Restaurant & Café Magazine | April 2022

April 2022 Vol 15 Issue 4

Food, beverages and a whole lot more.

$10.95

editor’snote A Fight to Get Back to PreCovid Numbers

Tania Walters Publisher tania@reviewmags.com

While the school holidays, a succession of long weekends, and the easing of restrictions saw a slight boost to business in April, there’s still a long way to go before hospitality returns to prepandemic prosperity.

That’s why it is important for operators to keep up with the evolving hospitality landscape, including investment in time and labour-saving technology and equipment, simplified menus that focus on locally sourced ingredients, and brand marketing within the online, digital space.

The pandemic prompted the digital delivery revolution, and this trend is here to stay. What this means is that online ordering, delivery, and curbside pickup must be factored

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into all parts of the restaurant business.

Having a presence on multiple online ordering apps is a given, as well as direct ordering on a restaurant’s own website.

Restaurant leaders must prioritise planning for a digital menu with food quality and delivery taken into consideration. Rises in the cost of ingredients are showing up in some innovative menu changes and we expect this to expand into more menu options as cost pressures bite.

In part driven by the pandemic, consumers have been seeking variety and new types of food choices like global cuisines, healthy meals, and unusual ingredients.

The trend has increased thanks to social media. TikTok, for example, has been a huge influence, exposing people to new food ideas and spreading diversity. New ideas and trends travel faster around the globe now, and food is no exception.

The perfect storm of inflation, supply chain chaos, dining

tania@reviewmags.com

April 2022

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restrictions and all that time spent in lockdown experimenting with sourdough and banana bread will mean more adventurous homecooking in 2022. This means establishments need to be aware of the experience they create, rather than just what they serve, as consumers will be looking for a point of difference, ‘Grammable’ dishes and things that remind them of the comfort of home but have a unique twist they couldn’t create themselves.

Newly established customer behaviours combined with market forces are driving new traffic patterns and a new raft of challenges. Without data and insight into these trends this year, operators risk losing precious time as they work to attract market share and re-establish momentum.

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News

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From Social

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TOASTIES: The Best Thing since

10 TOASTIES: Winning toastie taste

12 TOASTIES FILLINGS: Fabulous Fillings

20 TOASTIES SIDES: The Ultimate Sidekicks

14 TOASTIE MENU: The Gourmet Grill

26 What's New

16 TOASTIES BREADS: It's all about the bread

28 Equipment News 32 POS & Rewards

RESTAURANT & CAFÉ SUPPORTS 100% OWNED

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Chairman: Peter Mitchell, peter@reviewmags.com Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Group Managing Editor:Sarah Mitchell, sarah@reviewmags.com Editor: Caitlan Mitchell, caitlan@reviewmags.com Senior Editorial Associate: Sophie Procter, sophie@reviewmags.com Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Debby Wei, debby@reviewmags.com

ISSN 2422-9601 (Print) ISSN 2744-5968 (Online) RESTAURANT & CAFÉ: Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland 1050 PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Email: edit@reviewmags.com This magazine is published monthly under license. Please direct all enquiries and correspondence to Review Publishing Co Ltd. This magazine is a platform for the industry and may include content that expresses views and opinions by contributing writers. Content is attributed to the author, and these opinions and the view/s are those of the author/s. They do not necessarily reflect the official policy or position of any other agency, organisation, employer or company. The opinions and material published in this edition are not necessarily those of the publishers unless expressly stated. All material appearing in the magazine, website and social media platforms is copyright and may only be reproduced with the written consent of the publisher. Copyright 2022

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news New Country Director for Subway ANZ Subway has announced Shane Bracken has joined the company as Country Director of Australia and New Zealand. In his role, Bracken will be focusing on driving brand growth and increasing profit and market share, in a climate where the hospitality and QSR industry have taken hit after hit during the pandemic and chaotic weather occurrences. “Subway has been part of my career journey for more than 20 years and to be taking on this key leadership role for ANZ with a goal to continue to propel the brand upwards, is amazing to say the least.” Read more online

Transforming New Zealand’s Waste System

Too much rubbish is ending up in landfills and our environment which is why the New Zealand Government is keen to hear your views on proposals to transform recycling in Aotearoa.

Of particular note for hospitality and foodservice businesses is the ‘Separation of Food Scraps from General Waste for all Businesses’ proposal. To reduce food waste sent to landfill, the Government is proposing that all businesses should separate food waste from general waste. Feedback is being sought on this proposal and what this would mean for businesses, expecting that all businesses would need to provide space for one or more separate food waste bins and train staff to use them. Read more online

Voices from the Front Line

New AUT research has looked at workplace practices in the hospitality industry and gives recommendations to improve working conditions. The report Voices From The Front Line gives voice to hospitality workers whose feelings are often overlooked or marginalised. “Prior to the pandemic, hospitality in Aotearoa gave employment to 140,000 people – but unfortunately it has a bad reputation in how its employees are treated,” noted Dr David Williamson, lead author of the study. “The majority of employers are doing the right thing, but there is a significant minority of workplaces that are failing to comply with employment law and failing to provide decent work conditions. As the sector starts the post-Covid rebuild, now is the time to address these concerning issues.” Read more online

Using only the finest ingredients, Callebaut has been crafting premium Belgian Chocolate for more than 100 years. Their carefully formulated recipes are characterised by balance and smoothness, perfect for all desserts and delicacies.

Callebaut Chocolate is certified through the Cocoa Horizons program to ensure total traceability and sustainable farming.

Reso Fine Foods has been proudly supplying Callebaut Belgian Chocolate to New Zealand since 2012.

Call us today on 09 414 2522 or visit us at www.reso.co.nz

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Industry Loses Beloved Developer and Brewery Founder

According to his son, developer, and brewery founder Alasdair Cassels, who died on Saturday, had been diagnosed with prostate cancer five years ago, but didn’t want anyone to know. The 71-year-old was well known as the owner and developer of The Tannery boutique mall and as the founder of Cassels Brewing Company. “Alasdair’s family are devastated by his death,” his partner of 47 years, Bridget Taylor, said. “He gave us so much in his life, so much of himself.”

