Restaurant & Café Magazine | March 2024

According to the Reserve Bank, by mid-2024, New Zealand households will spend around 18 per cent of their income on interest payments. That has a significant knock-on effect on the hospitality industry.

With liquidations up year-on-year and a good proportion of them in the retail sector, life has become even more challenging for smaller hospitality outlets.

The COVID-19 pandemic undoubtedly affected businesses over the past four years, starting with lockdowns and moving to supply chain issues and labour shortages. Then there has been the weather, cost of living crisis and ongoing uncertainty with wars disrupting shipping.

We all pinned our hopes on a new government, but there have been some pain points with the coalition’s focus on the treaty over recent weeks, interrupting what should have been a business focus to give the troubled business sector some positive news.

Keeping an eye on government policies and regulations is crucial for small businesses. Changes in taxation, employment laws, trade agreements, and environmental regulations can significantly impact business operations and profitability.

Consumer confidence and spending patterns play a vital role in the success of small businesses. Consumer behaviour, purchasing power, and preferences influence demand, perhaps never more so than in retail.

Embracing technology has offered significant opportunities for small businesses. E-commerce, automation, and innovation enhance efficiency, offering better market reach and improving competitiveness, but it does come at a cost.

Small businesses are not only influenced by domestic factors but also by global market trends. International trade, geopolitical events, currency fluctuations, and changes in global demand are impacting here.

Consumer belts are tightening, and we are already seeing consumers cutting back as they shore up their income, having either already had mortgage increases or are looking down the barrel of the gun at a reset this year.

The political hot potato of cutting back contract workers inside the government also signals uncertainty for that cohort, which is not good for central Wellington outlets given that work from home has already decimated custom in the CBD.

There’s very little positivity, particularly from restaurateurs. But also a lot of uncertainty. As history has shown us, the one good thing to come out of times of frugality is innovation.

Collaboration and empowering your network are essential for small business owners in New Zealand to adapt their strategies according to the current and forecast trends. Consulting with business advisors, staying updated on industry trends, and networking with other entrepreneurs can provide valuable insights and support.

Publisher: Tania

General Manager:

Editor: Caitlan

Brand

Editorial Associate:

Findlay Murray, findlay@reviewmags.com

Senior Designer: Raymund Sarmiento

Tania Walters, PUBLISHER tania@reviewmags.com

Think health and safety isn’t sexy? Think again.

There is pretty much nothing that will get a restaurant owner more nervous than a customer with a glass over a tile surface or at an outdoor bar. Risk mitigation is usually the job of clunky, ugly products, well not anymore.

Introducing Strahl Beverageware, the super sexy, super safe, almost unbreakable ‘glass’. And it doesn’t have to be just outdoor areas, any unforeseen accidents are a perfect example of how a Strahl ‘glass’ can not only eliminate the risk of breakage, but actually save you money in the long run as well (Compared to glass drinkware, which typically sees replacements ranging from 50 percent to 100 percent annually, polycarbonate alternatives are replaced at a much lower rate, typically between 10 percent and 20 percent.)

It's safe to say that polycarbonate beverageware has come a very long way from what you might think of when we say polycarbonate beverageware.

Rated for over 2,000 passes through a commercial dishwasher (or 4,000 for an in room domestic dishwasher) Strahl beverageware will stand up to anything you or your customers can throw it at.

Transforming a Classic

Fish and chips are among the most iconic dishes on the local culinary scene, be it as a takeaway order or selected on a restaurant menu.

Universally loved, but especially in New Zealand, the popular combination of fried fish and potatoes has evolved from pub-grub to fine-dining cuisine. With fish and chips comes an array of other menu staples, such as hotdogs, onion rings, and fritters, all of which are popular among consumers.

Deep-fried is the most common way customers enjoy fish and chips, which has evolved to suit consumer trends. With health-conscious concerns on the rise, chefs have explored alternative methods of cooking fish and chips that may minimise oil absorption and reduce calorie content.

The deep-frying method has posed a challenge for customers who have a gluten-free diet. As many batters contain gluten, shared oil can contaminate food products classed as gluten-free. Advocate group Beyond Celiac claimed that a separate fryer must be used when cooking glutenfree foods in the interest of customers’ health and safety.

High heat does not eliminate gluten in the cooking oils, which has proven that fryers used to make battered or breaded items unsafe to cook gluten-free items. The group claimed that there is often a misconception about using a shared fryer, similar to using the same water to boil glutencontaining and gluten-free foods.

Whilst battered fish may be the main concern for celiac-friendly diets, there are many ways in which frying oil can contaminate other products. As potatoes are naturally gluten-free, many consider there to be no threat to gluten-free customers. This becomes a concern when fries are mixed with battered foods like onion rings or chicken nuggets. Even using the same baskets to deep-fry foods can be contaminated by gluten, which has echoed the need for a deep-fryer to be solely used for glutenfree cooking.

Catering to diverse dietary preferences will allow chefs to be creative when applying batters. Recent trends for gluten-free coatings have been

made from chickpea flour or rice flour, which have offered new textures and flavours. Many products have been introduced with an existing gluten-free batter, which has made it a simpler product to accommodate.

Establishments that offer gluten-free fried foods have been proven to attract more customers. This will lift a restaurant’s reputation as a place where all customers can dine and are not dependent on dietary requirements.

As with many popular dishes, fish and chips have developed into a plant-based option. Approximately 10 percent of New Zealand’s population follow a plant-based diet, which has sparked a need for the popular fried meal to cater to this requirement. Although this will not affect the oil used for cooking, plant-based alternatives will still require caution, especially when cooks prepare other meats in the kitchen at the same time.

With new innovations constantly introduced to the market, it has become cost-effective to include a plant-based alternative to the existing fish and chips lineup. This is another way for establishments to broaden customer bases, attract new diners, and stay relevant in the current market.

Aside from the health-focused perspective, the humble concept of fish and chips has continued to adapt to innovations. Gourmet creations have elevated the concept to a fine-dining standard: pan-fried fish, artisanal batters made with spices and herbs, and a new take on fries, such as grated potato nests.

Packaging has become the biggest innovative trend for takeaway meals. While fish and chips wrapped in newspaper is a common cliché, paper cones and biodegradable packaging have surged in

popularity in recent years. This is another example of how an on-the-go meal has been influenced by societal change.

As more customers have become food-focused, the quality of fish and chips has improved. Consider offering different options for customers to choose from, such as snapper or gurnard, which, although more expensive to serve, will generate interest from consumers. Fries have also branched out from being exclusively potatoes, as kumara, eggplant, and beetroot have gained notoriety among other vegetable alternatives.

