Restaurant & Café Magazine | August 2022 by Review Publishing Ltd

$10.95August 2022 Vol 15 Issue 8

ProgrammeKickstarterCafé

Call Shamsi Power, New Zealand Manager, Coffex Coffee Pty Ltd. Mob: 021 478 995 Simply purchase a coffee machine from Coffex and you will receive a special Barista Station Package specially put together to help kickstart your business! • A one-month supply of Vitasoy Café for Baristas Plant Milk • A one-month supply of Vitasoy merchandise including ecoware compostable cups • A one-month supply of Coffex coffee beans T&Cs and limits apply.

Providing you with European desserts Ph: (09) 414 2522 W: www.reso.co.nz Mise en place Main component Add creativity

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the burger is excellent. Don’t alienate customers by not having familiar options; burgers, in turn, give customers familiarity and certainty. Not everyone wants to try an unfamiliar dish that requires tweezers to plate. Customers know burgers, and in 2022 burgers are getting a big shout-out. From budget to gourmet, burgers are showing up on every menu. Interestingly, gourmet burgers do take time to make. They are not always slapped together on a production line. Some ingredients are innovative, artisanal, and unique to the restaurant—ingredients like pickles, cheeses or unique sauces. Even the bun gets a makeover these days with an array of options.So,think again if you are considering removing the burger from your menu. When staffing is currently problematic due to covid, and you want repeat customers, sometimes having a burger on the menu, even in high-end restaurants, is just smart. It will change the perception of your restaurant, perhaps from a once-a-year special treat dining spot to a regular haunt. Make your customers regulars – serve a great burger. tania@reviewmags.com

August 2022 5 editor’s note 10 READ ONLINE www.restaurantandcafe.co.nz TaniaPublisherWalters tania@reviewmags.com Even in some fine dining restaurants, burgers are on the menu because they are considered an icebreaker item. Mainly because once the customer has tried and loves the burger, they are more confident in trying other more adventurous items from the menu on their next visit. Burgers build confidence in a venue; customers feel the entire menu will be great if Burgers are Brilliant Icebreakers contents August 2022 22 3114 6 News 8 Culinary Achievements 12 Nothing Beats The Burger 14 Know Your Buns 18 The Middle 20 The Sauce 22 Cheese Please 26 Column: Hospitality Summit 40 Hospitality New Zealand ISSN 2422-9601 (Print) ISSN 2744-5968 (Online) RESTAURANT & CAFÉ: Retail 6, Heards Building, 2 Ruskin Street, Parnell, Auckland 1050 PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Email: edit@reviewmags.com Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Group Managing Editor:Sarah Mitchell, sarah@reviewmags.com Editor: Caitlan Mitchell, caitlan@reviewmags.com Senior Editorial Associate: Sophie Procter, sophie@reviewmags.com Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Debby Wei, debby@reviewmags.com This magazine is published monthly under license. Please direct all enquiries and correspondence to Review Publishing Co Ltd. This magazine is a platform for the industry and may include content that expresses views and opinions by contributing writers. Content is attributed to the author, and these opinions and the view/s are those of the author/s. They do not necessarily reflect the official policy or position of any other agency, organisation, employer or company. The opinions and material published in this edition are not necessarily those of the publishers unless expressly stated. All material appearing in the magazine, website and social media platforms is copyright and may only be reproduced with the written consent of the publisher.

OPEN CLASS: Open classes comprise 17 events, including Barista, Live Kitchen, Static and Restaurant Service. Competitors entering in the required events may also qualify for: Pastry Chef of the Year, Commis Chef of the Year, Chef of the Year, Barista of the Year, Cocktail Champion of the Year and Service Person of the Year.

• Design your dishes if needed.

EMERGING CHEF: An individual event with the competitor being no older than 27 years old. Each competitor will have two hours to present to the Judges a 2-course menu for six guests. 1 x Akaroa Salmon 1.5 kg whole, gutted salmon will be provided for the entrée. 3 x NZ Beef Cheeks and 1.5 kg Beef Sirloin will be provided for the main course. Spaces are limited.

ONLY BEST FOR YOUR KITCHEN. information call 09 444 9078, email or visit www.cooktech.co.nz

TRAINING: These events are suitable for any student currently enrolled in a New Zealand qualification in Culinary Arts, Hospitality or Baking. These The NZ Chefs Association are proud to have the competition as part of the Hospitality Summit 22.

CURRY CUP: Competitors are to prepare and present ten main course portions of their best curry. This event will be open to public to come and try the team’s product and vote on the best curry at the show.

• Fill out the description & recipe cards and submit them.

Titles such as NZ Chef of the Year, NZ Barista of the Year, Cocktail Champion of the Year and Training Establishment of the Year are all up for grabs. The Hospitality Championships are where the industry comes together to celebrate talent all of the classes required.

• Register for the competition.

Registrations for the 2022 Hospitality Championships are open. Three full days of competition will see competitors with all levels of training, from secondary schools to speciality industry classes.

THE

• Familiarise yourself with the competition guidelines.

• Choose what classes you would like to compete in. • Study the requirements for each class. If you wish to enter in a "of the year" make sure you will compete in may include students of Te Pukenga Subsidiaries, Private Training Providers or Apprentices.

REGISTRATIONS OPEN FOR 2022 HOSPITALITY CHAMPIONSHIPS

• Make sure you have available all of the equipment required, including pots, pans, tools, plates and appliances.

sales@cooktech.co.nz

TO ENTER THE INSTRUCTIONSCOMPETITION,AREASFOLLOWS:

SAVE TIME AND ENERGY WITH MENU MASTER Microwave ovens cut energy costs by only using energy when cooking. Menu Master Xpress range has convection and forced air options that maintain crispness and freshness. For fast and easy cooking, Menu Master saves your staff time and you money.

The competition runs from September 18 to 20.

6 restaurantandcafé.co.nz news

FIND OUT MORE HERE BBQ PITMASTERS: Pitmasters BBQ Battle is a monster 2-day event, where home cooks are invited to go headto-head and battle it out amongst the industry’s leading grill masters. It’s your time to shine! Classes include, Pork, Beef, Lamb and Fried Chicken

For more

RESTAURANT OF THE YEAR: This is a team competition made up of a 4-course meal with beverage match. All course components and beverages may come in prepared (but not essential). Your competition menu will feature dishes from your restaurant menu. At least one component in each course throughout your menu must come from local suppliers from your restaurant region.

Simply purchase a coffee machine from Coffex and you will receive a special Barista Station Package specially put together to help kickstart your business! • A one-month supply of Vitasoy Café for Baristas Plant Milk • A one-month supply of Vitasoy merchandise including ecoware compostable cups • A one-month supply of Coffex coffee beans T&Cs and limits apply. ProgrammeKickstarter Call Shamsi Power, New Zealand Manager, Coffex Coffee Pty Ltd. Mob: 021 478 995 Grown and made in Australia Specially made to froth and stretch

Bocuse d’Or Team New Zealand earned a spot at this year’s most prestigious gastronomic competition with their top five ranking in the Bocuse d’Or Asia Pacific 2022 selection. This is the first time any New Zealand entrant has made it to the final of what is recognised internationally as the ‘gastronomy equivalent of the Olympic Games’.Team Aotearoa consists of Candidate Chef William Mordido and Commis Chef Szren Hamberger with Coach Ken O’Connell.Theteam found Commis Chef Hamberger through a call on social media, and through tertiary institutes and word of mouth.

