Hospitality Business Nov-Dec 2020

PARK HYATT AUCKLAND OPENS | JOSH EMETT'S NEW VENTURE | WELLINGTON'S TOP CHEFS

www.hospitalitybusiness.co.nz NOVEMBER/DECEMBER 2020 Vol.7 No.6

When being brave pays off

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Contents REGULARS 06 DIGEST AUT appoints new Hospitality head, and Wildfire & Stoddart collaborate.

18 NEW OPENINGS Chef Josh Emett opens his first Auckland restaurant, Onslow.

PEOPLE 10 WELLINGTON’S TOP CHEFS Meet four of Wellington’s finest Chef’s offering a variety of culinary skills and experience.

14 T RAINING TO COMPETE Invercargill chef wins Asian cuisine challenge.

16 PASSIONATE ABOUT BAKING Vicki Young’s culinary journey

FEATURES 22 BREAKFAST & BRUNCH Delicious smoked Salmon and treats at the Hilton Auckland.

26 10

26 H OTELS A five star Auckland Hotel with class and style opens at the Viaduct, and Rydges joins forces with Formosa on the golf range.

32 FRANCHISING Taking the plunge into the coffee market.

34 GUEST EDITORIAL Auckland Chamber of Commerce, CEO Michael Barnett talks domestic travel.

18

34 09

HOSPITALITY BUSINESS - NOVEMBER/DECEMBER 2020 3

Editor November/December 2020 Vol. 7 No. 6

Success breeds success

Kimberley Dixon kdixon@intermedianz.co.nz 0274 505 502

2020 has been trying to say the least. We have all been afflicted one way or another by the COVID-19 virus, and while we all anticipate 2021 to be a better year, there are still no guarantees. So how do we forge ahead, remain positive and plan ahead? Old adages such as ‘If you fail to plan you plan to fail’ ring incessantly in one’s internal mantra, and digging away from this can be a difficult exercise.

Therefore it is refreshing to see so many New Zealanders embracing the change, feeling the risk and going ahead, despite the challenges facing the hospitality sector at the moment.

This issue highlights the resilience, entrepreneurship and skills of our industry. The Restaurant Association of New Zealand’s Hui, held in Wellington coincided with their awards for the region’s top restaurateurs and we record their amazing achievements.

Others, such as Hudson’s franchise owner Khushboo Badiyani relied upon her corporate skills to continue her dream of opening a coffee operation, and multi award winning chef Josh Emett opened his first Auckland restaurant, Onslow with his partner Helen, at a time when many wouldn’t.

Auckland Chamber of Commerce CEO, Michael Barnett, has some sage words about looking after the domestic customer, and yet again our top culinary students prove success breeds success as they take their passion for food from the classroom to the world stage.

November Hospitality Business contains truly inspirational stories, including our latest five star hotel to open in time for the America’s Cup and a new golf course club connection. I think I might dig out my red socks to celebrate.

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It’s on Sky Sport With the action packed line up this summer, you won’t be disappointed.

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Digest

Dr Warren Goodsir

In association with Hospitality Business’ online newsletter www.hospitalitybusiness.co.nz

AUT Appoints Dr Warren Goodsir Head of Hospitality School The new Head of AUT’s School of Hospitality and Tourism says that although times are tough right now, there is good reason for optimism in the hospitality and tourism industry.

Dr Warren Goodsir stepped into the role in October and says he has been asked by some why he would take it on in these uncertain times.

“The COVID-19 crisis has provided the largest shock on record to the tourism and hospitality industry and continues to take its toll on the wellbeing of our students, the community and economy.

“Yet there are many reasons for optimism,” he says. “The tourism and hospitality sectors are resilient, people have travelled and provided hospitality for thousands of years and will continue to do so into the future.”

Dr Goodsir says it is an honour to be trusted with leading the School of Hospitality and Tourism at this time.

“We have already started to rethink how our programmes can meet the challenges of tomorrow, and how our students can be at the forefront of creating memorable experience for people wishing to travel, explore and connect,” he says.

“I am looking forward to continuing this and to create more exciting opportunities for our students to engage in the tourism, hospitality and events sectors.”

