November 2019 Vol 12 Issue 11
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editor's note WHAT DOES THE FUTURE LOOK LIKE?
Sarah Mitchell Group Managing Editor sarah@reviewmags.com
PitchMe Foodservice has arrived, have you got what it takes? Register your interest to receive an entry pack: call 09 304 0142 ext 720 or email tania@reviewmags.com.
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The restaurant industry is always on a rollercoaster ride when it comes to seeing growth and decline in sales, despite this however, it has seen consistent and steady growth over the years. A recent report has forecast sales to reach $1.2 trillion by the end of the next decade and that can be both reassuring and unnerving. The next decade will see technology rapidly developing to include robotic and drone deliveries, service and production. While technological assistance is nothing new, it has been gradually taking over for the last 20 years and as technology becomes a bigger part of everyone’s lives, so too does it play a bigger role in the hospitality sector. Intelligent restaurants will see consumers and staff being able to interact in real time with the evolution of digital apps, services and personal artificial intelligence assistants. Restaurants will be able to provide accessible, detailed and accurate data and use new capabilities like dynamic menus, real0time pricing and respond to supply-and-demand changes. Available data will allow customers to see details on nutrition, preparation methods, ingredients and provenance. But is this all too much? Will the days of going out to a restaurant to enjoy a nice meal become overshadowed
what's up
by this wave of technology and consumer need for information? Social media looks to see growth as well with platforms being used to showcase food prep, menu items, philosophies and chefs. The future could also see driverless cars go through drive-thrus and with longer travel times, driverless cars with passengers will be able to eat their food with both hands instead of eating it in the carpark or waiting until they get home. What about when your favourite binge-worthy shows on Netflix will be offering meal pairing and delivery options to create a true “dinner and a show” experience. According to the report, an online retailer could leverage one-click ordering, logistics and delivery expertise to add meals to their subscriptions and restaurants could move beyond current loyalty or rewards programmes and offer flat-rate monthly subscription plans to customers. What do you think the future of the industry will look like? Is it closer than we think? This year at Anuga we spoke to a variety of start-ups, see our top picks on page 14 and 15. Enjoy the issue.
3-4 November Restaurant Association Food Hui, Auckland, New Zealand
4 November Restaurant Association First Aid for Hospitality, Wellington, New Zealand
8-9 November Dunedin Craft Beer and Food Festival, Dunedin, New Zealand
11 November Restaurant Association Established Managers Workshop, Auckland, New Zealand
13-16 November Vietnam Foodexpo, Ho Chi Minh, Vietnam
25 November Restaurant Association First Aid for Hospitality, Christchurch, New Zealand
26-28 November Bakery Business, Mumbai, India
27-29 November Japan’s Food Export Fair, Makuhari Messe, Japan
what's down
In partnership with KiwiHarvest, Subway New Zealand once again made a monumental effort to combat food insecurity within our nation.
3 November Whangarei Vegan Expo, Whangarei, New Zealand
A fire at the SkyCity Convention Centre disrupted a large part of Auckland’s CBD and further delayed the already turbulent Convention Centre build.
3-5 December Middle East Organic and Natural Product Expo, Dubai, UAE
19-22 December Khadhya Khurak, Gandhinagar, India
28-30 January, 2020 International Production and Processing Expo, Atlanta, USA
2-5 February, 2020 ISM Cologne, Cologne, Germany
Seaside restaurant, La Rosa Nautica, in Peru, is fined almost NZ$100,000 for implementing separate menus for men and women on the grounds of ‘gender discrimination’.
A Nando’s branch in Scotland announced that it will be opening on Christmas Day to provide food and support for the homeless.
5-7 February, 2020 Fruit Logistica, Berlin, Germany
16-20 February, 2020 Gulfood, Dubai, UAE
3-5 March, 2020 The Foodservice Show, London, England
3-6 March, 2020
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6 News 9 World Plate 10 L&B News 12 Veggie Tales 14 ANUGA Report
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16 18 22 24 30
On Trend Milk Feature Smoothies & Milkshakes Desserts Feature Who's Who
FHA HoReCa, Singapore
31 March-3 April FHA Food & Beverage, Singapore
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13-15 May, 2020 SIAL, Shanghai, China
16-19 May, 2020 National Restaurant Association Show 2020, Chicago, USA
RESTAURANT & CAFÉ SUPPORTS
24-25 July, 2020
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
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19-19 May, 2020 Foodservice Australia 2020, Sydney, Australia PMA Foodservice Conference and Expo, Monterey, USA
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.