Team Aotearoa spent months trialling recipes and food concepts while working with a creative team including a director, graphic designer Alan Hughes of Chums Studios, a 3D printer, food grade mold specialist Emmanual Lee of Dynabyte PC, and Māori artist Jamie Boynton of Boynton Art.

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Bocuse d’Or is more than just a competition.gastronomicThe biennial chef championship celebrates chefs around the world and their passion for cooking. Named for the chef Paul Bocuse, the international finals event comprises 24 countries and will take place over two days in Lyon France, January 22-22, 2023.

Culinaryachievements

Coach Ken O’Connell passed down knowledge from years of experience competing, and working in various kitchens. He guided both Mordido and Will Mordido Bocuse d’Or Team New Zealand Ready to Take the World Stage

The Bocuse d’Or Team New Zealand develops and supports the culinary craft of New Zealand’s younger chefs so that they may become the future culinary ambassadors, and mentors for the culinary arts in New Zealand and within the world of gastronomy. Every two years, two committed culinary professionals are provided training, educational opportunities and mentoring to showcase the best of what New Zealand produces both nationally and internationally.

Having never developed a competition style dish based around tofu, while at the same time incorporating native Kiwi ingredients, the extensive application proved a big challenge.

“What drew me most to Szren was her humble persona, eagerness and willingness to learn - and true dedication to her craft,” Chef Mordido said. With Chef Hamberger on board, the team began preparing for the competition in November 2021. Due to impacts of Covid-19, the highly anticipated regional Asia event, which is usually held in a live competition setting, was moved to an online application. This involved creating a vegetarian recipe submission highlighting tofu as the key ingredient.

The team needed a commis chef willing to commit to competing at Bocuse d’Or and to all the hard work that comes with it. Mordido noted that anyone can be taught to cook, but who they chose needed to have drive and passion too.

In Lyon, France in January, Bocuse d’Or Team New Zealand will be judged by some of the best chefs in the world, with past judges including Thomas Keller, Rasmus Kofoed, Ferran Adrià, Wolfgang Puck and Heston Blumenthal. John Kelleher (AUT) will be NZ’s Jury Member on the tasting jury over the two-day competition.

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The dish, ‘A Taste of Tofu’, is a multi-layered dish that truly embraces and highlights tofu - as part of the Bocuse d’Or criteria for this year’s selection. Almost every part of the dish consisted of tofu, while also incorporating ingredients unique to Aotearoa such as kawakawa and horopito. The chef team were inspired by New Zealanddefining elements like the native fern and kowhaiwhai patterns.

Culinaryachievements

“Training involves a lot of recipe trials, time run throughs under strict competition conditions, and meetings with our designers and creative director to bring our platter concepts to reality,” Mordido shared. The international finals have strict conditions of five hours and 30 minutes for the team to complete their creation. One of the largest hurdles the team faces is funding their entry and travel. In some countries, Bocuse d’Or teams are funded by the local government, enabling them to take extra time off work and focus on refining their skills and practices. Team New Zealand are not in the same position and must juggle both work and training to compete in the Bocuse d’Or.

One component was inspired by the Hāngī, the traditional Māori method of cooking underground using heated stones and earth. Between now and January, the Bocuse d’Or New Zealand team will be solely focussed on training.

“I am looking forward to representing our beautiful country and its unique culture on the world stage in Lyon, France. I am ready to face the fierce competition overseas and create food for some of the world’s best chefs to judge. It’s very exciting to be surrounded by chefs from all around the world who share a similar passion as I do.”

“Having the honour of being associated with an international competition that compared to the Olympics is something I do not take lightly. I am really looking forward to showcasing our accumulated skills and representing Aotearoa on the world stage,” Mordido said, echoed similarly by Hamberger.

There are a few ways to support to Bocuse d’Or New Zealand team. If interested in a formal proposal to be an official Bocuse d’Or sponsor, reach out to Sponsorship Manager Angie Wilson angie.bocuse@outlook.

Hamberger to create better food and refine their ideas.

“Usually, when I am not training, I like to be outside and surrounded by my friends and family. Having to dedicate my free time to training for the competition means a lot less social time, but all these sacrifices are going to be worth it,” Hamberger said. Bocuse d’Or is the biggest experience Hamberger has ever participated in for her career and she hopes the competition will move her closer to her dream of working in France. Both Hamberger and Mordido have aspired to compete on the global culinary stage since the early days of their cheffing careers. Mordido began his chef apprenticeship with SkyCity, progressing through various chef roles before expanding into other hospitality related positions and starting his own pop up restaurant business,Hamberger’sBUKO.first ever job was in a Patisserie/Chocolate kitchen, in her hometown of Kerikeri. She then embarked on a chef apprenticeship at SkyCity, continuing her studies at Park Hyatt Auckland where she has now advanced to the position of Demi Chef de Partie in the Events Team.

“Ken helped us create Bocuse d’Or worthy food that will make New Zealand proud when we compete on the world stage in January,” said Commis Chef Hamberger.The‘Taste of Tofu’ dish was submitted via a carefully curated video paying homage to the team and their inspirations, and showing the dish’s creation. The video was produced by The Breakout Room and Brewery Studios, and filmed at Mr.Morris and Mamakan’s Velskov. It was this video submission to Bocuse d’Or Asia Pacific 2022 that earned Bocuse d’Or Team New Zealand their spot at the Lyon 2023 international finals.

comThe team also have a Give a Little page onBocusedorNZmediad’Ordinnersbocusedornzgivealittle.co.nz/cause/InformationaboutfundraisercanbefoundonBocuseTeamNewZealandsocialplatformsfacebook.com/and@bocusedornzInstagram.

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Prices are rising across the board, and now this is starting to show on your bottom line. Increased staffing costs, food costs, and all other costs are increasing. Margins are tight in hospitality, so we must have our fingers on the pulse and constantly be amending

By Richie Walshe, The Growth Coach

Analyze your team›s working hours - is there much standing around? Longer breaks? Split shifts? Wage cost is the most things as we go along. Continuous minor adjustments to maintain profitability is critical in an environment like this. Here are eight things for you to do to help mitigate the rising costs, so you can continue to do more, be more, and share more. Don›t be afraid to put your prices up - think it is all about service - 9 times out of 10, the only people concerned about putting prices up are your team, and you may have 1 out of 10 customers complain. In the environment we are in, you should be analyzing your pricing every three months. Sell more - train the team to be upselling and cross-selling. What a difference an additional side, significant expense. Are we running our teams as efficiently as possible?Check your wastage! This is one of the biggest drains of our industry. How are your team pouring beers? Are the chefs using everything they can to maximize the return on products they purchase?Focusyour time and money on internal customers and turn them into advocates. It costs a hell of a lot more to get new customers than it does to spend quality time on your current customers. Time is what you need to have your finger on the pulse. Too many people get caught in the wheel and don›t schedule a time to be working on the business. If you don›t, opportunities are missed, and profit is lost. A great start is to join me on the 10th of October for the RAISE YOUR STANDARDS, RAISE YOUR PROFIT workshop. Email me richie@thegrowthcoach.co.nz for further info.