Dr Goodsir started his career in the hospitality industry as a chef, honing skills at establishments such as the Regent Hotel, the premiere hotel in the country at the time. He then worked as Executive Chef for South Pacific Hotel Corporation and the Accor Hotel group before going on to consultancy with wineries and the opening of restaurants, cafes and clubs.

Before stepping into his new role, Dr Goodsir was Head of the Department of Hospitality in the School. He has been at the Auckland University of Technology for 20 years. His doctorate looked at how hotel managers make wise decisions.

“What interests me about hospitality, tourism and events is that it brings people together within society,” he says.

“While hospitality, tourism and events organisations need to be financially sustainable, we fundamentality make creative connections between people, providing them with experiences and looking after their well-being.”

Sally Attfield to lead AANZ Hospitality New Zealand has appointed Sally Attfield as General Manager – Accommodation, based at the National Service Centre in Wellington, reporting to CEO Julie White.

Attfield has been appointed to lead the accommodation portfolio, and re-establish the Accommodation Association New Zealand (AANZ) within Hospitality New Zealand.

AANZ will be the singular voice of the accommodation industry and will provide member advocacy on issues affecting policy and regulations with local and central government, and help to create initiatives to support and grow the accommodation sector. AANZ will be advocating for targeted sector support from the Government as well as the need for short-term rental accommodation regulation, immigration, workforce training, skill and capability building. Other issues on the agenda will be further advocacy on issues regarding Bed Taxes and similar Accommodation levies such as APTR. 6 NOVEMBER/DECEMBER 2020 - HOSPITALITY BUSINESS

Hospitality New Zealand Chief Executive, Julie White, says “In creating the role of General Manager – Accommodation and the formalised appointment of Sally, Hospitality New Zealand will endeavour to protect the interests of accommodation owners, managers, community groups and end-users across the numerous accommodation provider segments, who each have their own unique challenges,” adds White.

Attfield brings over two decades of experience in senior management roles within the logistics industry in New Zealand and overseas.

“I’m excited to be part of the team at Hospitality New Zealand, especially as we move towards launching Accommodation Association New Zealand. At a time when our sector, along with others, is continuing to suffer from the devastation of COVID-19, it is important - now more than ever - that we are aligned as an industry, so the incoming government know who to engage with as we move forward in our collective recovery,” said Attfield.

DIGEST

Wairarapa Olive Oil makers have swept the annual NZ Extra Virgin Olive Oil Awards, winning four of the five major awards for Olive Oil Excellence, with the region’s growers also taking home 58 medals.

Beginning this year, the New Zealand Olive Oil Awards also recognise excellence in NZ Extra Virgin Olive Oils (NZ EVOO). This year’s winners were announced at the Olives NZ 2020 Award Ceremony.

Four Wairarapa Olive Growers received top awards: • Best Boutique – Juno Olive Oil Picual • Best in Show – Olive Black Extra Virgin Olive Oil • Reserve Best in Show – Loopline Picual • Best Flavoured Oil – Leafyridge Olives Chilli.

Gr

Gayle Sheridan, spokesperson for Olives NZ, says the Wairarapa’s climate and soil contributes to its success, both in New Zealand and on the world stage.

“We have a maritime climate and a different environment from the traditional olive-growing countries, like Spain. For us, that means we produce distinctive and complex tasting oils – much like the NZ wine industry and its wines. Our oil is also fresh resulting in an amazing taste,” says Gayle Sheridan.

The 2020 Awards had 128 entries, the second highest on record. Charlotte Connoley, Head Judge, says the quality of the award entries is superb and shows what great shape the New Zealand olive industry is in. top award “We’ve been told that 2020 is ‘the’ year for NZ olive eived s rec oils, this is reflected in the number and standard s er w of entries. This season saw higher polyphenol o content in many oils, which increases the health benefits of the oils and contributes to longer shelf life.

“Much like wine, you can smell and taste different notes in olive oils, anything from fresh-cut grass to banana and tropical fruits, floral notes and spices such as aniseed. We would love for more people to seek out and try locally grown and pressed extra-virgin olive oils. Our growers are true artisans, and NZ Olive Oils are extraordinary,” says Connoley.