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news
FINES ON FINES
PUP-UP CAFE New Zealand is to receive its first adoptable dog café, The Barkery, in Christchurch. Looking to increase the adoption rates of rescue dogs in New Zealand, The Barkery will be opening a permanent location next year. Throughout the summer, The Barkery will be ‘pup-up’ events, where people can interact with the rescue dogs as well as being able to look at adoption. Customers are also encouraged to bring their own dogs in so that they can interact with the rescue dogs.
BATTLING THE BLAZE Auckland’s CBD has been turbulent at best since a fire engulfed the SkyCity Convention Centre, and disrupted traffic and business operations. The fire is thought to have started after a blowtorch was left on while a worker was on smoko. Various issues have been brought into question following the fire, including the state of New Zealand’s Fire and Emergency (FENZ) Services, as well as the way that businesses around the CBD responded. Reports that the FENZ reaction was not up to scratch has been passed off by the FENZ, who said that more trucks would not have made a difference. While the response of the fire crews was quick, it was rumoured that staff at various SkyCity locations were not allowed to evacuate until hours after the fire had started—well after management received reports of illnesses related to the smoke. Auckland’s Mayor, Phil Goff has said that the fire will cause significant setbacks for not only the convention centre itself but for Auckland tourism, too. On top of that, the economic setback has already been apparent in the share prices of SkyCity and Fletchers, both of which dropped. SkyCity’s shares were down 2.8 percent, and Fletcher Building’s shares fell 1.7 percent. While delays have hindered many operators in the area, Jacinda Ardern said that there would be financial compensation for the businesses that have been affected by the fire.
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A family of restaurateurs have been fined a further $118,799 in penalties for breaching employment law. This is not the first time that the Noori family, who ran Indian Heaven Ltd have been fined, previously being ordered to pay $41,688 in minimum wage and holiday pay arrears to former employees. After selling Indian Heaven, the Nooris set up Noori’s New Zealand Ltd. After an investigation from the Employment Relations Authority, it was found that the Nooris were yet to pay back the penalties issued to them months ago, leading to the further charges of almost $120,000.
ADDRESSING NEEDS
The Culinary Collective, a progressive culinary and hospitality school has been launched in Auckland to combat the skill shortages in the hospitality industry. The school offers a range of contemporary qualifications tailored to meet the needs of the modern food and hospitality industry. As it stands, the Restaurant Association of New Zealand estimates that a further 55,000 skilled workers within the next five years. “A recent survey by the Tertiary Education Commission found that 18-24 years olds don’t have a positive image of vocational education in New Zealand,” said Nicole Domett, The Culinary Collective CEO. “We know this applies to hospitality and cooking, and there is a job to do in redefining the opportunity—engaging and relevant study is an important starting point.” “The Culinary Collective is taking a fresh approach to equipping students with skills that will support their professional goals and are in-line with industry trends, and importantly, we are focussed on attracting more students into careers in hospitality by shifting perceptions around what ‘working in hospo’ can be,” said Domett. Tutors and teachers at The Culinary Collective come from a diverse range of professional backgrounds, offering the students insight into a multitude of subjects. With New Zealand’s shortages in the hospitality
industry, MoneyHub estimates training to be a chef as one of the Top 20 areas of study based on where the jobs are, what they pay and the potential for career progression. “New Zealand is a leading tourism destination and services are at the core of the economy. Training to be a chef is an excellent career choice, given the demand for jobs here and worldwide,” said Christopher Walsh, MoneyHub senior researcher. “It’s creative, flexible, selfmanaging and highly engaging.” “Best of all, many chefs go on to run their own business, and/or expand entrepreneurially in other ventures. It’s a career that is only going up, with opportunities for every interest,” he said. Student enrolments for The Culinary Collective are now open, with the first period of study starting February 2020.
HARD WORK PAYS OFF Christchurch’s No. 4 Restaurant and Bar has been named as the recipient of the Hospitality New Zealand Award for Excellence. Now recognised as the best neighbourhood bar and eatery around the country, business owner Shaun Halliwell said that this was possible through hard work. “The staff do a great job; they work incredibly hard,” said Halliwell. Halliwell put his team’s success down to their versatility. “We can have a rowdy party going on in the bar, live music outside, and a formal dinner in the library, and everybody’s happy.”
