Restaurant & Café Magazine | July 2019

July 2019 Vol 12 Issue 7

$10.95

editor's note NOT IN SEASON? DON’T USE IT!

Sarah Mitchell Group Managing Editor sarah@reviewmags.com

The ongoing call for seasonal menus came across my desk in the form of a smashed avocado and chicken sandwich. The lunch menu sounded quite nice on a cold winter’s day but a different story when it arrived in front of me.

Blending an avocado with oil, cream or anything is NOT smashed avocado.

It tastes completely nasty, watered down and needless to say, it ruined my now soaking sandwich. While avocado is an extremely popular ingredient in New Zealand, everyone knows avocados are best in November and December.

So, is it my fault for hoping they had found a miracle supply of avocados or is it their fault for pretending to have ripe avocados? I’ve learnt my lesson, if it’s not in season, don’t order it, and cafe owners, you shouldn’t even go near attempting to put out of season ingredients on the menu.

Seasonal menus rule the roost and being able to adapt offerings to what’s fresh or have a damn good prep solution is just good business.

The news that the NZ Hospitality Championships have been postponed this year is a blow to many, most particularly contestants as this has traditionally been the standout event for students to measure their skills. Announcing the change NZChefs’ President, Hughie Blues, said that the executive decision to postpone was with a heavy heart. “We’re saddened, and we understand it’s disappointing for competitors, sponsors and fans, it will be particularly upsetting for those who have already started practice.

However, a number of factors have combined to make it impractical for us to host the competition,” added Blues. “The most significant factor which worked against us this year is the uncertainty created by the Government review of the polytechnic sector, which impacted negatively on the number of entries for the competition.

We remain committed to the NZ Hospitality Championships, its competitors, sponsors and supporters alike and our focus now is to take the time to undertake a strategic review of the event.” We look forward to this event being revived in 2020.

Enjoy the issue.

22 JULY

Raves & Returns (Measure Customer Experience), Auckland

22-23 JULY

National Safety Show, Auckland

24 JULY

Discussing Tourism Auckland Event, Auckland

24-27 JULY

Food & Hotel Indonesia, Jakarta

26-27 JULY

PMA Foodservice Expo, Monterey

29 JULY

Discipline vs. Performance, Auckland

30-31 JULY

NZ-Somo, Auckland

4 AUGUST

Bay of Plenty Hospitality Awards, Tauranga

5 AUGUST

Service Food Trade Show, Christchurch

6 AUGUST

First Aid for Hospitality Workshop, Wellington

6 AUGUST

Service Food Trade Show, Greymouth

9-10 AUGUST

Beervana, Wellington

12 AUGUST

Service Food Trade Show, Auckland

what's up

what's down

NEW ZEALAND’S nationwide plastic bag ban goes into effect as of the start of the month, prohibiting retailers from using single-use plastic bags under 70 microns thick.

HELL PIZZA sold Beyond Meat plant-based meat on their ‘Burger Pizza’ to around 3000 unknowing customers before the Ministry for Primary Industries had to step in.

JANE HUNTER, a legend amongst New Zealand’s wine industry, is inducted into the Business Hall of Fame.

A CAFÉ IN AUSTRALIA sold brownies laced with marijuana to a mother and two kids—both of whom are under the age of five.

12 AUGUST

Waikato Hospitality Awards, Hamilton

13 AUGUST

Service Food Trade Show, Hamilton

13-15 AUGUST

Australasian Gaming Expo, Sydney

19 AUGUST

Service Food Trade Show, Tauranga

20 AUGUST

Service Food Trade Show, Rotorua

25-27 AUGUST

Western Foodservice & Hospitality, Los Angeles

26 AUGUST

6

4 News 6 World Plate 8 Hot & Cold Feature 14 20 Minutes with. . .

16 On Trend

18

18 Pubs, Clubs & Taverns Feature 26 Meet the Chef 29 Veggie Tales 30 QSR News

Service Food Trade Show, Gisborne

27 AUGUST

Service Food Trade Show, Napier

26

28-30 AUGUST

EQUIP&DINE Asia, Singapore

28-30 AUGUST

SEAsia Café Expo, Singapore

30 AUGUST-1 SEPTEMBER

RESTAURANT & CAFÉ SUPPORTS

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2 SEPTEMBER

Service Food Trade Show, Wellington

100% OWNED 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 Staff Writers: Chris Glavovic, Ed Scott Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Ciaran Carroll, kez@reviewmags.com

China International Café Show, Beijing

3-5 SEPTEMBER

ISSN 2422-9601 RESTAURANT & CAFÉ: Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated.

All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2019.

EcoForum Conference & Exhibition, Auckland

July 2019

3

news

AUCKLAND’S DINING GEM

Auckland Airport has taken out top honours at the 2019 Airport Food and Beverage Awards in Dallas, Texas. The award, the Airport Food and Beverage Offer of the Year, recognises the best and most innovative concepts in travel-related food and beverage from around the world. Over the last 18 months, Auckland’s airport has been changed and updated, with more than 27 of the food and beverage offerings being developed.

Auckland’s dining gem now boasts award-winning Italian food, authentic Chinese dumplings, Better Burger, and Al Brown’s Best Ugly Bagels—a reflection on the diverse range of customers the terminal sees.

Each year, around 10 million international passengers pass through Auckland airport, servicing almost 75 percent of all international arrivals in New Zealand.

The Food and Beverage Awards have been running for eight years, each year testing the world’s best and most exciting airport dining precincts.

REVIEWER VS. REVIEWEE Online back and forth between a customer and Plume Restaurant in Matakana has prompted discussion about the power of the review. The restaurant received scathing feedback by a couple that labelled the beef ragu as “cheap”, saying it had barely any meat in it, the portion size was “more like a child’s portion,” and that the staff members were rude. In response, the owner of Plume sent a lengthy message, highlighting the fact that the customers had refused a free bottle of wine upon their complaints, had walked out slamming the door, and had even threatened physical violence.

On top of this, the restaurant refunded the money that the customers had ‘spent’, even though they had used a GrabOne voucher, which wouldn’t usually get exchanged for money.

The owner said, “We do believe we need to highlight the facts of this incident as you have used

this to get money back from us on a GrabOne voucher gifted to you and also to damage our reputation and no hospitality business should allow customers like you to walk all over them for untruths just because you have the medium of reviews to harm a business.” The owner also mentioned the fact that many of the other customers who had eaten the same food had thoroughly enjoyed it, and made a point of telling the staff before they left.

The modern diner has power in their hands with the frequency and ease of posting reviews, good or bad. In response to something like this, it is recommended that it is dealt with diplomatically, and sincerely. On top of that, training staff to adequately handle similar situations that may arise means that in the unlikely event something begins to unfold, they are equipped to manage it.

FOODSERVICE REUNION

Twenty years ago, the first group of students to study at UCOL’s new campus in Palmerston North began their studies.

Looking ahead to the New Zealand Chef ’s Conference in Palmerston North, hospitality, cookery and tourism alumni have been sharing their stories and getting ready to have a look around UCOL’s updated facilities.

Reunion organiser, Damian Peeti, said, “A group of us flatted together, and have kept in touch. Some of us met our partners at UCOL, and a few of us have come full circle, now lecturing and sharing knowledge with UCOL students.”

The reunion includes dinner at BrewUnion, where executive chef, Grant kitchen, employed a number of the alumni in his restaurant, then the Citadel. Kitchen went on to lecture at UCOL, before returning to the industry itself.

One alumni, Walter Matenga, now the head chef at The Charles Dickens Tavern in Melbourne, credits part of his career success to his early days at UCOL. “The lecturers we had in those early days equipped us well for the industry by sharing their passion for food. I love visiting UCOL when passing through Palmerston North especially being one of the first-ever students to do chefing here.”

CONVENTIONAL AND SUSTAINABLE Tatua Dairy Company’s New Zealandmade specialty creams and sauces have always tasted delicious, and they now have a brandnew modern look in the form of convenient pouch packaging.

Tatua’s new pouches are available to foodservice customers in December, stand up steadily in the fridge.

Susanne Rolfe, Tatua GM marketing and sales, said that, in response to high demand, all Tatua specialty cream and sauce pouches are also resealable.

“Because they’re made from thin but durable film, our pouches let users squeeze out every last drop of product. The controlled opening slot and air-filled handle also means the pouch is easy to grip, hold and use—making cooking a breeze,” said Rolfe.

The new-look packaging consists of 35 percent chalk, which acts as a filler, meaning the dairy company’s lightweight packaging now comprises less plastic, while still providing incredible strength and durability.

Compared to conventional packaging concepts, Tatua’s premium cream and sauce

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pouches also offers lower environmental impacts in terms of less raw materials used, energy consumption, waste generation and emissions to air and water.

Tatua Culinary and Whipping Cream, Mascarpone, Cheese Sauce and Sour Cream are available in 1kg pouches through foodservice outlets and distributors. Cooking Cream, Crème Fraiche, Mascarpone and

Sour Cream will now be available in 500g pouches. Tatua are the champions of creamy convenience in a can, and their aerosol range has also had a makeover; Dairy Whip (a Kiwi family favourite) features a modern new can design, while the Catering Whipped Cream has a fresh new name. Introducing Unsweetened Dairy Whip; new name, same delicious formulation.

Visit www.wattiesfoodservice.co.nz for recipe inspiration

July 2019

5

world plate COST OF AN INCREASED WAGE

CATERING STRIKE

More than 11,000 catering workers across 20 airports in the United States have voted to authorise a strike by an overwhelming majority.

