moments that we are renowned for,” said Franz Mascarenhas, Managing Director at Cordis Auckland.

Erhard’s roles in the Middle East included Director of Front Office at Mondrian in Qatar, Front Desk Manager of the 1,600+ room JW Marriott in the UAE and more recently, as Assistant Director of Operations at the 654 room Grand Sheraton in Dubai.

Erhard said he is most excited to connect directly with his guests and train his team to offer the world class, luxury service Cordis is known for.

“I couldn’t be more excited to return to my old stomping ground, at such a pivotal moment for the hotel. No matter what the occasion, my team and I will strive to deliver the impeccable 5-star service Cordis guests have come to love and expect. From the moment a guest arrives to the moment they leave, it’ll be an experience they’ll never forget,” said Erhard.

8 NOVEMBER/DECEMBER 2021 - HOSPITALITY BUSINESS

DIGEST

Applications open for Ambassador Chefs Beef + Lamb New Zealand is taking applications from chefs around the country who have their eye on the coveted role of being the next Beef + Lamb Ambassadors.

With the ongoing Covid-19 crisis hitting the hospitality industry hard, Beef + Lamb NZ says it wants to encourage chefs to look to the future and give them something to aspire too.

This will be the 26th year that Beef + Lamb New Zealand have called for applications for Ambassador Chefs, and Foodservice Manager, Lisa Moloney, says that now more than ever, it is important to give chefs as much support as possible by way of profiling excellence within the industry.

“Just as our farmers grow the best beef and lamb in the world, so too our chefs know exactly how to showcase it on their menus to the highest standard,” says Lisa.

“It is important now more than ever to showcase what Kiwi chefs are doing and give them the opportunity to elevate their careers by becoming Ambassadors for Beef + Lamb NZ.” Hamilton based chef Tejas Nikam says being named a Beef + Lamb Ambassador Chef has been an amazing experience.

“It has helped me to create an identity as a chef in the industry, as well as gaining the knowledge, acclaim and experience that comes as being a Beef + Lamb New Zealand Ambassador Chef,” says Tejas. “I would recommend applying as it allows chefs to be creative, passionate and showcase their work – the industry definitely recognises the effort.”

Online applications are now open, and chefs have until December 10 to submit their best beef and lamb dishes to be in with a chance to represent the industry.

“It was hoped that the hospitality industry would be back up on its feet again by now, but with the ongoing Covid-19 crisis Beef + Lamb NZ has decided to open applications and offer Kiwi chefs something to get their creative juices flowing, regardless of what current alert level they are in and whether or not their restaurant is fully open,” says Moloney.

“We have a fluid plan to allow for any further Covid-19 restrictions. All going well, we are hoping to announce our new Ambassador Chefs in late March 2022.”

The next step will be in the new year when finalists will have their beef and lamb dishes

assessed in their restaurants if alert levels allow. The chosen chefs will then be flown into Auckland for a two-day photo and video shoot in early March 2022.

Applications can be made at : https://www.thechefskitchen.co.nz/ applicationsareopen

What a doggone good idea!

Pooches with a penchant for gourmet canine cuisine have their paws at the ready to book a table once Auckland’s new restaurant for dogs opens soon.

Dog On Restaurant’s grand opening has been delayed due to Covid restrictions but in the meantime the restaurant’s online ‘My Food Bag’-style gourmet, human grade meals for dogs has built up a huge following.

All meals are created by a skilled chef in Dog On’s Parnell Kitchen restaurant with co-founder Sam Kim obtaining some great doggy cooking tips from his mum.

Business partner and director Bill Smale says they’re expecting pooches and their owner accompaniments to be pawing the door down once the new Westgate Dog On Restaurant is allowed to open. Each of the 20 to 25 low, doggy height tables, some inside, some out, has a short lead to ensure any dine in customers toe the line and there’s no scrapping between tables. Owners can dine with their precious pets, enjoying a coffee, muffin or snack, but “it’s all about the dogs”, says Bill.

There won’t be any need for soft music in this restaurant with plenty of anticipated background barking and at least there will be no complaints to the chef. That’s unlikely anyway with delicious, home cooked pizza, sushi, ‘Pupsticks’ – Dog On’s take on chicken drumsticks, beef and chicken jerky treats, and the very popular range of beautifully decorated birthday cakes, all starring on the menu.

All dishes are made with natural ingredients and all are edible for humans, although Bill says dogs enjoy a more bland style of food.

Bill and Sam are looking to hire three junior chefs from AUT to work part or full-time, and some of AUT’s drama students to add that touch of theatre and class to the table service.

Each four-legged customer will be greeted and a small bib will be tied on to ensure there’s no sloppiness at the table.

It’s even possible that eventually red and white, non-alcoholic wine will be served in little cups also – ‘Pup Noir’ and ‘Pupnot Gris’.

Work is underway in the kitchen to develop these.

Hopefully nobody will have to be removed from the premises for bad behaviour or overindulgence. “We’ve already gained a huge following with our fresh, couriered, online food orders and the bulk of our customers have been pocket dogs so far,” says Bill.

The concept of dine in dogs is already being trialled with a few Auckland cafes, using large open decks. Bill says they see their concept and product as a great way to boost the offering and business for many other cafes that may be struggling after the long lockdown also. “We’re looking at working with cafes to bring our gourmet dog meals in as another line so that both humans and dogs can dine in together. It will make a huge difference to business during these times.”

HOSPITALITY BUSINESS - NOVEMBER/DECEMBER 2021 9

PROFILE

Blaire Dixon – definitely going places!

A

t the tender age of 18 an enthusiastic young Blaire Dixon flew many thousands of kilometres from her hometown of Cape Town, South Africa, to start a new life on her own in her father’s home country of New Zealand.

It was a brave move for one so young, but one her Kiwi dad backed fully. “I’m one of five siblings,” says Blaire. “Our parents gave us a choice of either going to uni – that wasn’t me, or travelling to New Zealand and making our own way once we got here.”

“My dad always said, ‘The whole world is open to you. Look at it, accept it, and go for it.”

Blaire’s pretty sure she gets her adventurous spirit from her dad and her effervescent and super friendly personality from both of her parents.

When Blaire Dixon says, which she does often, ‘You take care and have a good rest of your day now, ay,’, there’s a genuine warmth and sincerity in her happy, dancing brown eyes. You know she means it.

It was therefore natural that upon arrival in New Zealand in 2018 Blaire fell into a hospitality career of sorts, working as a receptionist, night porter and housekeeper at Tiki Lodge and Taupo Urban Retreat, both backpackers’ hostels. “That was my first job in New Zealand. I was 18. It was right after high school,” says Blaire. “Dad was born in New Zealand so I have dual citizenship and my parents thought I would do better in New Zealand.”

Two of her other siblings came to New Zealand to study, her younger brother earlier this year.

From Taupo she headed to Blenheim to work in the vineyards for five months and got her first taste of restaurant service, working as a waitress in a Mexican restaurant.

“At the end of 2019 I was looking for a job for a few months and out of nowhere I was chatting to a lady in a Blenheim pharmacy, who reminded me of my mother,” says Blaire.

“Her daughter’s husband was an operations manager for Jucy Rentals and he emailed all the Milford Sound cruise operators for me. Next thing, it was crazy, I was on my way to Milford Sound on a bus. It was such

By Sue Fea a weird way to get a job. The bus got into Milford and I was like, ‘Oh, my goodness! Where am I?’” At Milford, Blaire worked as a crew member for Go Orange (Real Journeys) on its tourist cruise boat, The Haven.

Her role involved washing dishes, meeting and greeting, working the Eftpos machines.

Even a menial task like washing dishes looked like fun for this full of life, positive young woman for whom nothing’s a bother. “I’m the type of person that no matter what I’m doing I’m happy.” It shows.

She was 19 then and fitted in well with the young hospitality workers.

“Milford has little internet access so you’re forced to interact with each other and we created such a great community,” says Blaire.

“There was a birthday every other week at our staff accommodation, no social media. It was great.”

progress there and I’d been working washing dishes at Madam Woo that whole time as well.” She was offered a kitchen porter’s role at Madam Woo, interchanging with work at Fleur Caulton and Josh Emett’s other restaurant Hawker and Roll.

“I absolutely love it. I’d much rather learn new things and here I’m constantly learning new skills. I enjoy the atmosphere. I enjoy work every day. I thoroughly enjoy being here,” says a grateful Blaire, who’s grown up in a much tougher environment and Blaire ready economy back in South Africa. for yet another Now 21, it’s almost four years since fun shift in her new role at she’s seen her family, especially now Madam Woo. due to the border closures. “I really had to change my mindset after my first year in New Zealand. I had to think, I’m not away from home. This is my new home and life, my new journey,” she says.

While she’s a hospitality natural, Blaire’s not out to No job – no “climb any ladder’. accommodation “I have zero plans.