How to Mitigate the Rising Costs in our Businesses

August 2022 11 column GREEN CHOICE HAS YOU COVERED! BROWSE OUR FULL RANGE OF SUSTAINABLE PACKAGING AT GREENCHOICE.NZ toSwitchingtakeawayordelivery?

dessert or drink sale can make if everyone is on board with upselling is incredible. Look at upselling as enhancing the customer experience. Create a competition on who can sell the most sides or desserts for your team. This can also work on the bar, upselling snacks, or larger pours. Implement a surcharge - our EFTPOS machines are changing. Talk to your provider about how you can implement a surcharge on credit / paywave transactions. Even a 1% surcharge will help and enable you to gauge the market reaction. Take time to analyze products, and make changes to get a better GP.Go through your expenses, are there other options? Be careful not to waste too much time on pennypinching savings, but you may find some significant savings by looking over all your expenses.

A similar snack was also popular in Hamburg by the name “Rundstück warm” (“bread roll warm”) in 1869 or earlier, and supposedly eaten by many emigrants on their way to America. Hamburg steak is reported to have been served between two pieces of bread on the Hamburg America Line, which began operations in 1847. Each of these may mark the invention of the Hamburger, and explain the name. Of course, it’s not that simple. A hamburger, or simply burger, is (technically) a food consisting of fillings —usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. However, the term burger can also be applied to the meat patty on its own, especially in the United Kingdom, or the term can even refer simply to ground beef, as in the United States. For us Kiwis (and our Ozzy neighbours) a piece of chicken breast on a bun is known as a chicken burger, which would generally not be considered to be a burger in the United States; where it would be called a chicken sandwich, but in Australian English and New Zealand English a sandwich requires sliced bread (not a bun), so it would not be considered a sandwich. Whatever you want to call it, there’s no denying the burger’s popularity and it’s rightful place on almost every menu, from fast food and foodtrucks to fine Burgersdining.are not just a revenue maker for food establishments. Everything that goes into making a burger, from the bun to the protein to the produce, can be sourced from local Kiwi suppliers, meaning burgers bring home the bacon for a variety of New Zealand producers too. In 2021, McDonald’s spent a record amount on ingredients from Kiwi farmers, growers and bakers. An impressive $175 million was spent on ingredients ordered from New Zealand’s primary industries to serve to Kiwis. A further $325 million of produce was exported, bringing the total spend with Kiwi producers to a record $498 million – an increase of $118.6 million from 2020. Hamburgers hold a special place in the history of global cuisine (there’s even a Hamburger Hall of Fame in Wisconsin in the United States!) and as the tastes of consumers continue to evolve, so too will this customer favourite. Long live the burger.

Nothing Beats a Burger

Despite being one of the most popular food items on the planet (Americans alone devour 4,500 burgers every minute, or 277,000 burgers per hour. That’s nearly six million a day and over two billion a year) the origin of the hamburger remains ambiguous.

he popular book The Art of Cookery Made Plain and Easy by Hannah Glasse included a recipe in 1758 as “Hamburgh sausage”, which suggested to serve it “roasted with toasted bread under it”.

12 restaurantandcafé.co.nz

the burger

the burger Know Your Buns! We all know that every ingredient that goes into your hamburger needs to work in harmony. The bun, patty, sauce, cheese and greens all play their part in bringing an explosion of flavour together.

Everything mentioned above about the plain white bun applies to the sesame seed bun, because they are the same, except for the sesame seeds on the top. That’s not to say the sesame seeds don’t make a nice addition to a plain white bun - they look great, add texture and don’t overpower the flavours of your ingredients. However, this bun will also not hold together until the burger is finished.

PLAIN WHITE BUN

While a lot of attention is given to the patty, it is the bun that can be the downfall of many a burger. Making a burger sing means making sure that the buns are fresh and, if warmed or toasted, that they are not dry. Our team caught up with the in-house expert at Anzco Foods, who put together this handy “Know Your Buns” guide, breaking down the differences between all the buns on the market and the impact they have on your final burger product.

POTATO BUN A Potato Bun is a classic choice for an American-style burger. Potato flakes are added to the dough along with potato flour, resulting in a subtly sweet, structurally sturdy burger bun with a longer shelf life than other buns.

Key takeaway: budget-friendly bun will fall apart before the burger is eaten.

Key takeaway: same as the plain white bun, but with sesame seeds.

PITCHme is an exciting initiative from Review Publishing that opens lines of communication between small, large, and artisanal produc ers and respective buying groups. The COVID-19 pandemic has ignited a surge of innovation as businesses pivot and look for ways to stand out from the crowd and the panel is looking forward to seeing what innovation New Zea land producers have to show them.

August 2022 15

MILK BUN Korean culture is having a global influence, and you cannot POTATO BUN MILK BUN make a Seoul-style fried chicken burger without one. Well, you can, but it won’t have that wow factor. However, these buns aren’t just reserved for chicken, with a distinct, milky taste, they are perfect with beef or lamb as well as chicken. The milk bun is even softer than a potato bun but with a slightly crispier exterior, meaning the burger will hold together if built strategically. Aim to keep anything wet - think juicy patties and wet sauces - from directly touching the buns and this burger bun will hold out till the very last bite. Milk buns are different because they are made with a tangzhong,

Another added benefit is that they’re dairy and egg-free, meaning they are good for lactose intolerant customers. The potato bun pairs perfectly with beef and can be counted on to keep the burger intact until the very last bite.

The plain white bun gives context, something to compare all the other buns against. This bun is often the cheapest on the market but has little to offer if you’re creating a showstopper burger because it is often too light to hold together for the entirety of a burger experience. This bun choice can be problematic if you have more than one patty and multiple sauces. For a child-size burger, these can be ideal, but for a bigger burger or gourmet burger, go for something more robust that will be a fantastic framework that will hold together patty, sauces and greens.

SESAME SEED BUN

Key takeaway: authentic US burger flavour bun that will hold together under double patty action. Maintains freshness longer than traditional buns.

KEY DATES: STAGE 1 Entries Open, 17 August STAGE 1 Entries Close, 28 September STAGE 2 Finalists Notified, 5 October Continued on page 16

BRIOCHE BUN

ENGLISH MUFFIN

BAGEL

Key takeaway: soft burger buns that melt in the mouth with a slightly hard exterior and savoury taste. Perfect for burgers with a more delicate flavour combination, as they aren’t overpowering.

16 restaurantandcafé.co.nz

CIABATTA BUN

BRIOCHE BUN

Don’t worry, you’ll still get the same great results, just now with a whole new look. gilmours.co.nz House Brand

We know the bagel bun seems like a weird addition to our Know Your Buns guide, with its chewy texture, hole in the middle and sweet taste, but when prepared right, they make for a winning breaky burger bun. Like their ciabatta cousins, bagel buns are dense and chewy because they are boiled when cooked. To get the most out of this bun, make sure you toast it well and generously add sauces and cheese to break up the density. Bonus points when a runny fried egg tops it off.

Continued from page 15

Key takeaway: a black brioche bun with a slightly gritty texture.

Key takeaway: perfect hand size fit. Slightly salty dough with a crunchy exterior. For over 40 years we’ve been providing top quality products for all our trade customers, so we thought it was time to update your favourite Gilmours House Brand with new packaging and an exciting range of new products too.

Key takeaway: a crowd-favourite bun made with a sweet dough.