The concept of fish and chips may be historic, but its popularity has never dwindled. Research conducted by online food delivery platform Menulog revealed a 536 percent increase in orders of fish and chips between 2021 and 2022. It was cited that freshly caught fish and gourmet options were among the key drivers of its rise in popularity.

Although simple, fish and chips are a timeless favourite among customers. As with most items on the menu, innovation and trends will influence customer preferences. Fish and chips have been proven to be versatile, applicable to different spice palates and customisable to different dietary requirements.

Kid's Menu

Kid’s menus have become a cemented part of any restaurant menu, creating a family-friendly atmosphere for diners.

Instead of fine-dining recipes and unique flavour combinations, kid’s menus rely on simple and popular dishes suitable for younger customers. Fish and chips are a prime example of a dish that can be transformed from an adult portion to a child-sized meal.

The standard age that most kid’s menus cater for is between three and ten years old.

Smaller portions are best suited to younger customers. This will not only reflect the price of a child-sized meal but also limit food waste. Kid’s menus have less expectation when plating and more emphasis on simplicity.

Providing fish and chips on a kid’s menu won’t require any further preparation, as it can be cooked in regular-sized portions. This will not only save time but also be cost-effective. The same approach can be applied to similarly fried menu items, such as hot dogs and onion rings, as they will still appeal to a younger audience.

Children’s dishes do not need to have all the embellishments that an adult serving would. In order to cater to a younger audience, avoid any strong flavours that may be considered mature. However, such additions as a side salad may be an opportunity to

appeal to customers with dietary restrictions.

Kid’s menus appeal to the family target audience and boost an establishment’s profile. The inclusion of fish and chips on a kid’s menu offers younger customers a familiar dish that they can easily understand and have most likely tried before.

Fish and chips can be served at any time of the day and in any season. It is an inter-generational dish that has adapted over time to particular customer preferences and is versatile to different flavours and styles. Including fish and chips on the menu will offer a touch of nostalgia and is a safe option for unadventurous customers.

Kid’s menus appeal to the family target audience and boost an establishment’s profile. The inclusion of fish and chips for a younger audience will offer a clear understanding of what younger customers understand and a familiar dish.

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Rossty Sauces are made by a family and kiwi-owned business based in Mount Maunganui. Its range of great-tasting sauces includes 250 ml, 5 L, 20 L and very popular pouches.

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Just a step away from unlocking their magic. Their sauerkraut and kimchi possess the ability to elevate dishes to new heights. The Sassy Sauerkraut is perfect for a Rueben sandwich, while the Sum Yum Kimchi complements a chicken burger. For a vibrant salad, consider adding a splash of colour with their Heartbeet Kraut. Made with raw, live fermented goodness, these products utilise Himalayan salt, flavourful herbs, and spices alongside locally grown vegetables.Experience the magic of Living Goodness today – because this Kraut Rocks!

For more information, reach out to Living Goodness at info@livinggoodness.co.nz or call 0800 624 004.

Howler Hotdogs are the perfect addition to your snack menu. With Howler Hotdogs there’s no need to worry about catering for special dietary needs or the size of appetite. Howler Original, Vegan and Gluten Free come in both regular and mini hotdog sizes.

Contact your local foodservice distributor or Jo at Howler Hotdogs email topdog@howlerhotdogs.co.nz or mobile 021 2266469 for more details.

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Bakels

Managing the Oil Shortage

Oil is an essential ingredient for cooking, whether frying, baking, flavouring, or roasting.

Although popular, an oil shortage has sparked concern for the food service industry, largely due to international concerns.

Droughts, wildfires, and the spread of bacteria (Xylella fastidiosa) have subsequently affected the supply shortage of culinary oils in Europe. This has upset local stock as much of New Zealand’s culinary oil stock is imported, particularly olive oils.

European olive crops are expected to take some time to recover, as some growers struggle to stay in business with repeat failing crops. Two years ago, the global market faced empty shelves following the COVID-19 pandemic and the flow-on effect on international logistical systems.

Pure Oil New Zealand Managing Director Nick Murney said New Zealand must rely less on imported culinary oils.

“We already grow highquality seed crops for oil production, which provide reliable, high-quality, cold-pressed culinary oils for businesses and

consumers,” Murney said.

Murney added that locally produced brands, such as Good Oil, are expected to grow sharply as more New Zealand consumers try the product based on price and the fact it has been locally produced.

Although a solution to the local market, Murney added that domestically produced oils are primarily only used by New Zealand customers.

International olive oil pricing is currently the highest in over 26 years, with prices tripling over the past 24 months. These price surges have greatly affected the hospitality industry.

“We are hearing from our hospitality customers that pricing is quickly increasing and putting further strain on their businesses in a time of existing high food inflation. The same trend is seen in the retail market, and pricing will likely continue.”

Olive oil makes up approximately 50 percent of the retail cooking oil market, so the hospitality industry is likely to experience increased demand for alternative, higherquality cold-pressed oils. Local producers have encouraged businesses to use New Zealandmade products.

Due to the shortage, culinary leaders have suggested businesses use oil wisely to preserve their stock. One way to do this is to limit the amount used when using frying or roasting techniques or to use an alternative.

Adapting to Change

As times have changed, so has the humble bar menu. Not only do customers have a certain set of expectations, but countless trends have transformed bar menus into a culinary showcase.

Whilst offering a menu of fine-dining dishes may seem impressive, customers are still searching for an affordable snack to enjoy with their chosen tipple. This has left establishments constantly striving to innovate and elevate the standard of what was once a mere accompaniment to beverages.

Quality ingredients and artisanal flavours have been a proven success with punters. Locally sourced ingredients create a unique offering to customers and will automatically enhance the offering. This will focus on a quality serving instead of quantity and align with the growing customer trend of sustainably sourced dishes. As seen on the

menu in any restaurant, a unique combination of flavours will provide a fresh approach to any dish. This doesn’t exclude popular pasttime nibbles such as French fries or Buffalo wings but will re-introduce them to a modern clientele with a different taste palate.

Bar snacks can be viewed as light meals for customers, allowing existing menu items to be reduced in portion.

There has been a growing demand for versatile dishes that can be customised to consumer preferences. Sliders are a perfect example of a versatile dish, with a range of potential meats, fillings, or buns available. Consider offering an unexpected combination, such as lobster with tomato salsa and crumbed bacon or tempura pumpkin served with bao buns.

Light and simple dishes have become popular for customers, using fresh produce and avoiding heavy ingredients. Consider pan-frying where possible and the inclusion of vegetables as a potential option. Vegetable-

only dishes have become a major attraction for punters, such as chargrilled cauliflower, caramelised carrots, or stuffed zucchini. As potatoes are an expected element of a bar menu, explore new ways to showcase different serving styles. Potato lackies, baby spuds prepared with olive oil, or even roasted sweet potatoes are trending. There are also alternative options to consider instead of potatoes, such as roasted butternut, yams, or locally sourced kūmara.