A complete list of award entries and results can be found at https://www.olivesnz.org.nz/awards/

ive

Wildfire Commercial Kitchen & Bars and Stoddart New Zealand have joined forces, in a collaboration they announced to be beneficial to all parties.

“The opportunity presented by bringing Stoddart New Zealand onboard lays the foundation for Wildfire Commercial Kitchens & Bars to continue to deliver our independent and boutique design and construction services in a dynamic, changing, and uncertain marketplace,” said CEO Sue Danielsen.

“Wildfire will continue to be operated independently by its existing management in the ‘project’ space - we are business as usual.”

“The collaboration of Wildfire and Stoddart, joins two long established family owned companies, and collectively offers improved product ranges and supply chain options for Wildfire and for our customers”.

Stoddart New Zealand Country Manager, Adrian Dixon said, “Stoddart New Zealand will continue to support the relationship and dealer agreements we have in place with all our dealers”.

Wairarapa sweeps EVOO 2020 awards

Wairarapa Four Ol

Hospitality project partners collaborate

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COMDUC strengthens specialist NZ services ‟From day one we decided to invest heavily in our people” - Andy Stonelake.

A

s well as buying a puppy to help them get through New Zealand’s first Covid-19 lockdown, Michaela Ardern and Andy Stonelake were also in final negotiations to buy a business – COMDUC, the leading service provider for specialist extraction cleaning that has branches right round the country.

“We were all set to take over on March 31, five days after lockdown began! We couldn’t even sign documents so we delayed the takeover and finalised the agreement at the beginning of May,” Michaela says.

It’s a gutsy thing to do, purchase a business as a pandemic sweeps the world but this couple hasn’t looked back.

“There’s been absolutely no time,” Andy says. “Business has been really good. We literally hit the ground running.”

Priority for the new owners since May has been establishing consistency in all services that COMDUC provides, from kitchen extraction system cleans right through to floor, wall and surface cleans and sanitisation. Their customers cover various industries from hospitality, supermarkets, rest homes and prisons, through to service stations and even the Beehive.

Michaela first joined COMDUC as General Manager last June after eight years as sales and marketing manager for Casio business systems. A few months after working alongside the owner who’d established the business 30 years ago, she mentioned to him that if he was interested in selling, they were interested in talking. “And as it turned out, he was,” she says.

Andy and Michaela anticipated a few down months initially but thankfully due to the nature of their new business, that never occurred. “Cleaning and testing air conditioning systems and mechanical ventilation is a legal requirement to achieve annual Building Warrants of Fitness, so that gave us confidence. If it had been another type of business we might have run for the hills,” says Michaela.

“With 96 direct employees, COMDUC is a lot bigger than most

people think. We have the capacity to deal with large companies like Countdown and BP and we’re one of the few firms that can carry out our services without relying on contractors.”

“Strengthening the business for our clients is really important to us,” says Andy, who oversees Operations.

“Solid business foundations were established by the original owners three decades ago and it’s been exciting, to refresh and expand on these structures and procedures so they can now support new work practices.”

“From day one we made the decision to invest heavily in our people and that naturally benefits our customers.

We’re also streamlining and standardising systems and procedures so that our Christchurch clients receive exactly the same quality of work as our clients in Auckland.

“We’re also putting National Training Systems in place to achieve standardisation, which is really important to give our larger clients with multiple sites especially, the confidence they need.”

A team of twelve administration staff work alongside Michaela and Andy from the firm’s head office in Snells Beach, with multiple branch and area managers and five Account Managers based around the country.

This enthusiastic team has brought a new sense of professionalism to COMDUC and for the first time, the firm is exhibiting at this month’s Facilities Integrate trade event at the ASB Showgrounds in Greenlane from November 25 – 26. COMDUC’s website is currently being revamped too, so watch this space.

8 NOVEMBER/DECEMBER 2020 - HOSPITALITY BUSINESS

“We’ve achieved and learnt so much in six months and we’re incredibly proud of our team’s commitment to provide the best possible service to our clients wherever you are around the country. Call us today and organise your free quote. We’d love to hear from you.” n Contact: 0800 266 382 www.comduc.co.nz

“Business has been really good. We literally hit the ground running.”