For a stacked burger, a more substantial bun is needed, so time to upgrade to a ciabatta bun. Even the juiciest takeaway burger - on a journey homeward - would still be delicious and in perfect condition on a ciabatta bun. This bun is boiled during preparation, and this brings chewy robustness. Best toasted so that they are crunchy rather than chewy. Over stacking a ciabatta bun means the contents may spill out, so keep fillings to a minimum combo and don’t overfill.

the burger a mix of water, milk and flour cooked together to form a paste. Once cool, this paste is mixed and cooked with the remaining dough ingredients.

CHARCOAL BUN Currently trending is the charcoal bun. A variation of the brioche bun that’s been made with activated charcoal to give the bun a distinct black colour.

Hailing from France and originally used in desserts, the brioche bun has quickly become a crowd favourite for beef burgers across the nation. These buns are made with enriched dough, which is where they get their soft texture and buttery sweetness. Lovers of sweet and salty combinations rejoice when a brioche bun is on the menu because they make the perfect complement to any meat patty they hold.

Key takeaway: can be chewy if not toasted. Great for holding together loaded burgers with lots of sauce.

Some would argue there’s not much difference in taste between a regular brioche bun and a charcoal bun and that the

ENGLISH MUFFIN

CIABATTA BUN point of difference comes from the slightly not unpleasant gritty texture provided by the charcoal. They make for a great showstopper on any menu as the bun contrasts well against bright coloured ingredients.

New look, same great taste.

BAGEL BUN

So this is left field and not a burger bun, but where would we be without a breakfast muffin?

Key takeaway: dense, chewy bun that needs to be prepared correctly to work as a burger. Great for breakfast burgers and creates a point of difference. Remember, whether it’s a cheap and cheerful or a fully loaded showstopper, there’s the right bun for every menu.

English muffins are a round, lightcoloured flat yeast-leavened bread that, when toasted has a crunchy exterior with a doughy centre. One could argue that all the previously mentioned buns will carry you through lunch and dinner, but what about breakfast? Well, the English muffin is the perfect breaky bun for early morning grab-and-go breakfasts.

August 2022 17 GLUTEN FREE SOURDOUGH BURGER BUNS Vegan friendly & free from gluten, dairy & soy AVAILABLE NATIONWIDE FROM YOUR LOCAL DISTRIBUTORS Available in small, medium and large variants!size www.venerdifoodservice.co.nz

uite simply creating a burger that ticks all the boxes without compromising on taste, quality or profitability can be challenging.Choosing the right patty need not be a challenge. In the market today are a variety of quality, budget or gourmet offerings, each of which can go a long way in determining whether or not market demand matches your enthusiasm for your ideas. It can help identify strengths, weaknesses, and opportunities and help to understand the pros and cons of a selection. Adding burgers to the menu is very cost effective with cooking and refrigeration equipment already on hand. There are no start up costs which could be a barrier to the menu addition. Another strength would be using premium ingredients. Prime beef, or a combination of meats with a good fat ratio so that the patty is juicy and fresh tasting. Offering fresher, higher quality beef and making the patties adhere to the recommended portion size for a single serving of food. A weakness to adding burgers to the menu could be a lack of differentiation. If the offering is another “fresh” burger, you may lack the market differentiation to stand out. How will you find a way to make your burgers unique in a market saturated with burger offerings?Trending this year are patty alternatives, from mixed meat patties, to plant based alternatives, chicken, fish or vegan patties all offer opportunities for differentiation and increased sales. In any analysis of the burger market, consideration must be given to consumer health concerns related to obesity and eating red meat, changing dietary habits, and the increasing focus by consumers on identifying unhealthy foods. These challenges can derail a burger addition to a menu unless innovative ways are found to address them. A burger plan should also include an evaluation of the other outlets in the surrounding area that sell similarly priced burgers.

While the biggest threat may be the fast food franchises with big advertising budgets that dominate the market; making sure that any burger offering is different and not a me-too is also crucial. When deciding on an offering, from affordable burgers to gourmet creations, the main driver has to be that they fill the niche in the target location. Targeting health-conscious consumers with an offering of the leanest beef or the trending meat alternative are prime opportunities to gain the competitive advantage.

A good hamburger never goes out of style, so if you’re thinking about making an addition to your current menu, a good place to start building your best burger is the choice of patty.

18 restaurantandcafé.co.nz the burger

The Middle

August 2022 19 • American Burger • Mediterranean Vegetable • Beetroot • Pear & Fig • Capsicum & Apricot • Roasted Vegetable • Caramelised Onion • Sage & Onion • Farmstyle Plum & Tamarillo • Spicy Eggplant • Farmstyle Tomato • Sundried Tomato & Kalamata Olive • Green Tomato & Jalapeno • Sweet Roast Capsicum • Mango & Peach • Tomato & Red Pepper

• Ketchup/Tomato Sauce • BBQ Sauce • Mayonnaise • Signature Burger Sauce • Yellow Mustard • Spicy Sauce • Spicy Mustard -(Dijon, Hot & Spicy • Honey Mustard • Salsa • Aioli • Sriracha • Ranch

As consumers become more and more mindful of the food they eat, the importance for menus to show what’s in a meal, and in this case, the burger, is growing. Experts agree that transparency is now a major selling consideration, so sourcing the best sauces is about more than just taste. Consumers look for country of origin, farming practices and sustainability – so getting your menu on board with this narrative is important. So what are the top trends in 2022 in sauces? According to international research, Ketchup is still number one to top off a burger, but there are some spicy and mustard options gaining in popularity.

20 restaurantandcafé.co.nz the burger

The Sauce

SWEET & AMERICANSMOKEYSTYLEBBQSAUCE.CREAMY,SERIOUSLYSMOKEYBACONMAYO.CREAMY,PICKLEY&DELICIOUSLYFAMILIAR.we’vegotsomething for every burger-lover!

Cheese Please

While independents offer some flavoursome burger options using local cheeses, from low-cost to gourmet, the big brands mainly use Cheddar or American cheese. Consumers often ask about the cheese in a McDonald’s burger, it’s 100% real, and 100% New Zealand made and supplied to McDonald’s by Fonterra and is a favourite with consumers. Artisan cheeses from local producers are gaining popularity and can turn a humble burger into a gourmet delight.

While Kiwis love a classic American burger, gourmet burger options are featuring on many menus. Here are some cheesy twists to update and reinvigorate your burgerGoatsoffering.Cheese – added to a burger, goat’s cheese can transport the budget burger to stand-out gourmet burger. Pair with a tangy sauce and crunchy salad greens.

22 restaurantandcafé.co.nz the burger

Evansdale Cheeses, made by hand in the Hawksbury Village factory, have two good options in the Evansdale Monterey Jack and Farmhouse Brie. A soft, perfectly toasted bun and perfectly cooked patty might have your mouth watering already but the addition of cheese completes every burger.

American cheese: A processed cheese that typically blends a few different varieties to create a perfect cooking cheese.

AN CHEESYINTERNATIONALTWIST

New Zealand-made cheeses are a firm favourite on burgers. From a sharp cheddar to farmhouse brie, nutty gouda or a flavourful blue, all sorts of cheeses are finding their way onto gourmet burger offerings. As different cheeses melt differently, it’s essen-tial to not only choose complementary flavours between the cheese and patty but also consider the texture and melting point of the cheese.