The ambitious entrepreneur died surrounded by his partner, son Zak and four daughters – Madeleine, Pippi, Zoe and Mia on the 16th of April. Read more online

New Brewery for Mangawhai

Start-up microbrewery, Pacific Coast Beverages is set to begin construction of its production facility on the coast of the Mangawhai Harbour. The site will boast a vineyard, distillery, and brewery to be opened later this year, with a courtyard bistro overlooking the

vines to open in 2023. “Our parcel of land has a free-draining sandy sub-soil and harvests plenty of sun with a north-west facing aspect,” commented Pacific Coast Beverages founder and Mangawhai local, Adam Booth. Read more online

The Innovative Heart of Hospitality has Rebranded Burns & Ferrall are delighted to announce from 1 April 2022 the 74-year-old New Zealand business will begin operating as Reward Hospitality. This rebranding to Reward Hospitality sees Burns & Ferrall become the largest supplier of non-food, food service products in New Zealand

and positions the Company as a more relevant and recognisable brand to its trans-Tasman customers. Read more online

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from social A little packet of perfection from @gilmoursnz

A coffee that knows its own name from @whau_

Chandelier goals from @meadow_restaurant

A mountain of a meal of a deal from @the_beekeeperswife

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Almost too beautiful to bite from

A simply stunning dessert

@thechefstableatblueduck

from @amayjentherestaurant

Bringing happiness to breakfast from @rad_cafe

Home-grown gorgeousness from @fife_lane

We can't wait to try their homemade charcuterie when it's ready from @embra.nz

Lusting over this lavish lighting from @thegroundsnz

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toasties

THE BEST THING SINCE SLICED BREAD

The toasted sandwich or ‘toastie’ is a Kiwi classic.

Beloved by consumers as an easy snack to make at home, toasties are also incredibly popular on cafe and restaurant menus, bringing together some of the most loved foods by uniting bread, cheese, meats, veggies, and condiments. They’re affordable, portable, and the varieties are endless.

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o, let’s unravel, layer by layer, what makes the toasted sandwich so satisfying.

A Takeaway Treat The global pandemic has reinforced delivery and takeaway trends and toasted sandwiches are the perfect fit for an easy and delicious takeaway treat.

Convenience tends to be more important at breakfast and lunch than at dinner - a good thing to keep in mind for your offerings

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throughout the day.

Toasties are a great option for customers who want to grab something on the go.

Conveniently Customisable

In part driven by the pandemic, consumers have been seeking variety and new types of food choices including unique combinations and unusual ingredients. This makes toasted sandwiches an easy option to customise to customers’ tastes or to

offer build-your-own options.

The simplicity of the basic building blocks of a toasted sandwich means it’s a menu item begging for experimentation.

manuka honey or quince spread, for example, instantly kicks this menu item up the luxury scale.

The evolution of the toasted sandwich doesn’t end there.

Familiar, but with Endless Possibilities

All Day Menu Magic

There seems to be a toasted sandwich for every taste, mood, time of day and even time of year.

The reason it works so well is that it has that well-known format, so no matter how much the ingredients may vary, customers will always know what they’re going to get.

The familiarity of the sandwich format makes even the most adventurous experimentation with new flavours an easy sell – and consumers appreciate variety and versatility.

The Classic Vs The Avant-Garde

Classics are classics for a reason, and when it comes to toasties that traditionally means a savoury menu item, most likely filled with cheese.

But even classics can evolve, a blue cheese toasted sandwich with

The toasted sandwich is one of those magical dishes that can find a home on any part of the menu, from morning ‘til night.

Why not take that toastie from the lunch or snack offering and add it to the dessert menu?

Sounds crazy until your customers can’t get enough of the Blueberry Cheesecake Toastie made with balsamic blueberries and cream cheese.

GRILLS AT THE READY! The Ultimate Toastie Taste Test is Back!

The Great New Zealand Toastie Takeover, the nation’s premier toasted sandwich contest, is back for a fifth year and ready to titillate taste buds right around the country.

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he popular competition has been steadily gaining momentum, with last year’s contest attracting more than 120 entries and serving up an incredible 80,000 gourmet toasties. But those numbers have taken off for 2022, with 185 venues participating from Waitangi in the north to Lumsden in the south – an increase of 53 percent on last year.

This year’s entries are a mix of iconic eateries and local gems, made up of bars, restaurants, cafes, a boutique hotel, an iconic cinema, breweries, food trucks, hole-in-thewall serveries, a winery and even an RSA. Other unique entrant

locations include a bowling alley, salmon farm, destination cheese store, and the Bluebridge Cook Strait ferry.

A wide array of ingredients can be found across the entries in 2022, including brisket, bacon hock, buttermilk chicken, beerpoached beef, lamb chops, and venison mince, while entrants have been equally adventurous with their toastie condiments – think homemade feijoa BBQ sauce, peanut butter, caramelised banana, confit beetroot, and the quintessential Kiwi onion dip.

The trend towards vegetarian or plant-based entrants also continues, with 15 vegetarian and

six vegan entries, with ingredients like vegan black pudding, plant ‘pastrami’, and cauliflower and facon bits on the menu. A keto toasted sandwich entry has also made the cut this year.

Judging now begins, with the 12 finalists from each of the six competition regions revealed on June 22. The supreme winner will be revealed on July 27.

Each toastie will be scored on a set criteria, including presentation, effectiveness of preparation technique, eatability, taste, innovation, and originality. The competition’s grand toastmaster and McClure’s Pickles founder, Detroit based Joe McClure, will

then visit the finalists to sample the entries and liaise with Tyack to determine New Zealand’s top toastie for 2022.

McClure said he’s humbled by the number of entries; especially given the tough couple of years the hospitality industry has faced.

“What an incredible list of entries - I’m blown away by the sheer number and the quality of the entrants, as well as the time that has gone into developing some innovative and incredible sounding toasted sandwiches. Covid-related restrictions permitting, I’m really looking forward to returning to one of my favourite countries to judge the top toasties in June.”

toasties

WHAT A WINNING TOASTIE TASTES LIKE Last year, the South Island was found to be the home (yet again) of the country’s tastiest toasted sandwich.

Chef Steve MacDougall

CHEF STEVE MACDOUGALL from Mollies Restaurant (attached to boutique Hotel d’Urville) won the competition with his toastie creation, the Mo Jo Pork Cuban with a Twist. With slowroasted pork belly, provolone, chimichurri, American mustard, McClure’s Pickles and apple chilli gel slathered between toasted sourdough and served with kumara crisps, the sandwich was a standout for customers and competition judges alike.

MacDougall decided to enter the Toastie Takeover competition for a second time, after getting through

to the finals in 2019, but not quite crossing the finish line.

“I was determined to win in 2021. Hard work, dedication, and commitment with a bit of luck I’d say, saw us through to the finals and the big win! Winning that trophy meant the world to me.

