Hotel Magazine | October/November 2021 by Review Publishing Ltd

$10.95

October/November 2021 • Vol. 7 No. 4

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C I A L

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HANDS UP 4 HOSPO CHARITY AUCTION LAUNCHED Lets help hospo keep the lights on! Want to support the hospitality sector but don’t know how? We thought that too, and so have many other businesses. Without a doubt, lockdowns are challenging for everyone, but the hardest hit is the hospitality industry. The continued restrictions and lockdowns have taken their toll on the people who make our hotels, restaurants, bars and cafes places of fun, friendship and community. Hope for the survival of many hospitality businesses depends on help, from Government and within the hospitality sector itself.

So pooling our resources and knowledge of the industry, our sister publication, Restaurant & Café magazine and Stoddart NZ have created an online auction called Hands Up 4 Hospo. The auction will run on TradeMe over the coming weeks, with proceeds going to hospitality businesses through an online application process. With an array of items donated by a crosssection of New Zealand businesses, the willingness to give has been a ray of hope in an otherwise dire situation. Led by Stoddart NZ, we are putting all our efforts behind the Hands Up 4 Hospo Auction. Supported by fantastic suppliers who have stepped up to get in behind the project, and some exciting, innovative, and unique donated items are up for auction. A little donation from many means that collectively we can help hospo keep the lights on. We ask that you consider supporting this project. It is a fundraiser for the hospo businesses that have been at the coalface of the lockdown, carrying the heavy load and cost of the pandemic. Keeping their business afloat and workers employed in emotionally, mentally and financially exhausting circumstances.

AUCTIONS ARE UPDATED DAILY, CHECK OUT THE LATEST AUCTIONS HERE. TO APPLY FOR FUNDING FOR YOUR BUSINESS, CLICK HERE.

Nutella Foodservice is giving away 1,000 cartons of NUTELLA PC. All New Zealand accommodation and hotels are eligible to apply. All you have to do click here to sign up and they’ll send a carton to you, completely FREE.

ISSN 2423-1193 (PRINT) ISSN 2744-5984 (ONLINE) 100% owned CHAIRMAN: Peter Mitchell

CONTENT MANAGER: Caroline Boe

PUBLISHER: Tania Walters

EDITORIAL TEAM: Janet Guan, Sophie Procter, Shania Taylor

ADMINISTRATION MANAGER: Kieran Mitchell

SENIOR DESIGNER: Raymund Sarmiento

EDITORIAL DIRECTOR: Sarah Mitchell

GRAPHIC DESIGNER: Debby Wei

EDITOR: Caitlan Mitchell Review Publishing Co Ltd. Retail 6, 2 Ruskin Street, Parnell, Auckland. PO Box 37140, Parnell, Auckland. TEL (09) 304 0142, EMAIL: edit@reviewmags.com

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.

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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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THE SPI OF KIWI

iwi Spirit Distillery is a New Zealand, family-owned and operated distillery that specialises in unique, handcrafted spirits. Owner and distiller Terry Knight began teaching himself how to make spirits 25 years ago. With decades of distilling knowledge, the Knight family are fiercely dedicated to quality over quantity. "Quality and uniqueness are critical to us," said Isabella Knight, Terry's daughter and Kiwi Spirit's marketing manager. "You don't want to make a spirit that is not high quality. We also didn't want to copy anyone. We wanted to take something in a different direction. We incorporate that New Zealand aspect creating New Zealand made spirits with local ingredients and botanicals, and the way we make our spirits." Just like every business, Kiwi Spirit has felt the pinch with the COVID pandemic in addition to its usually quiet season. "It's been quite hard. Every business has gone from operating to just, not," said Knight.

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"We are a seasonal business as well. We've got the cellar door, but we're a beach town, so winter is quiet already, and the lockdown has just made it worse." "The upside is people want to drink and try making cocktails, so that has kept us busy." Whilst importing is suffering delays, those who source within New Zealand are not as severely affected. Luckily for Kiwi Spirit, their sourcing hasn't been affected much. "We focus on buying from New Zealand first anyway. We look in Golden Bay, and if we can't find it here, we'll go to the Tasman, then the South Island, and then the North Island." "There are a couple of things not available in New Zealand, like juniper berries. Our bottles come from overseas as well, but we are hoping to switch to a New Zealand supplier." During Levels 3 and 4, the distillery shut down. "We're lucky at the distillery because we live on site. It's 25 acres, so there were lots of jobs we needed to do," laughed Knight.

Kiwi Spirit is the only distillery in New Zealand that makes TeKiwi 100% Blue Agave Spirit, made from the famous plant Agave Tequilana Weber Blue. The Weber Blue Agave Tequilana plants are grown at the farm and take eight years to mature. "We just planted a few thousand of these, so that kept us busy as well," Knight added. Throughout the levels, Kiwi Spirit Distillery was sustained by online orders through its website. "We put a lot of time and energy into our website as it's the best place to order from us. There's lots of additional content like cocktail recipes as well." When New Zealand, excluding Auckland, shifted to Level 2, Kiwi Spirit was able to open its cellar door and welcome back its staff. Despite being a family-owned and operated business, Kiwi Spirit does employ a few non-related staff. "We're a small team but growing," said Knight. Being a small team makes it easier, she said, as everyone is kept busy with the cellar door and hand-bottling and

IRIT I’S labelling summer's line-up. Hand-bottling and labelling is just one part of Kiwi Spirit's dedication to sustainability, as well as shopping local and planting. "Sustainability is ingrained in what we do, even before it was the buzzword," said Knight. "Golden Bay is a hippie town. It's just part of what we do naturally. Shopping locally is part of that." Kiwi Spirit is planting its own fruit trees to grow the fruit it uses for liqueurs and botanicals for gin. Juniper berries are imported, and tangelos are not as readily available as they used to be, so the Knight family are trying their hand at growing these fruits. "Our Delightful Gin is made with lavender and lemon. The lavender is grown here, and the lemons are from Golden Bay, plus a few of our baby lemons." Village distilleries in Europe inspired the idea. There are a lot of excess fruit, so the distilleries pop up to make something out of it.

"People sometimes turn up with crates of lemons, so we'll create something. Sometimes we make small batches that don't leave the cellar door; others are specialist batches." Knight believes being innovative is not running after the trend but going beyond that. "Things trend, like pink gin or flavoured vodkas, but some things we make like the liqueurs are so versatile and not super popular." "People don't really know what to do with a liqueur, but with more people getting into cocktail making, there is an increasing appreciation for liqueur or schnapps, which is quite cool to watch. It makes you want to come up with more things," said Knight. Innovation is part of what makes a great spirit. "There are lots of really good spirits, but for a spirit to be great, it needs to be unique, standalone, and meet a niche that wasn't there before or does better than anyone else, and of course, quality. You have to sip it and say, wow, this is special,

this is different." Kiwi Spirit's TeKiwi is such a great spirit. "It's New Zealand's only 100% Webber Blue Agave Tequilana Spirit, and it's absolutely standalone. Watching people's faces, even if they don't like whiskey or gin or whatever, and their eyes widen, and they look at you like 'what!?' That's what we do this for." The most rewarding aspect of Knight's job is making something. "You put the plant in the ground or the liquid in the barrel, and when you come back in eight years, it's perfect. You take raw fruit or ingredients, and you have this product on the shelf that people love, and you know it came from fruit." Kiwi Spirit has hosted an annual festival for the past few years and hopes to cement that into the local calendars. "We want to get that running smoothly and create our big event." "We're also looking at redoing our cellar door; it's a bit small, and we want to take it to the next level. Growing our own fruit and botanicals is already in progress, so we'll keep working on that too." l October/November 2021

news

STAAH IS PROUD TO BECOME A NEW ZEALAND FERNMARK LICENSEE STAAH is delighted to announce that it has recently become a New Zealand FernMark Licensee. The FernMark acts as a ‘tick of approval’ from the New Zealand Government and gives confidence to our clients that STAAH is a New Zealand based technology company. The FernMark Licence Programme is a government initiative designed to protect and promote New Zealand products and services to the world. STAAH, being headquartered in Auckland, New Zealand and operating since more than a decade, having the Fern Mark licence was a cherry on the cake for the STAAH team globally. This FernMark Licence means we’ve met all the eligibility criteria, which includes being GST registered in New Zealand, having a substantial level of New Zealand ownership, governance and employees, and having exported (delivering our service) for at least 12 months. “We are gratified with this move”, says Tarun Joukani, Director – STAAH, He added, “The criteria also states that our products and solutions were developed in New Zealand, and the New Zealand Government is happy for our business to represent the country around the world giving our clients a level of confidence across the globe that we are a 100% New Zealand based company.” From now on, you should start seeing the ‘FernMark’ (the

Government’s trademarked Silver Fern) appear on some or all of our company literature and collaterals. The FernMark acts as a ‘tick of approval’ from the New Zealand Government.

WHAT IT MEANS FOR STAAH LTD.?