To melt or not to melt, that is the question. Burger aficionados are very divided on this question. Across the country, you can find great examples of the different cheeses that change the burger flavour profile and, of course, the option to melt or not.

Let’s look at some cheeses to add that final, delicious touch.

Monterey Jack: An all-American favourite, this soft cheese is often used in place of Cheddar. Milder in flavour capturing the authentic, classic burger taste.

Blue Cheese – Blue can be divisive, but its addition brings new depths of flavour to the patty. Add picked red onions to give this burger a real kick. Inflation is on the rise and we are all feeling the pinch. Every food order seems to cost more than theSolast.whether you make your own burger patties or are buying in frozen to allow flexibility consider updating your burger menu, Kiwis love burgers and they can be a lifesaver in terms of profitability.

Cheddar: A pressed, semi-hard cheese with a distinctive taste, perfect when paired with beef and onions.

For pickle fans, a burger without pickles is like a hotdog without the sausage. Enter McClure’s Pickles with their range of pickles, the perfect finish to any burger enhancing a burger’s taste and texture.

August 2022 23

ANew Zealand favourite, McClure’s Bread & Butter and Sweet & Spicy sliced pickles stacked inside are burger are vital to a complete burger taste profile - their acidity cuts through the rich umami flavour of the meat patty and their crunch, piquancy and touch of sweetness work in harmony with the ingredients in a classic burger. If you’re looking for a pickle to serve on the side of your burger, the McClure’s Garlic and Dill or Spicy spears are the perfect addition. The acidity in these pickles create a sharp contrast of flavours which works as a palate cleanser, allowing the diner to more fully appreciate the taste of the burger.

When brothers Bob and Joe McClure were first given the recipe for their Grandma Lala’s legendary pickles, they decided to share her genius with the world and produced a range of small-batch pickles under the McClure name. Now, the Detroit-based duo hand-pick and produce more than two million jars of pickles every year. Known for their tangy, crunchy punch, McClure’s Pickles have a cult-like following and are now stocked in 4,000 retailers across America, the UK, Australia and New Zealand. For more info: www.mcclures.com. McClure’s Pickles are distributed in New Zealand by Cook & Nelson, www.cookandnelson.com.

ABOUT McCLURE’S PICKLES

McClure’s Pickles

HospoCred – a new industry programme to highlight those going above and beyond RESTAURANT

Driven by member calls for a platform for the hospitality industry that helps recognise those going above and beyond in their employment and business practices, the Restaurant Association has developed a voluntary employer accreditation programme, HospoCred. Development of the programme has been guided by industry input and is part of our Future of Hospitality Roadmap.

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ACCREDITATIONLAUNCHESASSOCIATIONINDUSTRYPROGRAMME

•

To achieve accreditation criteria, the business will have displayed how their employment practices meet and exceed standards, but it’s not just an employment accreditation. The criteria will also assess business compliance, as well as the workplace policies and procedures in practice that support employment relationships and provide guidance for the business. Accredited businesses will have policies and procedures that promote an efficient, productive and harmonious workplace culture and show an existing and ongoing commitment to training.

“There are so many hospitality businesses out there that are going above and beyond

•

Those that achieve HospoCred-itation will have displayed a commitment to best practice, increasing their impact and ultimately committed to the ongoing development of themselves, their business and their team.

Our goal is for this to become a highly recognisable mark that HospoCred-ited members can utilise in your • business marketing • in your recruitment processes • in your interactions with government and other stakeholders, e.g., through immigration processing, sale and supply of alcohol applications

•

In this current climate, more and more members are discussing with us what they are doing and can do more of to attract and retain staff. Recent research conducted by the Association highlighted some of the things members are working hard on to develop employees’ skills in different ways, with 86 per cent using in-house training, 45 per cent utilising external professional development and training and 63 per cent offering mentoring and coaching. Most members (78 per cent) are providing free meals and almost a third are providing bonuses. Whilst salaries have gone up, employees are also looking to work in businesses that they feel reflect their values and offer them a safe and enjoyable place to work while providing opportunities for professional development.

CEO, Restaurant Association

ACHIEVING HOSPOCRED RECOGNITION

August 2022 27

As part of the application process, the business must supply a range of records and documents, policy documents and evidence of training (the commitment to existing and ongoing training and development is key). The Restaurant Association will also complete interviews with the owner/manager of the business and some of the workplace’s employees as an additional measure to verify the information submitted.

Not only does the recognition that a business has met the criteria to reach HospoCred accreditation send a signal to diners, the government and other key stakeholders that this is a business that is meeting and many cases exceeding its requirements, it also positions the business as an employer of choice for existing and prospective employees.

Support and guidance are provided throughout the application process – from an initial pre-application check-in through to access to RA advisors. Access to resources and templates is also there to assist with implementing business policies not yet in place. And if a business does not initially achieve the HospoCred standard after completing their application, we’ll let them know what needs to be addressed and help them with recommendations to put in place.

HospoCred accreditation is one of the ways to signal to those looking for employment that your workplace is one that will help meet their aspirations.

HospoCred accreditation provides the potential to enhance the industry’s professionalism, and ease pressure on our labour market and recruitment process as the industry is increasingly recognised for our opportunities and career progression. increase our operational efficiencies, reduce costs and ultimately lead to better service for our guests. Interested in finding out more about HospoCred? Go to www.restaurantnz.co.nz/hospocred, or contact us on 0800 737 827, or, hospocred@restaurantnz.co.nz and we can talk you through the advantages of coming on board the programme. when it comes those

to running their business responsibly and

•

REWARDS FOR HOSPOCRED BUSINESSES

A package of assets and tools will also be provided to help to promote their achievement, including assets for social channels and websites, and window decals. Ultimately as more and more HospoCred businesses come on board, recognition will be provided on a website identifying all businesses that have met the HospoCred criteria.

The programme is aspirational as it also acts as a benchmark for other businesses to work towards and over time and with support, we hope to help more and more meet the standard.

businesses deserve to be MARISArecognised.”BIDOIS

To achieve HospoCred accreditation, a business needs to undergo an application process and be assessed to meet high standards in five different areas: Employment Processes Workforce Development Policy / Business Financial Management Training / Professional Development

hospitalitysummit

We all know how much the industry has changed over the last couple of years and the importance of being able to adapt to do things differently. We have therefore lined up three days of events and sessions designed to inspire and educate as we carve our way forward. With a range of different forums, there is something for everyone.Itmayhave been a while since you saw some of your industry peers face-toface, so this is also the perfect forum to reconnect with suppliers, old colleagues from around the country and some of the industry’s movers and shakers. Not to mention the fact that we have all been working super hard, so it’s a time to reflect, reset, reinvigorate, and have some fun!

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Hospitality Summit Te Tihi o Manaakitanga ’22 ill be New Zealand’s biggest hospitality event in 2022, bringing together panel discussions and keynote presentations, culinary competitions, a supplier showcase trade show, demonstrations, networking, the return of Feast dinner, into one unmissable event.

What’s new in 2022 Here’s a sample of some of the new and reinvented parts of the Summit programme.