That was until the I’m just doing my first main lockdown thing the best I can hit in March last and seeing where life year. All of a sudden takes me.” she had no job and no Gradually she’s accommodation. She being awarded more spent the first lockdown responsibility at Madam staying with a work colleague Woo, handling and helping in Balclutha before reappearing to plate up the food nicely in later in a Nelson kebab shop. the bowls, picking the chef’s “We have to “I really wanted to give coriander and the likes. wear masks, yeah, Queenstown a try so I “When the chef has to pop but unlike home we headed there and got a job at backwards and forwards Countdown in December last I’m left in charge of the can go out. I’m so year.” She’d been without a job food and I get to help the grateful my parents from March until December, waiters,” she says. decided to send me surviving entirely on her savings “I do love people and here.” until somebody told her she was enjoy out the front talking to eligible for a benefit. customers,” she says.

“I was like, what?! I was blown away.

“There’s so much competition for In South Africa you can have three jobs in South Africa. You’re not one of jobs and still not even manage to pay 500 applicants for a job here like you are your rent.” Fortunately she’d saved up at home,” says Blaire. “When working a lot of money in Milford as there was at the Taupo hostels I could save and nothing to spend it on there. go travelling after six months. That still While supervisor promotions blows my mind, and that’s on a minimum had been taken up at Countdown, wage in New Zealand,” she says. “The Blaire knew she wasn’t going to get quality of life is a lot better, what you get further than that. “I didn’t feel like I’d paid, managing your bills. n

10 NOVEMBER/DECEMBER 2021 - HOSPITALITY BUSINESS

SPONSORED CONTENT

Serve up the action 24/7!

Spark Sport’s premier channel is here.

Spark’s exciting emergence in the sport and entertainment streaming arena in 2019 has attracted a loyal, growing team of viewing fans. And since launching as Spark Sport for Business, or SSfB in 2020, it proudly serves hospo’s hallowed sports grounds – the pubs, clubs and bars where patrons now want and demand the best in sports action.

From the outset one of SSfB’s most popular features is streaming live events, highlights, replays and key moments from the world’s best sports events. And after listening to their sports loving business customers, Spark Sport 1 has now been launched so businesses can easily screen the action 24/7, at no extra cost to subscribers.

Spark Sport’s team leader Rae Herbert says, “Spark Sport 1 was created specifically for business and hospo operators so they can provide that 24/7 traditional, ‘set-and-forget’ viewing experience with all our best sports content. This runs alongside our existing, on demand programming, where operators select other content that they wish to screen.

“As savvy sports viewers, hospitality operators and customers want the flexibility to view the events and programmes they want, when they want and Spark Sport 1 enables them to do just that,” says Rae. “There’s a lot more non-stop Sports action on tap too with SSfB’s 5-star streaming experience and exclusive rights to New Zealand Cricket, English Premier League, United Rugby, Champions League, Formula 1®, NBA and NFL to name a few.”

Rae Herbert answers FAQs on Spark Sport for hospo:

installation costs spread over 12 or 24 months. (*Exclusive to hospo clients.)

How does SSfB offer good value to hospitality clients in 2021?

Does it cost more for venues to offer multiple streams and extra TVs?

SSfB understands not only Kiwis’ passion for sport, but the challenges the industry is facing under Covid-19 conditions, and the affordable pricing of our subscription package reflects this.

A one-size fits all model for broadcasting sports and entertainment doesn’t suit hospo operators. They want flexible plans and on-call support to get and keep their streaming going. Is that what SSfB provides?

Yes. We recognise the logic of paying for a service when you want to use it.

We’ve created Open Term contracts* so you can sign up to the service when your favourite sport is on. We also offer fixed term contracts with

“Our trained AV consultants carry out a free ‘tech & connect’ consultation.”

No, SSfB does not charge extra for showing more than one channel, and we don’t bill for additional TVs. How do you assist operators promote Spark Sport?

We’ve just launched a range of external signage to help operators promote Spark Sport and attract new patrons. This sits alongside our existing internal sports posters and digital assets that we create for operators to use on your websites and social media channels. n Keen to stream Spark Sport?

Get in touch with the team on 0800 776 785 and let’s discuss your streaming options.

Get set up, no sweat After one of our trained AV consultants carries out a free ‘tech & connect’ consultation, we provide you with a quote. If you’re happy with this our AV professionals can set your venue up for streaming, or your own AV team can easily carry this out.

Fair game, fair price Bring in the crowds with a range of exciting sporting action at an affordable price.

Specialised support Any issues? Our Customer Care team are on hand to troubleshoot, and our AV experts can come to you if required.

HOSPITALITY BUSINESS - NOVEMBER/DECEMBER 2021 11

NEW OPENINGS

Talented trio bring new bistro to Christchurch Simple modern flavours and reliable classics

T

he Christchurch dining scene has welcomed a new addition with the launch of The Lane, a modern bistro located in the laneway adjacent to boutique Sudima Christchurch City hotel.

The Lane offers simple, modern flavours as well as reliable classics in an unpretentious and comfortable space. The bistro is open all day, every day, from 6am for breakfast and brunch and through to lunch and dinner.

The Lane’s menu has been masterminded by chefs Max Perry and Samson Stewart, the talented culinary duo behind 5th Street, one of the city’s most popular and successful restaurants. Working with The Lane’s Troy Tolentino, the trio have curated twists on classics and some new dishes destined to become future favourites.

The Lane’s Max Perry, Samson Stewart and Troy Tolentino.

The Lane,

49 Salisbury Street Christchurch Central City Christchurch 8013 www.thelanechristchurch.co.nz @thelanechristchurch 12 NOVEMBER/DECEMBER 2021 - HOSPITALITY BUSINESS

NEW OPENINGS

Exe

“We want

As Max and Samson vegetarian, vegan, The Lane to be have done at 5th dairy-free, gluten-free, a fantastic, all-day Street, The Lane and other options.

New Zealand bistro will hero local and A carefully seasonal ingredients considered, that’s unpretentious and support local concise beverage and above all producers. list, developed delicious,” “After sitting down by consultant and - Andrew Glenn. with Troy and Samson winemaker Simon the conclusion was to Kelly, includes an exciting curate a delicious menu that curation of New Zealand wines reflects modern New Zealand flavours from across the country, including to suit a wide variety of clientele, from several organic options. customers at the adjacent boutique A selection of delicious bespoke hotel to those living and working in cocktails, plus craft beer from Three the area” says Max. Boys, complete the list. A good For breakfast and brunch, the roast selection of non-alcoholic options – lamb potato hash is The Lane’s indulgent, including Batchwell organic kombucha elevated take on eggs benedict, served – are also on offer. with homemade hollandaise sauce.

The Lane team also worked with There’s something for everyone to start hospitality consultant Andrew Glenn the day, including delicious baked goods to create the vision for The Lane and from Christchurch’s award-winning manage the project.

Grizzly Bakery.

“We want the Lane to be a fantastic, Health conscious diners are also well all-day New Zealand bistro that’s catered for; the cauliflower and quinoa unpretentious but above all delicious,” tabouleh bowl with whipped hummus says Andrew, the founder of the iconic is perfect after coming in from a yoga Waiheke Island restaurant The Oyster class across the street.

Inn where Max Perry was once his A wide variety of lunch options are sous chef. on offer, from a healthy vegetarian “It’s been great to reconnect with soup of the day to a decadent burger Max and see the positive impact he and with onion rings stacked in a vertical Samson have brought to Christchurch’s tower of deliciousness. Fried chicken, dining scene. It’s an iconic mainstay dish at 5th Street, been fantastic to work with them on makes its debut at The Lane served The Lane.” with a tamarind mayo and chilli jam.

Interior Designer Naomi Taylor has For dinner, delicious bistro classics developed The Lane’s interiors, which get reinvented with a modern twist, include stylish banquette seating and including a steak tartare packed with an injection of contemporary New umami flavour from a homemade Zealand art, including David Shennan’s anchovy cream.

8 panel oil on paper artwork ‘River The Lane’s menu caters to all Shore, Port Waikato, Big Scorching tastes and dietary requirements, with Bay’ (1989) on display. n

m. c u ti ve Chef Jinu Abraha

Fable Christchurch joins CPG luxury brand CPG Hotels, one of New Zealand’s largest privatelyowned and operated hotel groups, is adding Fable Christchurch Hotel to its impressive portfolio, and is set to open its doors next month with a major refurbishment on the near horizon.

Dining will play a central role at the new-look hotel, which can also host events and special celebrations.

The restaurant will open daily for breakfast and all-day dining until late, with award-winning Group Executive Chef Jinu Abraham creating a menu focused on sustainably caught seafood, alongside fresh produce from the Canterbury region. To complement the dining experience is the Gin Bar, featuring a range of artisanal cocktails designed to enhance the menu offering.

Formally known as the Rendezvous Hotel Christchurch, the hotel will relaunch as Fable Christchurch, under CPG’s Boutique Luxury Fable Hotels and Resorts brand. The hotel will immediately undergo a full refurbishment to transform it into a luxury five-star hotel.

The 171-room property features a range of room configurations, including suites, restaurant and bar, underground car parking and has four conference rooms, hosting up to 35 delegates and linkages to large event venues nearby.

CPG Group Operations Manager, Ronnie Ronalde, says this latest purchase is an exciting step for Fable Hotels planned expansion in the South Island.