This ‘tick of approval’ means we’ve met all the New Zealand Government’s eligibility criteria, which should give you huge amounts of confidence. The Programme employs a global monitoring service, Corsearch Brand Protection, that trawls the web for illegitimate use of the FernMark. This means that when you see the FernMark on a product or associated with a service, you know it’s an authentic New Zealand product or service. l

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entertainment

SPARK SPORT FOR BUSINESS IS A GAME CHANGER Via their technology, Spark Sport for Business (SSfB) offers more options for their customers and Rae Herbert’s team understands what Kiwi operators need. As a tech innovator, SSfB is committed 100 percent to streaming spectacular sport and entertainment direct to the sports loving public, and to the industry, delivering on key requirements of value, flexibility and choice. "Kiwi operators want best bang for their buck, so how does SSfB offer tangible value to its hospitality and accommodation clients? Spark Sport for Business understands Kiwis’ love for sport and the atmosphere that’s created from sharing big moments together," explained Rae. "We also appreciate the hardship that the hospitality industry has faced from COVID-19 and have priced our offering in a way that gives more Kiwi businesses access to the sport they love than ever before." Does it cost more for venues to offer multiple streams and banks of TVs for customers to view sporting events and programmes? No, SSfB doesn’t charge extra for multiple streams or TVs in your premises. A one-size-fits-all model for broadcasting sports and entertainment doesn’t suit hospitality operators. They want flexible programming and on-call support to get and keep their streaming going. Is this what SSfB provides? "Yes, because we recognise the logic of paying for a service when it’s relevant to you and your customer base. That’s why SSfB has Open Term contracts* so customers can sign up to the service when your favourite sport is on. We also offer fixed term contracts

where your installation cost can be spread over 12, 24 or 36 months," Rae continued. (*Eligible for hospitality customers only.) As seasoned sports viewers, hospitality customers want the flexibility of viewing the events and programmes they want, when they want them. Does SSfB offer this service? In traditional pay TV services, customers are bound by what’s programmed to be on at any given time. But sport is about moments. With Spark Sport you can watch what’s on its five 24/7 channels for that set-and-forget experience. But the game changer is being able to scroll through and watch highlights, replays and key moments whenever you or your customers want. Finally, Rae, can you sum up the beauty of streaming? "Streaming is the future and it’s here now with SSfB. Customers have more flexibility and choice, as setting up with SSfB allows you to stream different content on the same device – simply providing more choice with Spark Sport.

THE SPARK SPORT FOR BUSINESS STORY SO FAR

Kiwis love a David and Goliath story, and Spark Sport is a beauty; since its story began in 2019 to attracting a loyal team of customers. It’s fully committed to hospo’s hallowed sports grounds – the pubs, clubs and bars full of revellers who experience streaming that’s so good, they feel right there in the game. Keen to stream Spark Sport? Get in touch with the team on 0800 776 785 to discuss your streaming options. October/November 2021

checkin

‘FORTUNE FAVOURS THE BRAVE’: OPENING A NEW HOTEL DURING A GLOBAL PANDEMIC

Hotel magazine caught up with Meliá Chiang Mai's General Manager, Edward E. Snoeks to talk about the challenges of opening a new hotel in the midst of a pandemic.

hen people learn of the upcoming launch of the first five-star hotel to open in Chiang Mai since the onset of the global pandemic, the response is generally one of surprise, if not pessimism: "Wow, you're brave. It's a rough time to run a hotel, much less open a new one. Why, of all times, open a new hotel now?" Despite the surprise, there's indeed a raft of compelling reasons behind the December opening of Meliá Chiang Mai. This 260-key urban hotel towers over the River Ping and Night Bazaar in the heart of Chiang Mai in Thailand's mountainous north. But first, a bit of background: Chiang Mai hasn't welcomed international tourists for 18 months and counting. The devastation on the ground is palpable. According to the Northern Chapter of the Thai Hotels Association, a survey of some 40 hotels in Chiang Mai has revealed less than 10 percent occupancy throughout 2021. An estimated 70 percent of people in tourism-related businesses have lost their jobs, all of whom have mouths to feed and bills to pay. Meliá Chiang Mai will open with about

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150 employees and will eventually employ a total of 240 people. More than 99 percent of the hotel's employees are Thai nationals, and this hotel's employees are Thai nationals except for two foreigners; the F&B director and Snoeks. "For the vast majority of the staff, employment with a new hotel has proven a lifeline. My assistant, Chutima previously worked at a Phuket-based hotel that temporarily closed, and as a result, she was lucky to start a new job with Meliá Chiang Mai. The new start also meant returning home to live with her family in Chiang Mai," said Meliá Chiang Mai's General Manager, Edward Snoeks. The hotel's director of human resources, Sirinun, has a similar story. He worked at a nearby hotel in Chiang Mai and took a reduction in salary in the wake of COVID-19. According to Sirinun his appointment at the hotel has afforded him a rare opportunity to grow his career amid the battered tourism sector and support his family. At present, there is not much else happening in Chiang Mai so word about the new hotel has spread like wildfire throughout the local hospitality industry. The hotel has received hundreds and

hundreds of job applications from people locally and across Thailand, before any recruitment drive even started. Many people with strong hospitality experience have lost their jobs due to COVID-19 and are seeking work, so the high number of qualified applicants is not surprising. Admittedly there have been some issues opening a hotel during these unprecedented times. There have been delays with the shipment of construction materials and supplies that have to come from overseas. The pace of construction has also been impacted by interprovincial lockdowns, causing challenges in labour and the movement of goods. COVID-19's social distancing rules during recruitment also posed a challenge, however, the talent pool is immense and staff are readily available. People are keen to be a part of something exciting happening at the moment. In addition to being hugely beneficial for local employees and their families, prompting a ripple effect for the local economy, something new happening in Chiang Mai with the launch of Meliá

Chiang Mai is a morale boost for the local tourism industry. Sending a signal that things will get better, and they inevitably will. It's just hard at this stage to pinpoint when the goalposts are continually shifting due to COVID-19. "The virus has shuttered many hotels and forced many hotel owners to put projects on ice," said Snoeks. In a remarkable vote of confidence for a brighter future, the hotel's owner is very committed. Asset World Corporation's investment is a far-sighted commitment in Chiang Mai's economy and community for the long-term, with Meliá Chiang Mai, under a strategic roll-out of the Meliá brand in key destinations across Thailand that started with Meliá Koh Samui's debut in January 2020. Opening a new hotel doesn't have to be an all or nothing proposition, particularly during the pandemic. A good understanding that business will be challenging while international travel is still restricted, with the bright side being that this will afford the team a unique opportunity that they otherwise wouldn't have. An excellent chance to fine-tune

operations before many travellers return. "Despite all of the research you do before a hotel's opening, there are always things you think will appeal to the guests that don't and vice versa. "It's much more challenging to improve, for example, your culinary landscape and wellness offerings when you're focussing on the demands of the hotel's daily operations. Based on what we initially learn about our guests' preferences, we'll better focus on scrutinising and improving the guest experience relatively quickly wherever we can," said Snoeks. As one of the most popular places to visit on any travel itinerary to Thailand, the team feels optimistic about the future of Chiang Mai's tourism industry. With its

ancient temples, misty mountains, friendly locals, rich history and fascinating culture, Chiang Mai is such a charming destination that's been a magnet for domestic and international tourists for years. The global pandemic has lasted a long time, and there's a lot of pent-up demand for travel; Chiang Mai will one day again welcome many tourists. "There's a lot of talk about "the lost year", which hasn't been the case for our hotel during our busy pre-opening stage. "There's no playbook for launching a hotel amid a pandemic, and we're writing it ourselves as we go, all the while thinking about how we put it all into action. "As the adage goes, fortune favours the brave," concluded Snoeks. l

October/November 2021

productshowcase

it's time to

FRESHEN UP

The new handheld clothes steamer from Propress is a natural and efficient way to care for bed linens, curtains and upholstery for hoteliers. Great for valeting guest clothes - it's essential in every guest room.

entle on the most delicate, tough on germs and easy to use and maintain, the Propress MINI clothes steamer smooths creases, restores shape and removes odours to keep linens, curtains and upholstery looking fresh at all times.

INSPIRED BY FASHION

For over 40 years Propress steamers have been the first choice for fashion designers, fabric care companies, and top High Street fashion stores. However, the robust yet lightweight design, combined with outstanding performance and power is what makes the Propress steamer a popular choice for the hotel and accommodation sector - to ensure bed linens are always fresh and crease-free for their guests. Available in a sleek portable handheld option, with either standard slimline tank or add the unique Big Belly tank for larger jobs.

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WHY A PROPRESS HANDHELD STEAMER?

Quick and easy Need a quick uniform freshen up? No need for an ironing board, steam straight on the hanger. The MINI handheld clothes steamer is ready to go in just 45 seconds. For bed linens and upholstery, you can steam horizontally, making life that much easier. Safe to use on delicate fabrics Reloved and vintage fabrics are a breeze. The Propress steam action is gentle on delicate or expensive fabrics, so you can steam, worry-free. Unique soleplate for creases and pleats The coated heated sole plate gives the Propress MINI handheld clothes steamer twice the performance; dispersing the steam effectively, relaxing the fabric, and quickly confirming creases and pleats. The soleplate can also be used as a dry iron. Keeps odours and bacteria at bay Removes odours by killing 99.9% of bacteria, which create musty smells on

fabrics and furnishings, while still being extremely gentle on fabrics. Allergies and asthma Steam kills the dust mites in beds, sofas and soft toys helping to alleviate most allergies and asthma.

