Hotel Magazine | August/September 2021 by Review Publishing Ltd

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August/SEPTEMBER 2021 • Vol. 7 No. 3

#BuildingForward

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thelibrary VITAMIN P3: NEW PERSPECTIVES IN PAINTING By Phaidon

THE LIGHT AT THE END OF THE TUNNEL This year the inaugural New Zealand Hospitality Summit 2021 will take place between 8-9 September at The Trusts Arena in Auckland. It’s the opportunity for New Zealand’s $11b industry to come together to share, network and explore the trends shaping the future of the industry. In this issue, we talk to industry experts, suppliers and exhibitors about the changing shape of the hospitality sector. Over the past 18 months the COVID-19 pandemic has ravaged the industry. Our business models have changed, suppliers have adjusted to supply chain woes and operators have had to dig deep to find the resilience to carry on. Innovation is a word that is thrown around a lot, but never has innovation been more needed than in today’s pandemic world. Finding different ways to do business, streamlining so that costs are reduced while still maintaining standards is a tough call. As we prepare to publish this issue, we are waiting for the announcement of yet

another lockdown, hopefully, short and sharp. Having the strength to persist in the face of adversity is not an unknown concept to the hospitality industry, but we are all weary and the light at the end of the tunnel is still looking like a train coming towards us. Wishing everyone a successful summit, the sharing of ideas and supporting each other has never been more important. l

Tania Walters, Publisher, tania@reviewmags.com

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Hotel is published bi-monthly under license. Please direct all enquiries and correspondence to Hotel. The opinions and material published in this edition of Hotel are not necessarily those of the publishers unless specifically stated. All material appearing in Hotel is copyright and may only be reproduced with the consent of the publisher. Copyright 2021.

Despite its long history, painting continues to evolve and excite, with new generations taking it in unexpected directions. A central pillar of artistic practice, painting also has enduring appeal for collectors and still dominates the art market. Vitamin P3 takes the conversation forward, spotlighting more than 100 outstanding artists who are pushing the boundaries of the medium of paint. In its new paperback format, it’s sure to inspire a wider-than-ever audience.

ROOMS

By Steven Volpe and Mayer Rus Steven Volpe combines a minimalist approach with a classical sensibility and a connoisseur’s appreciation for authenticity. Adept at mixing pieces from different periods, Volpe brings richness to his modern interiors. This volume showcases ten recent projects, exploring work in a range of spaces, from New York City penthouses and modernist California homes to a traditional London townhouse. The handsome volume offers inspiration and ideas to designers, art lovers, collectors, and homeowners alike.

A PORTRAIT OF WALT DISNEY WORLD: 50 YEARS OF THE MOST MAGICAL PLACE ON EARTH

By Kevin Kern, Tim O’Day and Steven Vagnini Walt Disney World honours its 50th anniversary with “The World’s Most Magical Celebration” beginning in October this year. As part of its festivities, this must-have coffee table book paints a robust portrait of the Florida resort through vibrant voices and rare Disney theme part concept art, photographs and ephemera. This book serves as a treasure trove for pop culture enthusiasts, students of hospitality, artists, art collectors and Disney fans.

entertainment

BRING IN THE CROWDS AND KEEP THEM CHEERING

park Sport’s ambition is to give more Kiwis and New Zealand businesses access to the sport they love. They want businesses to be able to entertain their customers with great sport content by making it more affordable and more accessible. Spark Sport for Business is their streaming service designed specifically to meet the needs of commercial premises. Restaurant and Cafés are busy and technical setups within establishments can vary from the latest flat screen to a time- tested 20-year-old AV system. With this in mind Spark Sport for Business has partnered with trusted AV experts to provide a technical solution that compliments existing systems as well as new set-ups. “Premises have varied technical set ups, so our nationwide base of installers provides a free consultation and quote before any work is done. If the business wants to proceed, they will come back and install and get the business ready to stream,” explained Rae Herbert,

Commercial and Partnerships Lead for Spark Sport. The Spark Sport care team are also on hand for technical support to give businesses peace of mind. Whether you and your customers are cricket connoisseurs, football fanatics, athletic aficionados or mega motorsport fans, Spark Sport for Business has a range of content that will draw customers in and keep them glued to their seats. Beyond the ease of application and awesome content, Spark Sport for Business have a bespoke pricing structure for each customer and by adding competition to the New Zealand market means Kiwis are getting more value for their money. “Our customers are enjoying the ability to entertain their customers with sport content in a more affordable way,” noted Rae. There is no obligation for customers to sign a fixed term contract but if it will make life easier, Spark Sport for Business also has fixed term contracts where customers can spread the cost of install

over 12, 24 or 36 months. “Our vision is to revolutionise how Kiwis watch sport. We want more people to have access to the sport they love to watch.”

WHY SPARK SPORT FOR BUSINESS? EASY SETUP: The Spark Sport team can help you get the best tech setup for your space and walk you through how to get the best connection to stream. AWESOME CONTENT: Access a wide range of 24/7 content like New Zealand Cricket, F1, NBA TV, Premier League, Champions League, NFL, Rugby League World Cup 2021 and more. BUSINESS GRADE SUPPORT: Their dedicated care team offer ongoing technical support with onsite AV expertise available if required. Keen to bring in the best sporting action at your business? Get in touch with the Spark Sport team on 0800 776 785 to discuss your options.

August/September 2021

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news

NEW ZEALAND’S LEADING HOTEL AND ACCOMMODATION INDUSTRY CONFERENCE POSTPONED In light of the current situation and Government lockdown, Maximum Occupancy will be postponed to a date later in 2021... CLICK TO READ MORE

SAVOY APPOINTS FIRST FEMALE HEAD BARTENDER IN 95 YEARS Savoy hotel’s American Bar was run by its first female head bartender in 1903. During her nearly two-decade reign, Ada “Coley” Coleman created classic cocktails like the Hanky Panky...

CLICK TO READ MORE

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GOVERNMENT CONFIRMS SUPPORT PAYMENTS The Finance Minister, Grant Robertson, has confirmed that both the Wage Subsidy Scheme (WSS) and the Resurgence Support Payment (RSP) will be available to businesses as a result of the COVID-19 community outbreak... CLICK TO READ MORE

NEW PARTNERSHIP WITH GOOGLE FOLLOWING LATEST ANNOUNCEMENT STAAH’s partnership with Google following its announcement of free hotel listings promises increased reach and direct bookings.