“The acquisition of this Christchurch landmark hotel is very exciting for us. To relaunch as one of our prestigious Fable Hotels is going to add a great link to our hotel network throughout New Zealand, especially in the South Island, as we continue to work on further Fable hotel openings in 2021-2022 in Auckland, Queenstown, Terrace Downs and Hanmer Springs”.

The planned refurbishment is expected to be completed by May 2022.

HOSPITALITY BUSINESS - NOVEMBER/DECEMBER 2021 13

NEW OPENINGS

Yia Yia

7 Beach Street, Queenstown 9300 Tel: 03-265 1085

Arthur’s Gourmet Sandwich Shop

Queenstown Mall 14 Ballarat Street, Queenstown 9300

Queenstown’s first Greek Restaurant

Q

ueenstown hospitality operator John Jones isn’t letting border closures and Covid restrictions keep him back from expanding his business ready for what he believes will be buoyant times ahead.

Irishman John and wife Amanda own Queenstown’s Fogo Brazilian BBQ Experience and The Mucky Duck pub, and recently they boldly stepped out to open two more venues, with a third new project coming soon.

Yia Yia’s, Queenstown’s first Greek restaurant, opened last month in the old Fishbone Restaurant site on Beach Street, and they opened Arthur’s Gourmet Sandwich Shop nearby on The Mall in Queenstown a few days later.

Not one to rest on his laurels, John is well used to opening new pubs and restaurants after nearly 40 years in hospitality, 18 of them operating in Queenstown. John started out working in his parents’ Irish pub back home at the age of 13, moving on to open multiple restaurants and bars in London for their owners.

“I opened pubs, restaurants, and nightclubs for some of London’s biggest chains for 16 years, including 28 sites for the Slug and Lettuce pub chain.”

“Arthur’s will be my 103rd opening,” says John. “I’ve worked in hospitality venues the world over.”

It was the perfect time to focus on opening new businesses for John with Queenstown quietly anticipating the return of its livelihood – tourists, in the near future. “She (Prime Minister

103... and still counting Jacinda Ardern) can’t keep us in lockdown forever. Queenstown is a tourist destination and people will come back,” says John, who’s thankful to “really good landlords” for their support.

Queenstown’s extensive restaurant scene has featured all manner of cuisine styles from all over the world, but John says there’s never been a Greek restaurant.

Border closures have put paid to importing any Greek chefs, but he’s pretty happy with his Scottish version, Danny Stobo, who’s heading up the kitchen at Yia Yia’s, which, in Greek, means ‘Grandma’s’.

Danny’s Moussaka, based on a traditional Yia Yia’s recipe, is proving extremely popular, while dining in or as a takeaway.

“That’s selling like crazy,” says John.

Traditional Greek dip taramasalata, which is made from bread and smoked fish roe, is sliding down nicely with red onion and salad, while dolmades – vine leaves stuffed with rice, are a firm winner. Lamb shoulder, Greek-style roast chicken and meze platters also star with loukamades – mini donuts served with crushed pistachios, honey and ice cream, a favourite on the dessert menu. Octopus will be a feature when it’s available, Greek salad, of course, and Flaming

14 NOVEMBER/DECEMBER 2021 - HOSPITALITY BUSINESS

Saganaki (Greek cheese), three or four different hard cheeses in brandy lit on fire at guests’ tables.

John and Amanda have completely renovated the inside of the old Fishbone venue with a veranda feature and a giant panoramic photograph of a sea view overlooking Santorini set in vinyl along the back wall. It’s the perfect getaway, tucked to the rear of the restaurant where guests are lapping up Yia Yia’s signature cocktails - the Fig Margarita being extremely popular already.

Beach Street is also currently undergoing a major upgrade and reconstruction into a pedestrian only area so Yia Yia’s will have an additional 40 or 50 seats outside in the new-look mall once that work is completed early next year.

The former owner of P.J’s Fish and Chips in Queenstown for 10 years, John’s not about to stop there either.

He’s already made his mark on nearby Invercargill city, Amanda’s hometown, in the past with sushi shops. He’s now about to open another P.J’s-style business there soon as well.

For John, all of this has been made possible by the great team he has behind him. “We’re not sitting back.

We’re going bold and moving forward, but my wife is telling me not to open another restaurant before Christmas,” he says, with a grin. n

NEW OPENINGS

New venture unfazed

by NZ border closures Daniel Taiaroa’s Whakatipu Brewing restaurant and bar is a major transformation of its former Thai Siam self.

Whakatipu Brewing 5/24 Beach St, Queenstown Tel: 03-409-0771

whakatipu-brewing.co.nz Christchurch-based hospitality operator Daniel Taiaroa wasn’t about to let border closures keep him from securing a prime downtown Queenstown spot for his new restaurant and bar.

Co-owner of Whakatipu Brewco Ltd, Daniel and his brother, Ricki, invested substantially into a major transformation of the long-time Thai Siam restaurant on the corner of Beach Street and Cow Lane, which opened recently.

Their new Whakatipu Brewing restaurant and bar is perfectly positioned to capture late evening sun, with 60 seats inside and a further 60 to expand around the corner into Cow Lane, on extended decking.

It’s not been the cruisiest of starts with the Queenstown Lakes District Council’s reconstruction and redevelopment of Beach Street fully underway, on top of yet another lockdown affecting the Queenstown

market. However, Daniel says they’re in for the long-term and they’re happy to wait for the street redevelopment into a pedestrian-only mall to be completed, hopefully by early next year.

“We can’t start building our decking around the outside and into Cow Lane until the council street works are completed and they’ve been held up due to the lockdown effects,” says Daniel.

“We’d have loved to have that ready with our planters and umbrellas so customers can enjoy those long summer twilight Queenstown evenings.”

Their only outdoor table frontage has now become something of a thoroughfare for passers-by. “It’s not super functional at the moment, but we bought it for the long-term, its potential.

It’s a prime location and one that has been primarily underutilised,” he says.

Once the street works are all done it’ll be a really nice spot.” Daniel says their landlord is Trojan Holdings and the company has been very supportive.

Whakatipu Brewco has completely stripped out the inside of the old Thai Siam venue, modernising the interiors and installing full bi-folding doors. n

New Career....

Hospitality Business Broker

Experience in Hospitality? We need you on our team!

NZ’s most experienced business brokerage

No cap on the income you can earn

Utilise your skills in the industry to help match people to food and beverage businesses.

Higher remuneration to our brokers

You gain independence and freedom of your time

E. gcampbell@cmbusiness.co.nz M. 0274 745 032

Full training and support from management

Confidence we will see an upsurge in sales

Licensed Agent REAA 2008

CHEF OF THE MONTH “I love seafood. We get it fresh twice a day at the Wellington Club." - Mark Hartstonge.

16 NOVEMBER/DECEMBER 2021 - HOSPITALITY BUSINESS

CHEF OF THE MONTH

Mark Hartstonge Service driven and still learning

By John Bishop

M

Cl ub

.

rk Ma

ark Hartstonge, executive agrees to come out to receive deserved chef at the prestigious acknowledgement of his and his team’s Wellington Club, 49 efforts. His modest nature makes this years old gets up early to something of a mission but he has work the breakfast shift at the club on thankfully become more relaxed about weekdays because after thirty years discussing his work in recent times.” in the business he still gets a big buzz Mark’s an Otago farm boy, a from providing service and having boarder at Otago Boys High School happy customers. while his parents lived and worked “Many of the people who come to overseas for the BNZ variously in eat at the club have been customers for London, Fiji and Sydney. years,” he says, “following me around “When I finished at OBHS I wanted from place to place wherever I have to get into tourism. I loved hospitality been working.” and food, so I studied tourism at the Hartstonge has been at the Otago Polytechnic and in 1991 I was Wellington Club since 2019 after ten working at the Gardens Park Royal in years at Wellington’s Boomrock, a Queenstown as a trainee manager. corporate retreat and function venue on “I did a three month stint in the Wellington’s west coast, and two stints kitchen as a kitchen hand and I loved at Dockside, a seafood restaurant in the it and so carried on with the cooking old harbour, and a spell at the Royal thing because I loved food.

Port Nicholson Yacht Club restaurant He then moved to Wellington, before it was sold to Martin Bosley. working at Death by Chocolate as He likes his new gig. “I enjoy the dessert presenter, followed by the challenge. I have 16 chefs five years as the commis chef at under me, and we do à la carte, Wellington’s Shed 5.

“I admire Rick breakfast, lunches, dinners, At 21 he found himself Stein – I love his cocktail parties and special head chef at the Greta Point style of food, fresh, dinners.

Tavern, and then worked for natural, uncomplicated “The work is varied and five years at Dockside from and tasting great. For with 1,500 Club members 2004 to 2009 “during its best me it has to be high the pressure to perform is days,” Mark says. quality and then constant. I have been here for keep it simple.” two years and I feel I am just starting to hit my straps.”

The members are very pleased with him. Immediate Past President of the club, and well known Wellington bon vivant, Brett Newall says members are delighted with his work.

“We are continuously impressed by the day-to-day fare, catering for business lunches, cocktail parties, private dinner parties and the outstanding meals produced for the Club’s large events.