Upholstery care Steaming is the most effective way to clean cushions and large items of furniture without removing fabrics. Curtain care Steam is the most efficient way to

reduce creasing and freshen up pelmets and curtains around the home. Help to save the planet Fast warm-up time, less water from fewer wash cycles, no chemicals used, and gentle on fabrics. For jobs big or small Press the steam button for controlled steam on demand, or double press for continuous steam delivery without holding the button down, perfect for larger pieces. Use the optional unique Big Belly Tank to extend the steaming time.

PROPRESS MINI BIG BELLY TANK

Designed to simply clip on to your Propress MINI instead of the standard slimline water tank, the Big Belly increases water capacity (from 130ml to 230ml) and steaming time (from 7 to 13 minutes) for the more demanding jobs, offering even greater versatility. The internal water flow system enables use in either vertical or horizontal without any loss of steam. Its clear

construction also allows for easy visibility of the water level. Available in three unique colourways, Arctic Grey, Idol Blue and Vintage Pink, the Propress MINI handheld clothes

steamer is the perfect accessory for beautiful garments. For more information visit www.propress.nz or email bruce@bma.co.nz. l

October/November 2021

design refurb

NEW

QUEENSTOWN HOTEL SET TO OPEN New Zealand’s first new-build Holiday Inn hotel in a decade is on track to open its doors in Queenstown in early December.

oliday 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. The hotel is on track for its December opening and will set a new benchmark for Holiday Inn in the region. "We are excited to open New Zealand’s flagship Holiday Inn hotel and showcase the brand’s next generation open lobby design, which will set the new standard for Holiday Inn properties across Australasia," General Manager of Holiday Inn Queenstown Remarkables Park, Mathew Simister, said. As the brand’s first new-build hotel in New Zealand in a decade, Holiday Inn Queenstown Remarkables Park will impress with its modern design encapsulating the local surrounds, mountain views and vibrant local fare. "For family, active leisure and business travellers, we believe there’s no better full-service hotel that offers affordable accommodation, that genuinely and conveniently connects you with the awe-inspiring beauty of Queenstown’s snow-capped mountains, rugged trails, river canyons and vineyards," he continued. "We look forward to contributing to the ongoing success of the Remarkables Park lifestyle development and welcoming our first guests to the hotel this December," concluded Simister. Perfectly positioned to explore all sides of Queenstown and October/November 2021

design refurb

& "For family, active leisure and business travellers, we believe there’s no better fullservice hotel that offers affordable accommodation..."

the greater Central Otago region, Holiday Inn Queenstown Remarkables Park is situated a convenient five-minute drive from Queenstown Airport and 30-minutes to The Remarkables ski area. For corporate groups and other events, the hotel presents four flexible meeting rooms catering for small gatherings of up to 30 people and larger gatherings of up to 200 people theatre style. Featuring natural light, high ceilings and mountain views, the contemporary meeting spaces have state-of-the-art AV facilities, video/teleconferencing and unlimited Wi-Fi. After a high-energy day of activities, guests can retreat indoors to warm, comfy and cleverly designed rooms and suites, some showcasing mountain views, and balconies. Twin, King and Accessible rooms and suites all include Vittoria pod coffee machines, robes, slippers, and easy to use technology with smart TVs and free Wi-Fi. Natural tones such as eucalyptus and paprika feature in the soft furnishings, while bathrooms are bright and roomy complete with SOAK superfood skincare amenities. Designed with floor to ceiling glass, a reflection of Queenstown’s natural beauty continues indoors with organic textures throughout. Timber finishes and natural stone combined with shades of forest green and iron ore provide a sense of connection to the landscape, and serene calm. Holiday Inn Queenstown Remarkables Park offers locals and guests a new go-to place for distinct food and drink options.

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Inspired by the mountainous giants of the Southern Alps, Giants Restaurant, Bar and to-go Café serves refined rustic food and drink infused with local flavour. Rolling Giants to-go Café offers both healthy and indulgent snacks, teas and Vittoria barista coffee throughout the day. The expansive lobby fireplace warmly invites guests to gather and taste a fine selection of Central Otago wines and craft beers from Giants Bar. Guests can marvel at the sun setting over Queenstown’s western peaks and settle into the evening with a board game or holiday reading in cosy, intimate seating areas. Serious snow-chasers can wake to the weather report from the comfort of their mountain-view room, fuel up for the day with breakfast at Giants Restaurant or grab-and-go provisions from Rolling Giants. Within 30 minutes’ drive, skiers can be boarding the chairlift to catch the first run of the day. Holiday Inn Queenstown Remarkables Park also offers a secure drying room with ample storage for ski and outdoor gear, and a high-tech gym. Guests will be rewarded for their stay at Holiday Inn Queenstown Remarkables Park through IHG Rewards, where they can enjoy member-only benefits and earn points on every stay at 6,000 destinations globally. Once open, Holiday Inn Queenstown Remarkables Park will be the fourth Holiday Inn hotel in New Zealand, complementing the three existing IHG hotels in Queenstown. l

October/November 2021

column

How to Make Flexible Working,

WORK. By Gerry Lynch – Managing Director of The Real Leadership Company

Initially, there was some anxiety but generally, a lot of people enjoyed not having to sit in traffic for an hour a day and working hours that more suited them and yes it was a pain with the kids at home as well but hey you can’t have everything. Gallup was even surprised to see the percentage of ‘engaged’ employees rise for the first time in decades in this ‘honeymoon’ period. But now the honeymoon is over, and Gallup has seen a large fall in engagement, the lowest for over 8 years, driven more by leaders and managers. Most of the fall can be attributed to a lack of certainty about the future and how to deal with hybrid working. Many companies have no official working from home policy, many let employees work their own hours and many tell employees which days and hours they can work from home. So, what’s the best approach? From studies in the US, there is no right or wrong approach as it is still too early to determine but there are some core principles that have worked for many companies that are worth considering:

A little over a year and a half ago, there were many organisations that operated some form of flexible working, and there were some organisations who were considering it in the future before BOOM we were all ‘flexibly working’ and organisations and employees had to adapt at breakneck speed.

1. Determine when your team needs to be together to collaborate in person and why - there are times when getting together to work on a piece of work together is most effective and efficient in-person – Sharing updates is not one of those times. 2. Seek input from your team individually on their preferences in terms of working. 3. Determine when your team needs to be available for other stakeholders, it could be customers, other departments, or suppliers and whether it needs to be in person or can be virtual. If you have a receptionist who needs to deal with couriers, it’s going to be tough dealing with this at home! 4. Look at options and trial with the team and individuals, remember that you will probably trial something and it may not work, that is ok, it is worth reviewing the arrangement monthly in the first instance. Remember it has to work for the organisation and the individual for it to be sustainable. 5. Keep lines of communication open to ensure good feedback and clarity for your people.

For leadership coaching or help building a high performing team call Lynch on 021-895044 or email gerry@realleadershipnz.co.nz

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EGGSQUISITE EGGS FOR ALL

Looking for nourishing, homestyle options, straight from farm to table? Impress your guests with the Sunny Queen Meal Solutions range. Packed with the goodness of real eggs, each delicious option is natural, nutritious, and high in protein.

FREE RANGE SCRAMBLED EGG

Take the Free Range Scrambled Egg Mix for example, an everpopular choice for room-service menus due to its versatility, taste and ease of use. Whether you’re creating light and fluffy

scrambled eggs, frittatas or quiches. Prepared to certified SQF & HACCP standards, health and safety is the upmost priority while a long shelf-life means you can have supply on hand without worrying about waste!

CORN FRITTERS

CRUSTLESS QUICHE

Full of chunky quality ingredients, packed with flavour, and made with real, farm fresh eggs, our rustic Fritters are a fast and delicious meal for any time of the day. ◆ Beautiful golden, rustic appearance ◆ Delicate egg texture with real, chunky ingredients ◆ Perfect for breakfast, lunch or light dinner ◆ Quick and easy to prepare ◆ No artificial colours or flavours

Packed with protein, the Crustless Quiche Range combines egg and hash brown, for a full and tasty start to the day! The Crustless Quiche Range comes in two flavours, Bacon and Hash Brown or Veggie and Hash Brown, which is sure to delight your customers.

WANT TO KNOW MORE?

Speak to Sunny Queen’s local egg-spert Ann-Marie Smith on 022 029 5738 or ann-marie.smith@sunnyqueen.co.nz. For more information visit, www.sunnyqueenmealsolutions.com.au.