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BEST NEW BUILD: THE CAMP LAKE HAWEA

MERCURE AUCKLAND QUEEN STREET OPENS

A multi-million-dollar ecodome glamping retreat on the shores of Lake Hawea has taken out the title of best new build over $100,000 at an industry awards ceremony...

Accor, the largest hotel operator in New Zealand, has announced the opening of Mercure Auckland Queen Street, located in the heart of bustling Queen Street...

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Phone: 0800 111 828 Email: info@qll.co.nz • Website: www.qll.co.nz Address: 232a Neilson street, Onehunga, Auckland 1061, New Zealand

August/September 2021

NEW ZEALAND HOSPITALITY SUMMIT 2021 T The inaugural New Zealand Hospitality Summit 2021 will be taking place at The Trusts Arena in Auckland in September.

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he theme of this year's Summit is Building Forward. Building forward for a stronger more sustainable industry for all businesses regardless of region or market segment. The Hospitality New Zealand team has carefully selected some great speakers who will address the relevant and critical topics that are specific to the Accommodation sector as well as Food and Beverage side of hospitality. Hospitality New Zealand recognises that some of your needs are different and this is why they have developed the Accommodation Think Tank and the Food and Beverage Think Tank seminar streams. In conjunction with NZChefs there will also be a spectacular TradeExpo where you will be able to discover and demo the

latest that the industry has to offer. The expansive trade expo will display the latest innovation in the industry with a focus on the evolving sustainability challenge the industry faces (embracing the process and practices of protecting and looking after the environment are referred to as kaitiakitanga.) Over 100 trade suppliers will be present to showcase their products/ services, amongst a range of new exciting attractions: • A Demo Kitchen giving members the opportunity to discovering new sources of creativity and talent. • An Artisan's Market to introduce operators with small local suppliers. • Networking lounge – providing an opportunity to network with the likeminded. l

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BUILDING FORWARD TOGETHER There’s no going back to a pre-COVID “normal”, the only thing for the industry to do is move forward and Julie White and Hospitality New Zealand believe that the way to do this is through industry-led solutions.

welve months ago, the industry (and indeed the country) was in shock, but from this sudden upheaval has come evidence of the sector’s ability to survive. “We saw the demand for this sector during lockdown,” expressed White. “Kiwis are realising, now more than ever, that hospitality is an integral part of the fabric of a community.” The priority moving forward, according to White, is to build on this public support and raise the bar of the industry. “We’re going to do that through helping our members. We believe that if you become a better operator, you’ll get better commercial outcomes and a better workforce.” White believes that as an industry, Kiwi hospitality needs to tell its story better, which starts with re-education at the school-aged level. That’s why Hospitality NZ is working with partners to go into schools to explain that hospitality jobs are not just entry-level positions, that there is career progression both within the sector as well as adjacent sectors.

The idea that hospitality and foodservice jobs are ‘low-skilled’ is laughable to White, who understands the vast range of skills and knowledge one must need to perform well in the sector. “As an industry we actually help feed other sectors by training staff (often onthe-job) in vital soft skills. When venues were forced to reduce their staff numbers in 2020, hospitality employees were quickly snapped up by parallel sectors,” White explained. “We are such an important part of New Zealand society, and we need to take control of that dialogue, so a priority for us moving forward is to reposition and tell the story of the industry’s true value.” White also noted that a renewed focus on mental health is a key aspect in helping the industry build forward. “We all need to talk more about wellbeing,” noted White. “That’s why we’ve invited Mike King to speak because mental health and wellbeing is a huge part of being able to build forward. It’s also why we’ve created the Summit and the Hospo Week – we want to arm ourselves with the best. Let’s build our toolkit and let’s start with the people who can make a difference, which

starts from the top down.” Hospitality NZ will continue to advocate strongly and talk to the government on a regular basis, recently they have been exploring the opportunity around including the border closure and those businesses affected by it in the Resurgence Support Package. “We will keep advocating for the large stuff, but as an industry we can’t simply leave it to the government. For the people in this industry, it is innate within us to care for people. We’ve got to show ourselves that manakitanga and give ourselves the gift of moving on and raising the bar.” Which is what White is most looking forward to about the Summit, the industry reconnecting. “It’s really needed, that time to connect and I think there will be some relief for people in coming together and understanding that you’re not alone and that everyone is going through the same thing. Plus, there are so many great sessions where people will be able to take away practical solutions that they can implement straight away,” she concluded. “We’re an adaptive bunch, so let’s get on with it. Let’s be our own destiny!” l

“Kiwis are realising, now more than ever, that hospitality is an integral part of the fabric of a community.”

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GUEST SELECT Now in over

Motels and counting... That’s right, over 931 Motels and Hotels in New Zealand have embraced Guest Select. What is Guest Select? It’s a Sky decoder in every room with access to over 50 channels, it brings Kiwis the most amazing experience and we know your guests will love it too.

How Guest Select could benefit your business · · · ·

Show the channels your guests are used to watching at home Increase guest satisfaction Create a competitive advantage Generate repeat business and improve occupancy levels

We continue to receive great feedback from our growing Guest Select operators who have made the move, with comments like: “They simply love the variety of channels” “It makes for happy guests” “Great to be able to give guests what they have at home” Call us today on 0800 759 333 or visit skybusiness.co.nz and let your guests enjoy the fantastic mix of sport, movies, news and entertainment channels.