Currently, catering workers prepare meals for two of the world’s largest airline subcontractors LSG Sky Chefs and Gate Gourmet, which then deliver to Delta, United and American Airlines.

The ongoing tension in this particular part of the industry is highlighted in the wages, some of the foodservice caterers making as little as US$8.46 an hour. About one-third of them do not have health insurance for

themselves, or their families, as well.

Not only this, but problems with the work have been cited, employees saying that understaffing, insufficient equipment and low-quality maintenance often lead to health and safety issues.

Currently, Sky Chefs delivers millions of meals to 205 airports around 53 countries. Gate Gourmet distributes to over 200 locations in 60 countries. The scale of these companies make it difficult for workers to be heard, and collaboration throughout the international enterprises must occur.

5 MINUTES WITH GONDA SOLLIE

Gonda Sollie was born and raised in Belgium but has been living in New Zealand for the last eighteen months.

Currently, Sollie works for the New Zealand Red Cross as an account consultant—a job that initially appealed to her through a funny job description on Seek.

However, Sollie now relishes in the fact that her day-to-day gives her so many opportunities to do something new. She said, “every day is a bit different, that’s why I like my job even more. Most days are spent talking to companies about their first aid training, first aid products, and how to be compliant with the Health and Safety Act.” We asked Sollie what attracted her to the career: “the opportunity to do something that actually makes

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a difference. Coming home knowing that what I did during the day made the world a better place, even if just for one person or just a little bit.”

Sollie noted that working for a charitable organisation isn’t always the easiest thing to do, however.

“People think they know what we do and have their own ideas and preconceptions about it. Most people are really supportive and think what we do is awesome, though.”

“What we offer people can save someone’s life. The money we make from that gets put back into the Red Cross organisation to do more good out there. Going from a small thing as giving someone in NZ a care package—which means the world to those people—to helping out when a big disaster happens locally or abroad.”

Moving forward, Sollie would like to get to know the ins and outs of her job as soon as possible.

On top of that, she noted that at the moment, the Red Cross is working on additional ways to offer tailor-made solutions for specific industries. “The Red Cross can and will do good things, and I would love to play a bigger part in that.”

To find out more about this new MasterChef Catering first aid range, go to: redcrossshop.org.nz

A Seattle-based company that runs 35 fine-dining and polished casual restaurants, Restaurants Unlimited, has filed for Chapter 11 bankruptcy protection in the District Court of Delaware.

Rising minimum wages and a general trend away from casual dining were cited as two of the contributing factors in the company’s downfall.

Restaurants Unlimited operate across six states in the United States, and have been hit with varying minimum wage increases over the last three

years, notably Seattle.

These increases saw the company’s annual wage expenses rise by US$10.6 million in fiscal 2019.

ROLLING OUT AN IPO

Kura Sushi USA has revealed that it hopes to raise US$58 million in an initial public offering. Not only would this be one of the smallest IPOs, but it would also be the first traditional IPO in the restaurant industry since 2015.

Kura Sushi USA is an American subsidiary of the larger Japanese sushi restaurant chain, Kura, and has 21 units around the United States.

Worldwide, Kura has over 400 units, and 35 years of experience in the industry.

According to a filing, the company believes that on top of locations in California, Georgia, Illinois and Texas, 290 more sites can be opened, as well. Over the next five years, Kura expects the unit count to continue growing by 20 percent.

BROKING SOLUTIONS Recently, LINK has launched the LINK Hospitality Division—a division devoted to one of New Zealand’s key sectors. “Over $11 billion is spent in cafés, bars and restaurants across some 18,000 venues each year—so it demands some real focus from us. Hospitality is a unique sector. The demands of both vendors and purchasers differ from other industries. The knowledge base that brokers need is very industry-specific.”

LINK’s hospitality brokers are spread from Whangarei to Dunedin, so local markets are well covered.

The brokers have owned their own cafes, bars and restaurants for over 250 years and have been selling them for a combined 349 years. “It’s this

Nick Giles, Head of Hospitality New Zealand, LINK

direct experience and knowledge that I believe is critical in being successful in this sector. Hospitality, although diverse, is a pretty small community.

We all know each other, and the division is also all about bringing that community together.”

LINK Hospitality Division has just launched separate LinkedIn, Facebook and Instagram pages and will use these not only to advise about new listings, but to provide relevant, interesting and useful content about the hospitality industry.

“The market, I believe, has bounced back with a vengeance, now, and I can’t wait to continue working with the team over the coming months.”

COLOGNE, 05. – 09.10.2019

AMAZING Meet old and new friends.

Priceless networking since 1919.

Secure admission tickets at www.anuga.com/tickets For further information and support with travel and accommodation planning: Robert Laing Messe Reps. & Travel 09 5219100 robert@messereps.co.nz

July 2019

7

hot&coldbeverage PRACTICALITY

Enjoying a beverage is no longer purely based on taste. Consumers are increasingly looking for drinks that can provide a practical function—a boost of vitamins, sleeping assistance, or a shot of energy, perhaps. The non-alcoholic beverage market is becoming saturated with drinks that boast health benefits or are multipurpose by nature, reflecting the increased awareness of health and wellbeing. Restaurants and cafés around the country are moving more towards drinks that contain say, chia seeds, or have a ‘real fruit base for a healthy boost of minerals and vitamins’, instead of just stocking a standard orange juice. Moving forward, to stay on top of what is happening in the beverage industry, restaurateurs are advised to keep an eye out for the latest offerings of functional drinks.

CUSTOMISATION

NON-ALCOHOLIC BEVERAGE TRENDS As consumer desire evolves, the beverage market changes. Two of the most significant influencing factors that are impacting the beverage industry are health and wellbeing, and environmental impact. Breaking these two crucial trends down, we see a market shifting towards four main trends: practicality, customisation, varietal options, and sustainability.

The modern-day consumer expects a personalised experience when dining or drinking out. Free-from drinks, for instance, are becoming increasingly popular as consumers’ diets become more varied. This can also be said for plant-based beverages, or vegan drinks, that offer alternative ways for diet-restricted consumers to enjoy a beverage.

This is an idea that is reflected amongst modern dining trends, as well. Furthermore, a brand that goes beyond the product itself to engage with the consumer is one that is more likely to appeal. Ideas like provenance and sustainable ingredients, for instance, add to the experience a consumer feels when they consume a beverage from a company they want to support.

VARIETY

While this is in part a combination of the two previously mentioned factors, variety is something that the modern consumer expects. On top of health-based and free-from options, consumers want to be able

to choose from a range of drink flavours and profiles. Non-alcoholic beverages are gaining popularity, as well, as people want to be able to enjoy a night out without having to worry about alcohol intake.

Globally, last year saw alcohol consumption drop by 1.5 percent.

Furthermore, more and more big brand beers are releasing 0 percent beers as the modern drinker moves towards a wellness-centric attitude to consumption. Additionally, although not a new idea, the continuation of fermented drinks mirrors the idea that gut-health and probiotic-rich beverages are not just a phase. BCC Research predicts the international fermented ingredient market will be worth US$28.4 billion by 2020, showing annual growth of 3.4 percent.

SUSTAINABILITY

Sustainability is another trend that will continue to grow and develop.

Consumers are increasingly aware of the need to make decisions based around planetary sustainability—and drink options are not an exception.

Companies that have begun moving towards recyclable packaging and ethical supply-chains are becoming commonplace, and the consumer in part influences this. Again, this relates to the idea of customisation, as consumers want to feel as though the choices that they’re making are impactful. Many companies are taking heed of these trends, and looking to move towards carbon neutrality, or rid themselves of single-use plastic within a specific timeframe, for instance.

The push for the non-alcoholic beverage market to become a more familiar, a more customisable, and a more sustainable entity is driving beverage trends.

On top of that, restaurants and cafés that can supply a range of drinks, that provide what the consumer is looking for, are sure to garner return business.

liquor&beveragenews

DISTRIBUTION RIGHTS

DB Breweries, an Auckland-based brewing company, has acquired the licensing rights for Kingfisher beer from United Breweries, who are based in Bangalore.

DB Breweries already has an impressive line-up of beers manufactured and distributed exclusively, and from 2020 onwards, Kingfisher will be added to that list.

Looking ahead, DB Breweries are focussed on how they can manage the brand—the largest and fastestgrowing Asian beer brand in New Zealand—and grow its distribution around the country.

Last year alone, Kingfisher sales in New Zealand were over $16 million.

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NON-ALCOHOLIC REVOLUTION The beverage company that produces Guinness has announced that a non-alcoholic version of the Irish classic is being developed.

Although Michael Ward, global head of innovation at Diageo, has said that the beer is in development, there are a lot of challenges to work through.

For those keen to get their hands on a non-alcoholic Guinness, there may be a bit of a delay, as Ward has said that the

company is not rushing to get the product out, they would instead get it right over time.

Ward has said that the beer needs to retain the same quality of taste as the standard brew.

July 2019

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www.ServiceIQ.org.nz

0800 863 693

Please call ServiceIQ now to find out how your hospitality business can go to the next level with one small step. With ServiceIQ it could even be free.

The difference comes down to three words and one simple and effective concept: on-job training.

It’s the difference between just doing the job and doing it brilliantly. So brilliantly in fact, that your customers come back more often, spend more, bring their friends and colleagues, write favourable reviews and recommend you to others.

Some people have a talent for service, but they still need to learn the right skills to do it well. The tricks of the service trade. The art of satisfying customers.