“The business enjoyed a lot of publicity and consequently more trade. We still have people from out-of-town popping in and asking about our toastie. It’s an unforgettable experience and my advice would be get your thinking cap on, fire up the grill, and go for it.”

In 2020, it was a small Dunedin eatery and its supremely delicious meatloaf creation taking top honours.

ROMEO DOWLING-MITCHELL of Hungry Hobos officially laid claim to the best toasted sandwich in the land with his “Bat out of Hell” entry, featuring homemade

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that took out the top spot. The Detroit wowed judges with its combination of corned beef, McClure’s Sweet & Spicy Pickles, Havarti and cream cheeses, red onion, and an in-house special sauce inside a locally sourced and baked to order loaf.

Out of 13 finalists, The Detroit was praised for its simplistic, yet bold flavour profile, something that reminded the judges of what

it truly means to be a toasted sandwich.

With 185 venues participating this year, the competition is heating up, and the variety of ingredients from meat to vegan options reflects new trends within the industry and how Kiwis’ tastes are evolving, even when it comes to the humble toastie.

Romeo Dowling-Mitchell

meatloaf (made to Grandma’s recipe), creamy mashed potato, gravy, aged cheddar, and McClure’s Sweet & Spicy Pickles slathered between herb-buttered ciabatta.

“I wanted to do something that was a bit different but still inside the realms of what you’d get at home. Something you’d throw together ambitiously with the leftovers from the night before.

One of my strengths as a chef has always been seasoning and balancing flavours and textures really well so I was confident I could give the sandwich the x-factor that way, rather than going too adventurous.”

The year before, in 2019, it was a sandwich called ‘The Detroit’

by JOSEPH WALKER from Hokitika Sandwich Company

Joseph Walker

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toasties fillings

s u o l u b a F FILLINGS

While the bread is a toastie’s foundation, it’s the filling that will ultimately make your toasted sandwich stand out from the crowd.

MUST-HAVE SLICED MEAT

Farmland Foods have a range of sliced meats to suit any occasion, conveniently prepared for you. The ‘Just Cut’ range uses only prime cuts of meat, which are thin sliced ready to use, while the ‘Lunch Club’ range uses quality ham, perfect for everyday sandwiches.

Farmland Foods started in

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a family butcher shop over 50 years ago and now four generations later it is one of New Zealand’s leading smallgoods producers. Still passionately family run in Bulls in the Rangitikei district, the brand continues to invest in state-of-theart manufacturing and equipment to produce quality meats for you.

GRILLED KIMCHI-EESY Want to try your hand at the Kimchi Double Cheese toastie from our Gourmet Grill menu inspiration? Well, first you’ll need to find some great kimchi.

Steeped in tradition, delicious and bursting with live cultures, a tablespoon

of Kimchi Fiery Kick by Be Nourished is the perfect complement to any meal.

This cheeky mix of Chinese cabbage, radish, carrot, onion, garlic, ginger and red pepper powder goes especially well with creamy dips, eggs, meat and, of course, cheese!

THE PERFECT PICKLE There aren’t many combinations that are better than warm, soft, savoury cheese and the sweet, sour, crisp crunch of the perfect pickle.

In 2006, brothers Joe and Bob McClure started McClure’s Pickles with a

family recipe from their Great Grandma Lala. Now, there’s a pickle to suit every palate from their Spicy Dill pickle that packs a punch, to the Bread & Butter pickles that give a little bit of sweet, a little bit of savoury and a whole lot of flavour.

PLANT-BASED PERFECTION

For many customers, a toastie just isn’t a toastie if it doesn’t contain cheese, but that doesn’t mean Kiwis on plantbased, vegan or flexitarian diets can’t enjoy them, especially when using Angle Food Cheese.

Angel Food have your dairy-free needs covered as Aotearoa’s vegan cheese pioneers, their products are delicious, easy to use, and familiar.

Made without gluten, nuts and soy

THANK HEAVENS FOR THIS FILLING

Looking for the hottest ham for your ham and cheese toastie? Driven by a passion for delivering both classic flavours and innovative new tastes to Kiwis everywhere, Hellers is New Zealand’s leading brand of sausages, deli meats, bacon, ham and much more. Hellers will have the ham solution you’re looking for and what’s better yet, Hellers uses recycled plastic in the packaging for its Shaved & Sliced Deli Meats, Burger, Meatballs & Kebabs and all its Fresh Classics & Premium Sausage range.

Angel Food cheese alternatives fit perfectly onto any plant-based menu while being totally allergy-friendly.

These dairy-free cheese alternatives are melty and delicious and make it easy to deliver great vegan toasties time after time.

Streaky-style bacon without

the price-tag

Contact your local distributor to order!

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gourmet toastie menu

The Gourmet Grill It’s time to take those toasted sandwiches to the next level. The perfect storm of inflation, supply chain chaos, dining restrictions and all that time spent in lockdown experimenting with home cooking means that Kiwi consumers are even more discerning when it comes to choosing where to eat out.

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his means establishments need to be aware of the experience they create, rather than just what they serve, as consumers will be looking for a point of difference, ‘Grammable’ foods and locations

and things they cannot try at home.

Toasted sandwiches are a great menu item for these tumultuous times, their ingredients can be easily altered to suit seasonal produce, they are easy for even untrained staff to put

together, and when done well, they can be a menu star.

Check out these gourmet toasted sandwich menu inspirations.

BREAKFAST/BRUNCH:

LUNCH:

DINNER:

The Perfect Croque Monsieur

The Croque Monsieur is a classic of French Cuisine, the name coming from the French words croque (“bite”) and monsieur (“mister”).

It’s a simple sandwich, but when perfected, the croque monsieur will have customers coming back again and again for its melty magic.

Try making yours with soft sourdough, gruyère cheese, smoked ham, and creamy mustard mayo.

Kimchi Double-Cheese

Add a spicy, sour tang to a cheese toastie with kimchi.

Kimchi and other fermented foodstuffs are going off right now, a trend spurred by the outbreak of COVID-19 and consumers wanting the health benefits associated with fermented foods. Use a combination of cheeses, one with a slightly stronger flavour and one that is more mellow but brings the soft stringyness you want in a toastie. Try an aged cheddar and a mozzarella combination – in the end, you really want the kimchi to be the star of this sandwich.