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FOOD SAFETY AND COMPLIANCE MADE EASY WITH TESTO “The demand for efficient, high quality and most importantly time-saving food safety equipment is increasing and Testo offers instruments and solutions to help you save time and keep compliant.

n the food and hospitality industry, temperature measurements are part of the daily routine. The quality of food products can only be tested and guaranteed by precise measurements as to ensure that the food we buy is safe and suitable to eat. The Testo range of HACCP Certified temperature measuring instruments, available from NZ authorized distributor Eurotec Ltd, can carry out spot-check measurements in seconds. Whether in restaurants or large kitchens, in the transport and storage of foods, wherever temperature needs to be recorded, Testo measures up and helps you keep compliant with the relevant regulations. Testo are market leaders in thermometers, pH testers, oil testers and data loggers for food safety that can be used across a variety of applications. Testo have been in business for a milestone 64 years, this longevity in the industry is evidence of their success and quality of their products. Eurotec are proud to be the authorised distributor of Testo products here in New Zealand for over 30 years, providing high quality

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food safety equipment to the food sector. In 2017, Eurotec established the Testo NZ online store to allow the small to medium food service providers to easily purchase quality food safety equipment from a trusted brand and local New Zealand supplier to help them adhere to their food safety plan. Your time is valuable; take the hassle out of food safety monitoring. Imagine a solution that automatically ensures that food is always stored at the correct temperatures, a solution that also informs you immediately via your smartphone if anything should ever go wrong. The Testo Saveris 2 WiFi Data Logging System does just that. Saveris 2 takes the task of manual temperature checks off your hands, allowing more time and efficiency in your day-to-day business. The Saveris 2 data loggers reliably record temperature and humidity at defined intervals and transmit the measurement values directly to the Testo Cloud. The values stored in the Cloud can be evaluated at any time using a smartphone, tablet, or PC. When limit

value violations occur, users will receive email/txt alerts to devices immediately. No need to worry about security or timeconsuming software, all you need is an internet connection, wireless LAN and Web browser. • SIMPLE: WiFi Data Loggers measure temperature and humidity automatically. • SAFE: Measurement values are stored in the data loggers and in the Testo Cloud. • PRACTICAL: The system can be adapted to your requirements and extended without limitation by additional loggers. • RESPONSIVE: Receive email/txt alerts when limit value violations occur. Testo Saveris 2 is suitable for a variety of applications. Visit our Testo NZ online store to find out more and to purchase food safety products online www.testo.nz or get in touch with us directly to discuss your requirements. For more information, call Eurotec Ltd 09 579 1990, email sales@eurotec.co.nz or visit www.eurotec.co.nz.”

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buildingforward

SUMMIT SPEAKERS

Hospitality New Zealand has carefully selected some great speakers who will address the relevant and critical topics that are specific to the Accommodation sector as well as Food and Beverage side of hospitality.

DANNY MEYER

DAVE WILD

Danny Meyer is a New York City restaurateur and the chief executive officer of the Union Square Hospitality Group. In 1985, at the age of 27, Meyer opened his first restaurant, Union Square Cafe. He focused heavily on customer satisfaction, laying the groundwork for his 2006 New York Times bestseller Setting the Table, which looks at the power of hospitality in restaurants, business, and life. Hospitality New Zealand Chief Executive, Julie White described securing Danny as a speaker for the summit as a “real coup”, offering an incite from one of the food capitols of the world, a city that has been forever altered by the global pandemic. Danny will be speaking on day two of the summit as apart of the Hospitality Think Tank providing an international lens to COVID recovery.

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Do you sometimes wonder what your future holds? In the search for answers, it’s easy to miss the signals of the future all around you. Dave Wild is a Creative Futurist living on the edge of the world in New Zealand. From this unique position Dave is able to inspire, guide and energise teams to develop leading-edge leadership skills for a complex world. Innovating to shift from predicting the future, to creating it. Combined with Dave's Futurist expertise he's also had extensive experience working with clients across the country and around the globe, such as Microsoft, Xero and Air New Zealand.

MIKE KING

Mike King is the 2019 New Zealander of the Year, a television personality, comedian and mental health advocate. He is also a founder, ambassador & trustee for I Am Hope. Mike is known for his work as a prominent mental health educator with the work he does under his charity The Key to Life Charitable Trust (I Am Hope), which aims to reverse the population trends of depression and suicide by effecting a positive social change. Mike will be speaking on day two of the summit as apart of the Hospitality Think Tank address one of the most pressing issues for our industry around well-being and fatigue.

With 15 speakers already announced for the Accomodation Think Tank and more to come, this will be a must-attend event for anyone within the accommodation sector. Speakers include:

TROY CLARRY

Owner of Katalyma Hotels and Hospitality, HNZ Board Member and Accommodation Sector Chair Auckland. After spending more than 20 years managing in some of Asia’s most exciting hotels for Hyatt International & RitzCarlton Hotels in Japan, Bali, China, New Zealand, Saipan and Taiwan, Troy decided to return home to New Zealand in 2013 to start his own hospitality management company – Katalyma Hotels and Hospitality. “Owning and running our own business, creating our own path and destiny is a luxury earned from taking risks and working hard,” expressed Clarry.

FRANZ MASCARENHAS

Managing Director at Cordis Auckland, a 5 star brand by the Langham Hospitality Group. Franz Mascarenhas has more than 35 years hotel experience, holding different functional leadership roles in three global hotel brands, including assignments in Malaysia, Hong Kong, Shanghai and Auckland. Aside from managing the Hotel’s operations since 2013, he also currently oversees the huge investments being made in Cordis Auckland that will make it the largest hotel in New Zealand.

MEGAN WILLIAMS

Sustainability Advocate, Tourism Industry Aotearoa. Megan brings the New Zealand Tourism Sustainability Commitment to life and helps businesses achieve the 12 commitments. She brings a vast background in environmental and community development including being a founding Manager of Sustainable Wanaka, founding trustee of Te Kakano Aotearoa Trust, helping form the Wanaka Community Hub and initiating the successful Wanaka Water Project. Megan is also a tourism operator, recently serving four years on the Lake Wanaka Tourism Board as a Director of Wanaka Wine Tours and Discover Wanaka.

You can read about all the Think Tank speakers here. August/September 2021

buildingforward

AWARDS EVENING

CELEBRATING EXCEPTIONAL HOSPITALITY The Hospitality Awards for Excellence celebrates the success, achievements and especially after the last year, the resilience of the hospitality and accommodation sector.