IT TAKES A LOT MORE THAN WEARING AN APRON, AND CARRYING A COFFEE, TO BE A WAITER.

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hot&coldbeverage

New Zealand’s Dynamic Tea Culture New Zealand’s growing multiculturalism and colonial backgrounds are perhaps most represented in our tea culture.

In conversation with Sen Kong, marketing manager of Zealong Tea Estate, we explore the wide world of tea, and how New Zealand compares on a global scale.

going to lean towards a green tea, for instance. “Our tea culture has moved on from the English tradition of a Sri Lankan black tea with milk.

New Zealanders are keen to try new flavours and styles. There is a big range of tea options available today—from a traditional Indian Chai to Japanese matcha to Moroccan mint. New Zealand grown tea is about as different as you can get in the tea world, and it is definitely a great brew.”

With the high demand for tea not looking like slowing, consumerism has begun to shift towards istorically, in ethics and provenance.

New Zealand, “People don’t want Māori native to buy products plants and that are destroying herbs were used to the environment treat illness, injuries or breaking up and to support communities.” general health.

On top of that, Although not from Kong described SEN KONG the official tea plant the importance of (Camellia Sinensis), this understanding the plant was used in massage, journey of tea and becoming incantations and special brews. The educated about its production lines. international tea industry in New “There are a lot of tea companies Zealand began back in the late 18th out there selling a good story—but century, New Zealand’s seal skins is it just a story? We are seeing a were traded by the British for Chinese big shift in the way consumers are black tea. It has continued to evolve purchasing. Conscious consumption and grow alongside the growth of and provenance of a product are New Zealand.” becoming important parts of the Tea culture in New Zealand is purchasing decision.” extremely diverse. Furthermore, Looking at the beverage itself, tea is a subjective flavour, and while Kong described the way that tea can some people are going to be die-hard provide a solution for fortified health, English breakfast fans, some are and community. “I like to brew a

H

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whole pot to share many cups; this is a great opportunity to connect with my teammates and start the day fired up, ready for action. It’s amazing how taking the time to enjoy tea with others dramatically reduces stress and improves mental health.

What supports this more is that the components in tea promote health and relaxation.”

Although tea is highly preferential, there are some basics that Kong described as essential in brewing the perfect cup. “There are a lot of aspects that go into brewing a great tea, which includes the temperature of brew, water and its mineral content, brewing time, and the ratio of tea to water. If we put it down to the simplest element, the tea itself is best when it’s of high quality. Fresh whole leaf is best, grown in nutrientrich, residue-free soils with lots of

clean water and sunshine, which make the perfect starting point. From there, it’s all about personal preference.”

Kong described tea trends as seasonal and said that tastes and flavour often depend on location.

“Matcha and bubble teas are big right now. Beverages made with tea as an ingredient as opposed to the main event are becoming popular—cocktails and mocktails.

We make a killer mojito with our Icebreaker blend. Kombucha, a cold fermented tea beverage, is also making an impression on our local markets as well as sugar-free iced teas internationally.”

The future of the tea industry is important to consider as customers look towards sustainability and responsible production. “The traditional tea-growing countries are dealing with the effects of climate change, an uncertain labour force, and starting to recognise that intensive agriculture is not a sustainable business model. These issues, coupled with consumer demand for transparent supply chains and a positive story/impact on the planet means the whole industry will need modification. A move away from intensive production and a move towards a more delicate impact on the planet.” Kong has been at Zealong since graduation, obtaining his Master's in management while working with the company. He has been there nearly 10 years and said that “things are always changing, always different, and always exciting.”

“Here at Zealong we are 100 percent committed to not having an impact on the environment. We farm using organic methods and are audited annually. We test our soil, our water, and our tea regularly to ensure there are no impacts on our environment. The future looks good from here.

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Full cream dairy milk used for coffee above, Vitasoy CafĂŠ for Baristas Oat used for the coffee below.

July 2019

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hot&coldbeverage

R&C MEETS

BRUCE TURNER

DIRECTOR Urbanaut Brewing Co.

“Urbanaut craft beer is made for the worldly explorer. The one who finds comfort in unfamiliar surroundings, thrives off a foreign atmosphere, and uses diverse urban environments to shape their perspective as a global citizen.”

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T

hese sentiments, taken from the Urbanaut Brewing Co. website, mirror the atmosphere felt walking through their Kingsland-based brewery. In conversation with Bruce Turner, director at Urbanaut Brewing Co., we learned about the methodology and approach that Urbanaut brings to making great beer.

“We started up around two years ago,” explains Turner, “With all of this equipment, never having sold a single beer. Now, it’s been just over two years, and we’ve been lucky enough to experience huge growth.” The Urbanaut brewing team consists of around 15 full-time and part-time staff members; And smack in the middle of Kingsland, Urbanaut can supply to the majority of central Auckland without breaking a sweat. Urbanaut’s approach to brewing is simple: quality and consistency, “the hallmark of a good brewery,” as Turner explained it.

“I’m very particular about the quality and consistency of our beer.

It’s something that we always strive towards. Also, interesting flavours of beer—we like to mix classic styles with new ingredients. My personal favourite that we make is the Copacabana Brut IPA. We were the first in New Zealand to brew this style, and it’s helped make a name for us, as other brewers are now making similar styles.”

A particular point of interest for Restaurant and Café was the New Zealand craft beer scene; Turner provided an interesting point of view.

“I have a unique position, because I live in Wellington, but spend most Monday to Fridays in Auckland.

This is great because I get to see both markets. While Wellington may be a more established market amongst craft beer fans, the scene is developing in Auckland. Up here, the scene is getting huge growth, and people are

realising the importance of supplying quality craft beers to customers.”

“Currently, the ‘it’ thing is new beer frenzy. People want to drink something different every time. It’s becoming less about returning to the same drink from the same brewery every time, and more about trying as many new styles as possible. Hazy IPAs, for example, and sour beers. And we’re responding to this; so we release a new one-off beer every month. The hunger for it is crazy—we often sell all our kegs before the beer has even left the tank. People aren’t even trying the beer before they buy it. We’re lucky, though, because we’ve established ourselves enough that people trust us to know that we’re producing good quality and new style beers.” But as Turner went on to explain, for those looking to enjoy similar styles, or even narrowing it down to a specific drop, there is an opportunity for that, too. “People get excited about new beers, but that just means that we can re-release them again at a later date.

People are really into that. On top of that, if they catch wind of new beers coming out, they’re usually pretty keen to come in and try them out.”

Trends in the beer industry aren’t just focused on flavours and mixes; sustainability is something that is just as important in the brewing industry as it is anywhere else. “That’s one of the great things about being located in central Auckland, is that we’re not relying on freight and warehousing and storage—we can keep it local. Also, our grains, for instance, go to cattle feed. We’re also trying to cut down on plastics—an ongoing conversation that we have with our suppliers. And finally, with our packaging, we’re just looking reduce plastics and non-recyclables wherever possible.”

Turner noted that although the craft beer scene isn’t flooded with low- and no-alcohol options, there has been an increase of interest. “People worldwide are talking about low- to no- being one of the biggest growing parts of the industry, so naturally we want to get involved. We just wanted to make sure that the research and development that goes into the beer itself is sufficient enough instead of rushing into something we haven’t had a chance to work on properly.”

“We were hoping to do a low- to nofor Dry July, but we just got too busy with other projects. Ideally, we’d be able to do a 0 percent beer. But to do

this, and be able to claim it, you have to be super sure that there is no alcohol in it. It’s quite difficult to remove all the alcohol without buying expensive equipment. But there are processes that we can do with the existing brewhouse that we could use to get it under 0.5 percent; And that’s our goal for summer, to be able to release a beer that we’ll declare at 0.5 percent.”

Finally, we discussed the future for Urbanaut, and what Turner hoped to be able to work towards in the near future. “We want to grow in Auckland as a brand. We have also started exporting, but we’re not as interested in this as opposed to growing locally.

We also want to make more and more interesting beers and constantly strive to improve the quality.”

“A big part for us is also the education around the beer industry.

We run brewery tours on Fridays and Saturdays for the neighbourhood to come in and try it and get takeaways, for example. We also hold events, to engage with the community and become more embedded here.”

Turner’s approach to running an award-winning brewery is reflected in the company’s ethos. “I want people to know that they can trust our brand, and see that we’re doing good things for the community. We don’t have huge ambitions to become a world-famous brewery; we don’t want to grow outside of what we can organically do. We want to naturally grow and become a local brewery for this part of Auckland.”

“We had our second birthday not too long ago, and we were able to receive feedback on how people see us as a brand and the experience they get from the things we do. A lot of the feedback was ‘our beer is great’ and ‘our service is good’, but the most important thing was that our people are ‘friendly’. That was nice because we always tell our staff that despite your knowledge of actual craft brewing processes, we like to think that they could all sit down with someone and talk about what craft beer is to them instead of just giving them and a beer and saying ‘this is it’. We want to make sure that as a brewery, we are not intimidating at all.”

Going back to the sentiments written across the homepage of the Urbanaut website, it seemed apparent that the brewery was making consistent effort to encourage community and help others find comfort in otherwise unfamiliar surroundings.

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July 2019

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with

JAMIE CASHMORE twiice, Co-founder

M

Restaurant and Café Magazine sat down with Jamie Cashmore, co-founder of twiice, an edible coffee cup company, to find out more about the wonderful world of cookie-based crockery.