Vegan Cauliflower Curry

The plant-based trend is here to stay, and customers are keen to try new things to compliment their growing flexitarian and reductarian diets. The key ingredient is a kind-of curry-hummus that creates that creamy, “cheesy” mouthfeel, with the grilled cauliflower adding the corresponding crunch. Something to note: if you’re not making your own curry paste, check that the curry paste you are using is vegan.

Many use fish stock and other additives that are not vegan. An organic, yellow curry paste works best for this recipe.

DESSERT: Delicious Donuts and Classic Combos From a pop-up tent in the U.S state of Cincinnati, some grilled-cheese magic was created that quickly spread throughout the country. Co-founder of Tom & Chee, Jenny Rachford noted that she wanted to pick one thing and do it really well, she found it.

The buzz about Tom & Chee’s unique spin on ingredients (can you say Grilled Cheese Donut?) led to appearances on hit television shows,

including a few successful appearances on ABC’s Shark Tank.

Today, the brand has restaurants throughout America. Who said toasted sandwiches had to made from traditional bread? Taking inspiration from Tom & Chee, a donut makes for a unique bread base – from there you can go completely dessert style with ice cream and fruit syrups or mix up the

filling for that sweet/savoury combination by using a mild cheddar.

If you want your dessert toastie to still have that classic quality, try a more traditional bread base and go all out dessert with the fillings: banana and Nutella, cranberry and cream cheese, or dark chocolate and peanut butter as a vegan option.

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toasties breads

Cottage Lane Pre-Sliced Sourdough Batard

You Know it’s All About the Bread It’s the ingredient that holds a toasted sandwich together and choosing the right bread is important, it can take your average toastie and turn it into a menu star.

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NEW Gluten Freedom Simply Soft Sourdough

sandwich, anyway, any day.

For more information, visit www.venerdi.co.nz

A little birdy told Venerdi that everyone still loves classic white bread and buns. So, they made some.

Gluten Freedom Simply Soft Sourdough and Simply Soft Sourdough Buns. All the best bits of artisanal white bread with the added goodness of being gluten, dairy, and soy free. Light, fluffy and flocking good. So now all Kiwis can enjoy a flocking good

Kapiti Artisan Bakehouse

Kapiti Artisan Bakehouse’s loaves are traditionally made using a Biga starter that is fermented overnight. Its then enriched with New Zealand rapeseed oil, shaped and stone baked to give a traditional open texture The Bakehouse started in 2004 and since then it has maintained the philosophy of breads that are made pretty much as they were in

Cottage Lane Pre-Sliced Brioche Loaf

Cottage Lane Turkish Bread

Europe 200 years ago, something the team a truly passionate about. The breads are 100% natural with no preservatives, no additives, and no artificial ingredients. Our aim is to make a product that is authentic, healthy, and delicious.

Alongside co-owners Sandy and David, Kapiti Artisan Bakehouse has a small and passionate local team. Although tradition underlies the way they make their bread, Kapiti Artisan Bakehouse is just as passionate about providing exciting new tastes through contemporary ingredient and flavour combinations. For more information, visit www. kapitiartisanbread.co.nz

Cottage Lane Artisan Bakery

Cottage Lane produces delicious, natural artisan bread. The special flavour and crumb comes from 72 hours fermentation using the bakery’s treasured 80 year old sourdough bug.

Pre-sliced Sourdough Batard, the recipe originating from the capital of the sourdough

Kapiti Artisan Bakehouse

renaissance in San Francisco.

Pre-sliced Brioche loaf baked using a rich dough to create soft, fluffy bread with a slightly sweet flavour.

Delicious Turkish Bread, the recipe paying homage to its origins with an open, holey texture sprinkled with black and white sesame seeds.

For more information, visit www.breadcraft.co.nz

Kapiti Artisan Bakehouse

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toasties breads

The Organic Dough Co.

The Organic Dough Co. has set out to craft the best pizza dough using the finest organic and natural ingredients, so you can recreate perfect pizza in a foodservice environment.

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here are two products in the range, the flagship 300g dough ball which produces exceptional restaurant quality pizza and the par-baked 315g passata sauced pizza for ease of preparation and convenience. Both products are frozen, vegan friendly, dairy, sugar & preservative free and are available for retail and foodservice.

The unbleached organic flour affords a naturally high enzyme content, coupled with a slow fermentation time this results in

an exceptional moreish pizza crust, which is full of flavour with a great bite and ease of digestibility, everything you would expect of an authentic pizza.

The Organic Dough Co. has removed the time consuming and messy work of dough preparation.

Simply defrost in a covered bowl in the morning for evening preparation and consumption, or better still in the fridge overnight.

The parbaked pizzas are ready to top and bake 20 minutes from frozen.

The Organic Dough Co. is passionate about improving Pizza experiences for all Kiwi’s

and has a growing social media presence and is happy to support all enquiries from retail and foodservice customers providing helpful tips and techniques for great results.

For all enquires please email pizza@organicdough.co.nz

Handcrafted by Loaf Loaf is a leading commercial bakery creating handcrafted breads and sweet treats from the finest ingredients. Loaf’s products are made in New Zealand, like mum used to bake, with all the wholesome goodness of home baking and nothing artificial added.

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ight Rye Sourdough - Loaf ’s version of a delicious, crusty, chewy loaf made with a natural sourdough starter that has been aged for over ten years.

LEV11, 800g, Vienna.

San Francisco Sourdough ‘new

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and improved recipe’ - A classic white sourdough made from a natural starter baked on stones, it has a great crust and is perfect for large sandwiches and toasties.

SKY16, 1.2kg, batard.

Country Sourdough - A combination of aged starter,

blended with a yeasted dough rolled in corn grits with a crusty exterior and a light fluffy interior.

BAG13, 500g, Vienna and BAG15, 1.2kg, thick sliced.

Farmhouse Sourdough - All the great flavour and texture that comes with Sourdough, with the texture and convenience of a sliced tin loaf for the ultimate toastie. SDOU15, 1.2Kg, thick cut.

TODAY’S MILK IS THE CREAM OF THE CROP.

Crafted for café Uniquely blended for a neutral flavour & unrivalled taste Dairy free Perfect texturing & canvassing for latte art NZ Barista Champion, Sam Low says that he was

“amazed at the ease of steaming and pouring latte art with The Alternative Dairy Co. The range contains only good ingredients with very low sugar content, which allows the brews full flavour to shine through.”

ALTDAIRYCO.COM Contact us via our website for samples or speak to your local distributor:

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toasties sides

The Ultimate Sidekicks Toasties are great on their own, but the perfect side can elevate this snack to a meal that truly will

satisfy and have customers coming back for more. Sides are versatile and can be easily swapped out

to allow for easy customisation.