THE GIFT OF GREAT KIWI HOSPITALITY

In Te Reo Māori, the meaning of Koha includes, gift, offering, and contribution. And that’s exactly what Kiwi businesses need right now, the gift of the New Zealand community’s ongoing support.

n partnership with GiftStation, New Zealand’s number one gift card provider, Hospitality New Zealand is excited to launch the new look, new feel KOHA Card. The Hospitality KOHA Card takes the guesswork out of choosing a gift, letting the recipient choose what they want from a favourite business or venue. What better time to launch than during the lead up to the holiday season, where this year, Kiwis will be looking at how they can spend money at their favourite businesses. As a venue, accepting the KOHA Card gives you the opportunity to access new customers and boost pre- and postholiday sales through another payment options. It also secures your position on the upcoming KOHA Card website where customers will be directed to use their KOHA Cards to support local businesses

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throughout Aotearoa. What better gift to promote right now than the gift of unique New Zealand experiences? Kiwi consumers want to support their favourite local brands, the KOHA Card gives them the opportunity to support not just one business, but many around the country. The Hospitality KOHA gift card can be used to create memorable moments and experiences like staycations and special events. They also make the perfect corporate gift, a no-hassle present for your team that gives them the gift of continuing the KOHA throughout businesses around the country. The KOHA Card is purchased on GiftStation’s website and is delivered via text to any New Zealand mobile number. This is securely stored in a Centrapay digital wallet. KOHA Cards

can then be spent on a range of products and experiences at supported venues and businesses through most EFTPOS terminals. It’s that easy!

HOW MUCH DOES IT COST TO PARTICIPATE? • There is no cost to your business to register - KOHA Card is FREE to set up. • No ongoing charges for having KOHA ready on your terminals. • Just a flat fee of $0.25c per transaction will apply. • There is no fixed term contract, you can cancel at any time. • In support of the sector Hospitality New Zealand is giving every hospitality business in Aotearoa a free listing on the KOHA Card website for the next 18 months from 1 November 2021. l

October/November 2021

beveragefeature

BEVERAGES MAINTAIN BUOYANCY THROUGH COVID-19 The COVID-19 pandemic has done many things to markets worldwide, but the beverage industry is perhaps a good barometer for other categories to watch.

nterestingly, most beverage suppliers are optimistic in the face of the impact of the pandemic, based on New Zealanders’ increased appetite for locally-produced, locally-sourced and New Zealand-made products since March 2020. A key driver to the sector’s growth comes from consumers reacting to supply chain disruptions mid-pandemic. Consumers voted with their wallets. They looked not at just what was missing from the shelves but what they could do to support Kiwi suppliers. Consumers would much rather buy local and have that craft quality. Though already a conscious trend over the last few

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years, the pandemic has brought it to the forefront of consumer buying patterns. Particularly with consumer spending being driven more towards products that make them feel better. While a trend for some years, health and wellbeing products have picked up the pace with the advent of COVID-19. The pandemic has encouraged brands to reformulate and newcomers to look to superfood ingredients to bolster the health and wellbeing aspects of their products. Consumer demand for zero or low alcohol and functional beverages has increased over the past two years. Using hemp, CBD and terpenes, among other ingredients, beverage manufacturers are answering to that demand. The long-running trend towards drinking less but better quality in many mature markets has seen the emergence of craft beverages gain strength. Premiumisation in the spirits category continues to grow at a fast rate. The growth of craft has also helped to fuel the demand for spirits generally. And then there’s Gin. The gin revolution continues to expand its reach and draw new consumers to the category. This year tonic is having its mini-revolution too, with new and exciting flavour developments. Though flavour innovations are helping to entice new demographics into spirits,

millennials’ demand for low and no alcohol is also a dynamic area of growth in established markets. Here in New Zealand, we have seen the rise of craft in beers with spirits, non-alcoholic and functional drinks. Pubs and taverns have been severely disadvantaged in lockdowns, with social distancing requirements sending most operators into a rethink of their operations. D2C, subscription or club memberships for wine, beer and craft spirits are growing, and this disruptor is garnering brands more sales in their niche categories. Water looks next to join this D2C model. Major players are also picking up artisanal brands as their experimentation with flavours shows real promise. l

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The Marlborough Wine & Food Festival is back! By Wine Marlborough

Wine Marlborough is pleased to announce Marlborough’s iconic Wine & Food Festival will go ahead in 2022, with plans for the event to be held Saturday 12th February. Having had to cancel the 2021 event due to COVID-19, we are even more determined to ensure next year’s February event is one of the best.

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n 1985 when the very first Marlborough Wine Festival was held, there were four established wineries in the region, with one of those yet to release any wines. Fast forward to 2021 and there are now 158 wineries in Marlborough, all of them producing world-class wines over a range of varieties. In the interceding years the festival has grown from a tour of those boutique wineries attracting many locals, to a tourde-force where hundreds of wines are poured and sipped by thousands of guests from throughout the world. All but two of the 35 festivals have been held at Brancott Vineyard, where the very first modern-day vineyards were planted. The festival itself has evolved over the

years, now incorporating produce from the Marlborough region, and attracting renowned chefs to showcase that produce. The current format is a long way from the early days when garlic ice-cream was one of the major food attractions. Alongside the Culinary Pavilion, guests can take part in wine and food matching and wine masterclasses. The AA Automobile Association labelled the Marlborough Wine & Food Festival as one of the Top Ten Things To Do in New Zealand. In the past it has attracted numbers as large as 17,000, although these days the event is streamlined to be more personal with crowds of 8,000. Some of the country’s best-known musicians have also taken part in the festival over the years, including Tim and

"We identify as the heart of wine country, and this is where the recent wine industry started in the 70s..." Neil Finn, Gin Wigmore, Hello Sailor, Opensouls, Avalanche City and Salmonella Dub to name just a few. The Marlborough Wine and Food Festival has come a long way since 1985, with even more to come in the future. Alongside announcing all tickets will go on sale 28th October, it will be held in a new location that can now be revealed. Wine Marlborough’s General Manager, Marcus Pickens would like to thank Brancott Vineyard for allowing the festival to be held among the historic vines for the past 33 years. Those years helped generate the legacy of the event that continues to celebrate Marlborough Wine & Food. Development at this vineyard, means the site will not be suitable for the festival to take place there in February next year, "but we couldn't think of a more appropriate new site than the Renwick Domain, which is in the heart of Marlborough wine country". Marlborough District Councilor for the Wairau/Awatere Ward, Cynthia Brooks, explained she is thrilled that the 'village' of Renwick will play host to the Marlborough Wine & Food Festival. "We identify as the heart of wine country, and this is where the recent wine industry started in the 70s," she said. " Within a stone’s throw of Renwick, is where the original plantings and wine companies began. So many people involved in the industry live in the village and Renwick is the service town for the

industry. The people here will really embrace this festival." Brooks added that the festival is one of the most important events in the Marlborough calendar and is the perfect opportunity for the region to celebrate. "It is a celebration of who we are and what we have achieved as a wine region. I know everyone was gutted when it was cancelled this year, so hearing planning is underway for next year is fantastic news." Pickens said while the site will be new, the unique atmosphere of the Marlborough Wine & Food Festival will remain the same. "Having attendees who have been to more than 20, or even 30 events reminds us how important the festival is, and that it is

key to recreate the magic at a new site. We are up for the challenge and think it’s an exciting time for the event." With the ongoing concerns surrounding Covid 19, Pickens said there will be some operational improvements to the day’s events. "It goes without saying, our number one concern is the health and safety of the Marlborough community, wine industry members and those attending, and we will be working with a number of parties including Nelson Marlborough DHB to ensure that we are taking all appropriate measures." More information for exhibitor registrations and tickets can be found at www.marlboroughwinefestival.co.nz.

LOCALS ONLY TICKETS ON SALE: 18TH – 24TH OCTOBER 2021 ALL TICKETS ON SALE: 28TH OCTOBER 2021

October/November 2021

meettheroaster

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MEET THE ROASTER

JAMES GILLING OZONECOFFEE

’m originally from the northeast of England, where I was a barista. I’ve worked in coffee for almost a decade now, in many roles, and have progressed into wholesale," he explained. "I’ve been roasting for just over two years now and have loved every hot minute." Coffee is an incredible product that touches many skillsets, from design and packaging to food science and global trade, which is what Gilling loves. "Each day at work can be extremely varied and fast-paced; all centred around a product we get to taste and celebrate. What’s not to love?" Gilling also loves having access to a vast amount of contrasting coffee. "Being a coffee lover involved in tasting and roasting specialty coffee is amazing. The different processes, countries of origin and annual crops, long term relationships, plus the feeling of being trusted with these is extremely humbling." According to Gilling, the characteristics of a great roast is not a one size fits all. "A roast that maximises the quality of the coffee without tainting it is what I’d call ‘great.’ It’s more about roasting to highlight the work of the farmer, the choices in processing and sourcing with clarity and respect."

James Gilling is Ozone Coffee’s production and fulfilment supervisor, or as he likes to call himself - coffee roaster. "Our goal is to allow the customer to appreciate these parts of the sourcing chain and fuel some conversation." Ozone sources organic and FairTrade beans. "Organic certified coffee suggests that we source a product that treats the ecosystem the coffee grew amongst in a more considered way. FairTrade suggests we treat and pay the humans within that chain in a more considered way." "Both are excellent goals - we should try to do both at all times. As consumers of coffee, we should always try to understand the true value of what we drink beyond convenience." Similarly, the roots of sustainability within the industry is encouraging. "Transparency is key to empowering customers to make considered decisions about where and how their coffee is grown, transported and brewed." "Sustainability is paramount to all our operational decisions, both small and large; be that how we source our coffee to how we repurpose our packaging. We have a duty and obligation to be a positive force for all the communities we interact with and to foster meaningful change in a thoughtful and enduring way." Ozone is also in the process of becoming B-Corp certified. Sustainability is incredibly important, as climate change continually affects coffee crops.