“Mark’s passion for seasonal produce from excellent suppliers is a tribute to the links he enjoys with them. It’s always a special part of an evening if he ar o

gt llin e e WHOSPITALITY BUSINESS - NOVEMBER/DECEMBER 2021 17 xecu tive Chef at th n

H

ts to ng e, E

After three years at Keelers restaurant at the Royal Port Nicholson Yacht Club, the next move was ten years as head chef at Boomrock, a retreat on Wellington’s west coast he describes as “extreme experiences in an exclusive location.”

“It was an incredible place to work.

Johnny Eastwick, the owner, was passionate about quality and we were doing 50 weddings a year, sometimes back to back. Guests flew in by helicopter. I particularly remember a Russian billionaire who came in from his luxury yacht.

“I have cooked for a few celebrities.

At the Wellington Club there is an endless stream of dignitaries. Denzel Washington came to Dockside, and at Boomrock, I had Orlando Bloom and Miranda Kerr.”

Mark loves anything fresh. “I love seafood; we get it fresh twice a day. At home I like anything that is good quality: wagyu beef, Bostock chicken. I live by myself so I keep it simple. Often dinner is a nice piece of steak on the BBQ. “I admire Rick Stein – I love his style of food, fresh, natural, uncomplicated and tasting great. For me it has to be high quality and then keep it simple.”

Mark is still keen to expand his skills.

“I’d like to hone my skills in breads and baking generally. A group of us (chefs) get together regularly and swap notes, talk about trends and discuss new products. Wellington is a great place for sharing.

“We change the menu regularly in the a la carte restaurant, and the hardest part is coming up with new ideas all the time. Dietary requirements are a massive thing for chefs these days.

If we have a hundred covers, there might well be 20 different dietary requirements.

“Veganism is huge and growing and plant based diets are surging in popularity. I just love my work. I love the buzz of service.” n

HOTEL SCENE – HAWKE’S BAY

rF au l l,

Executive

e Dir

au

nt.

ll,

si de

r Di

ct or.

ec

ec tor .

l, Executive

F

Fa ul

in Gav

ew

ve Oli

a

ir eD xecutiv

th Ma

w Ed

rd Fa u ll , E

tor ,

Art Deco interior design brings a sense of class and luxury from a bygone era into Napier’s five star blossoming accommodation sector.

Cha

e Pr irman and

HOTEL SCENE – HAWKE’S BAY

Five Star Swiss-Belboutique Napier brings art deco luxury Creating a unique Swiss Belhotel presence.

I

t’s a five-star first for the seaside city of Napier and the edgy new art deco-style Swiss Belboutique Napier is a part of a strategic approach by Swiss-Belhotel International to break into the regions where there’s increasing demand for high end accommodation.

The smart new, art deco, premium boutique hotel, a stone’s throw from Napier’s Marine Parade beach, is pet friendly and sports 52 stylishly

appointed-rooms and suites with the latest Wi-Fi and 50-inch Smart TV technology. Art deco yellow and green furnishings marry perfectly with the artwork in these super spacious rooms and suites, ranging from 32sqm up to 60sqm.

Besides all the usual luxurious fivestar trimmings, Swiss-Belboutique Napier has its own 43-seater modern contemporary restaurant with an executive chef soon to be announced.

HOSPITALITY BUSINESS - NOVEMBER/DECEMBER 2021 19

HOTEL SCENE – HAWKE’S BAY Swiss-Belhotel International Regional Director - Sales and Marketing – Australia and New Zealand, Matthias Schulz, is excited to be welcoming both people and pets to Napier’s first five-star hotel later this year. The hotel features its own gym and fitness centre, secure underground parking, and tasteful lobby bar, serving great coffee by day and high end spirits, wines and cocktails by night.

“There will be a strong focus on showcasing local produce and local wines with Hawkes Bay being at the forefront of New Zealand’s food and wine industry,” says Matthias.

The lobby bar, beyond the relaxed art deco-infused foyer area continues this colourful theme flowing right through to the restaurant.

“We’ve worked with different designers to incorporate a unique, fun, modern, art deco-style throughout every detail in the rooms, suites and hotel areas, that reflects our Swiss-Belhotel International brand standards,” he says. “We also wanted to produce something that was authentic for this region and the art deco culture of this city. We’ve merged all of that together to create a nice unique concept with our own little touch.”

It may seem like a brave and bold move in the current climate of lockdowns and border closures but Matthias says they’re confident there will be a big uptake from Kiwis keen to experience the regions and the vibrant and contemporary vibe of SwissBelboutique Napier.

Swiss-Belhotel International will now increase its presence throughout Australia and New Zealand to five hotels and resorts. “We always wanted to get out into the regions, not just the

“Employees need the right education and mindset, but also the right character and charisma.”

- Matthias Shulz

FAR RIGHT: The smart new, art deco, premium boutique hotel, a stone’s throw from Napier’s Marine Parade beach, is pet friendly and sports 52 stylishly appointedrooms and suites

20 NOVEMBER/DECEMBER 2021 - HOSPITALITY BUSINESS

cities and main centres, but the concept had to fit.” Matthias is confident they’ve chosen just the right location.

“We saw such a good push into Napier from the Australian market when the Trans-Tasman bubble was open too, so we’re expecting good demand from there when travel between here and Australia reopens,” he says. “Hawkes Bay, already renowned for its first class food and wine, is already very destination driven which has played into our business decisions, post any Covid lockdowns.”

Pre-opening the hotel’s general manager ‘KV’ Ranawat, said they were very excited to welcoming their first guests later this year and looking forward to a great summer in Napier.

It’s been tough finding suitable candidates in the current hospitality environment. “Employees need the right education and mindset, but also the right character and charisma,” Matthias says. “We can train staff, but we need that base to train on.”

Swiss-Belhotel International partners with online training platform, Typsy, to train and upskill staff, all with help from their supervisor during work time. It’s all about reaching a target and some staff even choose to work on this additional training in their own time to gain qualifications faster. “Training and development is paramount for Swiss-Belhotel International.”

Domestic bookings are very strong for the new Napier property, as expected. “This is the first hotel opening in Napier in six years so

there’s been a huge demand,” says Matthias. “We’re hoping for a good strong demand for summer.”

The hotel management is also collaborating with local tourist operators, such as Takaro Trails cycle tours and Hooters Art Deco Vintage and Classic Vehicle Tours. “There’s so much wonderful art deco history in this area and so many hidden gems to discover,” says Matthias.

Swiss-Belhotel International is owned by Auckland-based President and Chairman, Gavin Faull, who started the now highly-successful international chain of 125 properties globally. The chain celebrated its 34th anniversary on September 25.

Swiss-Belhotel International is currently in 19 countries, managing a portfolio of more than 125 hotels, resorts and projects located in China, Indonesia, Malaysia, Philippines, Vietnam, Bahrain, Egypt, Iraq, Kuwait, Oman, Qatar, Saudi Arabia, United Arab Emirates, Australia, New Zealand, Switzerland and Tanzania. The group provides comprehensive and highly professional development and management services in all aspects of hotel, resort and serviced residences.

Offices are strategically located in Hong Kong, New Zealand, Australia, China, Indonesia, United Arab Emirates, Switzerland, Vietnam and Thailand covering Oceania, Asia, Europe, Middle East, Africa and India regions. n

How can help your business?

Flexi-wage is one of the ways Work and Income is supporting employers to get more people into work.

Whether you’re recruiting now or starting to make recruitment decisions to meet the longer-term needs of your business, we may be able to help.

A wage contribution, support and training

Flexi-wage can also include ongoing advice and support to help new team members settle into your workplace and help with the cost of pre-employment, in-work or shortterm training and NZQA training up to level three (in addition to the wage contribution).

Flexi-wage is a wage contribution and can also include training and ongoing in-work support.

We can talk to you about what we can offer and how it’s paid, based on the individual circumstances of the employee.

We can also help you by advertising vacancies for free, managing all or part of the recruitment: finding and shortlisting candidates and providing a location for interviews.

The wage contribution is paid to you, the employer, and will generally be either: $6,624 (GST inc) over 24 weeks $9,936 (GST inc) over 36 weeks

www.work

To find out amore ndincvisit: ome.govt.n z/flexiwag www.workandincome.govt.nz/flexiwage

e

REGIONAL REPORT: HAWKE’S BAY

A contemporary, beverage-led restaurant is well under way on the ground floor of the Municipal Building, a new offering for this historic space.

Toitoi - a $38m stylish rejuvenation Hawke’s Bay Arts & Events Centre – The Hastings Project

I

t’s been a long, painstaking process restoring and redeveloping two of Hastings’ most precious heritage buildings, but the creators of Toitoi – Hawke’s Bay Arts & Events Centre have persisted through challenging times to create a product, well-worth every effort.

Come April next year, the second phase of Toitoi’s restoration project – turning the city’s Historic Places Trust Category 1 Municipal Building into workable function and events spaces – is set for completion. It’s been a six-year earthquake-strengthening and refurbishment project, funded by Government, Lotteries’ Significant Projects and Environment and Heritage funds, and the Hastings District Council.