It is also a great opportunity to showcase local, seasonal produce.

Inspired by the Americans In the United States, it’s traditional to serve a ‘grilled cheese’ with tomato soup – a simple, comforting meal, perfect as we head towards winter. Another traditional side from the states is macaroni cheese, but why not go one step further, as Tom & Chee did, and put the mac ’n’ cheese right in the toastie!

Make the Most of Fresh, Local Produce

Vegetables make for great side dishes with their versatility, fresh taste, and colourful, aesthetic appeal. We are so lucky to have such an abundance of locally grown produce throughout the country, so make the most of what Aotearoa has to offer and create truly memorable sides that will have your customers buzzing.

The Fresh Grower has been farming in the township of Pukekohe, famed for its fertile soil, since 1956 and its niche and exotic produce make amazing sidekicks for almost any dish.

• Fresh Grower Baby Broccoli Stems - This is great for a side vegetable dish. Brilliant to blanch, roast or grill and dress to

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your liking, baby broccoli stems are very versatile with low preparation required.

With its beautiful green colour, it is a great compliment for any dish, but particularly a

warm and cheesy toastie.

• Silky Sweet Turnips - New on the market, these turnips have a refreshing, crisp taste with no brassica after taste. Great for cleansing the palate, slice as a side dish or incorporate into a salad. Can be served ala natural (surprisingly sweet and delicious) or dressed up to match your menu.

• Mini Crunchita Cos - This is a sweeter and crispier cos lettuce. Great as a side salad or for hot fills or wrapped around a delicious filling for a carb-free sandwich option. Plus, extra shelf life as it maintains its freshness/ crispiness.

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toasties sides

Boost Your Customers’ Average Spend with these Wild Sides

Side dishes have massive potential to sell the centre of the plate, increase add-on sales, and appeal to vegetarians and vegans. Wild Chef knows this well, with most of its products used as sides on menus.

With Wild Chef ’s quick and easy sides, you will save on prep time. You just need to pop them into the fryer or oven then serve. Any staff member can do it which also supports the Chef. These are great Profit-Spinners as

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they come straight from the freezer, are cost-effective, and simple. Plus, they add a uniqueness - doesn’t a side of Falafel Sticks sound more exciting than simply fries?

• Hash Sticks - These fun Hash Sticks are made with freshly sliced and locally sourced Agria potato and taste homely. They now come pre-fried to be even more versatile for Sides, Bar Snacks, Kids menus, Function food, or part of Main Meals.

• Mini Hash Browns - Wild Chef Mini Hash Browns are made with freshly grated Agria potato and seasoning. They are pre-fried, meaning they are perfect for a kitchen that does not have a deep fryer as you get the desired crispy outer through oven bake.

• Falafel Sticks - These delicious new Falafel Sticks are oven-ready, versatile hot or cold and so easy to use. Ideal to roll up in wraps, serve in a bowl, platter or use as dippers with your favourite sauce.

• Polenta Chips - Wild Chef crunchy Polenta

Chips offer a new and exciting sensory delight. With their creamy centre and a deliciously subtle taste of Rosemary and Chilli, Polenta Chips create a point of difference on your menu.

All the products above are GF, DF, and suitable for Vegetarians, Vegans, and Whole Food Plant-Based.

Authentic Italian Delicacies

Supplying quality Italian smallgoods to New Zealand supermarkets, hospitality trade and delicatessen wholesalers.

Call us now for authentic quality Italian smallgoods.

Granarolo New Zealand Ltd 337 High St, Boulcott, Lower Hutt 5010, New Zealand

+64 (0)9 551 7410

A simple way to add plant-based to any menu.

VEGETARIAN CHARGRILLED PIECES SALAD Add these versatile HARVEST GOURMET Chargrilled Pieces to add delicious plant-based protein to salads, wraps, pizzas and more!

Use the HARVEST GOURMET SensationalTM Burger patty whole or roughly chop it up into a burrito bowl with a salsa mix for a tasty Mexican inspired plant-based dish.

JACKFRUIT CURRY Add a fragrant vegan curry to your menu using CHEF Vegetable Liquid Concentrate.

WE HAVE GROWN OUR VEGAN AND VEGETARIAN OFFERING SO YOU CAN GROW YOURS TOO!

Visit our ‘Grow With It’ online hub for more information nestleprofessional.co.nz/growwithit or contact your local Nestlé Professional representative on 0800 830 840.

what’s new

Raising Spirits

in more ways than one KAPITI COAST DISTILLERY THE BOND STORE is no highbrow distillery - they’re an innovative and fun- loving maker of spirits and they’re shaking up the way Kiwis think about their favourite tipples.

Focused on sustainable practices in their craft, The Bond Store is all about the philosophy that life is for living. Their unique and locally made gin and vodka have already become mainstays of the Wellington bar scene and beyond, while the brand’s recently released

TRULY REMARKABLE In the late 70’s Bill Cameron, the founder of Robbie Burns Liquor had tried to make a cream liqueur to rival the Irish. Having to put his attempts on hold, he imported an Australian product, however the dream for a homegrown liqueur remained.

20 years later, in 2000, his son Neil Cameron developed a recipe from scratch, succeeding in creating a fresh cream based New Zealand Cream Liqueur – a homegrown alternative to Premium Cream Liqueurs, focussing on clean ingredients and quality above all.

Remarkable’s Butterscotch

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premium canned Cocktail Collusion range now brings top shelf mixology expertise into the homes and backyards of cocktailloving Kiwis all over the country.

With their popular products ranging from a delicate, botanical Kawakawa gin, infused with native leaves handpicked from owners Chris Barber and Bec Kay’s own rural property to delectable coffee vodka made with organic beans in collaboration with popular coffee brand L’affare, The Bond Store offers unique, local, and carefully

crafted spirits made with passion to the New Zealand market.

The Bond Store thinks about things differently and challenges others to do the same.

A limited-edition release of their Kawakawa Gin now comes housed in its very own handmade wooden rat trap gift box, to help more people play a part in conserving New Zealand’s native birdlife by getting out and trapping rats in their own backyards. A practical, sustainable, and highly unique alternative to a regular, disposable gift box, the ‘no-touch traps were made by a not-for-profit community organisation on the

Kāpiti Coast and come complete with a sachet of Pic’s Peanut Butter - a rat favourite - to bait it once the gin bottle has been removed.

So far, they have been extremely popular.