Pitmasters BBQ battle Pitmasters BBQ Battle is a new two-day monster event where home cooks are invited to go head-to-head and battle it out amongst the industry’s leading grill masters. Participants will compete in teams with a minimum of two and a maximum of four contenders.Thereare four event classes – beef, pork, lamb and fried chicken - and you can only use charcoal, wood or pellet BBQs and smokers.

We have a couple of great international speakers lined up for Hospo Hui Awardwinning Australian chef Anna Polyviou and Eric Pateman, international strategist and consultant, who will provide you with their takes on how hospitality owners can refresh and reinvent themselves in the new world of food and culinary tourism. Sitting alongside them will be some of our local hospo legends, who will provide their own takeaways on how Kiwi hospitality businesses can thrive in the new world of hospitality. Bought to you by the Restaurant Association and NZ Chefs, at Hospitality Summit 2022 you’ll find the familiar events, like HospoHui, you have come to know and love. As always, however, we have mixed things up and added a new twist to some of the events whilst also adding some cool new ones.

Networking lounge

Emerging and established talent will tout their skills and creativity in front of judges with titles such as: “NZ Chef of the Year”, “NZ Barista of the Year”, “Cocktail Champion of the Year” and “Training Establishment of the Year” up for grabs.

Entry to this year’s Hospitality Summit is free. Your Hospitality Summit entry will give you access to XPO Connect, including the Moffat Demo Kitchen and access to the Hospitality Championships, Pitmaster BBQ Competitions and the Networking Lounge. HospoHui and our Feast dinner are ticketed events. To register for the free events and/or purchase tickets for the Hospo Hui and Feast go to https://events.humanitix.com/ tours/ hospitality-summit-2022. Go to www.hospitalitysummit.co.nz for more info and tickets.

Formerly known as the NZ Culinary Fare, the industry competitions are back with a vengeance in association with NZ Chefs. There are three days of competitions from all levels of the industry, from secondary schools to specialist industry classes.

There is an entry fee of $250 per team. You can find out more, download the competition guidelines and register on the Hospitality Summit [www. hospitalitysummit.co.nz] website.

Craig Lucas, Chief Judge (Kitchen), is excited to see what this year’s contestants will bring to the table. "I hope to see individuals re-engaging with the competition arena and putting their best foot forward to produce some magic on the plate. Whether it be their first time or 21st time competing, it’s a fantastic opportunity for chefs to show off the craft of cooking and re-ignite the industry after being ravaged by the last couple of years of COVID”. What else can you expect to see? You’ll have the opportunity to check out some RA and NZ Chefs’ well-established events, such as Hospo Hui, which has an amazing lineup of speakers designed to challenge your thinking, the Moffat demo kitchen, SeminarHQ series, XPO Connect trade show, and the NZ Chefs Conference. And of course, you get to kick your heels up on the last night at Feast. In essence, you could say that the Summit is a one-stop shop for all things hospo: a place where you can discover ingredients, ideas, and insights to help expand and future-proof your hospitality business.

The lounge is a new space for 2022 where attendees, presenters, exhibitors and competitors can relax and connect with each other. It’s the perfect place to grab a coffee and chew the fat on everything hospo. Who will you meet in the lounge? NZ hospitality championships

Think you’ve got a team that has what it takes? Get the team together and see if you have the skills to take the title of “NZ Chefs Pitmasters BBQ Battle Champion”.

That means no electrical appliances here!

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CHANGE IS COMING 34 restaurantandcafé.co.nz hospitalitysummit

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PANEL 3

Join

PANEL 2 The Producers’ Table Grant Kitchen (NZ Chefs), Anthony Trinham (Curious Croppers), Yael Shochat (Ima Cuisine) How does New Zealand tell its food story and have a more sustainable future when it comes to produce? These will be the key themes in our Producers’ Table panel. With a lot of our top ingredients being sent offshore and supply chain issues with the products coming in, we need to focus more on working with what we have on our own doorstep. We will explore how we can do that as well as create a food identity for New Zealand, including how we enhance the branding of our local produce.

PANEL Hospitality1 Women Anna Polyviou, Emma Jenkins (Gilmours), Lizzi Pearson (Urban Gourmet), Emma Ogilvie (Bar Celeste) As with many Kiwi businesses, we often find that there are more men in leadership roles or the spotlight, even though women make up a large percentage of the workforce. Hospo is no different. Our panel will discuss why this may be the case and what we can do to help foster women in our industry and support them in moving into more high-profile roles. Why do a lot of women leave the industry? Is it because the hospo lifestyle is not conducive to having a family and, if so, what can we do about that? the debate at our panel discussions

Our Changing Workforce Stew Sexton (AbilityDis), Poppy Clapperton (ITS), Martin King (Rainbow Pledge), Margie Holmes (Little Savannah) The face of our more traditional workforce is changing. We now celebrate people from a range of backgrounds, including different ethnicities, genders, sexualities and abilities. Each of these groups brings a unique perspective on food and diversity of thought, making our industry richer, more colourful and vibrant. With that, however, requires a change in thinking and the way we approach things. Our panel is representative of the diversity within our current workforce and will cover topics such as workplace accessibility, creating a culture of inclusivity and removing toxic workplace behaviours. hospitalitysummit

Our panel discussions are a really great way to deep-dive into key issues facing the industry. With a variety of panellists from different backgrounds, you will hear a range of different perspectives on each subject, which will be sure to challenge your thinking. There may even be some “fire” in our 25-minute quick-fire sessions as we tackle topics that our speakers are very passionate about.

We are all aware of the tremendous challenges facing our workforce with the lack of workers, reduced access to international workers over the past two years and staff leaving to go overseas.

With a new generation posting everything on social media, your reputation can go from hero to zero within a nanosecond. How do you use social to your advantage to get good publicity and how do you deal with the haters – especially when what they are posting is not quite true? Our panel of experts will share their tips and experiences with you, not just across social media but also in relation to blogs and the more traditional media.

QUICKFIRE 2 Is All Publicity Good Publicity? Anna King-Shahab (Lazy Susan), G & Aleana (Locavore Eats)

Are trendy cocktails the new thing? Does anyone care about wine offerings anymore and can wine and cocktails happily co-exist? Not only that, but where are the best profit opportunities now within your beverage offerings? These are the big questions we will debate in this 25-minute quickfire session.

August 2022 37 PANEL 4 Strength In The Community

In such a challenging labour market, how do you create an environment where people feel valued and don’t want to leave?

Is The Mixologist The New Celebrity Chef? Maciej Zimny (Nobel Rot) and Mikey Ball (Ballin Drinks)

You will be able to walk away from this session with practical tips on how to create a culture of belonging and some innovative ideas on how to retain your people. Those with a focus on beverages will tell you that a dining experience is not just about the food.

Quickfire 1

38 restaurantandcafé.co.nz hospitalitysummit

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So, this month we have launched our Emerging Leaders Programme.

This is aimed at developing the hospitality and accommodation workforce using a unique approach of engaging workers as soon as they enter the industry, and provides them with ready access to skills development and career pathways and progression.

40 restaurantandcafé.co.nz hospitalitynz

It’s an exciting programme I believe will go a long way to making our industry more resilient. Importantly, it’s an investment in the future of hospitality’s people – which is what we’re all about. This programme is not necessarily going to have an impact today, though I hope it entices more young people to consider hospitality as a career, but it will ensure our industry, our guests, and New Zealand as a brand, has a deep bench of managers who know how to lead teams who want to deliver an authentic and exceptional service experience.

