Restaurant & Café Magazine | April 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

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Restaurant & Café Magazine | April 2022 by Review Publishing Ltd - Issuu