- Andy Stonelake

Michaela Ardern and Andy Stonelake were in final negotiations to buy specialist cleaning business – COMDUC – during New Zealand’s first COVID-19 lockdown.

REGIONAL REPORT

The Felix Awards Wellington’s top dining establishments celebrated.

T

he Wellington hospitality industry acknowledged the outstanding abilities of its own with the announcement of the 2020 winners of the Felix Wellington Hospitality Awards.

Presented by the Restaurant Association of New Zealand and lead partners Lexis Comply Hub, the awards acknowledge the outstanding hospitality professionals, all of whom are making a positive impact on the local café, dining and drinking scene.

Cuba Street restaurant Highwater Eatery, known for its approach to using local, sustainable and ethical produce, picked up the accolade for best restaurant in the region.

Ground breaking chef Monique Fiso known for pushing the boundaries of Māori cuisine, picks up the award for her restaurant Hiakai.

This year the Restaurant Association introduced three new categories for outstanding community spirit, outstanding innovation and outstanding local hospo hero in recognition for the people and businesses that have stepped up and showed steely determination as we navigated our way through COVID-19.

Winning the award for outstanding community spirit is Kapura Catering.

Jamie Williams and the Kapura team transformed the business to produce frozen meals and packs. The team worked with The Ministry of Social Development to deliver over 200,000 meals and 35,000 grocery boxes to 9000 Wellingtonians in need, all at cost price.

The Kapura team also started a lockdown legends website where members of the public could nominate someone in the community doing great work to receive a free main meal at any of the Kapura sites.

Outstanding local hospo hero went to Jackie Lee Morrison who spearheaded a hospitality collective, the Pandemic Pack, to offer a combined delivery service during Levels 3 and 2 of the NZ COVID-19 alert system.

Outstanding Innovation went to At Yours by Visa Wellington On a Plate who created an online directory of food and beverage services offering contactless delivery, click and

“Highwater

collect, and/or takeaway during Alert Level 3 of the Covid-19 lockdown. The site was put together in record time, designed to be up and running as soon as the country moved to Alert Level 3.

Wellingtonians looking for an exceptional dining experience can be assured of it this year with Shepherd Elliott of stylish laneway restaurant Shepherd awarded the accolade of outstanding chef for his novel flavours and sophisticated techniques.

Long running eatery Olive picks up the award for outstanding café for its seasonal French and Italian inspired menus in a rustic space.

Great service did not go unrecognised with Davey McDonald of seafood restaurant Ortega, famed for its attention to detail in service, picking up the award for outstanding maitre’d while Capitol restaurant took out the outstanding front of house team.

Justin McKenzie of C G R Merchant & Co, Cuckoo Emporium and Hawthorn Lounge collected the award for outstanding hospitality professional.

Those looking for a great place to get a great drink also won’t be disappointed with the region’s top notch bars recognised.

Devan Nesbitt of Hawthorn Lounge took out the award for outstanding bartender while Crumpet Bar won outstanding cocktail experience.

Outstanding new establishment went to Newtown’s restaurant/bar hybrid Mason.

Restaurant Association CEO Marisa Bidois said: “Wellington has a vibrant and world leading hospitality scene which deserves to be recognised. Our goal is to recognise those providing an exceptional experience and connect them to one another and the local dining community.

“It has never been more important for diners to get out and try the fantastic array of local dining spots so we hope these awards inspire Wellingtonians to support their locals.”

The winners were announced at an awards ceremony held at Wellington’s Te Papa Tongarewa on November 1. n

Eatery picks up best Wellington restaurant while Hiakai takes out People’s Choice”

Winning restaurant, Highwater Eatery.

HOSPITALITY BUSINESS - NOVEMBER/DECEMBER 2020 9

Wellington’s Top Chefs Laura Greenfield – Theatrical style Field & Green

Laura Greenfield

Isaac Chamberlain – Scandinavian skills Atlas

At just 29, Isaac has clocked an impressive 10-year kitchen career, including a stint in Scandinavia. There he worked for the owners of two-Michelin-star restaurant Noma, at its sister restaurant 108. Isaac started his career working front of house at Wellington’s Mojo and ended up in the kitchen where he discovered his passion to learn new things.