As well as promoting a relaxed, Kiwi vibe through their products, The Bond Store’s unique brand also prompts everyone - from merchant to consumer - to think about their individual impact on sustainability as an underlying philosophy. So, if you are someone who likes your spirits lifted, in more ways than one, contact The Bond Store directly at kapiti@ thebondstore.co.nz

Cream is truly world class, balancing sweetness and flavour while enabling the fresh cream and New Zealand vodka to really shine. The brand’s idea of keeping secondary ingredients to a minimum has helped create a subtle burnt butterscotch flavour that highlights the very best of New Zealand ingredients.

It is unique in that it is best enjoyed chilled and straight, but on a hot day, it’s also beautiful over ice or enjoyed in an Espresso Martini. On colder days, it’s perfect in an Irish coffee.

In the kitchen, try using Remarkable Cream 50/50 with Espresso for a delicious Tiramisu, or Affogato, or made into any no

bake versions of classic desserts like chocolate pudding and creme brulé.

For more information, visit www. remarkablecream.nz

That’s the

spirit!

. ry. e e r l o l i t t s s di no e w r ’ o e r b W igh . s h t i o r n i e p fs z o We’r n r . e o k c . a e or am t e s r ’ d e n o W theb

equipment news

BE BETTER EQUIPPED FOR THE FUTURE While the pandemic has upended the foodservice industry, it also prompted the innovation and evolution of restaurant and foodservice equipment and technology.

Necessity is the mother of invention after all.

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ecent equipment trends have been boosted by COVID-19 and the renewed focus consumers have on health, hygiene, and both economic and environmental sustainability. Here are the top three equipment trends to take your business into the future:

Visually Appealing and Multi-Functional Cooking Equipment

• Kitchens are adopting open concepts and front-of-house prep, especially as the trend toward natural ingredients and clean menus continue.

Customers want to see where their food comes from, they want to feel like they are part of the experience and be assured that the cooking facilities are squeaky clean.

Visually appealing cooking equipment includes ovens and fryers in bright colours. The new equipment also features sleek touchscreens instead of bulky buttons and knobs.

Restaurateurs are also trying to make the most of their kitchen space.

Many restaurants and cafes are downsizing for takeaway only options as pandemic directed

consumer trends change the way they eat out.

Some of the hottest kitchen equipment includes combination and rapid cook ovens that feature several cooking methods for preparing a variety of foods.

Equipment that Reduces Labour • Any foodservice equipment that reduces labour and improves efficiency is a musthave because today’s restaurant kitchens are getting smaller, not to mention the reduction of staff caused by COVID-19.

Equipment that saves on labour and makes training easier, along with technology that is simple, is the trend.

Automated Technology • Even before the pandemic, customers expected fast service, personalisation, and convenience, including a more convenient and customised dining experience, COVID-19 set this expectation into overdrive. The foodservice industry responded with contactless ordering and payment, digital menus, and atthe-table technology.

Restaurants stand to benefit from this adoption of technology, not only as it

streamlines operation, but as it also enables operators to learn more about guests through the data the technology collects.

Stoddart Gets a New Showroom!

Stoddart New Zealand was established in 2018, as an extension of the successful Stoddart business in Australia. Its aim is to provide quality products and services to hospitality businesses, councils and private enterprises in New Zealand.

Stoddart continue to be Australia’s premier suppliers of food service equipment and are once again expanding their footprint in New Zealand with a larger warehouse, demonstration kitchen, showroom, and additional products and brands.

Stoddart’s signature is their ability to combine traditional and high-level customer service with the complexities and technological demands of kitchens today.

With a 22,500 m2 manufacturing facility in Brisbane, acquisitions undertaken, and new brands launched, Stoddart NZ has moved to a larger warehouse, showroom, demonstration kitchen and office located in Mangere, Auckland.

The new showroom will have its official opening next month.

Stoddart has built on the existing partnership with Giorik to utilise research & development to produce the unique, one of a kind, European styled 700 & 900 Modular series cooking equipment to Australian and New Zealand Standards, delivering, efficiency, safety and reliability.

Giorik’s class leading, European design and engineering have been operating in the professional food service equipment industry since 1963.

Meeting the various needs of the global market, Giorik Modular offer sleek and modern solutions, packed with unique features and technology. Configure the perfect line-up by selecting and matching units that fit seamlessly together, creating a custom solution to suit any kitchen.

equipment

THE BEST TOASTIES NEED THE BEST TOASTER The Woodson Pro Series Contact Grill is the pinnacle of contact toaster technology. With a single heating plate and eight programmable timer settings, offering a variety of cooking options, this unit has been designed solely to ensure efficient use, every use. Effective and reliable, this unit is an absolute necessity for any quick service kitchen.

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he Woodson Pro Series Toaster is available with either a polished or ribbed top plate, and is even available as a split top model (W.GPC62SC) for cooking multiple meals at once. The easily

removeable protective heat shield increases operator safety, which is of upmost importance in every kitchen environment.

Woodson is Stoddart’s countertop kitchen and cafe equipment brand that has led this market space since 1954. Over the years, Stoddart’s strength has been forged through continuous improvement processes that have ensured research & development improvements are rolled into all product lines, including Woodson countertop cooking.

Designed and manufactured in Australia for over 60 years, you can rest assured that your Woodson product will be there for your business every day you open - year in year out, as has been the case for multiple Quick Service Restaurant franchises throughout the Asia Pacific region.

Switching to takeaway or delivery?

GREEN CHOICE HAS YOU COVERED! BROWSE OUR FULL RANGE OF SUSTAINABLE PACKAGING AT GREENCHOICE.NZ 30

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POS& rewards

l u f t h g i s n I n A POS SYSTEM

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Customers have always been at the centre of a hospitality business and the COVID-19 pandemic has only reinforced the importance of businesses having the loyalty and support of its customers, it has also highlighted how vital it is to be able to successfully communicate with them.

hen communication is key, having the right technology to facilitate this is vital and each sector of the hospitality industry requires a range of products to do this successfully.

POSbiz is a proud kiwi company based in Christchurch that is developed and built on 15 years of industry experience, with today’s changing hospitality market in mind. Its software hasn’t always been called POSbiz. It started life as Menumate. Menumate was acquired by new owners back in 2019, and Menumate became POSbiz, with an official release in 2021.

POSbiz is not just another hospitality package, it offers: • Hands-on installation and training.

• A fixed price (no commission on

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top of your monthly bill).