Salads have trended as a popular bar snack, especially when served with flat bread or other base. They are easy to prepare and can be the perfect combination of greens and meat. Flavour combinations like bacon and broccoli, steak and tomato, or chicken and halloumi

offer customers a rich mixture of different flavours and textures, making them the perfect option for customers who would prefer an onthe-go snack.

Dietary requirements have become necessary for any menu, signalling the importance of inclusive offerings. Gluten-free dipping bread or other variations like pita bread or naan bread create a familiar taste that all customers can enjoy. Other dietfriendly offerings include vegan or keto-based

charcuterie boards, as well as offerings that are respectful of different cultures. Healthy eating has been promoted extensively recently, with many customers prefer a healthy option if offered.

Bar snacks have become a great way for establishments to entice guests to try something different. This is an opportunity to introduce flavours that guests may expect on a main menu or ingredients significant to a bar’s location and identity.

UndiscoveredPotential

Mushrooms have taken centre stage as the latest food trend. Roasted, stuffed, or even embellished, mushrooms are functional and versatile.

There are several benefits to including mushrooms on the menu other than their strong flavour profile. Their meaty texture has made mushrooms the perfect ingredient for meat-alternative dishes, allowing more creativity on the plate. Mushrooms are also nutrient-dense and full of vitamins, appealing to healthconscious diners.

Mushrooms are typically the best combination of spice and texture and the perfect ingredient to use when catering to all customers. They balance menus that require plant-based alternatives while complementing other elements of the dish, be it meat or vegetables. Mushrooms’ ability to add depth and complexity to traditional and modern dishes has made them a valuable asset for chefs looking to captivate diners with a

fusion of bold and unforgettable flavours.

As sustainable cooking continues to gain popularity, mushrooms are the perfect ingredient to embrace the trend. Global research has indicated that mushrooms remain one of the most requested ingredients by customers, and they are versatile for breakfast, lunch, or dinner.

Part of the sustainable innovation that Out of the Dark Mushrooms has brought to New Zealand is Mycellium Packaging. They have made a significant investment into Biofab NZ to ensure that this world leading technology can be part of the New Zealand sustainable packaging supply chain.

Mushrooms are a beloved ingredient in various cuisines. Be it Mediterranean, French, Italian, Chinese, or Mexican, there is always space for a recipe that requires the earthiness that mushrooms

can bring to the table. They can be used in pies, risotto, pizza, or toast and are often the preferred flavour for soup.

An example of mushrooms’ versatility can be found between two burger buns. With a meat-like consistency, mushrooms are an ideal replacement for meat patties and provide extra flavour where needed. Mushrooms can also be used as the filling for gnocchi, roasted on a skewer, or served with noodles.

In many cases, mushrooms can be used as the main ingredient. For entrée servings, roasted mushrooms with a smoked sauce or presented in a steak form have become a popular option for chefs.

Mushrooms are one of the most versatile ingredients on the market and are available in various types. While white button mushrooms are the largest grown variety, there are many more to consider.

Portabella (Portobello) mushrooms can be sauteed, grilled, or roasted and have an intense savoury flavour. Shiitake mushrooms are widely associated with Asian cuisine and are one of the most popular varieties. Enoki mushrooms offer a delicate exterior similar to noodles, and pekepeke-kiore mushrooms have a tender and juicy consistency with considerable health benefits.

For an avant-garde dish, oyster mushrooms will be a fan-favourite

among customers. Not only are oyster mushrooms full of flavour, but they are also physically appealing. Their unique shape resembles the namesake oyster, with multiple caps that extend from the inner stem. Also known as designer mushrooms, the caps of Oyster mushrooms are delicate, with a tender and tasty stem and fruity aroma.

Innovative mushroom dishes have become a cemented fixture on modern menus. By embracing the global trend,

restaurants can offer guests a new perspective on how versatile mushrooms can be. Mushrooms have the potential to turn a standard recipe into a culinary masterpiece.

For any further information on what mushrooms are available for your menu please get in touch with the team at Out of the Dark Mushrooms. They offer one of the widest selections of fresh mushrooms all year round and are more than willing to assist.

James McLauchlan

GM, Popeyes NZ

Popeyes, the American QSR chain, has announced its first location in New Zealand. To discuss the opening, Restaurant and Cafe Magazine sat down with Popeyes’ New Zealand General Manager, James McLauchlan.

better our team is engaged, trained, and developed, the more exceptional our guests’ experience becomes. It’s a Kiwi truth: get on the people’s side right, treat them well, and the profits will follow.”

Although McLauchlan kept the finer details close to his chest, he said the right team has been employed at the soon-to-open Takanini store, supported by innovative technology that will deliver the best possible menu. Further locations have been mapped out around the country, all due to open before the end of the year. He added that the company’s vision is to ensure that everyone experiences Popeyes at least once in their lifetime.

According to McLauchlan, Popeyes will be the next big thing to launch into the local QSR industry.

“New Zealand is an exciting market, and we know that Kiwis love new experiences – we just so happen to have the next best experience for them,” said McLauchlan.

McLauchlan has been in the QSR industry for just over a decade, having worked for Burger King Asia Pacific in Singapore in finance and supply chain management before moving into a regional role overseeing franchisees all over Asia. He was then shoulder-tapped by Hungry Jacks in Australia, where he headed up the NSW and ACT business as the General Manager of the market. During his six years in the role, McLauchlan and his team grew the brand into more than 80 stores, employed over 4,000 locals, and turned over $250 million per annum. He said his time at both companies had been a highlight of his career.

When the opportunity arose to move back home to be part of Popeyes in New Zealand, McLauchlan jumped at the opportunity.

“At the heart of our operation, we’re all about people - we just happen to serve up some mean fried chicken,” he said.

“We firmly believe that the

Various roles have been created for Popeyes’ launch in New Zealand, including team members, maintenance roles, management positions, district and area coaches, training coaches, and head office departments. There is also an ongoing investment in local suppliers across the menu, from chicken to raw ingredients.

“Popeyes will be using local suppliers where possible. The majority of suppliers for launch are local, and we will be localising taste profiles and doing local LTOs with local food suppliers.”

Employing the right people has become a priority for McLauchlan before its New Zealand launch. A strong focus has been placed on ensuring that the menu will be the best fit for the market and exploring many community engagement opportunities.

As with any major launch, McLauchlan said there had been some challenges but the company was on the right track. He said that every element needs to be perfect and right.

“We’re only at the beginning of our journey and have a lot to work through.”

Popeyes has continued to expand worldwide, with the aim of becoming the most loved chicken brand in the world. Popeyes is present in over 35 countries and will continue to identify new markets to introduce its products.