First was Springboard, which was designed to support businesses, mainly in hard-hit regions, that didn’t have the time or money to train and upskill their staff. Co-designed with the Ministry for Social Development, it supported operators with wage supplements and course fees through the Covid recovery phase to help build a resilient and capable domestic workforce. The focus was on courses in areas of the greatest skills shortage, including chef training, management, and accommodation, and it offered short, entry-level courses and certifications as well as leadership training and up to NZQA Level 4 modules in cookery. Then came our online training platform Typsy. This was designed to boost skills and capabilities of employees for operators and create tomorrow’s leaders. It had extensive hospitality training content that offered staff, from entry-level to middle management, a choice of courses covering the full range of hospitality categories – beverage, culinary, service, accommodation, housekeeping, business, management, compliance, and COVID.Bothare proving to be real winners.

But we knew we needed to do more, both in training people and engaging workers early, providing access to career pathways and developing leaders of the future.

I firmly believe that we are in an employee experience economy; meaning that more than ever before our employees will define how we operate, who we operate with, and our long term success. Companies must invest in their employees and one of the most important ways they can do that is by ensuring there is strong leaders in place; managers who not only get things done but inspire their people to perform at their best.

Hospitality NZ has partnered with worldrenowned service culture expert Shane Green.

Shane is a New Zealand business leader who consulted with global Fortune 500 companies on customer experience and organisational culture. He began his hospitality journey in New Zealand at the Christchurch Park Royal but has gone on to work with The RitzCarlton Hotel Company, Cipriani, W Hotels, and MGM Resorts. He has also worked with companies outside of hospitality like BMW, NBA, MSC Cruises, and Westfield.

EMERGING LEADERS PROGRAMME

Some 30 months after Covid-19 reached our shores, the biggest challenge for hospitality and accommodation businesses remains finding enough staff, skilled or otherwise, to be able to operate at the capacity they would like.

The idea is to provide current and future supervisors and managers with insights, information, and ideas on how to develop their leadership skills. The courses will be delivered online to support accessibility with immediate in job application and will provide a programme that is regionally inclusive and relevant.

I have been fortunate to be involved with numerous hospitality groups and properties and over the years have learned how important it is to develop future managers with strong leadership skills, skills that inspire employees to perform at their best and deliver outstanding guest interactions. I designed this program to provide young New Zealanders with the foundation they need to be successful in the future.Our industry is renowned for training people on the job, and operators do a great job of that with the support of our online courses. This takes it a step further. With the skills shortages and limits on immigrants, we need to do more to develop future leaders. The one-to-many format of the Emerging Leaders Programme will allow whole teams to upskill together and will embed the culture of development and excellence the industry is so proud of.

Unfortunately, that was to no avail. But in anticipation, we had already launched two programmes aimed at training and upskilling Kiwis.

We believe it’s exactly the sort of experience our industry needs if it is to grow leaders who are prepared for the future, valued for their skills, confident, engaged in their work, and invested in remaining in the industry.

Many people outside the industry assumed once our borders were re-opened it would be business as usual as overseas tourists returned to mix with Kiwis getting out and about after the two years of restrictions. How wrong they were, as hospitality was hit with huge staff shortages as immigration settings remained tight, backpackers stayed away, and our own young Kiwis started flying off on their delayed OE’s. This was something Hospitality New Zealand had feared might happen, and was why throughout last year we put the pressure on the Government to let in skilled staff.

Presented by

Future Leaders Programme

32¹4

The Future Leaders Programme develops the hospitality, and accommodation workforce, with a unique approach of engaging workers as soon as they enter the industry, providing ready access to skills development, showing career pathways and career progression. Resulting in a workforce who are prepared for the future, valued for their skills, confident, engaged in their work and invested in remaining in the industry.

Hospitality New Zealand has partnered with Shane Green, a global expert in customer experience and organisational culture to bring our members and their future leaders this outstanding leadership programme to transform employees’ mindsets, experience, and habits to improve customer experience, employee experience, and organisational performance.

SHANE GREEN Internationally recognised Culture Hacker and Fortune-500 Consultant.

The objective of the course is:

Learn

Learn more at hospitality.org.nz

Future Leaders Programme

32¹4

Future Leaders Programme

Presented by

The objective of the course is: Develop an understanding of the relationship between culture (employees) and brand (guests) and why leadership is important to both. Provide insights into what leadership is and how a person can inspire others through their actions and words. Learn about the core leadership skills that front line managers and supervisors must develop early in their career. Create opportunities for front line managers to be mentored and coached by their manager in an organised and deliberate fashion.

Future Leaders Programme

August 2022 41

Learn about the core leadership skills that front line managers and supervisors must develop early in their career. Create opportunities for front line managers to be mentored and coached by their manager in an organised and deliberate fashion.

32¹4

Emerging Leaders Course

For more information on this course visit https://www.hospitality.org.nz/s/knowledge-hub/future-leaders-programme

Emerging Leaders Course

Provide insights into what leadership is and how a person can inspire others through their actions and words.

Develop an understanding of the relationship between culture (employees) and brand (guests) and why leadership is important to both.

32¹4

SHANE GREEN Internationally recognised Culture Hacker and Fortune-500 Consultant.

Develop an understanding of the relationship between culture (employees) and brand (guests) and why leadership is important to both. Provide insights into what leadership is and how a person can inspire others through their actions and words.

For more information on this course visit https://www.hospitality.org.nz/s/knowledge-hub/future-leaders-programme

The Future Leaders Programme develops the hospitality, and accommodation workforce, with a unique approach of engaging workers as soon as they enter the industry, providing ready access to skills development, showing career pathways and career progression. Resulting in a workforce who are prepared for future, valued for their skills, confident, engaged in their work and invested in remaining in the industry.

SHANE GREEN Internationally recognised Culture Hacker and Fortune-500 Consultant. For more information on this course visit https://www.hospitality.org.nz/s/knowledge-hub/future-leaders-programme

For more information on this course visit more at hospitality.org.nz

Learn more at hospitality.org.nz

Emerging Leaders Course

The objective of the course is:

Emerging Leaders Course

Learn more at hospitality.org.nz

The Responsible Service of Alcohol Standards course is an industry-led initiative in which everyone in licensed premises –operators, managers, and servers – has a part to play.

42 restaurantandcafé.co.nz hospitalitynz

It’s also part of caring for our staff. We want them to be working on premises where everything is safer and they’re well equipped, trained, and confident, and everything is better forAsthem.responsible hosts, it’s our duty to look after everyone – and that includes our staff. By providing standardised training, Hospitality NZ is supporting operator businesses to raise the bar as we work together on building a skilled workforce. It’s this development of skills and acknowledgment of the value of minimising harm that will contribute to a capable and engaged workforce that is invested in community wellbeing.

HOSPITALITY

KEY TO KIWI WELLBEING

It showed two-thirds of those surveyed said the social and mental wellbeing of the general population was negatively impacted as a direct result of the closure of hospitality venues during the Covid lockdowns, with a similar number saying after restrictions were lifted they had a better appreciation for the contribution the sector brought to their own social and mental wellbeing. As well, nearly half agreed socialising with friends and family outside the home once restrictions lifted had the biggest impact on their happiness. They are the sort of numbers that confirm what the industry has known for a long time: it is key to the New Zealand social fabric.