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y dad and I are the co-founders,” said Cashmore. “He’s on the production side of things, and I’m more sales and marketing. He’s an ex-architect, so he has the engineering mind and manages all the processes.

Over the years we’ve been working on our cups. Sometimes things wouldn’t be going perfectly, or as we had hoped, so we’d get a little discouraged. But then, a couple of weeks later, we’d come back and want to try again, and be like, ‘let’s do it’.”

The twiice story begins in 2015, where the inspiration for an edible coffee cup came about during a swim at Okahu Bay. twiice is a family-run business that draws on a wide range of talents to create an incredible product sure to shake up the café scene.

Introducing the twiice cup—an edible cup that is resistant enough to hold a cup of coffee, and tasty enough to house a scoop or two of your favourite ice cream. “We started with what we thought would be the right recipe, and we’ve just played with it and spoken to bakers and suppliers to get the right ingredients. It’s been a bit of a challenge, but we are pretty much there.”

“Our test is the boiling water test.

We put boiling water in the cup and leave it for 24 hours. When we come back, it shouldn’t be busted or broken, and you should still be able to pick it up. It might be a little soft after 24 hours, but if you bought one from a café, and brought it back and placed it next to your law papers, or something important, it’s not going to break and spill all over them.”

“We’re in one café at the moment, Freaky—we don’t quite have the wholesale packaging yet. But soon we will, and then we’ll be ready to supply to anyone who wants.”

“We’ve turned our kitchen at home into a commercial kitchen; it’s all official and verified. We’ll eventually need to move to a bigger facility, but for now, it’s okay. Both of our wives are helping out, too.

My wife is a graphic designer, so she is helping with all the branding and packaging, as well as working with photographers.”

“I am more of a ‘go, go, go’ kind of person, and it’s great to have her

to pull me back and talk about things that are working with the brand, and things that aren’t.” twiice had recently opened for private pre-orders when we spoke, and it was met with popular response.

“Even just being on social media, people have been approaching us— cafés, wholesalers, etc. But we are just waiting until we can properly supply before we start reaching out majorly.”

We asked Cashmore about the challenges involved with getting a new and novel product up and running. “It certainly has been interesting. I guess the trickiest thing for us has been that there aren’t many people doing the same thing. There are a few overseas, but the coffee culture in Australasia is so different, and no one has really been here before. Things like wholesale, pricing and packaging, that sort of thing has been quite tricky because no one wants to be responsible for sending 50 cups through if they’re all going to end up broken. Doing something different is always going to be challenging, something we expected from the outset, but it’s just about pushing through.”

It also became quickly evident that sustainability was at the forefront of operations for twiice. “The packaging was quite hard to get right. If we put the cups into a vacuum-sealed plastic bag, it would defeat the purpose of having an organic cup. So we made sure to find a bag that was home compostable. Our packaging is all internationally accredited compostable material, as well. And should anyone ever throw a cup out into the street, the birds would eat it before it could decompose. This is all a part of the brand—a part of the story—and that’s how we want to be portrayed. And it’s timely—there is a big push at the moment for products that are sustainable and good for the environment.” twiice is still a relatively young company, fast approaching their desired capacity for production and distribution. Currently, Cashmore doesn’t work fulltime on twiice, but that is something he hopes will change. “We just need to be able to sell a lot of cups so that we can pay for all the salaries. But I think that we’ll able to do that. Hopefully, we can expand around the country,

too. The goal for that is around two to three months, just based on who has hit us up so far. We’ve also had enquiries from Australia, too, so I guess that is somewhere to look as well.”

On top of expansion, product development is also on the cards for twiice. “Currently the cup isn’t gluten-free or vegan, but once the product gets out, and we can expand a little bit, we’ll definitely look into other options. We’ve started working on a gluten-free cup, as it’s a little easier than a vegan one—baking without egg as a binder is tricky. Also, I would love to work with Whittakers Chocolate, for example, and see if we can get some of their chocolate around the top or something like that.

But the possibilities are endless. Who knows, maybe we’ll be doing edible cutlery next.”

Cashmore noted that although from an outside perspective it may have looked as though everything was running smoothly, getting the business on its feet had not been without challenges. “We had started off trying to make the cups just with what we had—basic kitchen equipment. We quickly realised that we would need to invent a machine that could help us, and that is where my dad really came into play.

He designed a machine and programmed how it worked, and that was massive for us. He just has that mind, and the patience. And from here, it’ll be going out to market and seeing whether people like it. And hopefully soon it’ll become the norm, and people will get into it.

morning brew

UNDERGROUND COFFEE Restaurant and Café run a weekly online series based on New Zealand’s coffee-roasting industry. Here is a taster, in which we chat to Dan Brown of Underground Coffee.

With 16 years under its belt, Christchurch’s Underground is still one of the younger major roasteries in New Zealand, but it’s already seen its fair share of bumps in the road. Starting out quite literally underground, in the basement of a Cashmere café now known as ‘The Cup’, the roastery has relocated several times in the last 10 years in the wake of the Canterbury earthquakes. These days, they call 190 Durham Street, in central Christchurch, their home.

Throughout such tumultuous times, though, the team at Underground have always maintained their commitment to their niche as a roastery. Dan Brown runs wholesale and retail for Underground. “90 percent of our coffee offerings are tailored with the

espresso machine in mind,” Dan told R&C Magazine. “We have always been, and always will be, a Full City coffee roaster.” ‘Full City’ refers to a roast somewhere between a medium and a dark roast, also known as a ‘light espresso’ or ‘Continental’ roast.

It’s a notably darker roast than those purveyed by many of Underground’s contemporaries in the specialty coffee scene, who are increasingly opting for lighter and more delicate roasts.

This is no accident on the part of Underground. “We are unashamedly proud of our origins,” said Dan, “although we build functionality into our blends, so soft brew methods can shine through too.”

This steadfast approach has seen Underground stay afloat as the coffee wave grew to massive proportions.

“Over the last 20 years I’ve seen the C price explode,” Dan told us, “and rightly so. As negotiation for quality and uninterrupted supply at a sustainable price has become one of most important bottom line functions for roasteries worldwide, it’s more important than ever to have congruent and respectful relationships with suppliers.” Making a good cup of coffee is about so much more than a bearded barista and a well-oiled espresso machine, and Dan makes it clear that Underground’s job as a roastery starts long before any green

bean meets the heat. “Value for us comes in the shape of duty of care for all stakeholders in the supply chain, with a strong emphasis for how people and communities are treated at the source,” said Dan. Specialty coffee is a quality product that requires care and attention, so ensuring standards are maintained across the supply chain is not just good ethics – it’s good business.

As Dan said, “Care for our people equals care for our coffee.”

This awareness of the business’s impact also applies to the front-end of Underground’s operation. On the café floor, Dan told us, Underground routinely employs a simple pair of questions to guide the business: What are the customer’s needs? And what are the customer’s ‘wants’? “It’s important for us to have a healthy mix of the two so we can continue to meet and exceed customer expectations without falling too far down the rabbit hole of

distractions.” Of course, it’s important to retain a sense of ownership and direction, else the dialogue between the business and its customers turns into a directionless feedback loop; an idea Dan succinctly ponders with an elegant turn of phrase: “Does the dog wag the tail or does the tail wag the dog?” Looking ahead, Underground is in no hurry towards world domination, preferring an organic approach in line with its principles of quality and sustainability. “We like keeping things simple,” said Dan. “The backbone of our business is built on a partnership of trust, so we will continue to spread this message nationally.”

If you want your roastery or coffee roaster featured, please contact sarah@reviewmags.com.

July 2019

15

FANCY FIT-OUT Want your product featured? email: sarah@reviewmags.com

Harrows have launched seven new banquette profiles to make these essential hospo fit-out items accessible to all.

Choose from a range of different profiles designs, all ergonomically designed with the comfort of the diner in mind. Made to measure, you have complete control over the banquette style, fabric, upholstery details and more. Install is now a breeze with the banquette delivered to site as a finished item for a straightforward install.

For more information on the Harrows Banquette Revolution visit www.harrows. co.nz/banquette-booth-seating.

VOLCANIC COFFEE NATURAL MADE EASY

Love Smoothies™ introduces to New Zealand an award-winning range of smoothies. Each smoothie comes in a prepacked frozen sachet of whole fruit and vegetable pieces. Simply pour 200ml of apple juice into a blender, add the sachet, and blend for 30 seconds for an award-winning smoothie. Give your customers all the goodness of 100% natural fruit and vegetables and your staff all the ease of ‘pour, add sachet, blend’. Goodness made easy.

• Consistent taste • Save labour cost • No wastage • 18-month shelf life • Consistent margin • Reduces freezer space • Wide range of flavours For more information or to arrange a demo, contact Markwell Foods NZ. www.markwellfoods.co.nz | 09 270 3311 | sales@markwellfoods.co.nz.

ORGANIC GOODNESS

New Leaf Kombucha uses organic-only ingredients to make their kombucha on-site at their taproom in Ponsonby. They small batch brew and never add any flavourings, colourings, or preservatives. Their focus is on the single origin organic tea leaves which they import from Asia themselves.

Nonalcoholic, crisp and refreshing, New Leaf Kombucha is loaded with probiotics and is easy to enjoy. Comes in 750 ml and 300 ml bottles. For more information, please visit newleafkombucha.nz.