"Specialty coffee is under existential threat. There’s no way around it. A case in point being the frosts in Brazil which have devastated coffee crops and caused spikes in volatility within the coffee market." "On a micro level, individual coffee farmers face extremely worsening conditions in an already threatened sector." "On a macro level, global supply and trade of coffee is facing growing strain and disruption. It’s vitally important we continue to maintain strong, valuable and prevailing relationships with our partners at origin and work with them to highlight this issue to our customers and wholesale clients." The COVID-19 pandemic has also affected the coffee supply chain. "In the short-term, the physical movement of coffee globally has been extremely challenging, and we have been fortunate in New Zealand to have operated relatively normally in relation to other territories." "The pandemic has accelerated rapid change across all aspects of the industry, from travelling to origin to how your morning cup of coffee is physically paid for." "It’s important more than ever to reach out to each other and ensure that we are doing all we can to support our community and friends." l October/November 2021

Between The Vines

OWHANAKE BAY ESTATE

A Owhanake Bay Estate co-owner and manager Mike Taylor is a self-described "classic Kiwi" - he loves the outdoors and doesn’t believe in unsolvable problems, only well-hidden solutions.

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fter a ten-year career as a lawyer, Taylor and his wife founded the now Owhanake Bay Estate in 2005. Despite not knowing anything about growing grapes, the pair loved wine and new challenges, so the already planted young vineyard was very appealing. Now, 16 years later, the winery has produced 15 vintages and is a well-established producer of high-quality Syrah. The genesis of Taylor’s philosophy began after a special day in Africa, when he and his friends celebrated with a bottle of aged port. This is what inspired him to go to to create what the Taylors describe as "a little bottle of happiness". Owhanake Bay Estate is buffeted by strong gusts of wind that lift sheets of salt from the sea and deposit them over the vineyard, the are is also flanked by banks of manuka trees. "These two unique characters lead to a slight sea salt character and milk manuka flavour in our wine that sets it apart from others," Taylor commented. In the beginning, Taylor and his wife sold their wine online, but in 2019 they built The Harvest Shed – a custom-built wine tasting, and off-license sales outlet nestled in the centre of their flower farm, a stones throw from the vineyard. "By that stage we had built up a reputation for quality and were building the Nourish Gardens flower brand. We figured selling both side by side was a winning formula."

The most important thing, for Owhanake Bay Estate, is producing the best quality grapes they can, and then producing top quality wine. "I always have the end product of the wine in my mind while making decisions through the season." Owhanake Bay Estate produces a smaller yield in order to concentrate on high flavour fruit, creating a balance of oak and fruit which is softer than other Syrah and Shiraz wines. "We aim for a long, lingering, and smooth finish, like the difference between touching cotton and touching velvet." Taylor explained that because their vineyard is so small, they are able to devote more personal attention to each vine. All the fruit is inspected closely through the season and any green late ripening or sub-standard fruit is removed. "This process is borne from a love for fine wine and is simply not practical in larger operations." Owhanake winery is also a registered Sustainable Winegrowing vineyard. "We try to minimise our footprint in many ways. We double mow each row so the clippings all end up under the vines for both mulch and to minimise under the vine weed spraying. We also work closely with Waiheke High School, providing free lessons onsite in the year and again at harvest." Taylor can talk wine all day long and loves to share his passion

for all things viticulture. "Grapes are unlike any other fruit because they react to absolutely everything and continue to develop within the bottle," he expressed. "I love explaining and showing people the impact on the tastebuds and in their nose, the whole experience." Whilst also having collected an array of awards, Taylor said the winery’s greatest achievement was winning the trophy for the International Wine Challenge in London, in 2013. Taylor put this win down to the one thing he believes makes good wine – love. "From the pruning stage right through to the time it is opened, wine must be cared for like a growing child. The more you invest, the better it will turn out." For young viticulturists, his advice is to feed off the passion and always ask because the more you learn the more you will want to learn. Speaking of learning, Taylor would like the public to understand how much work goes into boutique wines and would like to encourage people to visit wineries, meet the owners, the growers, and the winemakers. In the meantime, he is content to continue looking for ways to make the perfect wine, because, "There can always be improvements." l October/November 2021

beveragefeature

BREWING SOMETHING GOOD Good George Brewing is the passion project of some friends who, after years in hospitality and brewing, decided it was time to create their own craft brewery.

rian Watson, the master brewer at Good George, began brewing with DB and Monteith’s and has worked in the UK, Ireland and Australia over the last 20 years. "We started Good George nine years ago to show people how good beer can be and that it should be fun and approachable." During his career, Watson has become a qualified Brewmaster, judged the World Beer Cup in the US, judged the New Zealand Brewing Awards and won gold medals in competitions in Japan, the UK, Australia and New Zealand. "A spanner in the works," is how Watson described the pandemic and lockdowns. "As an essential service, the manufacturing side of our business has continued, albeit in an altered way, with teams operating in bubbles and socially

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distanced. "However, we’ve also had a number of hospitality venues in Auckland and Waikato dealing with coming in and out of lockdown." He also noted that distribution channels have all changed as consumers shop differently through different COVID levels, which has also affected different product categories as well. Staff have also been affected by working on-site differently, from home, or not at all, but Watson said they’ve focused on keeping everyone engaged. "Keeping the team engaged has been really important throughout, and a challenge with people in different locations and situations." "The hardest part is that our Auckland hospitality team has been stuck at home for two months now and these are great

people who thrive on interacting with customers and the energy that hospitality brings." Good George’s supply chain has also been affected. "Courier and freight challenges have been well documented, and affected both raw materials coming in and finished product going out." Watson explained that a few of their suppliers were facing production pressures as home consumption had increased. More packaged goods being produced and consumed meant more packaging was required. "Aluminium can production is constrained worldwide, which is a mix of COVID’s impact and a shift in consumer preference from glass, so we need to be innovative there by repurposing and relabelling redundant cans to try and ease the pressure, along with our squealer

bottles." Good George is also incorporating sustainability into its packaging with a project called ‘BottleDrop’. "This is a programme to take back, wash and reuse our glass squealer bottles, working towards keeping as many of these as possible in a circular economy." "There are challenges in the operational and logistical side of this, but the team and consumer response has been excellent so we’re looking forward to announcing more on this in due course." With bars closed, Good George has focused on keeping in touch with its consumer through online channels. "Social media and EDMs are a key part of how we communicate what we’re doing and hear what consumers think of products and promotions." "We’ve also welcomed customers to our online store and embraced offerings that channel allows, such as subscriptions and fresh off the line product releases." A recent offering Good George launched was its "Vacci-mates Lager Brewed for Legends that Vaccinate." "Vacci-mates is a conversation starter and a way for us to encourage and celebrate the good that comes from vaccinations - it’s clear that’s the path to hospitality reopening and we’re incredibly eager for that to happen." The response has been overwhelmingly positive with just a few anti-comments,

said Watson, but the community has defended the product and sentiment. With vaccination passports in the works, Watson said they would support the initiative for a period of time to help get the vaccination rates up and get venues back open. "But that only works if it’s mandated by the government for all hospitality so it’s a level playing field. Making venues decide for themselves whether they only accept unvaccinated people might lead to all sorts of drama." "The government has laws requiring seat belts in cars, so why not COVID vaccinations if it’s such a public health risk?"

Watson said he would like the government to set a clear plan for the future so businesses can start to plan. "The uncertainty is the hardest part. I think we have to shift from a climate of fear to make room for some optimism because we can’t stay locked down forever." In March 2020, Good George started producing gin, which they are exporting to Australia in December. "It would be nice to hop over there and help launch and grow our products, but it would be good if we could just have a week of normal trading with all our venues open and to see the smiles of our team and customers." l

October/November 2021

ANUGA PRESENTS THE TOP INNOVATIONS OF 2021 The Anuga taste Innovation Show is a trend barometer and a source of inspiration for the global food business.

t has brought professionals from all over the globe to its new digital platform, Anuga@home. Under the key theme “Transform”, more than 4,600 exhibitors from 97 countries presented a variety of products in 10 trade shows. As always, Anuga has been the home of new trends of which international product innovations are of particular interest here. In this context, the Anuga taste Innovation Show takes on a key function as a trend barometer for the global food business. Selected by a jury comprising of international trade journalists and market research analysts, the most important new products of Anuga are presented to the trade visitors and media representatives. In total, over 418 companies applied to have their over 1,332 ideas included in the special event. The jury selected 67 products and concepts from among these, which convinced in terms of the idea, innovative power, sustainability and creative implementation – spanning across the different Anuga trade shows.