• Integrated online ordering with Mobi2Go. • Local New Zealand support team available by phone or email.

• A suite of flexible features for your cafe, bar or restaurant • POSbiz Insights - The latest addition to the POSbiz suite.

POSbiz Insights POSbiz’s latest mobile app has been designed with you the business owner in mind allowing you to have complete oversight of the hourly, daily, monthly, and yearly revenue of your business.

When opening the app you are greeted with a graph that showcases an in-depth category breakdown, to help identify key trends that give you the confidence you need to make decisions for the coming days, weeks and months.

Opening a second or third venue? Feeling overwhelmed about keeping on top of the day to day?

POSbiz Insights is the answer!

Swipe left or right in the app to get a full overview of all your business.

POSbiz Insights is free for a limited time and has already helped many venues around New Zealand navigate the past 12 months by staying on top of their customer spending and trends.

Think of it as your accountant in your pocket!

POSbiz has been in the hospitality industry for a while now and they are only getting started.

With a fresh wind in its sails, the company is gearing up for some new updates to the system that will help you grow your business to be more efficient and successful in 2022 and beyond.

Loyalty that Rewards the Customer and Your Business The notion of ‘Rewards’ has evolved in recent years from a customer receiving a free product or a discount, to creating memorable customer experiences that are connected to moments that a company or brand creates along the customer journey.

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hese shifts are creating the perfect storm for next-generation loyalty programmes. Consumers increasingly expect brands to tailor their offering, with almost 40 percent of consumers surveyed by Euromonitor saying they shared data to receive personalised and targeted offers and this commercial trade-off has become more front of mind for consumers.

How NZ’s Favourite Loyalty Programme Gave Local Hospo a Little Extra

The best loyalty programmes reward your business as much as they reward the customer. At the end of last year, Flybuys Extras, part of New Zealand’s favourite loyalty programme, joined forces with the Restaurant Association of New Zealand to lend a hand to hospo with free marketing packages valued at $4,500 over the summer.

Flybuys supported local hospitality by lending it’s 2.4 million-strong membership base, marketing tools and highly-skilled team to every hospitality operator

in New Zealand – at absolutely no cost. Operators simply signed up to be involved.

“Our Flybuys members love good food, and we know they actively seek out special offers. So, it feels right to be able to support local hospitality operators to drive patronage over what is projected to be a quieter summer,” noted Flybuys CEO Lizzy Ryley at the time.

“Flybuys has an engaged member base that covers the length and breadth of New Zealand, and we have a range of direct communication channels – including our mobile app; our website, email and social media platforms – that we are making available to promote local hospitality businesses. And we are hoping this summer campaign really makes a positive difference.”

The campaign provided exposure to 1.2million promotion views over two months – a winning combo for members and restaurants.

“The Butcher’s Son saw heaps of new faces from Flybuys members and have

experienced repeat business, so it was great to be involved,” expressed Chris Kinnel, Owner, The Butchers Son, Auckland “Customers seemed pretty chuffed and hospo certainly needed the help.”

Flybuys Extras was launched in mid-2021 and provides members of the Flybuys programme with access to discounts, bonus offers, and deals in categories such as domestic tourism, retail and of course, food, beverage, and hospitality.

Flybuys rewards Kiwis for the things they do every day. With 80 percent household penetration and widespread promotional reach, Flybuys has an incredible exposure opportunity for brands that sit within, as well as those that may sit outside, its core partner network.

This gives brands an ability to drive exposure, engagement, and sales.

For over 25 years, Flybuys has been interwoven into the fabric of Kiwi society, and New Zealand’s favourite loyalty programme is proud to have partnered with local hospitality operators to help bolster support for business.

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POS& rewards

DELIVER AN EXPERIENCE WITH HOSPOTECH

HospoTech is a broad-based technology provider that knows this hospo industry well. It’s all about equipping your business to do more, with less effort, and be more competitive using the digital tools of today.

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or the last quarter-century, Hospotech and AlphaNZ (parent company) have provided a full range of hospitality technology solutions to many of the leading hospo brands of New Zealand.

In the current environment, hospo businesses need to embrace technologies that will not only allow their operations to run more efficiently, accurately, and safely but connect to the new digital world around them so they can be profitable and grow.

Investing in world-class online ordering platforms such as Mobi, Appropo and Mr Yumm will enable you to provide a seamless online ordering experience to your customer.

Use web tools to promote your brand in what is now a very competitive environment. Such new digital products also allow your customers to order and pay from the comfort of their table, giving guests who have reservations about going out some confidence in this new normal.

Most businesses have had to adapt to new

ways of technology that were not as widely used a few years ago. There has been a shift to contactless and immediate connections with customers. Zoom meetings and working remotely are here to stay. Your hospitality businesses also need to adapt to meet the new environment.

Whether that be online orders, online reservations, marketing to your loyal customer base or simply providing an incentive for people to come and dine with you. As a business operator, you need to take up every opportunity to engage with your customers whether digitally selling E-Gift cards or specifically building tailored loyalty solutions.

Bringing all these products together to provide a complete solution is key and that is what they do at Hospotech. We have many years of experience in providing Bespoke hospitality technology solutions that will benefit your operation. as well as the experience to deliver on time and to scale.

Technology should never impact great customer service; it must compliment it and that is why you need to carefully choose the right technology partners. Whether you are the smallest coffee shop, cafe, bar, restaurant, fast food outlet, or a large, multi-site hospitality group with Hospotech alongside you from consultancy to delivery your technology needs are our business.

For more information, visit www.hospotech.com or contact chris@hospotech.com

Increase Bookings and Revenue with ResDiary Loved by over 9,000 hospitality venues around the world, ResDiary is a table and reservation booking system, built to enable hospitality operators to elevate their guest experiences.

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he system’s unrivalled table and booking channel management tools allow thousands of hotel, restaurant, and venue operators across the globe to control their reservations daily.

Innovative integrations with EPOS, PMS, CRM, data analytics, Google and marketing software put ResDiary at the heart of every operation, helping businesses and their staff to thrive.

Designed by hospitality experts for the modern restauranteur, ResDiary has been tried and tested by thousands of venues. It is commission- free and offers a

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seamless, proven restaurant reservation and table management platform that frees up hosts from mundane-but-essential admin tasks, so they can give their full attention to entertaining their guests “We’ve been using ResDiary for four years and love the commission-free aspect as well as the efficient customer support,” noted Belle, Steamers Bar & Grill.