Introducing Coffee Supreme’s first ever coffee from Vanuatu, the Tanna Island Tala, which also doubles as the coffee produced closest to home shores. Nestled amongst the tropical groves of Vanuatu’s Tanna Island you’ll find Talao cooperative farmers working to revolutionise their local coffee industry. It’s unusual for quality coffee to be grown at such low altitudes, but on Tanna Island the hardy Catimor variety thrives in rich volcanic soil to produce a uniquely Asia-Pacific coffee. The coffee is processed by the not-forprofit Nasi Tuan Enterprise through which farmers gain technical, logistical and administrative support.

Coffee Supreme are proud to be able to work with and support the Nasi Tuan Enterprise to help further the advancement of Vanuatu coffee industry.

For more information, please visit www.coffeesupreme.com.

APPETISING APPLES

Mela presses only the freshest, crunchiest New Zealand apples they can get their giant apple crushing hands on. They are family owned and operated, and press their juice by single variety from 100 percent New Zealand apples.

In response to a market heavily dominated by beverages containing added sugar and caffeine, Mela provides a healthy alternative.

Mela juices have no sugar added, are preservative-free, and contain no genetically modified ingredients.

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BAKED DELIGHTS

Introducing Florentines new products.

Vegan snickers slice—meeting the market desire for more vegan offerings. The new vegan snickers slice fills the palate with warm, smooth chocolate and peanut with caramel—the perfect combination of sweet and salty deliciousness. Vegan, gluten, and dairy-free. Two new quiches; a gourmet solution paired with a hunger buster. Florentines are also proud to extend their already successful mini quiche range with a spinach, feta and caramelised onion quiche. It provides that Café taste—on-trend and tasty. A brilliant combination of the tang of feta, the sweetness of onion chutney and fresh baby spinach. Additionally, Florentines has released a meat lover’s quiche—for those that say, “More meat please.” Our new quiche is a hugely savoury blend of ham, bacon, pepperoni and cabinosi for a filling lunchtime, or anytime treat.

All available from discerning distributors right now.

SWEET, SWEET SOURDOUGH

OMGoodness has released an organic sourdough loaf that is gluten, dairy and refined sugar-free, paleo, vegan and egg-free. The base ingredient is fresh, stone-milled, whole buckwheat flour, milled in the OMGoodness gluten-free premises.

The loaf is packed with chia seeds, linseeds and kelp powder, which contains more than 74 minerals. The other key ingredients include sea salt and tapioca flour. This bread is fantastic for toast specifically, with the sour, tangy flavour and the toasted rosemary holding its own under eggs, mushrooms, etc., bringing a welcome change in the flavour profile. It is also popular with children. This loaf is perfect for cafes to slice and freeze at their leisure. We can deliver up to 12 loaves overnight to most residential locations in New Zealand. People fall in love with this bread, whether they are gluten-free or not. This bread is high in B vitamins, omega 3s and protein. It is also low in carbohydrates and does not contain yeast.

For more information please call 06 8762206 or visit www.omgoodness.space.

CRAFTING INNOVATION

The White Sheep Co produces a unique and innovative range of spirits and liqueurs made from premium New Zealand sheep milk. The sheep milk is first fermented for several days using special yeasts then distilled in a traditional style copper still. The finished products include a Sheep Milk & Honey Gin, Vodka and Cream Liqueur. These have proved to be a real talking point product, and consumers have been eager to taste something so different and uniquely ‘kiwi’. The products have also been recognised by critics with The White Sheep Co winning a gold medal and overall trophy at the inaugural NZ Spirits Awards.

For more information visit www.thewhitesheep.com

PRE-MIX PERFECTION

OMGoodness has crafted an organic, gluten, dairy and sugar-free, paleo, vegan and egg-free bread dough pre-mix. The bread is superb for both toast and sandwiches and freezes well. Base ingredients include freshly stone-milled, NZ grown whole buckwheat flour, as well as chia seeds, linseeds and kelp powder, for additional minerals. Other components are sea salt and tapioca flour, with some hulled, organic buckwheat flour from Mongolia.

Simply add one part water to one part mix, plus a little yeast or sourdough starter. It is an easy to mix batter and can sit in the tin or in a bowl in the fridge for up to a week before baking. Add additional seeds, nuts, fruit, chocolate, spices, herbs and pumpkin to change the flavour accordingly. Leave in the fridge for 18 hours plus to activate the seeds if desired. Buns can be made easily by scooping directly from the bowl in the fridge and onto a tray. All it takes is 30 minutes in the oven, and you have fresh gourmet buns.

You can also make our crackers and pizza bases using this mix. Instructions come with the mix. This is a no-knead recipe; it doesn’t get any easier.

For more information please call 06 8762206 or visit www.omgoodness.space.

GORGEOUS GINS

Dancing Sands recently released it’s full range of gins in a 200ml size, making it the perfect gift or to try out one of the adventurous gins before committing to a 700ml bottle. The gins available are: Dry, Sun-Kissed infused with Strawberries and Rhubarb, Barrel Aged, Saffron, Wasabi Strength, and Chocolate. The Sun-Kissed gin has been the most popular and is delicious mixed with soda water, in a spritz with champagne or prosecco and a bit of lemonade. For more information visit www.dancingsands.com

PREMIUM PROVENANCE

“As kaitiaki, guardians of our lands, we have spent a lot of time on our vineyards, understanding and nurturing each of the blocks. We’re using this intimate knowledge of the land to create premium single vineyard wines,” said Bruce Taylor, chief winemaker at Tohu Wines. Tohu Whenua, a new series of single-vineyard wines, represents the provenance etched into Tohu’s practices. Each variety within the Whenua series carries the name of the vineyard it originates from—either Whenua Awa, in Upper Awatere Valley, Marlborough or Whenua Matua in upper Moutere, Nelson. Tohu Whenua not only showcases the wines of the region but shares Tohu’s story, values and rich history.

Eight wines are available in the series, ranging from Sauvignon Blanc, Pinot Noir, Chardonnay, Riesling Albariño and Pinot Blanc.

For more information, please visit www.tohuwines.co.nz/whenua.

July 2019

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pubsclubs&taverns

WHAT’S GOING ON?

The average pub and pub-customer look very different to what they did 20 years ago. Many factors contribute to the evolving pub, club and tavern landscape, including generational switches, changes in trends, and an array of situational factors. While we can’t predict what the pub of the future looks like, we can undoubtedly speculate based on the trends we see today.

T

he pub culture of today is being shaped as we transition from Baby Boomers to Millenials to Gen Z. While there may be the older generation of customers that do still go to their 'regular' and desire the same experience, the modern consumer is driving the change to today's new look with more engagement and willingness to try new things. The ageing population for many of these venues means a declining client base, something that is reflected in classic pubs.

Generational shifts dictate that younger age groups are more likely to go for a place that offers a dining venue coupled with entertainment; such as a bowling alley, pub quiz or even mini-golf. With an increasing focus on health and wellbeing, younger customers are not as accustomed to only ‘going down to the pub for a beer’ as the older generations are.

Socialising is different, and this is shown in the attitude towards pub-going. Trends influence people’s desires. Health and wellbeing are becoming a central pillar and customers of all ages are opting for healthy options. Plant-based, vegan, and other free-from and low alcohol options are influencing dining trends.

Community clubs that have a dwindling membership are struggling to cater to this new consumer. It’s no longer about making a big plate of comfort food

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and expecting the same patrons to come through the doors for their Sunday lunch - people are after a quality meal, and a range of healthy options.

These trends have been developing over the past few years and although there is a change in desire, the fact remains that there is still a market for classic pub food, however niche it may be. Witnessing these trends simply indicates a shift in the mindset, and perhaps points towards a future that is entirely dominated by gastropubs.

Places that can continually evaluate the state of the market, and adapt to trending tastes and desires, will be places that will stay relevant, and retain all generations, attracting

all types of diners.

Situational changes, like the economy, and developing technology, shape how hospitality is viewed and engaged with. The price of food and drink has consistently risen over the last decade, as has the minimum wage.

These developments have resulted in the cost of going out increasing, meaning that customers are becoming more selective in their choices. Customers are looking for quality over quantity, as they want their dollar to go towards something of value, not just huge portion sizes. This means that the pub culture is evolving, and the customer expectations of menus are developing.

There is increased pressure to provide stimulating entertainment to draw customers in, and there is a drive for the food and drink experience that transcends a simple jug of beer. While we could analyse the changing pub scene in much greater depth, a lot of what is changing develops out from one of these three main factors: generational switches, changing trends, and situational factors.

Generational differences are increasingly distinct, yet there is still a connection between generations that means trends go back and forth.

What younger customers want is different from what older customers are looking for. Changing trends also mean that the expectation of a pub, club, or tavern experience is always evolving.

Pubs, clubs and taverns are moving with the times, with customer-driven menus and entertainment options. Dynamic economic, technological, and social factors are changing the pub, club or tavern scene and today's savvy operators are looking at these trends to provide the best food and beverage menus to meet the changing market.

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pubsclubs&taverns

THE NEW PUB MENU

T

he classic pub menu has remained relatively untouched for years. Fan-favourites like fish and chips feel as though they will not be removed from pub offerings anytime soon. Generational changes are driving pub dining trends, something that is resulting in a change in the average pub-goer.

So how can the pub menu be reinvented to fit this new-age pub-goer?

If classic is what a place is going for, how can it be presented in a way that appeals to a changing demographic?

Changes to a pub menu could include

offering more for health-conscious customers, increasing the amount of free-from meals, and adapting a menu that pairs with drinks. However, there are ways that the original menu can be adapted to attract a variety of diners.