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In addition, ten products were also distinguished as being especially innovative. The top ten innovations were: ◆ Dried salmon – Jerky Chips by Royal Nordic (Latvia) ◆ Ready to Eat – Beet Root Tots by Frostkrone (Germany) ◆ Aztek Lager by IMAG Organics (Mexico) ◆ THE COOLIVES by Aceitunas Torrent (Spain) ◆ 12 Scallops on Crispy Crackers by Escal (France) ◆ Frozen Pesto Drops by Il Pesto di Pra’ srl (Italy) ◆ Safran Sosse – Sugosi® I Prestigiosi by Surgital (Italy) ◆ Compostable Coffee Capsules by Café Sati (France) ◆ Lotao Green Jackfruit Veggie Balls by Lotao (Germany) ◆ Happy Veggies – Beetroobee by Finest Selection Kft. (Hungary) Winners are flagged on the following pages. All of the new products were presented in a special event at the show as well as on

Anuga@home. The innovations of Anuga 2021 are characterised by sustainability, health and convenience. Plant-based products are an ongoing theme. The trend towards plant-based protein has recorded a big breakthrough in 2020. Various food and beverage companies are seeking to use plantbased ingredients as supplements or the main attraction of their new product developments. Consumers are becoming more sensitive to sustainability and plant-based proteins are also becoming increasingly popular. Foodstuffs that carry the product claim “purely plant-based” are particularly popular. Plant-based sources of protein include soya, peas, pumpkin seeds and sunflower seeds. New products include whole grain chickpea crackers, protein balls, plant-based fish salad, a plant-based sauce made of fava beans or beetroot wraps. Alternative meat proteins form a second main trend. Meat substitution is one of the strong food trends of the future – and

we are no longer just talking about veggie burgers or vegetarian meat substitution products. The new alternatives range from laboratory meat or cell-based meat through to insects as consumer demand for a meatless diet and alternative products are constantly increasing. The new products at Anuga ranged ready-made meals with plant-based meat balls, through to plantbased chicken nuggets or sausages. Cellbased meat was presented at Anuga in the scope of the New Food Conference. The third main trend topic of this year’s Anuga encompassed products with healthrelated additional benefits and natural ingredients without artificial colourings. This is where clean label products come into play. Clean labelling provides the end user with information on the ingredients, origin, ethical factors and ecological factors. Here, the exhibitors presented for instance Turkish coffee with collagen, which combats the classic effects of coffee

such as vascular constriction and wrinkles. Products containing kombucha are also trending, with a variety of ranges from lemonades, teas, through to kombucha shots, which contribute towards healthy intestinal flora. The subject of sustainability also remains topical. Here, products such as compostable coffee capsules, lemonade

The innovations of Anuga 2021 are characterised by sustainability, health and convenience.

made from unusably sour grapes, through to paper-based cups were popular with visitors. Unusual flavour profiles and ways of presenting products are not restricted to beverages – they were also be found in the frozen foods segment. Examples include spirulina dyed blue as an energy booster for athletes or purple-coloured chips. The latest trends and potential future solutions were also be found at Anuga’s other special events and themed areas. These included the sections Dairy Alternatives, Meet more Meatless or Clean Label. This year’s congress programme also provided insights into food transformations. The New Food Conference discussed the opportunities of cell-based meats, the Nutrition X Innovation Summit addressed solutions for personalised diets and the ZNU Congress dealt with holistic approaches for sustainability. n

October/November 2021

ALPENHAIN FROZEN BAKED CAMEMBERT DONUTS FROZEN FOOD

Piquant baked Camembert rings with a generous crispy breadcrumb coating. Alpenhain Baked Camembert Donuts made from fresh alpine milk. No added flavour enhancers, preservatives or colourings. Vegetarian and without genetic engineering.

WINNER

Piquant baked Camembert rings made from fresh alpine milk with a generous crispy breadcrumb coating.

WINNER

BOCALICIOUS FROZEN FOOD

A sweet range of jars is a balance between a traditional chocolate recipe and more innovative recipes. The acidity of the citrus fruits is subtly nuanced by the slightly accidulated flavour of strawberry or mango. The added texture in each jar of delicious handmade crumbles.

WINNER DR. MANNAH’S DAILY VEGAN DER CREMIGE DAIRY

NEW! Dr. Mannah’s Daily Vegan Der Cremige. The vegan Camembert alternative based on cauliflower.

WINNER

Der Cremige, is a melt-in-the-mouth product innovation, revolutionising bread toppings, delights when warmed in the oven as a tarte flambée topping and creates WOW moments on cheese platters. With cauliflower as the base, a completely new product category has been created that stands out from previous vegetable alternative products and, as a pioneer, paves the way for new ingredients.

EZEL TURKISH COFFEE WITH COLLAGEN HOT BEVERAGES

Ezel is a renowned producer of Turkish coffee for more than a century, providing high-quality Arabica type coffee. The packaging and production processes are approved for international quality standards. Aluminium pack. (packaging for export is negotiable).

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WINNER PROTEIN BALLS MIX FINE FOOD

WINNER

3 Protein Balls Mix. In a resealable and 100 % recyclable pack. Plant Based – NON GMO - NATURAL INGREDIENTS.

GARDEN WRAPS WITH BEETROOT BREAD & BAKERY

Garden Wraps are enriched with vegetables, and the line includes both a wrap with beetroot and one with carrot. The Garden Wraps with Beetroot contain pieces of beetroot and concentrated beetroot juice. The product is fully approved for the V-label, which is also shown on the labelling. All breads are produced using 100% renewable and carbon neutral energy.

SMOOTHIE BOWLS CHILLED & FRESH FOOD

These Smoothie Bowls are made with fresh fruit and vegetables that are cold-pressed and preserved using HPP (high pressure processing). They are perfect for a healthy breakfast or snack, the smoothie bowls come with a granola topping (gluten free). All raw and 100% fresh ingredients. Gluten-Free | No Added Sugar | On-the-Go | Vegan

WINNER

October/November 2021

PLANT-BASED FISHLY SALAD ITALIANO FINE FOOD

WINNER

Vegan product. Ingredients: Vegetables in various proportions 50 % (chickpeas, lentils, red paprika, dried tomato), pea protein 25%, rapeseed oil, water, salt, onion, garlic, white pepper, basil flavour, natural lemon flavouring, vinegar powder. The product does not contain any ingredients made from genetically modified raw materials and does not contain allergens. Ready to eat.

3D SNACK PRINTER ORGANIC

High biological value snacks, made of 100 % natural products, 3D printed.

WINNER

WINNER HAKUMA FOCUS GREEN TEA MATCHA CARTOCAN DRINKS

WINNER

HAKUMA FOCUS ensures the right amount of concentration – with a refreshing combination of green tea matcha, mango, ginger and lemon. HAKUMA works with full focus on a sustainable value chain. That is why an innovative CartoCan is used. The CartoCan, made of composite materials with a predominant proportion of cardboard, is ideally suited to save the planet many tons of CO2. Iced Tea like you‘ve never experienced before.

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BLACK TRUFFLE BUBBLES FINE FOOD

The truffle bubbles are spherifications of black truffle juice, covered with a natural membrane obtained from seaweed. Excellent taste of truffle, with caviar’s texture, colour and salinity.

TOP 10 THE COOLIVES FINE FOOD

Aromatised olives with 8 different flavours: 6 with cherry, pineapple, coconut, garlic & paprika, black truffle and curry flavours. There are also the traditional green and black olive flavours. Innovative packaging in a tin that is 100% sustainable. These olives are single-serving with no liquid or pit, ready to eat. Convenient packaging, together with the nutritional values of olives and low salt content, make THE COOLIVES a healthy snack.

TOP 10 AZTEC LAGER DRINKS

New, low-alcohol, Aztek Lager is a complex blend of both new variety hops and the noble variety Golding. When used in combination the agave syrup & agave inulin in Aztek lager, works to bring clean and refreshing taste to what is typically a harder recipe to make taste great when low in alcohol. The agave enhances the body and mouthfeel while also delivering a slight sweetness to the final product attributes. The beer has a ‘moreishness’ that is often missing in the no2low sector.

PAPERCUP

CHILLED & FRESH FOOD The PaperCup is an incredible innovation. It is 100% fully recyclable made from renewable materials FSC® certified paper. This allows replacing plastic with a completely paper waste recyclable product. Customers have a comprehensive view of the product from the top transparent head-sealing film. The container is identified as a C/PAP 81 or PapPet (Paper + plastic) cup. The multilayered material preserves fresh olives packed brineless.

WINNER

October/November 2021

LOTAO GREEN JACKFRUIT VEGGIE BALLS ORGANIC

The tender “meat” balls made from jackfruit are a vegan and exotic variation on the crosscultural, rustic classic. Spicy fried, with toasted sesame, jackfruit and Far Eastern spices. The finely fibrous jackfruit balls are a firm-to-thebite, juicy taste experience. Also available as Jackfruit Burger and Rice Burger. Healthy variety for your shelves!

TOP 10

WINNER B’MORE WATER WITH PLANT STEM CELLS

WINNER

DRINKS

Premium enriched shot-bottled water with plant stem cells that provide high nutritional value. Plant stem cell uniqueness is a high nutritional value in the small volume, which allows development of smart future beverages and food. Nordic Food is a pioneering company in the production of food with plant stem cells.