He’s always sought jobs that will offer new skills that help him progress.

From Gypsy Kitchen and a catering company, to The Spruce Goose and then Matterhorn, to 108 in Copenhagen, and back to Wellington to work in the now closed Whitebait, Isaac has achieved much in 10 years. He was invited into his latest role as head chef at the newly opened Atlas in Wellington by Yu Group executive chef, James Pask, his former Whitebait boss.

“I love the challenges in the kitchen and always trying to do things better than I have in the past,” he says. “Mostly though it’s about being part of and working with a team,” he says. There’s always a good team bond in hospitality.” He sure knows about teams. During his three months’ working at Nordic restaurant 108 he was one of a brigade of 25 chefs on any given day.

While Isaac didn’t really grow up among serious foodies at home, there sure are some top ones in his family right now. As head chef he now oversees younger brother Ben Chamberlain, also a chef in the Atlas kitchen.

10 NOVEMBER/DECEMBER 2020 - HOSPITALITY BUSINESS

For Jewish-raised Laura, a love of cooking is in the blood, passed down from her grandma to her late mum.

“I always helped in the kitchen. It was a happy time,” she says. “Food is a huge part of Jewish festivals and I always enjoyed it.

“I was a bit naughty and didn’t listen at school. I only knew what I was doing in domestic cooking class,” says British-born Laura, who flourished into a top chef, nailing jobs like head chef at Sotheby’s Auction House restaurant café in London.

She even wrote a cookbook while working there.

Not bad for a girl who wanted to be an actress but ended up as a chef. “I went to drama school - London International School of Acting, to train and had an agent but couldn’t get any jobs,” says Laura.

“My parents had insisted that I had a back-up career to acting when I left school at 18, so I did a three-month Cordon Bleu Cookery Course,” she says. “There’s a huge amount of similarity between cooking and acting. It’s a performance and you have all the build-up of rehearsals before that.”

Just over five years ago Laura was ready for a change from London. “I never saw the light of day during winter and wanted to be above ground and see people.”

Her Kiwi partner, Raechal Ferguson, convinced her to open Field & Green in Wellington. It was a far cry from some of the places her almost 30-year London career had taken her, such as Delfina Art Gallery; private chef work in the South of France and for private shooting parties in Scotland.

This time however, Laura cooks above ground and interacts directly with her guests and does a bit of acting too in Field & Green’s fun and vibrant open theatrestyle restaurant.

Lockdown didn’t pose any major challenges, once she and Raechal knew their staff were looked after. “I absolutely loved it. The sun shone and we got a new pup called Soufflé. I cooked dinner from a different cookbook every night.”

Isaac Chamberlain

REGIONAL REPORT

Matt Hawkes – Flexible & resilient Bar Mason

Matt Hawkes

Shepherd has been working in kitchens for 25 years, starting out as an after school job at high school in his hometown of Nelson. Working his way up from the ground floor ranks of kitchen hand, hospitality was initially a great way to travel and see the world. However, his passion for cooking and all things food ultimately grew and cooking became a wonderful means of expressing his creativity and personality.

After a stint working in Australia, Shepherd scored his first fine dining job in 1996 working for Al Brown and Steve Logan when they opened Logan Brown in Wellington. From there he headed to London to work in Cecconi’s Italian restaurant, where head chef Giorgio Locatelli taught him the importance of fresh produce.

Shepherd also worked under the expert guise of Sydney-based Japanese chef Tetsuya Wakuda in London when Tetsuya was flown over as consultant to open Mju, the fine dining restaurant at the Millennium Hotel London Knightsbridge.

The former owner of Ti Kouka Café in Wellington, Shepherd later opened Leeds Street Bakery where he became friends with Sean Golding of the next-door Golding’s Free Dive. The pair saw an opportunity to open their own restaurant, called Shepherd, when another neighbourhood building became free, spending six months renovating it themselves.

That was only four years ago and since then Shepherd, his progressive, contemporary New Zealand food, restaurant and staff have cleaned up numerous awards.