The hospitality sector has been welcoming guests for centuries. What drives our restaurant, cafe, bar, venue and accommodation operators is the care of those guests and the promotion of memorable experience and overall wellbeing.

Recent researchpost-lockdownbacksthatup.

It’s about raising the standard and making this best practice as developed by the industry, and it’s not because the Government, or the law, or lobby groups are telling us to this – it’s something we believe is needed.

It’s with that caring for guests and community in mind that Hospitality New Zealand has launched a course to ensure staff working where alcohol is served are trained in responsible service to support harm minimisation.

To support its accessibility, the course is available online as a series of video lessons on Hospitality NZ’s e-learning platform Typsy. This ensures standardised training is delivered consistently when and where it is needed. Having it online also offers the advantage of digital record keeping for operator compliance and provision of digital certificates for employees. Once completed, participants receive a certificate that will be recognised throughout the hospitality sector. It can be stored along with other training achievements on participants’ individual digital Knowledge Passport, which follows them as they progress through their career. Hospitality NZ firmly believes that to achieve standardisation, this course should be a recognised national minimum standard, and we intend to push for that.

The course covers the duty of care and harm minimisation required under the Sale and Supply of Alcohol Act, and includes the law around alcohol, host responsibilities, and the tools for carrying out those responsibilities.

It is part of host responsibility, which is integral to manaakitanga – respect and care for our guests and customers – and aims to minimise alcohol harm and help create safer drinking environments for communities and safer environments for staff by training and empowering staff in responsible sale and supply.Minimising harm and providing safer environments for the sale and supply of alcohol is a priority for the industry, and as the industry peak body, Hospitality NZ is taking the lead with this essential training.

Free to Hospitality New Zealand Members. To access the course and learn more visit hospitality.org.nz/s/knowledge-hub or call 0800 500 503 The Voice of Hospitality

books to remember, and we hope to see you all next year! SUPREME WINNER CARGO GANTLEY’S PUB & CAFE PEOPLE’S CHOICE HANMER SPRINGS TOP 10 HOLIDAY PARK CHEF OF THE YEAR JIWON DO QT WELLINGTON FUTURE LEADER OF THE YEAR ASH GEE INDUSTRYHOSPITALITYLEADEROFTHEYEAR JAMIE FREEMAN ACCOMMODATIONINDUSTRYLEADEROFTHEYEAR JACQUI CHEAL

The

The winners of the Lion Hospitality Awards for Excellence 2022 were announced live on the 27th of July 2022, the final night of the two-day 2022 Hospitality New Zealand Conference, The Future of Hospitality. Awards celebrate success, achievements and - especially in light of the challenging year the industry has just Hospitalityexperienced.NewZealand thank principal sponsor, Lion New Zealand, for their continuous support for over 24 years and this year’s category sponsors who continue to support industry. It was an event for the

The Winners of 2022 Lion AwardsHospitalityforExcellence

would like to

our

He says he’s delighted to accept the honour of being inducted into the Hall of Fame.

Hospitality Chief Executive Julie White says Peter is one of the true legends of hospitality. “Peter has achieved and contributed a huge amount during his career and deserves our top accolade. Without him and others like him, hospitality across New Zealand would not be the same welcoming place.”

LYNN MEMORIALBRADDOCKTROPHY STACIE WARREN

HALL OF FAME PETER NORRIE

“Hospitality has been in my blood for 43 years and it’s really great to be recognised in this way.”

Peter Norrie has been influential in the capital’s hospitality scene for 43 years, including starting iconic businesses and serving on industry bodies. He started in the industry in 1977 when he bought the lease of Wellington’s iconic Clarendon Hotel, on the corner of Taranaki St and Courtenay Place. “Over the next 43 years, I purchased, developed, and sold more than 26 individual liquor properties covering all facets of the industry.”

The full results are on the Hospitality New Zealand website: hospitality.org.nz/s/awards BEST BAR LITTLEQUEENSTOWNBLACKWOOD BEST CAFE FUSEE ROUGE CROMWELLCAFE BEST MOTEL PALAZZO MOTOR LODGE NELSON BEST HOTEL DUNEDINFABLE BEST ACCOMMODATIONLUXURY QT MUSEUMWELLINGTONWELLINGTON BEST RESTAURANT AUCKLANDKINGI BEST LUXURY HOTEL THE HOTELAUCKLANDBRITOMART BEST ACCOMMODATION PODIUMCAMBRIDGELODGE BEST LOCAL THE ELMWOOD TRADING CHRISTCHURCHCOMPANY A MASSIVE CONGR A T U L A TIONS T O ALL OF T HE LION HOSPI T ALITY

BEST DESTINATIONVENUE LAKE TAUPO HOLIDAY RESORT TAUPO BEST ENVIRONMENTAL / SUSTAINABLE BUSINESS OWEN RIVER MURCHISONLODGE BEST BUSINESSNEW/REDEVELOPEDFOOD&BEVERAGE CARGO GANTLEY’S PUB & CAFE QUEENSTOWN BEST NEW / REDEVELOPED BUSINESS ACCOMMODATION ELIZA’S CHRISTCHURCHMANOR EXCELLENCE IN GAMING THE ELMWOOD TRADING CHRISTCHURCHCOMPANY EXCELLENCE IN MARKETING FABLE HOTELS & RESORTS NEW ZEALAND EXCELLENCE IN PEOPLE & CULTURE FUTUREQUEENSTOWNGROUPHOSPITALITY BEST ENTERTAINMENTLIVE VENUE UNIVERSITY OF CANTERBURY STUDENTSCHRISTCHURCHASSOCIATION hospitality.org.nz hospitalitynz Hospitality New Zealand BEST BRAND EXPERIENCE HEYDAY BEER WELLINGTONCO AWARDS FOR EXCELLENCE 2022 WINNERS AND FINALISTS

48 restaurantandcafé.co.nz Review Publishing Co Ltd is a leading B2B publisher across a range of titles from FMCG to fashion, hospitality to hotels. The Knowledge You Want, The Experience You Need ESTABLISHED SINCE1923

Each title enjoys wide sector recognition by both advertisers and subscribers alike. Backed by a strong team of professional writers, digital marketers, photographers, videographers, designers and graphic artists this pool of talent has worked with emerging brands through to multinationals.Reviewisconstantly developing innovative ways to get your message to market and with the pandemic this has meant skillfully identifying new areas of business. We have refreshed, added new titles such as EduCatering to focus on specific areas of opportunity, reaching a well established and targeted audience throughout the country.

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

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THE CHANGING MEDIASCAPE Today, diversification is key to any successful business. Here at Review Publishing, we have strengthened our digital and social platforms to increase engagement with our readers. Utilising the latest technology, we continue to improve and evolve, providing our advertisers and readers the latest in trends, forecasting and news.From brand support, knowledgeable content creation to social media management and strategy, we have invested in our team and processes to attain the widest industry targeted reach across our many channels, getting the right message to the right audience. Our professional teams of writers, marketers, designers, and social media experts have amassed a wealth of industry knowledge across foodservice, retail, fashion, retirement/aged care and hospitality, technology, and FMCG.

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Restaurant & Café Magazine | August 2022

Articles inside

Nothing Beats The Burger

The Middle

Know Your Buns

Culinary Achievements

News

The Sauce