HEMP & GINGER BITES FINE FOOD

Hemp Protein Raw Fruit Bites are a mixture of hemp protein, ginger, cashew, desiccated coconut and dates. No sugar added, no artificial colour or flavour, vegan, raw, gluten free, 100% plant based, non GMO, dairy free, excellent source of protein.

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GRACI MUESLI SWEET FRUIT&ROOT ORGANIC

WINNER

Graci Organic Overnight muesli‚ “Sweet Fruit&Root” is a scientifically tested product developed with the brain-gut relationship in mind, that involves direct and indirect pathways between cognitive and emotional centres in the brain with peripheral intestinal functions. Clean your gut, empower your brain! The product is rich in prebiotics, with no added sugar, vegan friendly and in 100% recyclable packaging!

WINNER VEGAN COMPLETE MASHED POTATOES FINE FOOD

For Engel, vegan is no marketing trend, but a healthy nutritional form, and so the creation of a vegan mash potato, which is gluten free and rich in protein: 100% delicious and nutritional-full. Because service food is challenging, this vegan mash potato is instant, free of lumps and easy to make. It is stable for four hours in bainmarie and microwaveable.

TOP 10 SAFFRON SAUCE – SUGOSI® I PRESTIGIOSI FROZEN FOOD

A line of exquisite sauces, prepared from finest ingredients, I Prestigiosi offers you a sauce of the highest organoleptic quality and protected by careful deep-freezing.

GOOD GRAPES DRINKS

The world‘s grapest soft drink! Good Grapes is made from Verjus, the refreshing, subtly sour juice of unripe grapes, which are cut from the vines before the actual harvest. This is done to achieve a better yield.

WINNER October/November 2021

FROZEN PESTO DROPS FROZEN FOOD

Little drops of frozen pesto containing the unique aroma of scented Basil grown in the farming firm in Genova Pra‘ since 1827, together with an accurate selection of the other ingredients. This packaging is the combination of the culinary Genoese tradition and the innovation of the frozen product, which mantains the organoleptic

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characteristics of Pesto and guarantees its goodness and freshness. The Pesto drops (15g each) are suitable for all uses in two different sizes for Horeca & Retail.

TOP 10 BIO HAPPY VEGGIES VEGETABLE BAR BEETROOBEE FINE FOOD

ORGANIC Happy Veggies VEGETABLE BARS Beetroot – Beetroobee contain 100% natural ingredients. This is possible because the bars are made with nothing other than fruit and vegetables. The bars contain no added sugar, syrup or other sweeteners, added flavouring, aromas or flavour enhancers. No preservatives, nothing but beetroot and apple. All bars are free from gluten and milk as well as being vegan friendly.

WINNER GIANNINIS BIO PIZZA VEGANA FROZEN FOOD

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Organic stone oven pizza 29 cm with tomato sauce, Mediterranean oven vegetables and spicy vegan pizza topping made from cashew nuts and chilli. Handmade in Berlin with a 48h dough fermentation. Vegan.

TARTUFO DI PIZZO – PISTACHIO FROZEN FOOD

Pistachio ice cream filled with pistachio and coated with white chocolate powder. Pistachio gelato with a heart of pistachio. Thanks to a rich recipe with premium ingredients, this product is characterised by the intensity in taste and aftertaste of pistachio.

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SHIITAKE MUSHROOM CHIPS FINE FOOD

Shiitake mushrooms are well known for their bursts of Umami. These MushGarden Shiitake Mushroom Chips are cooked at low pressure and low temperatures to crispy perfection.

STAY STRONG PROTEIN MILK DAIRY

With enhanced savoury flavours while preserving the shiitake mushroom’s nutritional elements, mouth-watering flavour and wholesome ingredients.

The new high protein milk for those who strives for a healthy and active lifestyle. With a lot of protein, little fat, vitamin D and lactose-free, Stay Strong protein milk has a full-bodied taste and can be used in a variety of ways. Coming soon! Stay Strong‘s will soon be available as protein quark.

BBQ GRILLED PORK SAUSAGES ON WOOD EMBERS MEAT

Traditional Italian pork sausages, grilled on certified wood embers. Slightly flavoured with natural spices. Shelf life 120 days at 0 / +4°. Minimum weight guaranteed 150 gr. No weight loss, as completely cooked. Ready to eat. The original BBQ flavour on real wood embers.

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October/November 2021

RICELY – RICE FRUITS SMOOTHIE DRINKS

Ricely is a vegan rice smoothie. It is 100% glutenfree. More creamy than a milkshake and very fruity. Ingredient: water, 20% fruits, 8% rice, askorbinacid, salt. Storage life: 1 year without cooling. 4 flavours: mango-mandarin, cherry-raspberry, ananas-

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bergamot, quince-mandarin.

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TOP 10 JERKY SLICES, SALMON SKIN CHIPS CHILLED & FRESH FOOD

FINE FOOD

Crispy Queen Harbour Chips are high in content of protein and omega-3 polyunsaturated fatty acids that makes this product preferred over regular chips. The unusual taste and texture are widely used by experienced chefs for cooking. Made from high-quality chilled Atlantic salmon from Norway. Convenient easy-open vacuum packaging allows maintaining of product freshness and taste, for a long time. With delicate taste and unique smoked flavour of the Queen Harbour salmon.

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MY COFFEE SPICE CACAO KISS

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For chocoholics and anyone else who can‘t get enough chocolate: Cacao Kiss turns coffee and hot drinks into a tantalisingly sweet experience. Chunks of chocolate brittle with a delicate hint of caramel and vanilla give any kind of coffee an irresistible flavour of chocolate. Can be freshly ground onto cappuccino, a flat white, a hot chocolate or desserts. High visual appeal.

WINNER SOUL REFRESH DRINKS

Soul Refresh by Chiefs®, the lifestyle drink in Rise, Move, Glow and Calm varieties is a fruity refreshing drink with selected plant extracts and valuable vitamins and minerals. These four

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daily drinks ensure sufficient hydration. The calorie-free, non-carbonated drinks are available in Pineapple & Ginger, Strawberry & Aloe Vera, Apple & Mint and Mango & Guarana.

2B HEMP GIN DRINKS

WHOLEGRAIN CRISPBREAD CHICKPEA “FALAFEL” FINE FOOD

New Dr. Karg’s Wholegrain Crispbread Chickpea “Falafel” is inspired

A high quality gin made from organic wheat. By introducing

by the cuisines of the Levant region as well as the current chickpea

the fruits of the multi-fruit drink 2B HAPPY (including apricot,

trend. With black and white sesame and a colourful palette of

pomegranate, lemon balm, ginger and real hemp powder)

spices, this creation will take you away to a world of delights

into the distillation process, 2B HEMP GIN convinces with

straight from 1001 Nights. Extra virgin olive oil rounds out the

the balanced and mild aroma of these fruits and the typical

flavour and provides the typical airy bite. The Variety of the Year

hemp note.

2022 is vegan and a natural, plant-based source of protein. Note: only available in Germany.

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DRIP COFFEE HOT BEVERAGES

Ground coffee from Costa Rica: Best beans, shade grown, handpicked, harvested and roasted in Costa Rica, simple brewing process, no equipment required. El Gusto Gourmet Drip Coffee delivers a convenient and portable coffee experience with exceptional fragrance, aroma and flavour from the finest specialty-grade beans of amazing Costa Rica.

WINNER October/November 2021

BUCKWHEAT WHITE CHOCOLATE FINE FOOD

Nature’s Own Factory handmade chocolate crafted using Bean-to-bar technology. It involves quality control of the whole chocolate manufacturing process: from choosing cocoa beans to the finished bar. The chocolate consists of high-quality cocoa beans grated on stone

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millstones with buckwheat tea from Nature’s Own Factory. Only high quality natural ingredients are used. Creamy taste of white chocolate with cane sugar and biscuit notes of Tartary buckwheat.

WINNER VEGAN CHEESE – BAKED PROTEIN CHIPS BREAD & BAKERY

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OVOPLUS PASTEIS DE NATA BREAD & BAKERY

PROTEIN Pyramids are slowly baked crisps from cereals and vegetables with the addition of natural, nutritional yeast, which create a wonderful VEGAN

Typical Portuguese tart made with OvoPlus. This allows for a pastry with 50% less sugar,

CHEESE TASTE with a hint of green onion. Only natural and allergen-free

30% less fat and 85% more protein than a traditional egg-custard tart, but with much

ingredients and the addition of pea protein and sunflower oil.

more flavour and better quality. Heat for 8 mintues in oven.

Gluten-free, vegan, alergen-free ingredients.

Frozen product (5-month shelf date). Retail format: box with 4 items. HORECA format: box with 36 items.

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WINNER CAULIFLOWER WINGS FROZEN FOOD

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Apetit‘s deliciously crunchy Cauliflower and Broccoli wings will change people‘s preconceived notions about frozen vegetables. The wings will increase the average purchase of frozen vegetables through higher added value. These delicious vegetables are quick to prepare in the oven, airfryer or deep-fryer. Vegan, gluten-free and palm oil free. Nutri-Score A.