Shepherd’s focus is on casual but high quality food with the venison tataki with walnuts, honey truffle dressing, tamarillo, sorrel and cheese always a firm favourite.

Matt didn’t dream of ending up as a chef. His first exposure to kitchen life was as a dishwasher at a busy Wellington restaurant. “I liked the job, the fast pace of the kitchen and camaraderie of the staff,” he says. “I admired the guy with the tattoos and the 30 steaks on the grill at once, and liked how the beer tasted after a shift.”

It was a few years after this that he found himself back in a kitchen, albeit, quite a different one. This was a kitchen run by seasoned professionals who took food and hospitality seriously and were really good at what they did, says Matt.

He credits most of his good habits and the way he thinks about food and hospitality to Kelda Haines and Paul Schrader. Starting out in the bottom ranks and working his way up through different positions under the guidance of Kelda, Matt was exposed to new ingredients, techniques, and the importance of cooking seasonally.

When offered a chance to be a partner in their new offering, a 30-seat set menu restaurant, housed in an old workers’ cottage in Aro Valley, Matt jumped at the chance.

“My time at Rita was invaluable,” he says. Here, he learned the intricacies of writing and executing a three-course menu, being flexible with constantly changing dishes, and working in a small and open intimate space where you interact directly with guests.

Matt says he had been thinking about opening his own place for a few years — he wanted something a little rowdier than Rita, something he could call his own. And in 2019, the timing felt right so he set out to open Bar Mason.

While he’s loved learning from other people, Matt says building, opening and running Bar Mason has taught him a lot too — how to be flexible and resilient, rolling with the punches and always trying to take something out of successes and failures are all at the top of the list.

“I recognise it’s not an easy career, but I’ve never been interested in doing things the easy way,” says Matt.

Shepherd Elliot – High quality yet casual dining Shepherd

Shepherd Elliot HOSPITALITY BUSINESS - NOVEMBER/DECEMBER 2020 11

HUI 2020 WELLINGTON

A Crew Of Misfits Becoming a Family During Crisis

By Rosie Fea

H

ui: to gather. In a time of fragmentation, detachment, and messages of avoidance and frugality, the very spirit of Eat New Zealand and the Restaurant Association of New Zealand’s eponymous event served as a beacon of hope. Over two full days mid October, industry professionals, restaurant operators, chefs and bon vivants came together in Wellington to chew the fat, bind together and champion our one perennial obligation - our appetite.

Day one explored the issues facing our hospitality industry in a postCOVID context. Katrina Frisby’s session ‘Preparing for the future - how to stop starting and start finishing’ implored listeners to comprehend the industry’s integral role in our societal rebuild - from our tourism story and our economy, and the undeniable trickle-down effect of delivery drivers, right down to the grower. She painted a holistic picture of time management, speaking to the importance of radical transparency and recognition within the workplace, and visualising tasks and tracking them to completion by working with a gauge of ‘important not urgent.’

If the events of this year have taught us anything, it’s that patience is a virtue and what we thought was urgent before is no longer urgent now. We are in a time of refining. Or as Hayden McMillan from Floriditas said during ‘The Future of Dining’ panel, “getting rid of the riff raff.”

Shaun Clouston of Logan Brown was also an advocate for a less is more emphasis going forward, saying that devising a smaller set menu, slimming the experience down and halving their services to become more boutique and customer-centric in response to the challenges has seen their waste drop and costs cut back drastically.

In what was becoming an undeniably entitled, consumption driven society, our patience and ability to savour are being given a chance to come back as we reinvent our expectations of dining on the consumer end, and by taking the given space to distil brand values and priorities on the provisional one.

While the somewhat desolate new reality of fewer tourists, low consumer

confidence, and compromised staff is not to be overlooked, the panelists all agreed that our best way forward is to form a cohesive sector that the rest of the world can aspire to follow further into the battle.

As a nation we secured our place as one of the most open and functional places on the planet after the initial Covid outbreak, and what we do now will set the stage and standard for the rest of the world.

“It’s not so much ‘bring little NZ to the world’ anymore, but we are the focus now, we have the head start”, said Shaun. Just twenty-four hours before the hui, 125 chef jobs were listed as available in Wellington alone.