This can include the incorporation of technology, food presentation, and developing the offerings through cooking methods and ingredient variations.

Pub classics are classics because they are tried and true. For instance, Arvind Sharma, general manager of The Fox Sporting Bar, said, “We have

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been doing the same for the last 15 years, and we will carry on with the same idea.” As older generations grew up with lots of the food that is sold in classic pubs—bangers and mash, steak and chips, fish and chips, etc.—people may ask, ‘why fix what isn’t broken?’.

However, as the pub-going generation changes, a menu reinvention is something pubs may need to look into.

The generations that are beginning to eat out more are increasingly healthconscious, and while there are still those that go to pubs for the pub classics, younger generations are going to expect different things. Springboarding off this, the demand for free-from products—dairy-free, gluten-free, sugar-free, etc.—is now commonplace.

A pub that can provide options for these diets is one that will be able to cater to more people. In modern times, these are the sorts of things that can automatically exclude a large portion of potential clients. Finally, generations are moving away from the sheer quantity of alcohol and food and moving towards quality. A Seedlip survey found that Kiwis are drinking less alcohol, less often.

People are increasingly after experiences when eating or drinking out. For example, Mike Jennings, director at Front Row Hospitality, said that during the upcoming Rugby World Cup, the hospitality venues operated

by Front Row would be running promotional and themed offerings.

Another solution for answering the entertainment/engagement factor is providing a beer/wine pairing in addition to a menu. This offers an interactive way to get customers engaged in both the food and the drink options.

While changing the menu is a great way to engage with new customers, the fact remains that classic pub food is something that still has a

market. At Muskets and Moonshine, in Queenstown, Chris Buckley, the director, said, “A lot of people are not too keen on trying something new, and of course, you need to be aware of that. What we have tried to do is build to the point we are at, slowly introducing new items to the menu and getting our front-of-house staff excited to explain it to guests.”

There are, however, ways to appeal to new crowds, with the same menu.

Incorporating technology into the pub is a way of gaining attention from a younger crowd. Many menuintegration services allow customers to either order ahead of time or be visually stimulated with electronic menus or ordering devices; this is an excellent way to appeal to new crowds.

Delivery is another hugely popular trend in the foodservice industry, and pub food is missing out on potential clients if they ignore delivery technology. Simply offering Wi-Fi is one example of an excellent way to connect with returning customers, and encourage new business, especially amongst those that are dining alone, or are new to town.

As people do go to pubs for a variety of reasons, having a variety of tech-based entertainment options for customers is essential. This can include anything from gaming machines, TAB and betting facilities, to karaoke machines.

Secondly, a simple way to develop a pub menu is to change how the food is presented. The same food can look like a new meal should it be presented in a ‘modern’ way. Different options could include placing the chips into a decorative basket, and the fish atop a wooden platter-type plate, or perhaps a wooden crate with grease-proof paper—anything to add a bit of pizzazz to the plate.

Finally, developing the food itself through various cooking methods and ingredient changes is something that can attract a new crowd. Deep-fried fish and chips could perhaps become baked fish, with seasonal vegetables; a burger and fries can become an open sandwich with freshly grilled meat and fresh salad.

Additionally, concerning the dietary trends of the modern diner, developing food to cater to various restrictive diets, like dairy-free, and sugar-free, is an excellent way to evolve the existing menu and attract a new crowd at the same time. The good thing about pub food is that there are plenty of prepsolutions available that can alter the meals to improve your potential buyers.

Chatting to your foodservice provider to come to a more appropriate solution would be an excellent place to start.

Reinventing the bar menu is something worth considering as the demographics of the ‘modern’ bar change. Adding items or entertainment options that can cater to a diverse range of diners is one way of increasing the chance of business. The emergence of the gastropub, with its ‘fancier’ and more modern food offerings, stems from the idea that modern diners are after different things, for example. All of these factors are to be considered if a pub is to appeal to a diverse range of customers.

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STREAMING TECH SPARKING NERVES

With the most anticipated sporting event of the year approaching fast, many New Zealanders are asking the same question—will Spark Sport hold up? Although Spark Sport is still ironing out kinks, there is widespread uncertainty throughout the pubs, clubs, and tavern industry, that the streaming quality and reliability will not cope with the expected demand.

Furthermore, there seems to be good reason to have the smallest of doubts, as glitches have already interrupted various sporting events over the last few months, including the U20 New Zealand versus Scotland rugby match

in early June, the Formula One, and hockey coverage at various times.

However, by the end of June, Spark Sport had streamed over 300 events, or 10,000 hours of content, without significant issue. Nevertheless, Spark is encouraging people that are intending to watch the World Cup to make sure that their connection is strong enough, and their devices are streaming ready.

Spark has already been through several iterations of tests and bug fix phases. The first phase included developing the product to a standard high enough for market, and making sure that they could deliver on core

platform capability and launch the initial range of apps. The second phase that will run to mid-July has been the ironing out of live bug fixes, adding functionality, and launching the app on a broader range of devices. At the end of this phase, Spark Sport will leave beta, and be theoretically ready to host the Rugby World Cup. The final stage will include the testing of automation, operational readiness and finally, the change lockdown—the final nod to the finished product.

Although there may be concern as bars near the World Cup—an event that is sure to bring a spike in revenue—there is also concern from Spark in regards to the capabilities of people or venues that have not streamed before. Jeff Latch, head of Spark Sport, said, “We’re not concerned about those people who already stream regularly: it’s easy for regular streamers to get set up with Spark Sport. But we do want to encourage those who are not familiar with streaming services to get set up now. We want to be very clear that people shouldn’t wait until the tournament starts, as it’ll be a lot more difficult to help them at the stage.”

So how have bars around the country been preparing? Mike Jennings, director at Front Row Hospitality said their venues completed the work nice and early. “Our AV set up had to be adjusted a little to accommodate the HD streaming, but we are all set now.” Arvind Sharma, general manager at The Fox Sporting Bar, said, “We are getting uncapped fibre to stream the World Cup.” Carrying on, he reassured his confidence in the streaming platform, “Internet is the future, and Spark has taken its step forward. Spark will not flop, and it will remain the major platform for us.”

Regardless of Spark’s success, investing in this sort of equipment and technology is expensive. Audio/visual/ internet technology upgrades do not come cheap, and the shift towards streaming has meant that bars not making the switch will be left in the dark. Whether venues like it or not, the switch to Spark Sport and live streaming seems to be the only option as we near the World Cup. Having said that, Spark Sport is confident, and everyone is aware of the uproar it would cause should the system fail.

STATE OF THE GAMING INDUSTRY Pokies in bars and clubs continue to be the most significant funder of community activity through grants made by 35 gaming societies. In 2018 this amounted to $300 million through 28,000 grants to 11,000 recipients. These are funds that are mostly supporting grassroots New Zealand—sport, culture, health and education, are all major recipients.

That is only half the community benefit, however, with another $300 million going to the government in tax and levies.

This fundraising capability is facing many challenges. The first is local authority gambling policies with sinking lids on pokie numbers and policies that prevent machines being relocated. These policies have seen pokie numbers decline from

25,000 to 15,000. The anti-gambling lobby would have us believe that fewer machines will lead to lower harm. This is simply not true. Over the same period, the number of New Zealanders with a gambling addiction has remained steady at 0.03 percent.

The second major threat is from offshore online gambling. This form of gambling delivers no community funding and no tax or levy return to the government. Just as importantly, it offers no protection to the problem gambler. The safest place to have a flutter is in a bar or club where staff are required to look out for the symptoms of problem gambling and take action. The sector is working hard to enhance this work through the investment in new technologies

such as facial recognition to help prevent excluded gamblers from having access to pokie venues.

The third major threat is from the Racing Industry. The government is considering a proposal to provide the racing industry with increased access to funds from pokies, noting that The New Zealand Racing Board is already receiving over $20 million through the control of gaming venues. A previous government capped the number of venues they could control. This is likely to emerge in a Racing Reform Bill later in the year. The Gaming Machine

BRUCE ROBERTSON, Independent Chair of the Gaming Machine Association of New Zealand

Association represents the majority of the 35 gaming societies, venues, clubs, manufacturers and service suppliers involved in fundraising through pokies and is very active in advocating on the above and other issues impacting on the level of funds available to the community.

This advocacy will continue to be evidence based and supported by the facts.

More information is available at gmanz.org.nz.

OUTDOOR PROFIT INCREASE Everyone knows that when patrons are having a good time, they stay longer, spend more, and are more likely to return, bringing friends and family. What better way to get the atmosphere right than to improve the socialising around watching sports live on the latest outdoor TV viewing options? With summer just around the corner now is the perfect time to refresh outdoor spaces.

Both the Kontech TV and the Apollo TV enclosures can be permanently installed outdoors. As well as displaying rugby, cricket, tennis, league, golf and other sports, establishments can also display promotions for future events and food and drink offerings.

The Kontech TVs are

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approximately five times brighter than a regular TV and can be viewed in full sunlight. Priced from $3475 to $6950, they are available in 43”, 55”, and 65” sizes.

Already have a TV? It can be repurposed and installed in an Apollo TV enclosure. Priced from $1585 to $3680, the enclosures fit most TVs from 39 inches to 75 inches.

Digi Screens are offering an INTRODUCTORY 10% discount for all TV orders placed with deposit paid in July.

Dozens of Apollo Enclosures have been installed in New Zealand over the past three years and to celebrate their popularity, a discount of 10% applies on all orders placed in July.