The first phase involved the restoration, earthquake-strengthening and redevelopment of the adjacent Opera House, built in 1915, with its adjoining purpose-built 660sqm conference and events venue, Functions on Hastings. The historic Opera House was closed for five years, while work was completed, and the city

has now proudly used this first class 979-seat venue since early 2020.

Toitoi – Hawke’s Bay Arts & Events Centre corporate services manager Coltan Wright says there have been many challenges along the way, including the first national lockdown, which started just three weeks after the February opening of the first phase last year. All up, the whole project, which includes a restaurant and deli-café within the Municipal Building, is expected to cost in the vicinity of $38 million.

Heritage architect engaged Upstairs in the Municipal Building, a 400sqm Assembly Ballroom, with Edwardian Baroque feature interiors and sprung floor, will hold up to 450 for cocktail functions. The neighbouring Shakespeare Room, once the Hastings Borough Council Chambers, complete with adjacent original council manager’s office, will hold up to 150, theatre-style.

A heritage architect was engaged as part of the restoration project for both the Municipal Building and

22 NOVEMBER/DECEMBER 2021 - HOSPITALITY BUSINESS

the Opera House, with all heritage features retained and internal colour schemes returned to era-specific shades. The Municipal Building’s repeating geometric motifs, ornate ceiling plasterwork and leadlight-style windows give it a jaw-dropping historic aesthetic, despite its modernisation to meet current building requirements.

A contemporary, beverage-led restaurant is well under way on the ground floor of the Municipal Building, a new offering for this historic space. It is owned and operated by well-known local hospitality professional and former executive chef at Napier’s Emporium Eatery & Bar, Damon McGinniss. The menu will focus on modern, crafted food and the best of Hawke’s Bay’s renowned local produce. It features top Kiwi craft beers and a mix of small and larger options, designed to enhance the social aspect of this uniquely Hastings dining experience. The restaurant will open out onto communal laneway space (between the Municipal Building and Opera House) where there will be substantial seating for diners, Coltan says.

REGIONAL REPORT: HAWKE’S BAY

New York style deli At the other end of the Building, a New York-style deli will be run by another popular local operator, who brings a proven track-record in the food and beverage industry to this new venture.

Focused on primarily serving those who work in the Hastings CBD, it will offer a selection of proteins – smoked salmon, pork belly and the likes – as a meal base, teamed up with a wide range of healthy counter foods and salad options.

Toitoi already operates exclusive caterers on-site throughout its four buildings for hire, including the large Cushing Foyer space, which caters for 200 at cocktail

“We’re in close contact with promoters, too, and there’s some good interest in the pipeline for next year,”

functions, and Functions on Hastings which can hold up to 600 for cocktails.

With only three weeks of operation for the Opera House, Cushing Foyer and Functions on Hastings prior to last year’s first lockdown, Coltan says they’ve “filled and emptied” the facilities three times in the past 18 months. “We’re looking forward to a bit more structure,” he says. “We’ve been tracking well though, despite the disruptions and delays.”

Toitoi’s first full conference in the Municipal Building has already been booked for mid-May next year, with very strong advanced bookings. “We’ve had big support from people in the community who want to be among the first through the next stage once it’s completed,” says Coltan. “A number of local people remember the old Municipal Building, as it once was.”

He says Toitoi has experienced a great level of community support, right from the start.

“We’re council-owned and operated and, right from the outset, the council engaged the community about whether to retain these historic buildings, bowl or start again. We had 3000 submissions from the community, with the majority in favour of retaining, restoring and repurposing it,” he says. “It was an ambitious refurbishment and strengthening project.”

Regional Business Support Despite the climate during the past year, Coltan says they’re picking up a lot of local and regional business from smaller business events, large awards events, gala dinners and meetings.

“Our bookings have predominantly been local, however, we’re also picking up some Government work from Wellington. That said, with the latest lockdown, we’ve been focusing on community users in our own region.

People are keen with the additional capacity and new venues,” he says.

“Focusing on local is part our kaupapa. We believe we can generate business through relationships we already have in our own community.”

Toitoi was the main venue for a revamped Hawke’s Bay Arts Festival last month (October). Due to Covid-19 alert Level Two requirements, capacity had to be greatly reduced – the Opera House theatre was down from its potential 979 seats to 174.

The Toitoi management team also regularly communicates with national industry organisations, including Entertainment Venues of NZ and Business Events Industry Aotearoa.

“We’re in close contact with promoters, too, and there’s some good interest in the pipeline for next year,” Coltan says.

Discussions are already underway with Australian companies about attracting business from across the Tasman, once borders with Australia re-open. n An artist’s impressions of the redevelopment of Hastings most precious heritage buildings.

– Coltan Wright

HOSPITALITY BUSINESS - NOVEMBER/DECEMBER 2021 23

TECH TALK

3 Reasons Why Contactless Event Check-In is Your Safest Bet When it comes to delivering a COVID-safe event, the first place to start is registration.

A

s we navigate our way through a post-COVID world, one thing is certain: live events are an essential part of marketing communications for any business. As useful as they are, no amount of virtual conferences or online meetings can fully satisfy the need for humans to come together, in person, to connect with, learn from and inspire one another.

Delegates are eager to attend live events again and event organisers are all too keen to facilitate this in as safe a way as possible. For many, the safety considerations start with event registration. Here’s why a contactless event check-in system is your best bet.

1. It’s COVID-safe Freestanding event registration kiosks like those offered by event technology specialists Sprintr by AV1 are fitted with QR code scanners, allowing for a completely contactless check-in experience.

Delegates simply scan their unique QR code at the kiosk using their own mobile device and are immediately checked in whilst their name badge automatically prints in seconds.

This way, delegates avoid touching the kiosk and do not need to come into contact with any staff. The kiosks are also portable which means they can easily be set 1.5 metres apart, allowing delegates to socially distance at all times.

3. It provides real-time data A key benefit of this registration technology is its ability to capture live attendance data. Each scan at the kiosk live syncs back to the registration system, providing secure data regarding who has arrived and when.

At any point in time, event organisers can check their event registration dashboard to see how many delegates are in attendance.

This is particularly useful for adhering to venue capacity limits that might be in place.

The kiosk technology can also be used in conjunction with attendee management or session tracking apps to give a clear picture of delegate movements in and around the venue in real-time. n Contactless check-in makes for a seamless, safe conference or event.

2. It’s fast While live events often intend to attract large numbers of delegates, it’s important in today’s climate that people are not encouraged to gather closely together in large crowds. Traditional registration desks can create long queues as delegates arrive and wait to collect their name badge.

Alternatively, the speed with which contactless check-in kiosks can print badges and process delegates means there are no long lines or crowds gathering in the registration area.

# Wireless Phone Charging

re

24 NOVEMBER/DECEMBER 2021 - HOSPITALITY BUSINESS

co

nd ra b e

s.

a ers arg Snapshot ch

How many times have you travelled and always seemed to have left at least one item behind? The phone charger hits the most frequently ‘forgotten” list so many hotels keep a few chargers behind the front reception desk for the desperate customer who asks to borrow one. However, a new solution is building wireless chargers into each guest room. Companies such as Aircharge and SnapSpot are among the leaders in this new tech innovation with the companies having designed a flat power base which can be fitted into wood, plastic or glass such as desks, bedside tables or other inroom cabinetry, compatible with all major phone devices on the market.

Wiring feeds underneath and out of site to connect to a wall outlet, meaning the only thing the guest needs to do is to remove their phone from any case and place it on top before bed, waking to a fully charged device the next morning. A further benefit includes housekeeping teams can simply wipe the charging surface clean, ensuring guest health and safety as a contactless service.

Founded in 2013, Aircharge provides access to a worldwide network of hotel wireless charging points in public spaces including restaurants, hotels, transport hubs like airports and train stations, retail venues and stadia. Aircharge also deploys wireless charging on buses and trains. There are over 5,000 venues which have adopted Aircharge for a total over 50,000 charging points installed across 55 countries and over 1,000,000 monthly interactions recorded. Aircharge works with the biggest brands in the hospitality industry including AccorHotels brands like Novotel and Ibis, Hyatt, Hilton, Marriott, The Peninsula, IHG, Aloft, Yas, Nordic Choice and many more.

m

pa tibl e

n with all major pho

TECH TALK

Dyson Air Purification

Sound Masking Systems For some travellers, it’s all about “fly and flop.” When they finally make it to the hotel, they want a warm welcome, a pleasant room and above all, sleep.

And what do travellers identify as the thing that most disrupts their sleep? Namely people talking in hallways, neighbours watching television next door, ice machines, elevators, construction, and parties. In short… noise.

Some hotels offer pillows, bedtime snacks, earplugs, and even essential oils, however, the only way to truly control noise and offer your guests the restful sleep they crave is in-room noise control with a sound masking system. Sound masking provides a soothing background sound that masks disturbances, increases speech privacy, shortens the time it takes to fall asleep, and reduces sleep disruptions.

The end result is a high standard of comfort—and a satisfied customer.