Chefs are renowned for earning little, and this makes the career incentives slim during booming times, let alone in a recession.

“We need to make more training facilities more attractive.

This needs to be a ‘trade’ again”, he went on to say.

Social cohesion was another aspect of staffing that was brought to light on day one.

Sarah Serancke of Sarah Serancke Catering said the team camaraderie she witnessed coming together during level changes was huge. “We had staff who were out doing driving who were normally event managers, chef’s doing the supermarket run, everyone picking up pieces where they could, and have more empathy for each other’s roles now”, she said.

“Seeing people’s adaptability as they flourished in skills they otherwise would

12 NOVEMBER/DECEMBER 2020 - HOSPITALITY BUSINESS

Delegates from throughout New Zealand gathered in Wellington on October 19 and 20 to discuss the future of hospitality in New Zealand.

not have had created strength within the business.”

Jackie Lee Morrison of Lashings echoed this, saying “for us it’s about building community and having really tight, strong groups now - because who do you rely on if you can’t rely on each other?” The positive side of the ‘hospo-workers’ narrative being a well known one - they are people’s people, those who thrive on human interaction, sharing and celebrating. A crew of misfits becoming a family.

Disrupting the supply chain Not only supporting your immediate team but the wider network of local and regional partners as well was the centrifugal starting point of day two. With many thoughts around embracing collaboration as a strategy and aligning our storyteller’s voice as a whole unit, not just little microcosmic niches competing for the spotlight. n

“We need to make training facilities more attractive. This needs to be a ‘trade’ again.”

- Shaun Clouston

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HOSPITALITY BUSINESS - NOVEMBER/DECEMBER 2020 13

ASIAN CUISINE

Invercargill chef set for Hong Kong challenge

A

spiring Invercargill chef Stefenpon Sitinjak has taken out the winning place at the Lee Kum Kee NZ Developing Chefs Challenge 2020.

Sitinjak, a demi chef at Invercargill’s Ascott Park Hotel, competed alongside five other finalists to take the top prize at the final event held in Aucklanda.

He prepared: • Nasi Uduk (Indonesian Sundanese Style) - Jasmine Rice with Coconut Cream, Lemon Grass, Ginger, Onion, Kaffir Lime Leaf, Salt.

• Chicken and Mushrooms • Purple Eggs • Ngohiong or Hekeng - Chinese Indonesia Borneo Island Spring Rolls with a Lime Dipping Sauce Mr Sitindjak appreciated the judges’ feedback, who clearly enjoyed his wellcrafted creation, and said they gave him good advice on how to display his dish, offering instruction on the plating up to make the food look even more attractive.

Mr Sitindjak was also supported with advice and guidance from SIT’s School of Hospitality and Cookery tutors, and conducted a practice session at SIT prior to competing, to perfect his dish under the tutelage of Glenn Stridiron, Programme Manager.

“Glenn has helped me with many things, and gave me many ideas, advice about food and shared his experience. And when I had my practice at SIT, all the tutors and technicians gave me much advice and support too. A big thanks to them”.

As the winner of the NZ competition, Mr Sitindjak will now progress to the International Young Chef Competition in Hong Kong, in September 2021. He intends to take the same food ideas there, but will utilise his knowledge of Indonesian food culture to make it amazing and add those winning flavours. He also has the role of New Zealand Brand Ambassador for Lee Kum Kee, and received a $3,000 cash prize.

Looking forward to next year with confidence, the young chef is intent on bringing home the top prize again,

Meet SIT’s Stefenpon Sitinjak. not just for himself, but also to show appreciation to all the people who helped and supported him along the way, and for New Zealand as well.

“I think this is not just my win, but a win for SIT and Invercargill too”.

Just the second time it has been held in New Zealand, the qualifying competition was open to all chefs under the age of 40 either working or training in New Zealand.

Sponsored by Gilmours and Trents, aspiring chefs were required to enter a Chinese or Chinese-inspired dish by email and video, using a minimum of three Lee Kum Kee sauces or condiments and a main ingredient of beef, lamb, pork, chicken, salmon or vegetables.