Getting quality kitchen equipment into your business just got easier, faster and more affordable.

With so much commercial kitchen equipment to choose from, making the right choice can be difficult. Not to mention the possibility the equipment soon struggles to meet demand or your business changes course and needs different equipment.

SilverChef’s Rent-Try-Buy solves this problem by allowing you to try the equipment before deciding whether to buy it, upgrade it, continue renting it, or return it if it no longer suits your needs.

Hospitality can be a volatile industry – to succeed, businesses need to be ready to adapt, SilverChef’s Rent-Try-Buy gives you the ability to invest your cash inthe growth of your business instead of tying it up in equipment.

As the world has focused on a technological future, so has the hospitality industry. New innovations are made daily to make food service as interesting, efficient, and sustainable as possible. This starts with equipment.

During the pandemic, the food service industry drastically changed typical operations. This included scanning QR codes and electronic communication systems, but despite

the end of lockdowns, the trend has continued.

An example is the Pie-bot, a self-serving machine that has relied on technology’s importance to offer customers the best possible product. Pie-Bot founders Sasha Mates and Vincent Wong, said technological innovation was the backbone of their business.

“Food safety has been our biggest concern, and ensuring that we have the right technology

that is best suited to our product. This has opened our eyes to the wide variety of food safety guidelines and technological restrictions that many are unfamiliar with.”

Technology has become a requirement for the food service industry to stay relevant with customers, and has influenced how the daily operations of a restaurant are conducted. Be it ordering systems for front-of-house service or essential cooking equipment used to enhance cooking; innovation has influenced the industry, allowing it to compete with other tech-based advances customers are familiar to in day-to-day life.

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High StandardMaintaining a

Ensuring that premises are always clean is a must for any hospitality owner.

The team leader for food and health licensing at Auckland Council, Kapila Kumar, said a lack of staff, managers not being around, and undertrained staff are the biggest challenges when maintaining cleanliness standards.

“As staff are often busy in a restaurant environment, they tend to clean the visible areas and not to focus on hard-to-reach areas which require deep cleaning,” said Kumar.

Kumar said all hospitality business owners should follow the template food control plan outlined by the Ministry of Primary Industries, as it indicates what they should know, what they should do, and what they need to show when inspected.

During verification, the verifier will check that businesses have met the requirements set out in its food control plan. This involves a document review and realty check, during which the verifier will ask questions of the operator and staff.

Kitchens can be hazardous spaces, be it slippery floors, spillages, or in areas that control waste management. This has echoed the need to keep team members accountable for their responsibilities in the kitchen. Proper cleaning procedures is the first step toward a clean environment, which requires kitchen staff to understand the standard of cleanliness required. Training a team will not only benefit the time it takes to clean, but will ensure the job is done properly. Regular cleaning of equipment and utensils will also support the overall cleanliness of an establishment.

Server cleaning duties are a way to share the load among staff, and may include

delegating certain roles to different team members, or overseeing that no area has been left unattended to.

Cleaning checklists have become a necessity and a visual reminder of what has and hasn’t been cleaned. Installing checklists for frontof-house, back-of-house, daily planners, and time checklists will communicate with staff about the current state of the environment.

Training staff to deal with sudden messes will benefit the business and should be part of the food control plan. Kumar said that this is vital, especially when dealing with pests.

“Carry out daily and weekly checks for any signs of pest activity on the premises. This includes checking internal and external areas, including waste collection and storage areas,” said Kumar.

“If any pests are found during verification, the verifier will ask the operator some

questions, including how often they check for pests, whether they have a pest management programme in place, and when was the last time their business was treated for any pests.”

Kumar added that if a customer lodges a complaint about pests in a food business, a food safety officer will be assigned to investigate the matter. The officer will inspect the business and undertake a risk assessment to determine the best course of action to eliminate any actual or potential threat to food safety and public health.

Actions that a food safety officer might take can range from providing education and advice to the operator to issuing a written warning or notice of direction or improvement notice, right through to the detention, seizure, and destruction of food or equipment or the immediate temporary closure of the business.

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Uninvited Food Service Pests

Hospitality settings are often a paradise for unwanted pest infestations. With a recent surge in sightings and complaints making national news, health and safety officials have urged business owners to apply a stronger focus on cleanliness and active monitoring for pests as a priority throughout their premises.

Pest control industry expert and managing director of Alpeco Group, Heiko Kaiser, said the most important step business owners can take is to implement an integrated, automated pest management programme. Keeping a good eye on hygiene, not ignoring dirt, grime or cleaning in hard-to-reach food service and static equipment zones is also vital.

“We see a lot of situations where hygiene and cleaning is the main reason restaurants have issues. It is important that everyone understands what it takes in the industry to keep up and uphold the standards required to not only reach A level food service hygiene, but note a clean environment is an environment which will also deter pests,” said Kaiser.

Kaiser added that 24-hour pest monitoring and trap

management will provide full control of all control areas from one device 24/7, and automation offers certainty around problem areas and management, with the bonus of long-term labour cost savings. He also recommended LED systems as effective pestremoval technology. Unlike Fluoro UVA light sources, UVA LED sources emit almost no visible light because they are focused on the UVA wavelength visible only to target pests. Therefore, they emit light which has greater attractiveness to insects, is more effective and uses less power to operate.

There are several types of pests that can quickly become a hazardous nightmare for business owners. Kaiser said the most commonly found pests in restaurants and cafes are undetected pests that have found an egress and are hiding in neglected areas. Pest infestations can pose a serious threat to restaurants and cafes, can cause food poisoning and allergic reactions, and can even risk legal repercussions. Pests spread various diseases as well, usually through their feet, fur, droppings, urine and saliva, including harmful bacteria like salmonella

and E.coli - if they are carrying it.

Typical kitchen messes like crumbs, fat spillages, or food slop all provide a welcome mat for pests. This has sparked calls for a stronger grasp on kitchen cleanliness and pest control processes to avoid attracting harmful pests and insects.

For restaurant or café owners, pest control isn’t usually the top priority until a sighting occurs. Sudden pest outbreaks can lead to damage of food inventory, revenue loss and

customer loss due to negative business reviews. In order to prevent this, a proactive - ideally automated - pest identification and control program is the most effective way to avoid issues before they become a problem.

Identifying and sealing entry points is considered one of the to first responses required to eliminate pest issues and deal with the problem. Doorways, windows, and ventilation units are the most common ways in which pests

such as rodents and roaches can inhabit an establishment. In addition to this, businesses are encouraged to exercise a range of precautions, including a suitable waste management system, outdoor maintenance, and employee training to manage such situations efficiently.