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The Awards are hosted by Hospitality New Zealand, proudly in partnership with principal partner Lion along with the support of industry partners. CEO Julie White noted that the Awards for Excellence are a chance for Hospitality New Zealand to recognise and reward members who strove throughout the year to create the highest possible standards and experiences for both their guests and their team. “This year, the awards are particularly relevant considering what businesses and employees have been through and are still going through, though in a way it’s a pity we have to single out anyone,” expressed White. “Every hospitality business and every worker out there deserves a medal for the guts and perseverance they’ve shown through probably the toughest period the industry

has ever been through.” The independent Head Judge, Michael Friend said from Southland to Northland, most provinces are represented and that entries have generally been weighted evenly between CBD, Suburban and Rural. “Having judged this Awards programme over the last five cycles I consider that there are a greater number of quality entries this year,” continued Friend. “The finalists are generally at a much higher standard which presents the judges with a great challenge in determining each category winner and the Supreme Award winner.” Winners will be announced at the Hospitality Awards for Excellence 2021 Black Tie Dinner to take place in Auckland on 9 September 2021, as part of the Hospitality New Zealand Summit. l

SOCIAL EVENTS

ALL WORK AND NO PLAY? NO WAY! Throughout HospoWeek there will be a range of social network events for you to attend. Some are ticketed events but some are open to all delegates. PRE SUMMIT EVENT - HOSTED BY COOPS CORNER PUB Arrive in Auckland and kick off your HospoWeek at Coops Corner Pub with Live music and unofficial networking with other delegates. HOSPO NIGHT 2021 SPONSORED BY CCEP, HOSTED BY WETA WORKSHOP UNLEASHED Enjoy a fun evening of networking, celebrating and

the amazing Weta Workshop Unleashed tour. Not an experience to miss! Be there to continue the conversations of your Think Tanks and share your insights over a stand up dinner. HOSPITALITY AWARDS FOR EXCELLENCE BLACK TIE AWARDS DINNER Winners for the Hospitality Awards for Excellence will be announced at the formal/ black tie dinner along with the Supreme overall winner and the People's Choice Award. QT ROOF TOP AFTER PARTY - HOSTED BY QT ROOF TOP BAR Not quite finished yet?

Continue the celebrations at QT Roof Top bar. l

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August/September 2021

THINK TANKS

DAY ONE

The main event for HospoWeek is the Hospitality Summit where there will be different Think Tank Sessions to create spaces where industry leaders per sector can share their experiences, solutions and victories in this tumultuous time.

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FOOD AND BEVERAGE THINK TANK The Food and Beverage Think Tank is targeted at owners, operators and managers of cafés, bars, restaurants and similar businesses. After a challenging year, it is time for our industry to work together to ensure that businesses do not just survive, but thrive over the months ahead. The Food and Beverage Think Tank is an essential event for businesses looking to foster growth, encourage dialogue, and inspire creative thinking. This Think Tank brings together the best and brightest in our field – food and beverage executives gathering with others in the industry for a series of seminars, workshops, networking, and the latest information on future proofing business. Sessions include The Hospitality Business of the Future - Technology with Richard MacLeod (Loaded Reports) and Tarik Mallett (Mobi2go), End to End Stock Management - Focus on Profit, and Interior Design & Your Hospitality Business In A Post Covid Era with Chris Stevens

(Ctrl Space). ACCOMODATION THINK TANK The Accommodation Think Tank is designed to foster discussion between hotel, motels, and other accommodation industry operators and key stakeholders. The primary focus is on learning the tools of the trade, hearing successful strategies and getting an overview of what the market looks like, alongside the ability to network with collaborators. The Accommodation Think Tank will include respected speakers and unique networking opportunities. Attendees will have the opportunity to connect with speakers, hear about the latest industry trends and discuss the changing accommodation sector and evolving expectations of guests. Attendees will gain actionable insights and tactics to take back to their own businesses with sessions that include Optimising Revenue with Bernie Burke (Seekom), and Panel Chair Sharon McGuire (ASURE Accommodation Group), Driving More Direct Bookings with Gordy

Bayne (Showponi), Munish Chetty (Vision Sales and Marketing NZ) and Garrick Loft (Fastrack Digital), and Technology Forum with Ben Hubball (The Warehouse Group Business), Jackie Leat (Fr@nk) and Aaron Mills (Havelock North Motor Lodge).

DAY TWO

Following the dedicated Food and Beverage and Accommodation Think Tanks on day one, the following day will bring the industry together for the Hospitaity Think Tank. These seminars will focus on the wider hospitality industry and cover the key ideas that unite all our diverse business sectors. The Hospitality Think Tank will include a diverse range of industry speakers covering a range of engaging topics as well as providing an opportunity for attendees to network with their peers right across the wider hospitality industry. Sessions include the Keynote Speaker Danny Meyer (Union Square Hospitality Group), Typsy And What It Can Do For You, and the Hospitality New Zealand Annual General Meeting. l

buildingforward

EXHIBITOR PROFILE

GIVE YOUR GUESTS THE ULTIMATE COMFORT New Zealand owned and operated, Slumberzone has been tweaking, tinkering, and perfecting its craft, all in a quest to provide the best night’s sleep for guests. Especially their Luxury Commercial Beds for the Accommodation sector. With overseas travel remaining uncertain, more Kiwis will be wanting to explore their own back yard and after such a stressful 2020, many will be going on holiday with the express purpose of relaxing, and everyone knows that the right mattress is a key part of getting a truly restful sleep.

Advances in technology mean that hotel buyers can consider much more than simply how soft or firm a mattress is, these days products can involve memory foam, cooling gel and moisture-wicking fabrics, as well as variations on height, shape and size. Accommodation providers have different needs to domestic consumers, and mattresses need to cater towards these. A key feature of the New Zealand-made Slumberzone commercial range are the long-lasting strong sides of the mattresses which won’t sag after repeated

use, as well as a strong midsection to accommodate for a large range of guest body shapes and sizes. Slumberzone spring technologies are focused on providing enhanced support, optimal comfort and high durability. This means the mattresses that Slumberzone supply to accommodation providers are the best they can be. It isn’t just the large chains paying more attention to the sleeping needs of their guests, more independent accommodation providers are taking less conventional approaches to beds. Custom-

made beds are becoming increasingly popular, with some chains finding that these beds are so popular guests are wanting to buy them themselves. While Slumberzone’s commercial range is specially crafted as per the highest industry standards, they can also create custom mattresses and beds, giving accommodation providers the ability to create truly unique sleeping experiences for their guests. For more information on how Slumberzone can cater to your bed and mattress needs, click here. l

August/September 2021

CHEFTOP & BAKERTOP MIND.Maps™ A TRULY EXCELLENT LINEUP

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buildingforward

TRADEEXPO WITH NZCHEFS

All through HospoWeek there will be an amazing selection of exhibitors at the TradeExpo that will be running in conjunction with NZChefs and their New Zealand Hospitality Championships. The expansive trade expo will display the latest innovation in the industry with a focus on the evolving sustainability challenge the industry faces (embracing the process and practices of protecting and looking after the environment are referred to as kaitiakitanga).