Digi Screens is a commercial

digital signage company established in 2013 with installations available nationwide.

Want to order at this discounted rate? Call Leonie on 09 827 2323 or

email leonie@digiscreens.co.nz.

(The supply of paid content is the responsibility of the establishment).

Prices are EXC GST and before discount.

July 2019

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pubsclubs&taverns

30 YEARS STRONG

For the 30th year running, industry leaders will gather from all across Australia and New Zealand in search of innovation, growth, and development at Asia Pacific’s largest and longest-running gaming and hospitality expo, the Australasian Gaming Expo.

To be held at the International Convention Centre (ICC) Sydney, 1315 August 2019, it is the ‘must attend’ event for people working within hotels, clubs, and casinos. The Australasian Gaming Expo is the place to see technological innovation, participate in networking opportunities and educational seminars, and share ideas.

It’s where the community gathers to hear the latest thinking, developments, and learn new ways to advance the industry.

Over three days, the world’s best

gaming and hospitality equipment and services are on show, with 2019 set to be its biggest and best year yet.

“We’re making it easier than ever to make valuable business connections, with a range of networking opportunities and a dedicated Networking Lounge to bring together the whole gaming and hospitality community,” said Chris Muir.

Following an engaging seminar and educational program in 2018, this year will also see an expanded emphasis on education and professional development.

This year’s program takes a look at the future of the gaming industry in Australasia, covering topics related to new technology, gaming, hospitality, service, sustainability, and the customer. “It’s valuable opportunities like these that help our attendees’ maintain relationships, source new suppliers and products, learn, and stay on top of industry trends,” Muir added. Last year, exhibitors welcomed over 6,500 attendees across the 19,000 m2 of exhibition space at the expo’s home at ICC Sydney.

Australasian Gaming Expo is the world’s third largest hospitality and gaming tradeshow and the biggest event of its type in Australia.

To register, visit www.austgamingexpo.com.

PRICELESS OPPORTUNITIES Glory’s CASHINFINITY front and back office cash recycling solutions offer secure and efficient processing of cash, deter fraud and theft, reduce labour charges, minimise cash-in-transit fees, and lower accounting costs.

With so much time and attention spent on validating, counting and moving cash, it is hard to make the most of the priceless opportunities offered by having customers in a business. With cash payments, as with all payments, businesses want their staff focusing their attention on customer interaction, upselling, cross-selling and ensuring loyalty – essentially delivering service.

With CASHINFINITY in business, major benefits are delivered at once, right across the retail cash chain.

CASHINFINITY automates virtually every part of the cash management process in the store.

From counting the cash tendered

by customers to validating the coins and notes, dispensing the right change, moving cash in-store and preparing cash ready for transfer to the bank.

CASHINFINITY solutions are highly secure and potentially offer self-service options anywhere that you need to take cash and give change. Security is greatly enhanced because there is no need to touch or manually count cash at any point from when it is tendered by the customer.

CASHINFINITY accelerates the movement of cash from the customer right the way through to the bank. Customer transactions become quicker, shift changes and store reconciliations take less time and shrinkage is greatly reduced.

To and learn more about the CASHINFINITY range connect with our Glory NZ team today.

P: 0800 172 342 E: sales@nz.glory-global.com W: www.glory-global.com

ENERGY EFFICIENCY AT ITS FINEST Food Service Appliances and other Electrical Equipment

• Minimized footprint, maximized cavity design • True-Touch™ HD Touchscreen • Certified for ventless cooking • On-demand cooking • Exclusive staff safety features • Easy to clean • Uses metal cookware • Impingement – 3000W adjustable 0 – 100% - Crisp, Toast or Brown • Microwave Assist– 1000W Speeds heating and reduces cooking time • MRX51A – Single Phase 15Amp Supply • Running Cost – Estimated less than $ 1.00 per day

Searchfield – Providing the FULL range of Menumaster since 1992 Contact: Alan or Vaughn 09 444 9078

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I Mobile 027 492 2287 I www.searchfield.co.nz

OUTDOOR TVs AND ENCLOSURES Order the latest outdoor entertainment screens now

Introductory discount offer extended ORDER by 31 August to receive 10% off*

Stand out from the competition and be the destination for friends to gather to watch their favourite sports They’ll - stay longer - spend more - keep coming back TVs are weatherproof and approximately five times brighter than a regular TV. They can be viewed in full sunlight, come with all of the features of a 4K indoor Smart TV … and more!

TVs are available in 43, 55, and 65 inch sizes and priced from $3475 - $6950.

The weatherproof enclosures fit most TVs from 39 to 75 inch and are priced from $1665 - $3840.

Promote your business with our content management software or play live TV. Option available to display both simultaneously (requires additional hardware). *Discount applies to above prices. Ts & Cs apply. Prices exclude GST, installation, and shipping. Finance available.

To discuss your requirements, please contact Leonie 09 8272323 021 472537 leonie@digiscreens.co.nz www.digiscreens.co.nz/outdoor-screens

Digi Screens

meetthechef

FRASER McCARTHY Lillius

Although leaving school at the age of 15, Fraser McCarthy didn’t let anything get in the way of him getting involved in the food industry. From an early age, he always had a thing about food.

“I

used to work in cafes in the weekend for experience and to gain valuable knowledge,” said McCarthy. He went on to culinary school before landing his first real restaurant job with Mike Van de Elzen at Molten in Mt Eden. It wasn’t long before McCarthy’s interest in fine dining took over and a few years at Molten lead to him moving to The Grove under Ben Bayly. “After a while, I knew that I needed to broaden my horizons and experience different cultures and cuisines, so I moved overseas for a while and when I came back to New Zealand, my mindset had really changed, and I was set on finding the right place to open my own restaurant.”

In 2017, McCarthy and his partner found the site in Grafton, Auckland that his restaurant Lillius is currently located. “Our desire was and remains the expression of all things New Zealand and it is critical to us that we utilise NZ-based product in our food style and look to represent favourite and beloved recipes of the past and represent them with a modern twist.”

In the first year of business, McCarthy found himself changing the menu every two to three weeks. The idea behind this was to show guests that ‘seasonal’ didn’t just mean spring, summer, autumn and winter, but that it can change depending on the

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weather conditions and whether it rained too much or was too hot. “Having awareness for this especially when buying locally is important, and I want to support these businesses that are working hard to grow quality NZ produce.”

The Lillius dining experience is a unique one.

McCarthy’s delivery style and the focus on the taste of New Zealand make for a truly authentic meal centred on ethical provenance. It’s very name, ‘Lillius’ means to keep everything simple and pure.

However, there is more to it than just simple food – his Grandmother’s name was Lillias, and from a young age, McCarthy was drawn to the name.

“When my partner Shannon and I investigated the meaning and found it meant ‘pure’, we felt it was a perfect description for the style of food we wanted

to provide in our restaurant. However, we decided to change the spelling slightly to make it our own.”

The kitchen space has been designed to be open as McCarthy and his team enjoy interacting with customers and immediate feedback is always great for kitchen morale. Although small, the team at Lillius is a coherent one. “Keeping it open and always up for discussion means that everyone has that feeling of interaction and contribution with the dish and can be proud of the food we serve.”

Something that may not always be obvious to the diners however, is the restaurants commitment to the environment, particularly in the kitchen. “We are passionate about nil waste. The sourdough bread that we make here gets recycled. Currently, I have a beer, soy sauce, miso and sorbet in the making that is all sourdough based. Any vegetable trimmings get used for stocks, purees or dried into vegetable ash for our gluten-free bread.” Coffee grinds are used as a base to a sauce on its pumpkin dish and butter is made for the guests and for cooking in the kitchen, meaning buttermilk is always on the menu somewhere. “I find it exciting thinking of the ways to use these products differently instead of what they would normally be used for.”

Over the years, McCarthy puts the evolution and refinement of his dishes down to increased experience and knowledge, experimentation and trial and error. “I like to think that I have developed my own style and tweak it as I progress.” This, McCarthy believes is all part of the journey of exploring options and linking them with the feedback given by customers and will always encourage him to experiment and product his own style of food.

“Opening Lillius has allowed me to express myself in the kitchen and every day I am looking at ways of improving on the day before, a chef and restauranteurs work is never complete.”

WHO’S GOT THE BEST CHIPS? Woohoo, Chipsters; It’s all on.

Gemma Carroll, Communications & Engagement Potatoes New Zealand

Voting is underway for the coveted Bidfood People’s Choice Award. Every year, expert chip cooks perfect their skills using the Chip Group Best Fry Practice Training, to give their customers the best chip sensations ever. Their customers then vote, and we announce seven regional winners and one national winner at our Potatoes NZ conference in August.

NZers love hot chips. It’s a traditional kiwi meal, shared on wintery Friday nights at home by the fire or in the Summer by the beach.

We all have our favourite toppings, seasonings and serving styles. The most common topping for Kiwis is tomato sauce, with a sprinkle of salt and pepper. The slightly more adventurous chip fan may use tartare sauce or mayo. If you’re really out there, perhaps it’s a loaded fries experience you’re after with curry sauce and fresh herbs on top. It’s not just the best cooking methods, the recommended oil and serving sizes that impress customers, we also encourage shops to look at

providing the full customer experience; a clean shop, fresh oil and clean equipment, mean less bad smells.

Shops should consider the look and feel for their waiting area; comfy seating, tidy magazine materials, smart menu boards and perhaps some funky music playing. Show your love of chips, take pride in your foodservice and share that chip-love with your fans.