Pest management plans ensure that no uninvited pest is entering or living in the premises. For this, plans need to include different types of pest treatments and what areas need to be inspected, cleaned and reassessment of pest control devices, and how often official inspections are conducted.

Keeping a record of pest inspections is recommended, noted many infestations are seasonal or cyclical. Records should include all pest sightings, dates and control actions taken upon discovery.

A comprehensive, automated monitoring and control approach is ideal for serious business owners to ensure that no pest outbreak goes unnoticed and there are no unexpected issues that will put the establishment in jeopardy. A combination of cleanliness, vigilance and automated pest control systems is the one, two, three to avoiding pest-generated risks to business, staff and customers.

Sujoy Ghosh LIBERTY

As a child, Sujoy Ghosh wasn’t overly obsessed with cooking but had a deep passion for fine dining and restaurant atmosphere.

The son of an enthusiastic foodie, Ghosh said his mother was a keen influence on his start in the industry and taught him to experiment with flavours and ingredients. Before his career as a chef, Ghosh studied mechanical engineering.

He soon discovered it wasn’t something he could see himself pursuing a career in, and he decided to switch his focus to cooking and trained as a chef. Cooking and travel gave him tremendous pleasure and compelled him to enter the industry. His culinary inspiration has stemmed from cush celebrity chefs such as Sarah Todd and Giada de Laurentiis.

Ghosh enrolled at Le Cordon Bleu, which he said gave him an urge to excel at his craft. He

by the careers of chefs Grant Achatz and Marco Pierre White. Through his training, Ghosh gained an appreciation for flavour and technique and described his cooking style as French cuisine made from the best New Zealand produce.

Ghosh has also experimented with Asian flavours whilst employed at a five-star hotel in Penang, Malaysia, which opened up a different outlook in his culinary journey. He said he still enjoys learning about different cuisines and techniques as his career progresses.

“My flavour palette and techniques have been moulded by all the chefs I have worked under and all the internships I did earlier, which may have seemed

hard at the time but have taught me a lot,” said Ghosh.

Ghosh is now the head chef at Liberty Restaurant in Wellington. His path at Liberty has been guided by chef Shaun Clouston, who helped him move up in his professional standing. Ghosh added that since working for Clouston as an intern, he has become a mentor within the industry.

“I’m thankful and really glad that he’s got such faith in me. It’s always good to rise and be grateful to the people who have always pushed you for the best.”

One hurdle in Ghosh’s career has been finding the right menu list that will also challenge him and please the customers. He said that he has often wanted to offer

a dish that is ‘out of the box’ to provide a one-of-a-kind culinary experience while also offering mainstream dishes to attract customers. Finding the right balance can be difficult but not impossible.

Covid-19 has continued to trouble the hospitality industry, which Ghosh has observed. He said that it is sad to see so many acclaimed restaurants close down due to staffing issues and a lack of customers. He has remained confident that times will get better for the industry in due course.

As someone who started as a beginner in the hospitality industry, Ghosh said he understands what it takes in order to succeed. He urged the importance of retaining the passion for the industry and getting out of the comfort zone. He added that a strong understanding of the basics, honed skills, a good work ethic, and an eye for detail will serve all chefs well. Ghosh believes in learning something new every day, which will enable any chef to develop their own style.

“Being a chef really means a lot to me. Keeping the guests happy and flabbergasted with my food makes my day.”

In the future, Ghosh has his sights set on becoming a Michelin-starred chef. He said it would be a rocky road to travel but believed that no dream is too big. His short-term goal is to travel and acquire new exposure and experiences.

Empowering Women in Hospitality: CHALLENGES

Marisa Bidois CEO, Restaurant Association of New Zealand

Women are an integral part of our industry with involvement at every level. International women’s day held each year is the perfect time to reflect on what an incredible contribution women make to this dynamic industry.

Women leaders in New Zealand’s hospitality sector have been instrumental in shaping the industry’s reputation for innovation and excellence. Their approach to leadership, often characterized by collaborative and inclusive decision-making, has led to higher employee satisfaction and customer service standards.

The relentless pulse of this sector demands not just resilience but a blend of empathy, creativity, and an unwavering commitment to service—qualities where women have historically shone. Yet, alongside these opportunities, they face hurdles that test their mettle in unique ways.

We do hear the same feedback from women in our industry. One of the most pressing challenges is achieving a harmonious work-life balance and this can happen in any industry but is imperative to wellness and your overall health.

Yet, amid these challenges, women in hospitality continue to carve out spaces for excellence and innovation. Their inherent strengths, such as empathy, a keen eye for detail, and exceptional communication skills, are invaluable assets that enhance guest experiences and operational efficiency. By leveraging these strengths, women can not only navigate but also redefine their roles within the industry.

As we reflect on these challenges and opportunities, especially around significant milestones like International Women’s Day on March 8th, here are a few tips that can help advance women into senior roles in your business:

• Offer Mentorship

• Promote from within where possible

• Encourage networking and connection

• Build a flexible work culture

• Encourage work life balance

• Offer recognition and reward

• Have a clear career pathway

• Set clear and measurable targets

• Encourage participation in decision making

• Maintain an in inclusive workplace

As the hospitality sector evolves, so too does the narrative around women’s participation in it. While the journey is fraught with challenges, it’s also ripe with opportunities. By acknowledging and addressing the unique hurdles women face, the industry can unlock its full potential, benefiting from the breadth of talent and perspectives that women bring to the forefront.

IN BUSINESSWomen

The hospitality and food service industries are led by a strong contingent of influential female leaders who span countless sectors and positions of power. To celebrate International Women's Day, Restaurant and Cafe Magazine spoke to inspiring figures within the industry who have made a difference in their chosen fields.

HANNAH MILLER

MEGAN WYPER

AVA NAKAGAWA

DESIREE REID

ERIN CLARKSON

FIONA HUGUES

JULIE CLARK

DRISSILLA DAVID

PETRA GALLER

SARAH MEIKLE

KIRSTY MCKAY

CLAIRE EDWARDS

Journey of a Lady Butcher

Hannah Miller, owner of A Lady Butcher, commenced her professional journey as a chef, driven by a passion for fine cuisine since her early days.

SHE WORKED IN DIFFERENT ROLES IN

the hospitality industry, such as front-of-house positions in restaurants, since her teenage years but never imagined pursuing butchery as a career.

While working in various commercial kitchens, Miller came across the art of butchery and realised that acquiring knowledge in this field could enhance her culinary skills further. This passion for “nose-to-tail” concepts grew stronger with time.

“My mentor in the field of charcuterie has been Julian Schapiro, although he is currently based in the United States. Nowadays, I rely more on social media contacts to share ideas and clarify doubts,” said Miller.