XPO CONNECT

Xpo Connect is a 140+ site exhibition space with stands showcasing equipment, products and services for the hospitality, accommodation and tourism industry.

MOFFAT DEMO KITCHEN

The Moffat demo kitchen will be located at the NZ Hospitality Summit inside the Xpo Connect event. On offer will be a range of demonstrations and masterclasses to suit everyone’s taste. l

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Burns & Ferrall are a one-stop-shop for your hospitality & equipment needs. Our product range is the most comprehensive in the industry, offering complete kitchen design & fit out, all the way through to supply of benchtop & heavy equipment, tableware, packaging & hygiene products. Our coverage includes over 20 Territory Managers in New Zealand, a large team of dedicated industry experts, an industry leading digital offering and four showrooms, including New Zealand’s largest hospitality showroom in Auckland.

View our range at burnsferrall.co.nz, contact us on 0800 428 733 or email sales@burnsferrall.co.nz to find out how we can help your business today.

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0800 428 733 Terms & Conditions: Price Match Promise offer applies to any lower published price for an in-stock, like-for-like product (colour/ make/ model/ size etc) offered on the same terms in New Zealand and exclusive of customer discount or rebate. In order to qualify, the price must be published in writing in quotation format. We reserve full discretion and the right to refuse a Price Match Promise request, where the above requirements are not met. Prompt Delivery is available for in stock items only to capital cities. Delivery times may vary dependent on location particularly in regional areas, visit our website for more detailed delivery information. For full terms and conditions please see in-store or visit burnsferrall.co.nz.

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NZ HOSPITALITY CHAMPIONSHIPS The long running NZ Hospitality Championships, formerly known as the NZ Culinary Fare is back!

hree days of competitions ranging from Secondary School and Training level competitors through to Open and Speciality industry classes. Competitors will be touting their talent and skill sets to vie for such titles as the NZ Chef of the Year, NZ Barista of the Year, Commis Chef of the Year, Cocktail Champion and Training Establishment of the Year to name just a few. The hotly contested Bed Making class makes a return, along with Chatham Islands on a Plate, Restaurant of the Year

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and an array of Statics to view. Pitmaster BBQ Battle The NZChefs Pitmaster BBQ Battle is a specialty event created for the Hospitality Summit. A two day monster battle of the BBQ. This is a team competition with a maximum of 4 members and a minimum of 2. Minimum age is 16. Are you the master of the BBQ? Do you have what it takes to be the 2021 NZChefs Pitmasters BBQ Battle Champion? Be in to win awesome prizes. Entry is open to anyone who BBQ’s. l

NZCHEFS BIENNIAL CONFERENCE The NZChefs Biennial conference joins with the Hospitality NZ annual conference for an informative, action packed two days, Wednesday and Thursday, 8th and 9th of September.

range of interesting topics along with off-site excursions and demonstrations. The conference culminates in the anticipated Gala dinner where NZChefs award recipients will be recognised. NZChefs is the National Association representing professional chefs, cooks and trainees, patissiers and confectioners from school age to mature practitioners

in New Zealand’s most vibrant and demanding industry. Through continued education including Judges qualifications along with involvement in culinary competitions and trade events at local, national and international level the Association provides opportunities for many of its members to showcase their creativity and skills in the public arena. l

August/September 2021

productshowcase

FIRELIGHT CANDLES Firelight Candles is based in Tauranga. The company imports and distributes a range of refillable paraffin oil moulded glass candles, disposable paraffin oil candles, paraffin oil as well as LED candles.

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Their Hollowick disposable paraffin oil candles are imported from the USA. The range comes in 8, 15, 26 and 50-hour disposable candles and are compatible with the best liquid wax lamp fuel available. The high-quality paraffin oil from Firelight Candles is imported from Clearcraft UK - it comes in 1, 5, 12 and 25 litres. The oil is highly refined so that it is soot-free and odourless. Available in six different colours and shades. Nonstaining and no melted wax mess. Perfect for the hospitality and accommodation sector, where time is valuable. Simply replace the empty fuel cells with new

ones, and you’re set! Firelight Candles has a range of 9 different moulded glass candles, which are imported from Clearcraft UK. They are durable, attractive, refillable and have low running costs. If you are after electronic candles, their LED Rechargeable Candles are perfect. They come with a convenient charging base and remote control. No pins involved; just place the candles in their charging tray overnight for 15-20 hours of static or flickering light! Available in classic white or amber. For Firelight Candles' full range, visit www.firelight.co.nz. l

checkin

Celebrating

35 YEARS AS A WANAKA ICON

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“I

t’s been 35 years since the doors opened at Edgewater hotel and since that time the hotel has flourished, welcoming many thousands of New Zealand and international visitors. Edgewater was officially opened on 11th July 1986 by the then Minister of Tourism, the late Rt. Hon. Mike Moore. It was an ambitious project building a resort-style, full-service hotel with over 100 guest rooms in the small resort town of Wanaka. Situated on 10 acres of prime lakefront land, Edgewater is one of New Zealand’s few hotels which has successfully navigated the sometimes rocky shallows of the cyclical tourism industry, proudly retaining its independent status, private ownership and stable management throughout. The developers used the site to its maximum positioning guest rooms along the lake edge thus providing amazing lake views, complemented by spectacular mountain views. Edgewater is the only accommodation in Wanaka built directly on the lake edge.

MIX OF GUESTS

Edgewater’s unbeatable lakefront location is complemented by flexible meeting room options, luxurious accommodation and resort-style amenities. Over the years Edgewater has hosted numerous weddings, gala events and conferences. Leisure guests have often commented that staying at Edgewater has been the highlight of their holiday. Prior to Covid, about 75% of guest

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nights were from the international market – predominately Australia, North America and the United Kingdom. In recent months New Zealanders have supported Edgewater as they take their holidays in Wanaka, rather than travelling overseas themselves.