HERBAL TEA STICKS – ORGANIC COLLECTION ORGANIC

A unique collection of teas on sticks, handmade, selected with the greatest care from the highest quality raw materials. The ingredients used in the production were obtained from natural resources and from an organic herbal garden. The herbs were collected at the optimal time of growth, so they contain the most active substances. The teas are characterised by a pleasant, herbal taste and aroma. The herbs were harvested according to the biodynamic calendar.

ZERONIG FINE FOOD

Principessa’s Zeronig is the vegan and sugar-free honey alternative. On bread, in muesli, in pastries, for sweetening and baking or simply spooned pure: Zeronig is a sweet pleasure that tastes like honey but is not honey. In true Principessa quality, without palm oil, artificial colours or preservatives and of course

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free of gluten and lactose.

AMMI HORSE MEAT BAR MEAT

Rich flavour protein bar made of premium quality horse meat, mixed with dried tomatoes and natural spices. AMMI MEAT BARS use high-quality ingredients natural supplements rich in antioxidants, vitamins and minerals, which enhance the useful qualities of the product and add a unique taste. Gluten-free product, high in protein, low in carbohydrates. Storage: at room temperature.

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JACK DANIEL’S SWEET & SPICY BBQ SAUCE FINE FOOD

For an extra “kick” try Sweet & Spicy Jack Daniel’s BBQ Sauce and add excitement to any meal or appetizer. This is blend of a little bit of heat and a little bit of sweet that delivers zip and zing but won’t overpower your palate.

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HARD CHEESE TUBER – MEDITERRANEAN DAIRY

CHARDOLINI WHITE & ROSÉ DRINKS

A special kind of hard cheese is this is at least three months ripened cheese tuber. With its panade of tomatoes and basil, it is especially suitable for refining pasta, casseroles, risotto, or steamed vegetables.

The perfect alternative to wine to add a touch of sparkle to any

Grated on warm dishes, it becomes creamy. DIE KÄSEMACHER, this hard cheese tuber is

occasion.

the regional answer to Parmesan.

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WINNER LIQUID SPIRULINA WINNER

FINE FOOD

A patented manufacturing process, enables the production of spirulina in liquid form. The blue colour of our spirulina is due to the quality of extraction of the phycocyanine, the addition of active element of spirulina. The several ingredients to the liquid

SHREDDED DUCK CONFIT – SPECIAL BURGER

spirulina further increases the energy content of this product.

MEAT

Shredded duck meat for a premium burger that sets menus apart. Delicious confit flavour, shredded texture for extra gourmet appeal. A product made from 100% French fattened duck meat. Pre-cooked and shaped into discs: timesaving and easy to use. Frozen for longer storage. Perfect diameter for bread rolls.

COWFETTI DAIRY

Cowfetti Cheese is an unique colourful 50% fat idm cheese. It is a mild tasting cowmilk cheese with a touch of smoky aroma and a beautiful taste palette of chili, pepper, paprika, mustard and coriander. One wheel is appr. 5 Kilo.

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October/November 2021

MEEAT TIKKA MASALA MEAT

Meeat Tikka Masala is a delicious plant-based sauce made from stomach friendly fermented fava bean. The

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sauce is gluten free and easy to prepare by heating it through.

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COMPOSTABLE COFFEE CAPSULES AT HOME HOT BEVERAGES

SUPER SODA HEMP -QUINCE PASSION FRUIT DRINKS

True to the motto “Skip the Bullshit”, these sodas contain 100% natural ingredients. No artificial sweeteners, industrial sugar, stabilizers or acidity regulators. All natural, low calories, no added sugar, vegan.

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Range of eight coffee capsules. The capsules are compostable in less than six months at room temperature and made from 100% renewable materials. Zero waste when recycled in a domestic compost. 0% plastic, 0% aluminum, 100% biobased, limited carbon footprint, compostable capsule in the garden Capsules that can be composted at home, compatible with Nespresso machines (except for vertuo).

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READY TO EAT – BEET ROOT TOTS CHILLED & FRESH FOOD

“SPORT HONEY” WITH TAURINE AND CRANBERRIES FINE FOOD

Small and vegan with a vegetable mix of beetroot, potatoes, onions, apples, shallots and the slightly spicy flavour of horseradish, with a mild coating of millet, quinoa and linseed. Ready to eat for immediate snacking or to enjoy warm after five minutes in the oven. Available in convenient pack sizes of 100g (approx. 12 pieces).

“Sport honey” is a new line of honey for a healthy diet. A functional honey product for people seeking to lead an active healthy lifestyle, an additional source of vitamins, micro- and macroelements. Created jointly with the Research Institute of Honey and Bee Products. Honey is 100% assimilated by the body and is an excellent conductor for the maximum assimilation of all nutrients in the product. “Sport honey” with Taurine and Cranberries for weight control, improves energy and metabolic processes.

MEATLESS FARM READY MEALS FROZEN FOOD

Honest, craft made and full of flavour. 100% vegan made with fresh ingredients and meat substitutes of the highest quality. Each meal contains at least 200gr of vegetables and 50% of daily nutritional value. Flash frozen after cooking to preserve the flavour and nutritions.

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October/November 2021

DEMI-LAPIN DÉCOUPÉ LAPIN & BIEN

MEAT

Cut out half rabbit. Rabbits fed with a non-GMO diet (<0.9 %) and in compliance with the Bleu-Blanc-Coeur approach (a brand recognised by the French and European

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authorities for its nutritional and environmental value) This is an innovative and totally new method of breeding: the rabbits are raised on the ground in wide pens with night areas and shelter to promote animal well-being.

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WHOLEY AÇAÍ BOWL ORGANIC

Packed with the superfood from Brazil, Wholey Açaí Bowl adds a twist to the breakfast table. With a hint of creamy coconut, and ready in just 60 seconds. All ingredients in Smoothie Bowls are 100% organic and all natural. They are flash-frozen and preserved without any additives or chemicals.

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VEGAN ORGANIC MOZZARELA BALL IN BRINE DAIRY

A vegan alternative to the classic mozzarella ball.

WINNER AL!VE CHOCOLATE DROPS FINE FOOD

AL!VE Chocolate drops is an innovative chocolate with a convenient shape, modern

WINNER CUPCAKE PINEAPPLE-OATS FROZEN FOOD

to go packaging (32 g) and superior taste. This is a functional chocolate with added

Vegan sponge cake with pineapple cream flavoured with coconut.

vitamins and minerals which help to improve the immune system. peanut and nutty

A fresh, fruity cupcake with a tropical topping. Fluffy sponge cake with

drops contain milk proteins and reduced sugar; energy drops is vegan – dark chocolate

pineapple puree and walnuts, covered with an exotic, coconut-flavoured

with enriched orange flavour and contains natural caffeine.

pineapple cream and pineapple preparation, decorated with coconut flakes.

COLOURFUL SWEET POTATO FRIES FROZEN FOOD

An amazing trio of yellow-freshed, red-freshed, and purple-freshed sweet potatoes that has a rich, creamy, and sweet flavour. 100% food colouring free.

WINNER October/November 2021

AÇAÍ TRIBE SORBET FROZEN FOOD

Açaí is a dark coloured fruit with an intense flavour, and an excellent nutritional composition, highlighting the great levels of anthocyanins and flavonoids, important antioxidants and omega. Açaí Tribe Sorbet is prepared with 50% of fruit pulp, does not contain dyes, preservatives, dairy products and it is GMO free.

2B HAPPY HEMPDRINK DRINKS

Developed by Dr. Armin Breinl – gynecologist from Graz, this multi-fruit drink contains only natural ingredients – 61% fruit content (apple, hops, apricot, pomegranate, lemon balm, ginger) combined with real hemp powder and valuable vital substances such as L-tryptophan and spirulina algae provide not only a great taste experience but also regeneration and relaxation. Completely without added sugar.

SAFFRON-PISTACHIO ICE CREAM DAIRY

Velvety and incredibly creamy, with the incomparable taste of saffron and pistachios. A premium class ice cream with subtle hints of piquant nuttiness and the unique aroma and taste of saffron.

BIO VIGO KOMBUCHA SHOTS ORGANIC

The brand-new approach to wellness shots: BIO VIGO Kombucha shots. Good health comes from the gut flora and gut microbiota is at the core of the approach to these wellness shots.

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FISH-FREE STICKS FROZEN FOOD

These are the fish sticks you grew up with but improved. Made from plants, featuring a flaky whitefish texture with a light, crispy breading. A good source of plant-based protein and a convenient freezer friend for quick and

PLANTON DOUBLE PLEASURE DESSERT DAIRY

easy meals. Sized perfectly for little hands to dunk into ketchup, they make craveworthy

A plant-based double layer dessert without added white sugar. Lactose free, casein free,

grownup meals too – top with a cool slaw and wrap in warm tortillas for an

gluten free with a clean and short label and low fat content.

easy fish taco fix.

This healthy treat comes in three different flavours, Almond & Caramel, Hazelnut & Chocolate and Coconut & Chocolate.

12 SCALLOPS IN CRISPY WAFER SHELL FROZEN FOOD

Serve these “mini” scallops on crispy wafer shell with finely tuned garlic-parsley cream as an appetiser or aperitif! Portioned as a single bite. The small crunchy morsels complement buffet and finger food catering.

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October/November 2021