Miller enjoys experimenting with the traditional flavours of charcuterie and delving into the nuances of “cooked” charcuterie. Her motivation stems from customers’ satisfaction with her products, whether a succulent steak or a slice of bresaola with the perfect salinity.

“There is always more to learn, and I am constantly practising to improve my craft.”

Her advice to aspiring chefs is to conduct thorough research, read extensively, and not hesitate to seek guidance. Perfection is a gradual process; the most challenging aspect is commencing. Starting with determination and perseverance is vital.

While running A Lady Butcher, Miller is also the co-CEO of the Behemoth Brewing Company. She finds that the most rewarding aspect of her career has been training and nurturing the talents of fantastic charcuterie assistants over the years.

From Employee to owner

For some, coffee is more than just an energy boost; it is a lifestyle. Megan Wyper, director at Acme Cups, said her love for roasting and making coffee pushed her towards the hospitality industry and eventually into managing her own business.

ALTHOUGH WYPER INITIALLY THOUGHT

she wanted to get into childcare, leaving school at 16, studying early childhood education and becoming a private nanny left her feeling isolated. She switched to hospitality, where she quickly fell in love with the busy and ever-changing environment. She eventually ended up in Scotland, where roasting coffee was still in an early stage.

“I took over managing the store and the roastery,” explained Wyper. “They asked me to help open their second location in Glasgow, so I moved and helped set up the business while also building the fit-out and then ran the Glasgow location.”

After becoming an awarded barista in Scotland, she invested her time into also picking up film photography, an essential skill she would use later in life. After moving back to New Zealand and having a child, Wyper was offered a role at Acme Cups, eventually purchasing it with her business partner.

“Specialty coffee and the design space is a unique industry; it’s pretty much full of very passionate people doing it for the genuine love of the industry.”

Aside from people within the industry who have helped along the way, Wyper acclaims her success to her grandmother, emphasising the support and inspiration along the way.

“She was quite often the only female in the room but ran multiple very successful businesses and was a leader in her chosen industries,” She added. “She was a very driven woman; I’m very driven and goal-focused myself. Apple didn’t fall far!”

Wyper still works hard to ensure more space for women within specialty coffee and aims to set a good example for her daughter surrounding women in business.

Diversifying the

Family Business

As the daughter of pub owners, Ava Kakagawa began working in the hospitality field when she was sixteen and eventually found her passion for craft beer when they went from adding eight to now 32 taps.

SHE FINDS HERSELF LUCKY TO HAVE

diversified her brewery and cafe in the past decade.

“I haven’t done anything other than hospitality and beer; however, this year, I am studying part-time in a completely different field but hope to have them both working together one day as I love this industry and hope to stay in it for a long time.”

Kakagawa admires numerous women in the industry, from Tracy Banner, the pioneer of craft beer in Aotearoa, to Jayne Lewis.

“My other teammate, Andi, is arguably the bigger half of Beer Baroness, as she’s the one who makes it all run while I run around hatching new plans,” said Nakagawa.

“I’ve worked with her for more than fifteen years now, and I can honestly say I still admire all that she does. She’s one of the hardest-working humans and can do it all.”

She advises those entering the field not to try to be anyone else and that it is okay not to know it all. She encourages asking questions and is grateful to have met the people she did along the way, as even during hard times, it is the people who get you through.

Importance of Valuing Skills

For some, creating and founding a business can be a daunting task. However, Desiree Reid, managing director at Cardrona Distillery, knew owning a business was her fate. Since childhood, Reid had a deep-seated desire to design and produce something that would end up in people’s hands. After exploring options ranging from saffron farming to fresh-water crayfish, Reid settled on the art behind making great whisky.

WITH A BACKGROUND IN BEING A SELF-

made farmer and a governor to Fonterra, Reid was highly knowledgeable about what it takes to own and operate a business, helped by her first-class degree in business from Massey University.

Before opening Cardrona Distillery, Reid reflected on the several mentors she had when developing her business idea. Reputable whisky connoisseurs Richard and Richard Forsyth of Rothes in Scotland are credited with the success of Reid’s Distillery.

“They took me under their wing and were generous with their time guiding me through the process of building a Single Malt distillery,” explained Reid. “This family care deeply about the whisky industry as a whole, both small and large.”

Reid also named the late David Pickerell, who approached him after a distillery lecture and formed a connection, as an essential inspiration. From there, Reid found solace in Pickerell’s advice regarding the foundation of Cardrona Distillery.

Being a businesswoman and entrepreneur, Reid discussed the importance of valuing your skills and what unique opportunities they will bring.

So far, Cadrona Distillery has won two categories at the World Whisky Awards and has been shortlisted for the upcoming World’s Best Single Malt Whisky. Whisky Magazine holds these highly prestigious awards, demonstrating Cardrona Distillery’s quality.

Passion Project Turned Full Time

Initially starting her career as a geologist, Cloudy Kitchen founder Erin Clarkson found her love for baking whilst suffering from homesickness.

AFTER MOVING HER LIFE TO NEW YORK

City with her future husband to start a design business, Clarkson longed for nibbles to remind herself of home. Her love for baking grew, and she started to post pictures of the treats online, eventually building up a following of people asking for recipes. With her husband’s help, the Cloudy Kitchen website and her career as a baker was launched.

“I’ve always been really into food and, in particular, baking, so it was a really organic shift for me,” explained Clarkson. “I quickly discovered how much I love developing recipes, and my little passion project turned into my full-time job.”

Unlike other bakers, Clarkson’s most significant focus at Cloudy Kitchen is on technique and weight, creating recipes that only use grams to ensure the most accurate measurement of ingredients. The importance of accurate measurements is accredited to her background in geology and geography, two subjects that appreciate the scientific process.

Clarkson’s advice for her past self was to back herself fully but not to niche down early in her career and instead explore different varieties.

“Sometimes I wish I had branched out more into savoury food,” confessed Clarkson. “At first, I was trying to do ‘different’ versions of things that had already been done, but now I have sort of found my groove and established myself in my little corner of the internet.”

One of the highlights of Clarkson’s career was combatting her homesickness and moving her business back home, even going as far as renovating her home kitchen into her dream space. She inspires her blog readers to branch out and make perfected recipes they wouldn’t usually try through her curated, straightforward recipes.

Staying True in a Fake Industry

Fiona Hugues found great joy in preparing and sharing food throughout her life. This passion was instilled in her from a very young age, as she stood beside her grandmother making kindy shared lunch pikelets and, later, helping her mother’s dinner parties.

GROWING UP ON A FARM IN THE WAIKATO

, Hugues was fortunate enough to have early exposure to paddockto-plate practices and the opportunity to work in restaurants and fruit and vegetable stores during school holidays. This allowed her to develop a deep understanding of an array of flavours and seasonal eating.