PRODUCT DEVELOPMENT TO MEET GUEST NEEDS Edgewater’s deluxe suites have recently been refurbished in a unique and gracious style. These suites are modelled on Edgewater’s popular one-bedroom suites however they feature more luxurious bathrooms and higher quality furnishings. “All the furnishings were carefully sourced locally, and the interior design is warm and welcoming, with a hint of luxury,” according to General Manager, Catherine Bone.

LONGEVITY OF STAFF

As Edgewater celebrates its 35th year, it also proudly acknowledges the contribution of several long-term staff, who started work at the hotel when the doors first opened. “Offering a warm Southern Welcome is one of our brand values which all the staff aspire towards, taking heed from our long serving staff members such as George, Gaynor, Telf and Dave,” commented Catherine.

SUSTAINABILITY... NOW AND INTO THE FUTURE

Edgewater is on an ever-evolving environmental and sustainability journey. These pathways bring direct benefit to the business, for guests, for the surrounding

community and pristine environment. “It is crucial we protect our pristine environment and retain our support from the local community. Guests definitely enjoy what is on offer in Wanaka in this regard,” added Catherine. Edgewater has a range of low impact activities including mountain bikes and e-bikes available for hire, tennis courts, putting green and lawn games during the warmer days. There is direct access to the lake-edge walking track with a range of native flora. Edgewater is proud supporters of the Te Kakano Aotearoa trust which propagates native plants in the region for habitat restoration, donating a percentage of all purchases from Roy the Ram – a plush toy available in Lonely Tree Gifts. Markers across the property identify native plants with names in both English and Te Reo. Wineglass Café at Edgewater has a menu that is designed by the seasons, incorporating seasonal and local produce from farms in the Central Otago region. The beverage menu is predominantly local based with a huge selection of Central Otago wines and beers from three Wanaka based breweries. The café has recently gone single use cup free and has signed up with a local company Wanakup to provide guests with a reusable cup deposit scheme. Edgewater supports Tourism Industry Aotearoa’s Sustainability Commitment, the Tiaki Promise and holds a Qualmark four and half star silver environmental grade.”

artgallery

In The Eyes Of

The Behol

BUSH MEDICINE LEAVES By Roseanne Morton Petyarre

BUSH YAM By Janet Go

Roseanne painted the Desert Yam story from her family’s country. The yam grows underground. It is normally found on Spinifex sand plains. Able to be eaten raw or cooked, it is a staple food for the desert aborigines. It is also renowned for its medicinal properties. In this painting, Roseanne depicts the leaves of the yam paying homage to the spirit of this special plant in the hope that it will regenerate. l

Janet Golder Anmatyerre artis the Utopia Home skills from family the subject matte the women artist include the Awely body paint, and designs, su

AWELYE (WOMEN'S CEREMONY) FOR ATNWELARRE (PENCIL YAM) AND ANWEKETY (CONKERBERRY) By Josie Kunoth Petyarre The linear designs in this piece represent awelye (women’s ceremony and body paint designs) for Atnwelarre (pencil yam) and Anwekety (conkerberry). These designs are painted onto the chest, breasts, arms and thighs. The women sing the songs associated with their awelye as each woman takes her turn to be painted. l

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lder

Indigenous art is a visual form of storytelling. It conveys a culture’s or individual’s history of land, events, beliefs and experiences, just like buildings can be historical landmarks. The Aborigines of Australia paint with dots and symbols to convey religious ceremonies, living off the land, and life within that culture.

ILYARNAYT By Lily Lion Kngwarreye This painting is inspired by the Dreamtime story of the Ilyarn or Ilyarnayt, a rare and attractive plant that grows throughout Central Australia. Bundles of golden yellow flowers bloom on this plant, nestled in between thick, leathery leaves. This plant is particularly favourable for the abundance of edible grubs living in the roots, known as Ilyarnayt. l

– MY COUNTRY older Kngwarreye

r Kngwarreye is an st from Mulga Bore on elands. Janet learnt her members and took on er that was familiar to ts in her family. These ye women’s ceremonial d the bush yam leaf uch as this one. l

MALIYA By Arkeria Rose Armstrong This painting is named Maliyaa, which means friend in the Gamilaraay language. It shows the two countries coming together and how this friendship is built through understanding and knowledge of each other’s cultures. l August/September 2021

artgallery Maori New Zealand artwork similarly expresses the cultural beliefs, historical events and personal journeys of the artists, to create a national portrait composed of individuals.

COMING THROUGH By Emily Karaka Karaka is best known for her colourfully expressive paintings. This piece was created when Karaka first started exploring her tribal history in relation to breaches of Te Tiriti o Waitangi (the Treaty of Waitangi). Coming Through represents an epiphany and Karaka’s investigative painting practice. As a young Maori mother, it also signified the importance of motherhood and manaakitanga – the generosity and care of others. l

MATARIKI By Star Gossage This painting is of seven female figures sitting on the gound dressed in cloaks and blankets. Textural and raw, there is a magical sense to their gathering, nestled aorund a campfire. Through this painting, Gossage transmits ideas that encircle and emit her inner vision of the physical, spiritual, psychological and emotional realms. l

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ABSTRACT By

Ratana’s works of paint and m notions of s outside phys presents a uni concepts worldview), its and articulate t to

T (3 TLZ.LFT, 4 T.L.Z.I.F.T<1) y Saffronn Te Ratana

s continuously test the physicality mark-making to explore alternative space and narrative within and sical realities. 3 tlz.lft, 4 t.l.z.i.f.t<1, ique visual vocabulary to express about te ao Māori (the Māori diverse realities and perspectives, the complexities of what it means o be a Māori artist. l

WHENUA/WAHINE/WHENUA Kura Te Waru Rewiri Rewiri has long been interested in the sacred nature of the land as a personification of Mother Earth. Attached to her painting Whenua/Wahine/ Whenua are eight rakau (sticks). The kānuka (tea tree) sticks were gather from a wahi tapu (sacred site) known to the artist’s whānau. The number of painted panels is a reference to part of the artist’s name, Waru, meaning eight. The Rewiri describes the figures in the painting as “alert – resting but listening’. They serve as a reminder of the importance of the land as a living being that needs to be nurtured and cared for. l