We’re anticipating a high level of participation in the competition, as interest from the public and businesses has grown over the years. Last year saw thousands of votes cast and over 500 shops nominated.

HAVE YOU VOTED YET?

www.thechipgroup.co.nz/best-chip-shop-2019/votenow/

ENTER NOW.

www.thechipgroup.co.nz/best-chip-shop-2019/ register-your-interest/

THE BEST CHIP SHOP

2019

COMPETITION IS BACK

Register your interest at www.thechipgroup.co.nz/register

July 2019

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NOTHING QUITE LIKE IT. I am an SME and am eligible to use the trial period. I have recently hired someone, and they are not working out. How do I terminate them under the trial period?

The trial period was designed to encourage employers to take on new employees.

Employees benefit from having an employer take a chance on them and employers save the expense of procedurally complicated dismissals where the employee is not a good fit or lacks the skills for the role. The biggest benefit of a trial period is that an employee who is dismissed under it, cannot claim a personal grievance on the basis of unjustified dismissal. But, it is important to note that, an employee can still make a claim for an unjustified disadvantage, discrimination, sexual harassment, non-compliance with legislative entitlements and a breach of the Human Rights Act 1993.

By Marisa Bidois, CEO, NZ Restaurant Association marisa@restaurantnz.co.nz or 0800 737 827

The work is challenging and there is constant pressure to survive, but the environment is also fast paced, exciting and satisfying for the hospitality industry’s owner operators.

We recently gathered some key insights to the work patterns and aspirations of our industry’s key players.

U

nsurprisingly, as an industry made up of many small businesses, hospitality business owners are predominantly owners working in, or on, the business 24/7. In fact, a recent Restaurant Association survey found 97 percent of RA members are working. As such, they tend to wear a lot of hats: personnel manager, recruiter, marketing manager, chef, bartender, and host – sometimes taking on all of these roles in one night.

Business owners in hospitality are also some of the hardest workers you’ll find. 80 percent work in the business full time (40+ hours per week), with 35 per cent indicating they work more than 61 hours every week. Feedback is that this can vary widely from week to week and depending on the season. As one member commented, “It varies massively so it’s hard to say. Some weeks might be 10 hours, some 60 plus.”

Often those hours will be filled with admin, finance, management duties – as well as being on the floor – and sometimes the line between work

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and not becomes blurred as owners are constantly on call or working on the business: “It’s hard to draw a line between what’s work and what’s not.

Our life is very much entwined in the work we do. Focus may vary and be less ‘hands on’ but still thinking and planning and gaining inspiration, whatever I’m doing.”

Working hours for owners also rise and fall because of staffing fluctuations, as operators often cover for sick employees or to fill staffing vacancies that they are struggling to fill. “We commit to having more staff but if we don’t have the right people our working hours remain high.”

When asked the question whether they expect to increase (or reduce) the number of hours they work in the business over the 2019 to 2020 financial year, 43 percent of members say they have no intention of changing their working hours over the next year. However, 32 percent said they will increase: “because of the increasing cost of everything we will not be able to absorb these increases and I do not think we can increase our prices to cover the cost. As a business we are going to have run things tighter and one way of doing that is by me (owner working more).”

Just 18 percent of owners believe they will reduce their hours of work over the next year, although a number profess a desire to cut back on their working commitments. “I’d love to reduce, but can’t see that happening. We are focussed on getting through the next couple of years (of increased wages, supplier increases, rent increase, recruitment difficulties) and coming out the other side stronger. That means I need to be working on my business constantly.”

There are long hours and big challenges, but overwhelmingly the message from members is that there is nothing like owning your own hospitality business. It demands the best of you and in return rewards enormously. “As long as I own my business I’ll always put the hours in – I have wonderful staff that I can trust to do the job without me, but I have always felt that owner operator presence especially in a small business is vital to success.”

The Restaurant Association is supporting members every step of the way, encouraging and sharing their success.

For advice and assistance to help grow your business call 0800 737 827.

HOW TO TERMINATE UNDER THE TRIAL PERIOD: 1. Leading up to this termination, make sure that you have been acting in good faith towards your employee. Ensure that the employee understands their shortcomings, be communicative to ensure that the termination is not a “bolt out of the blue”.

2.

Confirm that you have a valid and enforceable trial period a) Does the clause cover the requirements of Section 67A (2) of the Employment Relations Act? - The trial is for a specified period (not exceeding 90 days) - That the trial comes into effect when employment commences - That during the trial, the employee can be dismissed - That, if dismissed, the employee cannot raise a personal grievance or other legal proceedings in respect of that dismissal. b) Was the employee previously employed? c) Did the employee sign the employment agreement before they commenced work? d) Did the employee have the opportunity to get independent legal advice?

If the clause is not detailed, if the employee worked for you previously, did not sign the employment agreement before beginning work or was not given the opportunity to get independent advice, your trial period is invalid and unenforceable and cannot be used.

3. Invite the employee to a meeting to discuss the possibility of their employment ending under the 90-day trial period. It is a good idea to outline any discussions you have had to date addressing your concerns.

4. At the meeting, explain to the employee that you are considering terminating their employment under the trial period and give them an opportunity to provide feedback.

5. Following the meeting, decide whether you will go ahead with the termination. If you decide to terminate, then give the employee notice of this termination in writing within the 90 day trial period.

6. This notice should be worked out and you cannot pay the employee in lieu of this notice.

If you are uncertain about any aspect of the application of this clause, give the Restaurant Association Helpline a call for assistance.

veggietales

Carrots

The average orange carrot is not something that tables prior to the 16th century may have been used to.

Although carrots have been a staple in many countries for hundreds of years, earliest records show that carrots could be purple, red, yellow, or even white.

Having said that, orange carrots are the primary type found in New Zealand. A root vegetable, carrots are a domesticated form of the wild carrot, a native to Europe and southwestern Asia. Although the most commonly consumed part of the carrot is the taproot, or the carrot itself, the stems and leaves of the carrot can be eaten as well. Carrots are a great vegetable, available throughout the year, extremely versatile, and deliciously flavoured. Carrots can be eaten raw or cut up and cooked in a range of dishes.

Preparing carrots is also very easy, simply trim the ends, peel, and cut as required. Carrots can also be grated, thinly sliced, diced, or even mixed into juice. On the other hand, baby carrots do not need peeling and can be enjoyed on the go, or mixed in with other foods.

It is recommended that older and larger carrots are peeled, or if there is excess dirt on them, however, merely washing them is also okay. Cooking carrots can be done in many ways, including baking, barbecuing, boiling, braising, roasting, steaming and stir-frying. They are most often used in salads, amongst other vegetables as a roast vegetable dish, served in strips as an accompaniment

to dips or sauces, chopped into stews and soups, or baked into carrot cakes.

Carrots are nutritionally beneficial, as well. They are a good source of vitamin A, a particularly good source of beta carotene, fibre, vitamin K1, potassium and antioxidants. Carrots have also been linked to lower cholesterol levels and improved eye health. Furthermore, the high level of carotene antioxidants contained within carrots has been linked to a reduced risk of cancer.

Carrots are the ideal snack—they are crunchy, full of nutrients, relatively sweet, and low in calories. They are also the perfect addition to any grazing platter, as they pair well with a range of sauces, and dips.

Readily available and highly versatile, the humble carrot has cemented itself on kitchen shelves around the world. Unfortunately, however many stories one may have heard growing up, carrots do not provide night vision.

The dish pictured is an entry into the Taranaki/Whanganui regional final of The National Secondary School Culinary Challenge, created

by Kelahn Te Awhe from Whanganui High School. Carrots in blankets, baby orange and purple carrots in carrot pastry with a carrot emulsion and multi coloured carrot pickle.

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qsrnews MCPICNIC As the heat rises in Europe, McDonald’s have found the perfect way to infiltrate summer socialising—a picnic blanket that McDonald’s can deliver direct to.

The big blanket has a unique QR code, that when scanned, connects to the nearest

McDonald’s store, who will deliver fresh burgers right to your camp spot. McDonald’s Sweden has said that the new blanket is a way of staying innovative and surprising their customers.

Currently, the only way to get the limitededition blanket is winning one through McDonald’s Sweden’s social media channels.

PIZZA OPERATIONS

Jim Norberg has been appointed as Papa John’s International Inc.’s first chief restaurant operations officer. Norberg has an impressive track record with the QSR industry, having previously worked as McDonald’s USA’s chief operating officer.

Papa John’s has been increasingly focussing on hiring established staff members in efforts to improve the company culture following controversy with John Schnatter, Papa John’s CEO.

COCA-COLA CHICKEN

McDonald’s China has released Coca-Cola chicken wings. In addition to a range of other localised variants to the classic McDonald’s menu, these sweet and sour Coca-Cola chicken wings will be served up across the country. The wings are cooked using cola, ginger, soy sauce, cooking wine and Sichuan pepper as the main ingredients.

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PREMIUM DELIVERY

Yeti Delivery is offering something that can’t often be found elsewhere—cocktail delivery. Furthermore, in case that wasn’t enough, Yeti Delivery can also swing past local independent restaurants, and national chains, like McDonald’s, KFC, Burger King and Subway. And, if that still isn’t enough, Yeti Delivery offer breakfast and lunch deliveries, something that many other delivery places do not provide. While Yeti Delivery is based in the southwest of England, there are lessons to be learned from the success of a smaller company in the huge and growing market of delivery services.

July 2019

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