Hotels Case Study Marriott Autograph - Lido House Newport Beach, California USA. Set on the site of the former city hall, this historic hotel blends classic Cape Cod-style architecture with nauticallyinspired details to create a uniquely sophisticated coastal style. Amenities include a restaurant, spa, courtyard pool, and rooftop bar.

Problem Situated at the nexus of Lido Isle, Lido Peninsula and Balboa Peninsula, the property is well-positioned to enjoy Newport Beach’s vibrant atmosphere, bustling marina, white-sand beaches…and the noise that accompanies them.

Within just 6 weeks of their grand opening, the hotel received noise complaints in 90% of guest comments. Based on the recommendation of another Marriott property, McClinton Heil, Director of Room Operations, reached out to MODIO. Solution The trial began in the hotel’s most challenging location: 14 rooms near the popular rooftop bar. Prior to installation, nine out of 10 occupants complained that noise affected their stay. During the first month of the trial, the property only received four noise complaints… and consistent praise for MODIO as a wonderful new amenity. Guest satisfaction and Medallia scores showed that noise had dropped from the number one issue to fifth place. The hotel subsequently purchased MODIO for all guest rooms. n

Humans breathe up to 9000 litres of air every day and with people spending more time indoors around the world, the emphasis to ensure a clean breathing environment is at its peak. Numerous indoor pollutants are present in everyday activities including cooking, cleaning or even relaxing in the living room. Impossible to see, formaldehyde is 500 times smaller than particles – o.1 microns and are emitted by furniture and wooden products including plywood and fibreboard along with paint, wallpapers and varnishes. Newly updated with an enhanced algorithm to detect the colourless gas, the Dyson Purifier Hot+Cool Formaldehyde ensures no air bypasses the filter and blocks potential leak points to ensure 99.95% of particles are removed from the air. The purifier also captures other allergens such as bacteria, pollen and mould spores.

Visit Dyson.co.nz. for more information.

New sensing technology to detect indoor pollutants feature in Dyson’s new purifiers.

Guest Communications The days of picking up a bedside landline and communicating with the hotel could be on their way out, with responsive and interactive apps on the way in. Hotels can facilitate a line of communication with their guests through services such as Hub OS and its ‘Guest In touch’ feature. After logging in through a browser on their device with their surname and room number, guests can interact with the hotel, log housekeeping or a maintenance request, set their Do Not Disturb sign at the door or book a table at the restaurant. Hotels can integrate their restaurant availability into the app, showing when tables are free or more limited.

Technologies and innovations that already exist Here are just a few examples: • Mobile-first website, powered with a CMS allowing for automated messages and personalized offers • Virtual concierge on site, to address questions about the destination, places to eat, open attractions, etc.

• Chatbot on property and website, to inform on hotel amenities, handle requests or complaints • Mobile check-in or kiosk for self-check-in • Mobile app and functionalities to open room, make requests with housekeeping or room service • Robots for room service • Smart rooms, with features on tablet or mobile device, allowing to watch Netflix, control heat and much more • Vending machines and selfservice dining and drinking facilities • Automated messages prior to, during and after the stay, to ensure quality, reviews and repeat business HOSPITALITY BUSINESS - NOVEMBER/DECEMBER 2021 25

BUSINESS

Minimise To Maximise Sale Potential

P

How do you minimise the time your business is on the market and maximise the price you attain?

reparation is key when planning to sell a hospitality business. Go to the market prepared.

Have all the information a buyer can expect to review readily available and answer their questions promptly and willingly. Remember, you as the business owner have the foresight in knowing what the business has provided you over the years, but the buyer has no knowledge at all. You should have a structured exit strategy plan in place for your business. Exit when the time is right for you, rather than in an unprepared or forced manner.

10 important points to remember 1. Be prepared to disclose the financials of the business. If possible, have your accountant prepare ‘for sale purpose accounts’ reflecting at least the last three years as well as explanation notes for anything requiring clarification. Provide GST returns and bank statements supporting the financials.

2. Update the company business plan - try to estimate projected sales and expected CAPEX - be answer ready.

3. Security of tenure is vital in the sale of a business. Ensure the lease has sufficient time remaining for the new owner and provide the Deed of Lease document and all lease assignments, renewals and rent reviews etc,. Prepare rather than surprise the landlord, have him on side with you.

4. Understanding the owner’s input and staffing is very important to a buyer. And keep your key staff happy, as they will be necessary for a smooth transition. Provide an organisational chart of the employees of the business and where the owners fit in. This enables a buyer to see how they can add value.

5. Provide evidence of any membership of industry organisations.

6. A copy of the Food Plan with MPI or other providers should be

26 NOVEMBER/DECEMBER 2021 - HOSPITALITY BUSINESS

available, as should liquor licenses that relate to the business.

7. Copies of any customer or supplier agreements should be up to date and available. If sensitive this information may be held back until other aspects of due diligence are satisfied.

8. Copy of last stock take as well as an estimate of stock levels at takeover, get rid of any old or surplus stock.

9. Be willing to provide recipes and costings (recipes usually provided at settlement).

10. Make yourself available for a reasonable and supportive transition period.

Ideally you should have all the information available that a buyer requests. This builds trust and confidence if passed on promptly and willingly. And get representation – engage a competent intermediary to manage the process while you get on with running the business. n Glorianne Campbell, Managing Director Clyth MacLeod Business Sales

FRESH FOOD

Healthy Christmas Blueberries With Christmas on the horizon and summer picnics currently the order of the day, securing fresh produce for the festive season is a must!

Plump juicy blueberries are a perennial favourite with Statistics from the 2019/2020 growing season showing consumption increasing to a record 8 million punnets of fruit worth an estimated $30 million sold in New Zealand alone. “Since Covid-19 first hit, we’ve seen renewed demand for immunity boosting fresh produce,” says Blue Royal Global Marketing Manager, Mel Auld. Blueberries are not only a premium product, but also a nutritious everyday treat that supplies a high dose of antioxidants, vitamins, minerals and fibre. Blue Royal retail special king-sized blueberries.

Restaurants able to supply luscious tasty picnic treats in their summer picnic hampers for sale via Click & Collect, or Delivery also have the opportunity to secure extra customers! n

marketing@www.markwellfo ods.c

o.nz HOSPITALITY BUSINESS - NOVEMBER/DECEMBER 2021 27

TRAINING

‘Bum’ tourism subject gains NCEA credibility & status

T

he future of New Zealand’s tourism industry is looking brighter with confirmation Tourism has been accepted as a new NCEA Achievement Standard subject in secondary schools from 2023.

The news has been welcomed by Tourism Industry Aoteoroa, Go With Tourism and the Tourism Teachers Association, TTA-NZ. “TIA has long advocated that Tourism should be taught in this context to educate learners on the deeper complexities of the tourism industry, and help to attract more pupils to the diverse and inspiring careers that tourism offers,” TIA Chief Executive Chris Roberts says.

Matt Stenton, Programme Director of Go with Tourism said: “For three years, I have been a vocal supporter of changing how tourism is taught and viewed in secondary schools.

“Despite the hard work of our amazing tourism teachers, the current unit standard curriculum does our industry more harm than good. It is deemed unworthy of top students and has had a reputation as a “bum” subject.

This is a key factor why there is ongoing stigma surrounding Tourism careers.

“However – prior to COVID – Tourism was the largest export industry in New Zealand, generating $40.9 billion

Planning for recovery. for the country. It employed eight per cent of our nation’s workers and demand for talent was skyrocketing. It was, and will be again, a powerhouse industry for New Zealand. We need a curriculum that recognises this, as well as the incredible range of career opportunities it offers Kiwis.

“The news of an achievementstandard subject is a welcome change – the future of Tourism will benefit greatly from new generations of highly skilled graduates.

“While Go with Tourism has been an enthusiastic supporter of this change – doing what we can when we can – I would like to give my sincere thanks to the true champions behind this campaign: Tourism Teacher’s Association New Zealand.

This fantastic group of people led the charge, and they ought to be very proud of themselves right now.

Ministry of Education will need to develop the curriculum over the next year, hopefully alongside TTA-NZ, educators and industry. It is also useful to remember that once introduced in 2023, it may take some time for all schools to offer it to students.

“While this is an excellent upgrade for the Tourism subject, the next milestone will be to have it recognised as a University Entrance subject. An application will need to be made to NZQA to start this process in time for the next UE review, which occurs every four years.”

TIA supported the Tourism Teachers Association NZ in their campaign to get Tourism included as an Achievement Standard subject and appreciates the work they have done.

Tourism Teachers Association Chairperson Julie McDougall says: “It has been a perfect triangle of communication and support between secondary tourism Recognition by Universities teachers, tertiary tourism educators and “No doubt, our next milestone will be to industry which now enables secondary have Tourism recognised as a universitytourism students in the future to be entrance subject; but I look forward able to study tourism as a subject and to seeing the positive change that will the tourism industry as a whole in a happen as a result of this recent win. modern, relevant and comprehensive The new Tourism achievement way. The TTA-NZ Executive committee standard subject will not be is delighted and remains committed to introduced until 2023 at the supporting the development of Tourism earliest because the Achievement Standards.”