November 2019
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REAPING THE BENEFITS Mobile engagement company Plexure has seen a spike in revenue of 45 percent thanks in part to a sizeable investment from McDonald’s and White Castle. For the six months ending September 30, half-year profit increased from $89,000 to $1.2 million for the Auckland start-up, who create mobile software to help companies find people to acquire their bricks-andmortar stores, and then buy more once they have arrived.
Plexure’s relationship with McDonald’s has so far seen an expansion on its mobile marketing, loyalty schemes, and a new feature being tested in Japan, in which customers’ orders are prepared once they enter a certain geofenced area. Plexure’s services are used in 50 different countries through its partnership with McDonald’s, which now accounts for 80 percent of Plexure’s revenue.
LOSING THE CURVES
REUSA-BOWL
Pizza Hut has tested a unique innovation at a Phoenix, Arizona location—a round box. The box is the result of a collaboration with packaging company Zume, and is both compostable and contains less packaging than its square counterpart. “The box is a win-win,” said Nicolas Burquier, chief customer
2 MEGA EVENTS. 2 DATES.
and operations officer. “It is the most innovative packaging we’ve rolled out to date.” In addition to the round box, Pizza Hut also announced plans to trial a plant-based topping, ‘Incogmeato’. The free-from offering is made by Kellogg’s Morningstar Farms, representing the second time the two companies have worked together.
New York chain Dig has launched a line of reusable bowls as a part of an effort to create a more sustainable loop of business. Through Dig’s app, customers can now pay US$3 a month for a bowl that they rent, use and return upon completion of their meal. The bowl is made from black melamine, a reusable substance that is said to be free from PFAS— chemicals that don’t degrade quickly. Several recycling schemes of a similar nature have been
implemented in New Zealand, as well, most of which revolve around reusable coffee cups. Again Again, for instance, started as a pilot in Wellington, and has since expanded to Auckland. Additionally, there are other similar ventures around the country in varying sizes. It is predicted that the success of Dig’s bowl initiative will largely depend on the customers’ willingness to return the bowls, not so much whether it will be popular or not.
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LET’S HEAR IT FOR NEW YORK Mathieu Palombino’s Motorino, often dubbed the ‘best pizza in New York’, is going to Dubai. With nine locations around the world, the latest addition will be in collaboration with Dubai’s JA Ocean View Hotel. Palmobino has said that this first foray into the Middle East will be personally opened by himself, and will be fully licensed. “You can get pizza anywhere, but great pizza is another story,” said Rob Cunningham, vice president of Food & Beverage. “JA Resorts & Hotels has drafted in Mathieu Palombino of Motorino New York because this is personally the best pizza we’ve ever tasted globally, and we want to bring the best to Dubai. As a company, we want to create community-focused
IN HOT WATER restaurants providing one-of-a-kind experiences that energise everyone.” “We want to be known for awesome food, killer tunes, and people having an unforgettable time—so we are bringing in globally renowned chefs and concepts to liven up the F&B scene in our properties,” said Cunningham.
CHARGED FOR WHAT?
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Australian restaurant group Rockpool has been accused of tampering with records to avoid paying staff overtime. Instead of accurately portraying the hours worked, staff members were put down as only working 38 hours, despite some of them working up to 100 hours. Rockpool Dining Group said that the allegations were made without evidence, although the lawyers involved in the case estimate the stolen wages to be around AU$10
A French restaurant owner has been fined €13,000 to pay into France’s social security system for cooking and eating his own meals. In the coastal town of Gruissan, Patrick Coudert and his wife, Maxim, run a restaurant. Consuming a meal at his own restaurant, because it is considered a type of benefit, is subject to tax. Under French law, all restaurateurs are to provide their employees with
million, or NZ$10.6 million. Maurice Blackburn Lawyers have been hired to lodge the complaints, saying that this is one of the most egregious cases of wage theft Australia has ever seen. “Following the Calombaris debacle, the ombudsman must now prosecute Rockpool and go for the maximum fines available to salvage its reputation as a regulator,” said Josh Bornstein, Maurice Blackburn principal lawyer.
food at their place of work. Urssaf, the French national network collecting employee and employer social security contributions has presumed that the Couderts ate lunch and dinner at their own restaurant, as well. At this stage, France’s Minister of Public Action and Accounts, Gérald Darmanin, has spoken out against the fines in verbal protest.
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