After moving from Hamilton to attend art school in Auckland, Hugues came to appreciate the story of food and all it represents. Following a detour into the fashion retail sector, getting married and having kids, it was only after a meeting with a magazine editor that her career as a food stylist truly began.

Through reading, examining food images, and researching online, Hugues honed her skills and drew on past experiences to develop her expertise, and today, after more than a decade in the field, she is proud to look back on all that she has accomplished.

“Every photographer I work with has their style and preferred way of doing things, so watching and collaborating with them has been an incredible opportunity to refine and nurture my skills,” said Hugues.

Hugues finds herself frequently collaborating with the food and art departments. The demands of each campaign vary depending on the director’s vision, and her role usually spans a wide range of responsibilities, from cooking with a team and styling a scene on a remote West Coast beach to overseeing a grand banquet table in Queenstown. In other cases, she directs skilled chefs on how to plate their dishes in their restaurant spaces.

Her professional journey has been marked by several highlights, including being part of the creative team behind numerous award-winning ad campaigns. She has also won prestigious international photography awards for her food photos created during the lockdown.

However, being named one of the top fifty most inspirational women in food and drink in New Zealand this year has to be the most significant accomplishment of her career.

Other creatives constantly inspire Hugues, most of them being creators she has met over social media, mainly Instagram. The platform has been a game changer for connecting and nurturing ideas within the global food and creative communities.

“I regularly chat via direct message with other stylists in Berlin, Paris, Canada, the USA and London and now have many industry friends I can call on in Australia thanks to meetings and friendships made through Instagram.”

Hugues admits that the industry can often be fake, so staying honest and as true to yourself as you can be, along with practice, is the key to success.

“When I have downtime, I usually spend time in my garden, harvesting things to photograph, maybe creating a recipe and shooting it. Write and take notes. Post things you love, engage with others, ask questions, share thoughts and ideas, successes and failures - it’s how we all learn, and knowledge is wonderful.”

She also advises those entering the industry to invest in good equipment and assemble a basic styling kit to help cook and keep a tidy kitchen. Growing garnishes, even if it is a few herb pots on the deck, makes all the difference to a shot. Op shops are a great place to find inexpensive things that may be the missing detail you need on a shoot one day.

Fashion, culture, art, and her children are all sources of inspiration. However, it is the changing seasons that drive her the most. She finds the shifting light and weather, as well as the new foods that each season brings, to be quite exciting.

“My artistic mind goes into overdrive as I imagine novel ways to savour, showcase, and enjoy the latest season’s flavours. I relish the first asparagus of spring and the field mushrooms that sprout up in our paddocks in autumn.”

At the end of a long day, Hugues usually takes a moment to absorb and be inspired by nature, which she describes as the most

for a Hospitality Career Quality Ingredients

The hospitality industry has always held a special allure for Julie Clark, stemming from her father’s work as the area manager for T G McCarthy’s, a wine and spirit merchant in Whanganui.

AS PART OF HIS JOB, HE HOSTED OVERSEAS

guests and organised elegant dinners at home, complete with the best chefs from The Grand Hotel. Clark was fascinated by the work of these chefs and their ability to cater to large numbers of guests.

“My first job in the hospitality industry was as a waitress at a tearoom called Shangri-la, owned by a French and English couple, Maurice and Frances Vige,” said Clark.

“Maurice was my mentor and taught me the art of making an omelette and much more. Frances was a model of efficiency and discipline, effortlessly carrying plates in both arms.”

They instilled in her the importance of hard work and dedication, quality ingredients to hospitality as a career.

Over time, Clark has had the opportunity to work with many talented people who have all contributed to her growth and development. She particularly admired Neil Perry, who excelled in small to large-scale operations.

For those seeking to follow in Clarke’s footsteps, she would advise them to remain focused on the big picture, including food style, guest experience, team culture, and financial literacy.

“For my younger self, I would say, take every opportunity that comes your way, and remember that you are good enough to succeed.”

Clark’s career path has been varied, with stints overseas and in New Zealand before returning to open her own business, Clark’s Food Merchants, in Roseneath, Wellington, which was her first venture.

As for her career highlights, Clark said there have been too many to count. However, opening Floriditas in March 2006 stands out.

“Seeing people appreciate our vision for a table-service, all-day restaurant was rewarding.”

The dream that motivates her today is the same as it has always been - to create and run a seven-day-a-week, all-day business with a team of like-minded professionals dedicated to providing customers an exceptional experience.

Following the Dream

Balancing being a mother and working is a challenge most women must navigate, but doing both while opening a French patisserie requires even more flexibility.

Drasilla David, head pastry chef and owner of Maison Des Lys, discovered a way to combine her love for French pastries and her vegan lifestyle.

BORN AND RAISED IN FRANCE, DAVID

initially came to New Zealand on a working visa with no life goal. After meeting her partner in Auckland and eventually travelling together, she settled in New Zealand and followed her dream of owning and operating a bakery. Her lack of formal training made getting a job in the restaurant industry difficult, so she worked admin while developing her passion on the side.

In 2019, David welcomed her first baby, deciding that she would launch her business during her maternity leave. Share found success selling her pastries at markets and officially resigned from her job, with her partner eventually following in her footsteps and leaving work to help the business. After a year of selling at the market, they leased a little store in Grey Lynn and gave themselves a more physical presence. Since then, she has expanded her business to two locations.

David expressed her joy in creating a plant-based French patisserie and filling a gap in the market for other like-minded individuals. When asked what the most rewarding aspect of her role was, she said connecting customers and building a relationship.

“The other rewarding moment is when people try our pastries and say they couldn’t tell it’s vegan or better than those with dairy and egg,” proclaimed David. “It’s always good to see their reactions.”

Maison Des Lys uses unique combinations to mimic animal products, creating great alternatives for dozens of the most famous French pastries. Instead of using egg white to make a meringue, David whips potato protein to create a similar taste and texture.

“You don’t need to go to pastry school to learn; there are resources at the library, on YouTube, and online classes,” explained David. “Enjoy the process and keep practising; it took me many years to perfect our croissant recipe.”

Managing business and family has been challenging for David. Still, her determination to be both a good mother and a successful business owner has pushed her to take new opportunities and chase her dream.

As

a woman

in Hospitality

Despite initially choosing to study psychology at Auckland University, renowned pastry chef Petra Galler’s passion for food led her to pursue a career as a chef.

“THAT WAS OVER 13 YEARS AGO NOW, which is wild. Kitchens are a tough place, and I was shy and unsure of myself for years when I started. I have cried in many a fridge,” said Galler.

She began working at a French restaurant in Auckland’s Ponsonby area and found inspiration in the firm and confident female chefs she worked alongside.