Chris Roberts says that although tourism has been deeply affected by “Tourism was the the pandemic, the industry will recover. Tourism employers largest export industry around the country will require in New Zealand, generating more of the right people with $40.9 billion for the country. the right knowledge and skills.

TIA considers that including It employed eight per cent Tourism in the Achievement of our nation’s workers and Standard framework at schools demand for talent was will raise the status of tourism as skyrocketing.” a subject and properly educate our future workforce.

– Matt Stenton Tourism offers numerous roles that require critical, innovative, analytical and creative thinking. People often think of tourism employment in terms of frontline teams, but behind these teams are well-trained and qualified people in a range of roles including digital tourism marketers, yield managers, transport managers, human resource personnel, operations managers, general managers and chief executives. n

28 NOVEMBER/DECEMBER 2021 - HOSPITALITY BUSINESS

TRAINING

UCOL offers new on-thejob cookery qualification With the Covid crisis causing major skills shortages, UCOL has found a way to address the increasing problem of chef shortages by offering a new on-the-job cookery qualification to budding young kitchen wannabes.

The New Zealand certificate in cookery level 4 course combines on-the-job training with online learning and block courses.

Participants need to be in paid employment as a cook or chef for at least 20 hours a week and attend a six-day block course up front, with another day in the classroom one day a fortnight.

UCOL’s head of school of technologies Ian Drew says some people are looking at how hard hospitality has been hit by the Covid lockdown restrictions and border closures and it’s been putting them off a career in the industry.

“However, from all the stakeholders that we have spoken to in the Manawatū some hospitality businesses in our region were absolutely pumping after lockdown and the rest of last year,” says Ian. “People were out there spending money because they couldn’t go overseas and we were getting calls from local restaurateurs looking for staff every other week.”

The departure of so many migrant workers on visas who left New Zealand, or had to, in the past year or so had only exacerbated the problem.

There’s been some strong interest from operators who are hoping that if they sign up for the programme and choose to mentor young trainees that that those people may choose to stay on and work for them after the course is complete, says Ian. “They’ve got a staff member for a year at least and hopefully that relationship will build during that time.”

UCOL has modelled its programme on some of the best aspects of similar on-the-job qualifications operating around New Zealand, such as Ara Institute of Canterbury’s (Christchurch Polytechnic) and EIT (Eastern Institute of Technology). “We wanted to be a little more focused with our approach. As long as everyone’s on board we can complete the course all in one year.

The first course started in early October with intakes in January, July and October every year.

To apply see: https://www.ucol.ac.nz/programmes/cheftraining-hospitality/new-zealand-certificate-in-cookery-(level4)-(in-work)

KICKSTART YOUR CAREER WITH SIT

Enrol for 2022 at sit.ac.nz  NZ Certificate in Cookery  Queenstown Campus

 Level 3  14 February

info@sit.ac.nz

 Full-time  One year

0800 QT 4 SIT

The SIT Zero Fees Scheme (ZFS) is subject to NZ government policies.

HOSPITALITY BUSINESS - NOVEMBER/DECEMBER 2021 29

TRAINING

Study Cookery in Culinary Queenstown

S

A premier destination with varied opportunities.

tudying Cookery at Southern Institute of Technology (SIT) Queenstown campus offers the best of both worlds when it comes to quality training and the benefits of being situated in a major tourism hub. The ability to enjoy the adventurous Queenstown lifestyle, alongside work opportunities provided through the dynamic culinary scene, from vineyards to celebrity chef restaurants, the region provides great diversity and choice for all, from school leavers starting out, through to those looking for a career change.

Aman Baraiya sought out training opportunities overseas after studying and starting his career in India. “I chose to come to Queenstown, the reason being there are lots of opportunities in hospitality.”

Enrolling in Level 3 and Level 4 Cookery, Aman described it as a suitable ‘next step’ for his learning, building on the knowledge he already had. While Level 3 covered basic skills, he found Level 4 more advanced.

Aman says the learning in itself was the highlight of the course. He

describes Nick Westerman, course tutor, as “very inspiring... and has been helpful with the right approach to things... the staff have tremendous industry experience and never let me down with help and assistance.”

“When I look back on my time studying the course, the most valuable aspects were the pop-up kitchens, where we had the chance to be creative with food; the assignments - where we would have to plan, draft, execute and finalise; the events in which we had site visits, and grand dinners where we hosted local businesses.

They were really good times to remember,” he added.

With a goal to soak up all the knowledge he can by working with the best chefs and building those all-important industry connections, Aman also believes in working hard to demonstrate his commitment and prove himself to be a dependable team player.

And clearly these are the right attributes to succeed, recently he’s been promoted from Chef de partie to Souschef, at Millbrook Resort.

30 NOVEMBER/DECEMBER 2021 - HOSPITALITY BUSINESS

“Stay study, play, with no tuition fees.”

If you’re looking to increase your capabilities and qualifications in the hospitality sector, go where the action is – Queenstown is a premier culinary destination, with varied employment opportunities due to changes in the industry since covid.

Take advantage of the Zero Fees Scheme (ZFS), which means there are no tuition fees – domestic students only pay direct material course costs.

This innovative and unique scheme can save you thousands of dollars, plus you can afford to stay, study and play, with SIT’s student accommodation for as little as $160 week. Accommodation Bursaries are available, and enquiries are welcome, so get qualified now at SIT Queenstown.

For more information, go to: https://www.sit.ac.nz/campus/ Queenstown?subject=HospitalityHotel-Travel n Tel: 0800 QT 4 SIT or visit at: Level 2, Dart House, Hawthorne Drive, Remarkables Park Town Centre, Queenstown.

TOP INDIAN CUISINE

Vaibhav Vishen – a progressive but truly Indian chef

V

By John Bishop

aibhav Vishen calls himself a progressive Indian chef because he uses the traditional recipes and methods of his Indian training but is not bound by them.

For him the methods, ingredients and presentation of traditional dishes should evolve with changing tastes, and permit new ingredients, substitutes and new influences.

Born and raised in Kashmir to well-to-do parents he was mostly a compliant child, but he wasn’t allowed to eat the street food he craved to try. His parents were suspicious about the ingredients and the quality of the water.

By the age of 14 Vaibhav knew he wanted to be a chef, a decision which didn’t please his achievement minded parents and grandparents. “My grandfather owned and ran schools.

They all thought I should become a doctor or engineer or something else with status.”

“I am an inquisitive person who wants a quick result. With cooking you get instant gratification.

“In 1999 while watching the Discovery Channel I saw Ferran Adrià, whose El Bulli restaurant was awarded World’s Best Restaurant

five times and I was also inspired by the late great Anthony Bourdain.

“My cooking is highly connected to my childhood and nostalgia. I was trained by chefs in India who had been trained in Germany, France and India. I remember this as a wholly positive experience with people who gladly provided me with encouragement, guidance and help along my journey.”

Vaibhav, now 33 came to Wellington in 2014. He graduated from the Cordon Bleu school in 2017 and worked in the Amora Hotel, Zibibbo and Mr Go’s becoming head chef there in January 2018 and then moving to the Doubletree in Wellington as head chef.

There he earned a reputation for tasty, exotic and exciting Indian food based in part on his nine years’ experience as owner and chef of the Kitchen Atelier in New Delhi.

He identifies as a progressive Indian chef; progressive being “going by the traditional books but making changes to anything or everything involved to cater for modern tastes and to create new experiences.”

Wellington On A Plate Vaibhav had worked for eight months on what he called his Kashmiri Odyssey, a sold out Wellington on a Plate Event for 186 guests; a six course degustation ranging from medieval

Kashmiri wazwan to 20th century street foods of Kashmir, combined with Indian Theatre.

It was scheduled for Saturday 21 August however Level four lockdown saw that off.

Favourite foods & Initiatives Vaibhav is full of ideas and initiatives. He recently opened a pop up restaurant with Indian street food and served 900 plus people in two days. And as an investment he’s bought Ashton Norwood, a function venue in Upper Hutt offering both very Kiwi and fine dining food.

Wandering in the woods above Wellington’s Mount Victoria, Vaibhav discovered mallow, which looks like a weed but is in fact a leafy green like okra.

“In India it is a prized vegetable and is commonly served once or twice a week or more.

His wife, Maanvi Chawla, is also from Kashmir. They were to be married in India in April 2020 with the usual family trappings, but with India in lockdown they got married in court and then eloped. She now works in Wellington as a conservation architect.

His favourite foods to work with are lamb and kohlrabi, a white turnip like vegetable common in Germany but lauded in India. It’s available here and typically used like celeriac.

Constantly making cultural connections to his homeland is very important to him. n

Executive Chef Vaibhav Vishen.

Vaibhav Vishen at work with two Indian delights – right, Tandoori chicken laksa with masala itreya, puffed amaranth salad and Chinese gooseberry and coriander chutney. Left, Tandoori charred cauliflower with kikorangi blue cheese malai, smoked paprika and mungphali thecha HOSPITALITY BUSINESS - NOVEMBER/DECEMBER 2021 31

STAFF RETENTION

Seeking Greener Pastures?

COVID-19 has turned the tide from brain drain to brain gain.

I

t’s not news that COVID-19 has drastically changed the way we work but new research from an insight-driven recruiter shows just how much priorities have shifted on both sides of the table.