GIRL IN BUSH SHIRT By Robyn Kahukiwa Painted during a period of upheaval and transition, this piece speaks to the effects of urbanisation and displaced the generation of young Maori experienced in the aftermath of World War II. Many Maori moved from their rural kainga (homes) to city centres and urban environments in search of work, education and new opportunities. Such a dramatic shift of environment facilitiated a sense of culrutal disruption and dislocation, as well as an uprising of unified Maori to challenge the colonial oppression of Maori rights to land, language and power. l

August/September 2021

HASSEL-FREE FIT-OUTS WITH F.E.DERAL HOSPITALITY EQUIPMENT

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(VIC), Western Australia (WA) and in New Zealand, opened, the after-sale service on the equipment is Auckland for supply of commercial food equipment. always done with a smile on her face and she deals Recently, F.E.D supplied kitchen equipment, with any issues in a quick and efficient manner.” including cook top, dishwasher, and steamer to a newly Hebrides noted that customers are more focused on opened dumpling shop on Auckland’s K’ Rd called having an experience when dining out, with openBun and Bao. Rainie Hebrides, NZ Country Manager plan kitchens and designs that show off the kitchen, for F.E.D is also the Co-Founder of We Don’t Have particularly on trend. Elephants, an Auckland-based company specialising in With customer care a high priority, during the commercial interior design and fit-out, building consent height of the COVID pandemic, F.E.D reviewed their and council licensing applications, company branding, pricing structure and maintained their stock levels to and project management. This gives businesses heading ensure clients had access to affordable equipment. to F.E.D for equipment needs an added breadth of “Seeing our clients being successful at what they information around design and build. do best and being able to support that is the most “We are a one-stop-shop for knowledge and a rewarding part of what we do,” concluded Hebrides. hassle-free experience,” noted Hebrides, who has years For more information about how F.E.D can help of experience in commercial design. Bun and Bao’s facilitate your kitchen needs, visit www.fedproducts. Food Equipment Distributors (F.E.D) mission was to transform the humble dumpling from co.nz an Asian street snack into a new dining sensation. is the importer of a very large, The unique challenges Bun and Bao faced included exclusive, and professional range a short timeline for completion, along with a shortage of food equipment, catering, kitchen of supplies around the country due to the COVID-19 pandemic. Luckily, F.E.D were fully stocked and were equipment, refrigeration, furniture, able to install the equipment within two days. “I have known Rainie Hebrides for over five tableware, and cookware enabling years as both a designer and equipment supplier. As them to offer customers unsurpassed a designer she manages an excellent team of 10th September September experienced and skilled designers28th who, from the valueand and11th quality with a history first meeting knew what I wanted for my restaurant. indie band, The Beths, are excited to be Auckland’s superstar, BENEE will join Auckland’s The beloved of over forty-five years serving the the process of the design,heading Rainie kept back me in to the Whammy bar, the place where Philharmonia Orchestra (APO) for twoDuring spectacular the loop with all facets of the design and was always commercial catering, baking and shows at Auckland’s Town Hall as part available of APO’s they grew their band. to answer questions patiently,” commented food industries. popular Session Series. The rising NewBrian Zealand star “We haven’t played there in a while, so we will be Wong, owner of Bun and Bao. “Throughout both the tender and fit-out Rainie will be delivering new arrangements of her platinum channeling early Beths energy by nervously playing F.E.D.like is an Australian New Zealand company visitedin thethis site at least once per week to make sure the hits ‘Glitter’,and ‘Soaked’ and ‘Supalonely’, a couple of unreleased songs from the record we are with offices, showrooms, and warehouses in New fit-out was following the design and to liaise with the exciting collaboration with APO. working on currently,” said lead vocalist, Elizabeth South Wales (NSW supports the ACT), Queensland main and sub-contractors. This helped immensely in Music fansAustralia from (SA), all over New Zealand will besure that we got to open Stokes. (QLD), South supporting Tasmania making our doors to trade (TAS) and the in Northern Territoryto (NT), Victoria in the quickest time possible. Since the restaurant gathered Auckland enjoy these top-charting-

BENEE and The APO Auckland Town Hall

The Beths with Stella Donnelly Whammy Bar, Auckland

hits in a new light.

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Monday-Friday 9:00am-5:00pm

146 Neilson Street, Onehunga 1643, Auckland, New Zealand

May 2021

Snow Machine Festival Queenstown

menu every two-three months to work at-home meal kits, Lee admitted that with seasonal ingredients. his biggest challenge was the mental “I work with different techniques, health of his staff. methods, and cuisines to get the best “It was so difficult to communicate 29th September – 2nd out of the ingredients I work with. October and work over Zoom with my staff, ISnow, go basedmusic on Italian a lot adventure. of time. even just to chatMachine about how they were and The Snow Simplicity and the seasonal flavours doing so would give Festival will have daily on-snow après showa little at menu of Italian cuisine I have experienced creation task or lockdown dinner Coronet Peak and TheallRemarkables well myself gives me the inspirations challenge soas they couldas focus on main stage shows in town lighting up on the time for how to use and work with something else.” the 30th seasonal ingredients.” For Lee, it is his staff that make his September – 2nd October. On top the typical challenges job so rewarding, he loves developing With anof attractive line up including The Avalanches, that the COVID pandemic brought, their skills and getting them better Bliss Npivoting Eso, Boy including Norris&&Bear Bell’s and many than theymore, were thesnow-lovers day before. will betowards in fortakeaway a treat! offerings meals and “This just gives me so much

Oktoberfest Brewtown, 27 Blenheim Street, Upper Hutt, Wellington

satisfaction, seeing these young chefs brings people together and everyone growing together with me, inspired deserves this.” about food, loving what they are When he’s not in the kitchen, doing and getting satisfaction out of Lee’s favourite thing to do is go what they September do in the kitchen.” spearfishing, where he can be alone 18th Eventually, Lee would like to open and think of nothing else but the There is no better place in New Zealand to celebrate a restaurant similar to ‘Everybody water and finding dinner ingredients Oktoberfest, than at the resident breweries in to young Eats’ (a social endeavour that helps from the ocean. His advice feedBrewtown. those with foodThese insecuritybreweries once chefs is to a notworld-class give up, even when offer line a week). you’ve done something wrong. up of specially brewed German style beer, along “I’ve volunteered with my kitchen “Learn from your mistakes and with a taste of the Oktoberfest festivities and team before and love what Everybody carry on. Make today better than traditions. Eats does, but just thought ‘what if yesterday, confidence follows.” we Guests can do thiswill for everybody every by the energy this festival has, be wowed day?’ Like I with said, I love way food along thethe opportunities to take part in unique

Brewtown-exclusive activities such as bier pong, yodeling and Oom-pah dancing.