ResDiary is simple to use and offers seamless integration with more than 60 platforms. The team offers training upon setup, with bi-weekly refresher sessions available

across Australia and New Zealand.

“The diary itself is very well designed and easy to use. I truly recommend using ResDiary to anyone that is currently not,” expressed Samantha, Naked Racer Moto Co. Hospitality requires you to think ahead, meet new expectations and constantly evolving standards. With innovative tools built on proven technology, ResDiary supports you in keeping your venue in full swing.

For more information, visit www.resdiary.co.nz

April 2022

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meet theroaster

H After spending 10 years in San Francisco and working for multinational advertising agencies, Lindesay Smith, co-founder of Matakana Coffee Roasters was feeling a little disenchanted and was looking for a vocation that he could feel passionate about.

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e found it on the North Shore of Oahu, Hawaii.

He went for the surf, but fell in love with the coffee, learning his craft as an understudy to a master roaster at the renowned Coffee Gallery in the historic beachside town of Haleiwa.

“It was the environment and that idea of creating an experience for customers from roasting right on the premises that drew me to it,” explained Smith.

Back home in New Zealand in 1989, Lindesay was one of the pioneers of the New Zealand coffee scene, inviting Kiwis to put down that cup-of-instant and embrace the espresso, long black and flat white. He founded the Sierra chain of cafés with the first branch on Jervois Road, in Ponsonby, Auckland, introducing customers to the fine art of coffee roasting.

“We had the roaster right there on the pavement. It was exciting to be a part of evolving Kiwis from a nation of tea-drinkers to coffee lovers.”

Smith’s award-winning velvety smooth signature roast went on to win numerous awards and inspired the Village Market Blend which they still produce today: a mediumdark roast with flavours of rich dark chocolate, stone fruit, and hazelnut.

It is the very core of hospitality - customer satisfaction - that Smith has embraced, noting that developing and maintaining longstanding relationships is the best aspect of the job.

At the Matakana Farmers Market, Smith and the team serve about 1000 coffees every Saturday morning from their market stall, plus another 300-400 from their espresso stand at The Roastery in the heart of Matakana village.

“Most of these are regulars and repeat customers,” noted Smith.

“Coffee fuels connection, it’s amazing to be providing what is such an important aspect of our society.”

From its award-winning blends to its single origin and Fair-Trade Organic varieties, Matakana

Coffee Roasters has a cup for every palate.

“We select our high-grade Arabica beans from the world’s finest coffee estates across Africa, the Americas and the Pacific. Each batch is lovingly roasted in our Matakana roastery to the precise moment when the beans attain their optimum flavour and aroma.”

Smith’s personal favourite origin is Guatemala with its smooth, sweet, and consistent caramel flavour. The country he’d love to visit to learn more about roasting, however, may surprise people.

“I’d love to go back to the United States. People don’t think of it as being a place for quality coffee, but it is. They’re incredibly progressive in their coffee-making technology, which isn’t surprising considering that there are still Italian coffee houses that have been running for 100 years.”

It’s hard not to talk about the COVID pandemic and its effect on the coffee industry as a whole, both within the hospitality and retail sectors.

“During the first lockdown we took our horse float down to John Burton (coffee bean importers) and filled it with sacks of green beans because we didn’t know how COVID was going to affect the supply chain.”

It was a wise move to be prepared. While cafés and restaurants may have been locked down, the pandemic gave rise to the home barista – something Smith and the team at Matakana Coffee Roasters quickly embraced.

“At the beginning of 2020 we were in 11 supermarkets, now we’re in 150. I hate to use the word because it’s been so over-repeated, but success during this time has been all about the pivot. It’s about working with the puck wherever it lands, and COVID gave that puck a fair whack!”

Ice Hockey analogies aside, embracing the retail customer has meant rapid growth for Matakana Coffee Roasters over the last two years. So much so that they switched from a traditional roasting process to hot air roasting

– a greener way to roast with lower emissions and is sustainable at scale.

For Smith though, the ethos of sustainability goes back to developing long-term relationships, from the farmers and coffee growers all the way through, making sure there is a better share of benefits for all those involved in the coffee’s lifecycle.

This is also connected to customer education about where their beloved coffee comes from.

Luckily, Kiwi consumers are becoming far savvier and more

willing to put quality over price.

“The coffee space is incredibly satisfying because of how increasingly discerning Kiwis are becoming about their coffee choices,” concluded Smith.

“Our customers are so excited to talk to us about different blends and becoming their own barista, it’s so gratifying to pass on this knowledge and spread our love for coffee with Kiwis around the country.”

The Knowledge You Want, The Experience You Need Review Publishing Co Ltd is a leading B2B publisher across a range of titles from fmcg to fashion, hospitality to hotels.

ESTABLISHED SINCE 1923, each title enjoys wide sector recognition by both advertisers and subscribers alike. Backed by a strong team of professional writers, digital marketers, photographers, videographers, designers and graphic artists this pool of talent has worked with emerging brands through to multinationals.

Review is constantly developing innovative ways to get your message to market and with the pandemic this has meant skillfully identifying new areas of business. We have refreshed, added new titles such as EduCatering to focus on specific areas of opportunity, reaching a well established and targeted audience throughout the country.

THE CHANGING MEDIASCAPE Today, diversification is key to any successful business. Here at Review Publishing, we have strengthened our digital and social platforms to increase engagement with our readers. Utilising the

latest technology, we continue to improve and evolve, providing our advertisers and readers the latest in trends, forecasting and news.

From brand support, knowledgeable content creation to social media management and strategy, we have invested in our team and processes to attain the widest industry targeted reach across our many channels, getting the right message to the right audience.

Our professional teams of writers, marketers, designers, and social media experts, have amassed a wealth of industry knowledge across foodservice, retail, fashion, retirement/aged care and hospitality, technology, and FMCG. The Review media team has been well placed over decades to assist with launching brands, building existing brand extensions, event management, developing and implementing social media strategies and marketing campaigns as well as assisting brands to enter new categories, sectors or countries.

Get in touch today, the team pride itself on their ongoing brand relationships that in some instances have spanned decades. Great content is the magic bullet. We invite you to extend your relationship with us today and see how we can broaden your customer engagement, brand awareness and drive sales.

Review Publishing Co Ltd PO Box 37140, Parnell, Auckland | Tel (09) 304 0142 | Email: edit@reviewmags.com Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland 1050

Food, beverages and a whole lot more.

Big business or small and everything in-between we have what you need, so put Gilmours on the menu today. gilmours.co.nz April 2022

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