Gone are the days of employers holding all the cards – with closed borders, a labour shortage and job listings at an all-time high, employees and jobseekers now have the upper hand.

But is the solution to New Zealand recruitment woes already on our doorstep? Wendy Hewson, General Manager of PERSOLKELLY New Zealand thinks so.

Having seen both sides of the coin Wendy says that talent is out there, but New Zealand businesses need to 32 NOVEMBER/DECEMBER 2021 - HOSPITALITY BUSINESS

up their game to attract and retain quality candidates.

“Despite the very common view that the talent pool has run dry, COVID-19 did turn the tide from brain drain to brain gain with qualified expats coming home.

“What some employers may not have factored in is that Kiwis who’ve been working overseas have enjoyed higher salaries and earlier uptake of concepts like flexible working, it’s time to sharpen up and innovate if you want to attract top talent,” says Wendy.

“Those in hospitality are all too familiar with staff shortages and have felt the sting of Covid restrictions more than most, unfortunately, the popular suggestions for staff perks

just don’t work in a customer-focused world. A chef can’t work from home and a waiter can’t work flexible hours or diners will be left to fend for themselves at mealtimes.

“While it may take some thinking outside the box, there are plenty of staff incentives that can work if you are willing to listen and work with your employees. Wendy suggests retention bonuses – particularly for seasonal businesses, helping staff to access training whether this be industry certification or in house employer endorsements and creating loyalty by showing your staff you’re keen to help them progress and increase their career opportunities in both hospitality and the wider workforce. n

STAFF RETENTION “Those looking to attract new staff will need to consider widening their criteria traditionally the hospo workforce has relied heavily on young travellers but it might be time to look at the older age group.

“You could also consider job-sharing arrangements to better support hospitality workers who want to study or work part-time in other roles, loosening your availability windows might just bring in some incredible talent.

Above all else sell the sizzle - what will your employees gain working from you and what opportunities to develop soft skills and connections can you highlight that will serve them well in whatever career they end up in down the line.

PERSOLKELLY’s research shows that Kiwi workers want more from their 9-5 than what they did prepandemic. Almost three out of five said that their priorities in regards to work had changed post-pandemic with flexibility to work remotely, health and wellbeing and increased salary all top considerations in the new climate.

It’s data like that that Wendy says should be a key consideration for New Zealand businesses when recruiting or engaging with their staff, and those who don’t will risk losing them.

“Companies who would normally be inundated with applications are now struggling to tempt top candidates and we’re seeing open minded organisations coming out on top to secure and retain the best people.

“My advice to our workers is that now is the time to go after what you want, have a meaningful conversation with your current employer before you

find out if the grass is indeed greener elsewhere,” says Wendy.

Disconnect - significant threat While it’s the perfect time for workers to be shopping around economist Tony Alexander warns both employees and employers need to be upfront about their expectations.

The hiring managers surveyed picked up on some key priorities with 47 per cent noting recent candidates’ preference for flexibility and remote working.

However just 20 per cent identified increased salary as a factor, out of step with the 44 per cent of workers who highly value their earning potential.

It’s this disconnect between the two sides that poses significant threat to the recruitment process says Tony.

“If hiring managers downplay scope for higher salaries in discussions, they may well be dissuading candidates from accepting an offered position without even knowing why their offer was rejected.

“Likewise, if employers aren’t open to flexible working or don’t have a health and wellbeing policy the

conversation could be over before it’s even begun.

“It’s a dangerous and time-wasting game for both sides to be playing in a highly competitive market,” says Tony.

While COVID-19 has turned the tide from brain drain to brain gain it hasn’t completely stemmed the flow of Kiwis wanting to head offshore for professional reasons. Almost 1 in 3 under 35s still plan to make the move, likely in favour of better earning potential and competitive offerings.

Likewise, 60 per cent of Kiwi candidates or employees would consider working remotely for a position based overseas. A situation that could mean an even harder search for Kiwi hiring managers.

Tony says the message here to employers is that resting on one’s laurels after securing a good candidate would not be a good idea, “Attention to remuneration is important, as is the degree of new skills which an employee can acquire without having to leave to more competitive markets like Australia and further afield,” says Tony. n

Key findings from the Workforce Insight report: • 58 per cent of New Zealanders agree that COVID-19 has impacted their priorities in regards to work • Kiwis ranked flexibility to work remotely (42 per cent), health and wellbeing support (44 per cent) and increased salary (44 per cent) as their top job-hunting considerations • New Zealanders aged 45 and over are most likely to prioritise health and wellbeing support from prospective employers (46 per cent) • Millennials (25-44) preferred the option to work remotely the most (over 46 per cent) • Gen Z is the most salary driven generation with 60 per cent of respondents under 25 prioritising increased salary for their next role

• Increased salary also came into play at the other end of the age spectrum with 45 per cent of over 55s selecting this option • For Gen X (45-54), health and wellbeing support was the clear winner with 53 per cent of respondents identifying this as a key consideration • 60 per cent of Kiwi candidates or employees would consider working remotely for a position based overseas, this is even higher for under 35s at 78 per cent • 30 per cent of under 35s and 18 per cent of all age groups still plan to move overseas in the next 5 years • 47 per cent of hiring manages noted candidates have expressed a preference for flexibility to work remotely, just 20 per cent had openly expressed the desire for an increase salary

HOSPITALITY BUSINESS - NOVEMBER/DECEMBER 2021 33

Keeping the Manaakitanga alive in hospo

A

By Restaurant Association of New Zealand CEO, Marisa Bidois

t the essence of our industry is manaakitanga, the act of love and compassion to others. It is found in acts such as helping a loved one, encouraging one another or even supporting a complete stranger.

It is also found in the act of service, of welcoming someone into your establishment, offering them refreshment and attending to their needs.

As we prepare to reopen our doors under a whole new set of operational restrictions, we have been charged with a huge weight of responsibility, bringing with it the need to relook at how we approach the very act of hospitality.

The indiscriminatory act of welcoming all is at the very heart of our industry.

But now to keep our colleagues and guests safe, we will be opening our doors with caveats.

To work or dine in one of our businesses, you must be vaccinated against COVID-19.

Over the past few months, I have spoken to many of our members about this and it is clear that the new rules weigh heavy. Whilst we unanimously agree that we want to be allowed to reopen our businesses, for many it comes with a new set of rules that take time to digest.

And that’s ok.

Change is difficult and not everyone is able to jump on board as quickly as others. While some business owners were quick to implement vaccination policies of their own, others have taken a little more time to digest what this means for their businesses.

For some it may mean having very tough conversations with highly valued colleagues. It may mean saying goodbye to staff members without knowing where or when a replacement will come from.

For others it may be a fear of knowing that patrons may have to be turned away. Because at the – Marisa Bidois end of all of these numbers and targets, are real people.

Real people with real stories.

They may be our colleagues, our family, our friends or our valued customers. So make no mistake, these changes are hard, and no-one is expecting you not to feel them.

They will take time to sink in and they will take time to get comfortable with.

But if we can all agree that the safety of our diners and our teams is paramount, then we must come to terms with this new paradigm in dining.

No establishment wants to be at the centre of an outbreak. To know that

“We now have an even greater responsibility – to keep one another safe.”

34 NOVEMBER/DECEMBER 2021 - HOSPITALITY BUSINESS

you have played a part in the spread of the virus would be unthinkable to most business owners.

We now have an even greater responsibility – to keep one another safe.

We have been working with Government on the development of workplace policies and frameworks that support business owners to enforce vaccinations in workplaces.

To know that we have the full protection of the law in ensuring our colleagues are vaccinated is a big step forward in empowering hospitality business owners to drive home the importance of vaccinations while covid is present in the community.

We also continue to consult with Government around the roll out of the vaccination passports.

We know businesses have genuine and very valid concerns around the day to day enforcement of scanning in and we hear your concerns which we invite you to share with us as we engage with Government on the implementation of the passport technology.

The full reopening of our industry has to be our number one focus, but we must do it with care, with responsibility and with a new understanding of what it means to be hospitable.

And as your industry representatives we are here to help you navigate the new normal and continue to work hard on your behalf to make things as clear as possible. n

SAY NO TO

SOGGY FRIES With a range of specially crafted fries for

SUPERIOR CRISPINESS IN OFF-PREMISE. SureCrisp™ Skin-On 9mm

SureCrisp™ Fries 10mm

SureCrisp™ Steak Fries

Product Code: 1000009341 6x2kg

Product Code: 1000007419 6x2kg

Product Code: 1000008547 6x2kg

Hold Time: 30mins*

Hold Time: 30mins*

Hold Time: 25mins*

FOR MORE INFORMATION OR TO REQUEST A SAMPLE, SCAN THE QR CODE. * Based on delivery time from preparation, under simulated conditions. Subject to compliance with McCain’s cooking instructions. Product quality may be affected by different delivery conditions such as packaging, delivery protocol, travel times and climate. Compared to McCain 10mm Straight Cut Fries, McCain Skin-On 9mm Fries and McCain Steak Fries respectively.

www.mccainfoodservice.co.nz