“I do love working in this industry. Food is the great connector; nothing brings people together more than a meal, and it is the number one love language, in my opinion.”

However, she acknowledges that the industry can still be sexist and encourages others to back themselves and build a thick skin.

“People often make excuses for bad behaviour in professional kitchens, writing it off with the old “Oh, that’s just hospo!” line. It is not, in fact, ‘just hospo’; it’s total rubbish.”

Confidence is crucial, and she is a big believer in the old ‘fake it til you make it mentality.

“You have to be tough in kitchens, especially as a woman, which needs to be discussed more. Yes, the industry has come a long way, but so much work is still to be done.”

Galler worked in various restaurants and cafes in Auckland for several years before taking a break and working as a recipe developer at My Food Bag. Galler also worked as head pastry chef for Peter Gordon before venturing alone.

Butter Butter was a significant achievement in Galler’s career, fulfilling her lifelong dream of having her cookbook. She aims to challenge New Zealand’s conservative approach to baking and inspire others to try new techniques and flavour combinations.

Working for herself has been liberating and challenging, as baking provides a creative license.

“It’s amazing how hard you are willing to work when it’s all on you. There are so many weeks when I am baking from 6 am to midnight and, as exhausting as it is, it doesn’t feel like work, so to speak; it’s all for me.”

Galler is motivated to be among the best in the industry, and has highlighted the importance of following one’s passion, building resilience, and pursuing excellence.

All boats float on a

Rising Tide

Growing up, Sarah Meikle was constantly immersed in the food and hospitality sectors, being a daughter to a restaurant owner and granddaughter to a hotelier.

HAVING STUDIED TOURISM AND MANAGE-

ment at Massey University, Palmerston North and international economics at Lincoln University, Meikle travelled worldwide, helping destinations tell their stories through food and drinks.

Meikle had always dreamed of working for the New Zealand Tourism Board, now Tourism New Zealand.

From the mail room to a junior role in the international media team, she made her way up the ladder and even led a trip to Latin America, having learned Spanish at night classes.

Her ten-year journey at TNZ also included opening the office in Mumbai and working in London.

On her return to New Zealand, Meikle began heading the marketing department for Wellington Tourism, and it was then that she co-founded Visa Wellington On a Plate.

“It grew quickly and needed a full-time team, so I built a trust to run it. We also bought Beervana, enabling me to hire a small team,” said Meikle.

“Together, we now coordinate and market these fabulous events. If I wasn’t busy enough, I also did consulting work under Food + Drink New Zealand and sat on several boards.”

Meikle finds herself fortunate to have worked in countries such as India, Argentina, South Africa and Saudi Arabia in the early days of her career. Her most recent highlight has been the transition of Visa Wellington On a Plate from an event to being the genesis for creating the Wellington Culinary Events Trust.

“I used to be far more motivated by personal goals, but the longer I have worked in the tourism and events sector, I am now a lot more focused on the big picture – all boats float on a rising tide – I want to see success for everyone because everyone needs to win for there to be positive outcomes from events and tourism for our cities and regions.”

People who take risks are Meikle’s biggest inspiration, and she encourages people to be courageous and give it another chance if it doesn’t work the first time.

“We all know it’s hard sometimes to think outside the square and do things differently, but the magic happens when you do.

Life isn’t a dress rehearsal.”

Recognising women in Brewing

The brewing industry has long been a passion for Mike Sutherland and Kirsty McKay. Having worked as lawyers and exporters, they desired to channel their expertise into an industry producing tangible products.

GIVEN THEIR FONDNESS FOR BEER AND

its ingredients, which are locally grown in New Zealand, the duo decided to take over an established brewery that was already an integral part of the local community.

As a brewery, Sawmill has had several accomplishments. Becoming New Zealand’s first B Corp-certified brewery was a significant milestone, as was the success of its first non-alcoholic beer.

Despite the prevalence of women working behind the scenes in the brewery industry, men are often the more prominent personalities.

Sawmill Brewery believes it is crucial to highlight the contributions of these women and offer them the recognition they deserve, and hopes to encourage more women to join the brewing industry.

“I would advise anyone entering this industry to consider the legacy you want your business to have. Even right at the beginning,” said McKay.

“The world needs all businesses to think about how they positively impact our communities and our environment. Build that in from the beginning.”

While it may be challenging for small businesses to achieve this goal, it is essential to prioritise it. Additionally, as a working mother, McKay recommends not trying to do too much.

Attempting to achieve everything is a mirage, and exhaustion can impede one’s ability to focus on the business.

“Although I don’t have all the answers, I would advise being kind to oneself and setting realistic expectations.”

The opportunity to learn is a significant advantage of running a business, despite the challenges and mistakes that come with it. Acknowledging one’s mistakes can be difficult, but it is crucial to learning and growth.

After experiencing burnout a few years ago, McKay is proud to have regained her passion for the brewery and has faith that Sawmill will continue to lead the way in brewing. She is committed to making Sawmill a world-class brewery in terms of innovative environmental practices.

The way towardsSustainable Seafood

The seafood industry has been the focus of Claire Edwards’ attention, not due to inspiration in the traditional sense but rather out of a compelling need to address the problems that plague it.

HER PARTNER TROY, WHO COMES FROM

a long line of fishermen, was already in the business when the duo saw an opportunity to supply high-quality kaimoana to New Zealanders while also making the industry more sustainable.

“Our mission was to harvest kaimoana seasonally, preserve our female marine life, and supply fresh fish directly to our customers within 24 hours,” said Edwards.

“Our goal was clear: to increase the standard of freshness and lead the New Zealand fisheries towards a more sustainable future.”

Her drive to protect Papatūānuku and the oceans for future generations and lead by example to make positive changes within the industry is partly motivated by a deep-seated desire.

Edwards has greatly admired the hard-working women in the rural sector who are innovators and change-makers, using their businesses as a force for good. These women inspire her daily with their dedication to making a tangible difference in their industry, providing better products that promote the well-being of our people, communities, and planet.

“I advise them to let their mahi and values speak for themselves and remain authentic to their mission. They should not be intimidated by the big players in the industry. Their voice is powerful and relevant.”

Before engaging in Tora Collective and running her own business, Edwards had the privilege of honing her skills in various industries. Interestingly, they were all led by husband-and-wife teams. Her most recent position was as the marketing manager for Jules Taylor Wines in Marlborough.

Her journey has had numerous highlights, from diving into incredible underwater worlds with her business partner and love of her life, Troy, to forging relationships with some of Aotearoa’s top chefs and relishing their culinary mastery.

Collaboration and networking across the country have been some of the most fulfilling aspects of their journey, which they would not have had without Tora Collective.

Call Caroline on (09) 304 0142 ext 703 or caroline@reviewmags.com