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design refurb

RETHINKING INTERIOR DESIGN METHODS Luke Edwards Interior Design specialises in bringing interiors to life and with a one of a kind design style, mixing a ‘method design’ philosophy with the forward-thinking ‘Neuro Design’ principles to create stimulating, sustainable and timeless designs.

Designer Luke Edwards has, over the years, repeatedly found himself naturally designing in a certain way. Still, he never had a way to describe it until he coined the term 'method design'. "It's quite strategic and scientific in its process, but at the same time very fluid," said Edwards. Edwards method captures the brand's personality. Mixing it with the character of the space because interiors are a visual representation of a brand, and being able to ground an interior to its location helps tell a story and connect residents. Edwards combines information about the brand, space, and a detailed design brief to create a foundation for the final design. "It's a bit like building a character for a story or getting all the ingredients together in cooking," he explained. When done thoroughly, the design process becomes fun and exciting because details start falling into place. "It's a timeless approach to designing," noted Edwards. He combines this method design philosophy with 'neuro design principles'. He believes it is the most efficient and creative way of designing interiors. Edwards neuro design principles are rooted in both holistic design and neuroarchitecture. Understanding how the interior environment affects the user's wellbeing through light, colour, texture, materials, sound, psychology, visual qualities, emotion, biophilia, shape, pattern, and layout. "The goal is to use these to make the interior space stimulating and comfortable. "Every interior design project and space is unique. There will always be different degrees and levels to how much each of these is incorporated," said Edwards. When he began designing wallpapers,

Edwards wanted to carry parts of this approach into his wallpaper designs. "They're designed this way, using the simplicity of colours, shape, pattern, and texture to create standout graphic designs. Partly as it helps to be visually easier to recognise and remember." All Edwards' wallpapers are sustainably digitally printed on various textured commercial grade papers. For some collections, the paper stock has a slight roughness which helps add to the character of the designs. For Edwards, it's not about the 'designer' aspect of the wallpaper but about using wallpaper as a cost-effective option to bring a timeless graphic quality into interior spaces. "Each wallpaper design tells its own story. Whether used purely for the colours or for the graphic patterns, they add something new, exciting and different to any space they're in." As a designer, Edwards felt he'd never found a wallpaper that could add a simple graphic touch. From either being a complement to the rest of the design or even be a focal point in itself. "That's one of the reasons why I started designing my wallpapers. The design comes from a completely different perspective than anything else out there." Despite COVID's impact on the hospitality business, Edwards used the setback to set up. He focused on updating business processes to create a stronger foundation for growth, completely redesigned a collection, and launched a further five collections. "The wallpapers will hopefully allow me to reach and have an impact in interiors, and the people experiencing them, worldwide, which is something I'm really looking to do," said Edwards. l

August/September 2021

Despite never thinking he would end up in the wine industry, Phil Hanford established Grasshopper Rock Winery 20 years ago.

Between The Vines

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“I

never had any interest in wine for the first 40 years of my life,” admitted Hanford. “But now we own a pinot noir vineyard and make a significant contribution to the fabric of Central Otago Pinot Noir.” Initially, Hanford studied agriculture. “I have always had a fascination with agriculture and the connection between land and production. The wine industry is very much an agriculture-based industry,” he said. With a career in The Rural Bank, Hanford noticed that the most successful farming operations were so because of their choice in the best farming systems and practices. “Growing grapes is the same,” Hanford continued. “We chose to grow pinot noir grapes to produce the very best wine and that meant finding the land and site best

suited to this and applying the best management practices. It seems simple but selecting the right site for a finicky grape variety like pinot noir is the key to consistently producing premium pinot noir grapes. If you produce premium grapes, you can produce premium pinot noir and we were up for the challenge.” Grasshopper Rock is the single largest pinot noir producer at 45.25 degrees south. This means the vineyard has slower ripening due to cooler nights and is drier and less windy than other parts of Central Otago. As any wine enthusiast will know, wine is 100 percent influenced by the site of the vineyard. Due to Grasshopper’s site, its pinot noirs tend to show finer tannins and silkier texture, with high perfume and savoury, earthy tones. The cool nights and late harvest give structure which means the wine evolves exceptionally well over many years in the bottle. The vineyard site dates back to the 1870’s, when the first vines were planted. Whilst the vineyard has grown, the original buildings remain. “It was the history as a horticultural property,

the ideal soils, the aspect, water rights and climate data which attracted us to the property for pinot noir,” said Hanford. Hanford’s philosophy towards winemaking had a large impact in the process of choosing the right site. “Our philosophy with our vineyard and winemaking is simply to produce the best single-vineyard wine we can. It means doing a good job in the vineyard, producing excellent quality grapes, and not overworking the grapes in the winery.” “It sounds simple,” Hanford said, “which it is, but it is not easy.” Grasshopper Rock is also sustainably focused. “Everything we do in the vineyard must pass our sustainability test.” Microplastic pollution is a concern in the wine industry and Grasshopper Rock is committed to using biodegradable products and avoiding using any unnecessary plastic products. To do so, it has started importing biodegradable products from France to supply other vineyards. Glass bottles have the single biggest carbon footprint within the wine

industry. “High-quality wine does not have to be in heavy bottles, and we have always committed to lightweight bottles,” Hanford stated. He believes customers should change their buying behaviour and force wineries to change. “I think the industry needs to take sustainability more seriously and justify its unnecessary use of some packaging and plastics,” reiterated Hanford. Over 20 years, Hanford’s winery has grown and achieved a lot, but he still has one goal in mind. “Our goal is to see Grasshopper Rock as a sustainable pinot noir vineyard worthy of Grand Cru status evolve over time.” For new viticulturists, Hanford offered some advice. “Have courage and a clear vision of what you want to achieve. It is not for the fainthearted but don’t let that put you off. For great things to happen requires courage. “A great wine is a memorable one. It may be memorable because it contributed to the memory of the occasion, it may be memorable because of its place in history or age, or it may be a wine of outstanding quality.” l

August/September 2021