Battling it out in front of a live audience at the Auckland Seafood School, contestants had 90 minutes to make and present their dish to judges Paulie Hooton, head chef at the Auckland Seafood School and former head chef at Oyster Inn on Waiheke Island; Mark Dronjak, a seasoned chef with over 40 years in the kitchen and a wealth of published work across radio, newspapers and magazines; and Acton International Marketing senior brand manager Joanne Hall.

Cooking competitions are tough, said Dronjak.

“It’s challenging walking in to a strange kitchen and being expected to perform at your best.

“While all the contestants did a great job, Sitinjak put up an excellent dish with lovely flavours and use of ingredients.”

With both Chinese- and Malaysianinfluences, Hooton described the winning dish as being “beautifully flavoured – every mouthful right down to the wonderfully fragrant coconut infused rice. I would have happily eaten a whole plate.”

Alisdair Methven, National Key Account Manager for Acton NZ – Lee Kum Kee’s sole distributor in New Zealand – said Acton are delighted Stefenpon will represent New Zealand.

“We may be a relatively small player on the global stage, but New Zealand has a strong tradition in Chinese cooking and there is real innovation happening across Asian cuisines here, whether it be Chinese, Thai, Vietnamese, Malaysian, Filipino, Japanese or Asian fusion.

“There is really scope for a Kiwi to be a contender at the final. The opportunity to compete against the best-of-the-best globally also provides the winner with a real opportunity for inspiration and exchange of ideas and the opportunity to really elevate their Chinese culinary artistry.

“We hope Stefenpon enjoys the opportunity and are excited to see how he does.”

With a while to wait until the global final in Hong Kong next September, Stefenpon will spend the next year acting as ambassador for Lee Kum Kee which Methven says will include representing the brand at trade shows. n Working on the display factor paid off for Stefenpon Sitinjak.

2020 Lee Kum Kee Challenge winner, SIT student Stefenpon Sitinjak.

14 NOVEMBER/DECEMBER 2020 - HOSPITALITY BUSINESS

ASIAN CUISINE A simple guide:- Getting to know Asian Vegetables Pak Choy Shanghai Also known s Shanghai Bok Choy or Baby Pak Choy, Pak Choy Shanghai has a mild sweet taste and tender texture. Prepare it by halving lengthwise, brushed with peanut oil, then grilled or sautéed with garlic and toasted sesame oil!

Pak Choy Also known as Chinese White Cabbage or Bok Choy, this vegetable is crisp and crunchy with both leaves and stalks bringing their own subtle flavours. To prepare roughly chop the leaves into wider strips and the stalks into slightly smaller pieces, then boil, steam or stir-fry.

Asian vegetables often have a variety of different names for the same produce.

Gai Lan Its name in Chinese means ‘mustard orchid’ and is in the same plant family as broccoli.

It has a mild slightly bittersweet flavour and white edible flowers. The preferred method of cooking is to quickly stir-fry or blanch so the crisp texture is retained. The stems need to be peeled to remove the tough outer layer, then separate the leaves from the stem. The

leaves should be added at the last minute to cook until wilted.

Choy Sum Also known as Chinese Flowering Cabbage Choy Sum has a mustard like zesty tang flavour.

Flowers are edible but should be cooked.

The long pale stalks and fragile leaves are suited to stir-frying and steaming. Slice stems lengthways for faster cooking and add the leaves at the last minute to cook until wilted.

Won Bok Alternatively known as Chinese Cabbage, Won Bok has a sweet, mild peppery taste and crunchy texture. Wash thoroughly and remove the hard core and thinly slice the leaves. It works well raw, shredded in salads and also steamed.

Daikon Known as White Radish, fresh Daikon has a sweet taste and cooking enhances this sweetness and eliminates its bit. It can be eaten cooked in soups and stews, or raw grated in salads.

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HOSPITALITY BUSINESS - NOVEMBER/DECEMBER 2020 15

TRAINING

Passion for baking shines through No two days are the same.

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giving her a technical foundation in a supportive learning environment that would eventually help her get a job upon graduation.

Studying at WelTec gave her the opportunity to dip her toe in the deep waters of hospitality before jumping straight into a job.

Vicki loves being a chef, and particularly a pastry chef, because no

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icki Young’s culinary journey started in 2017 when she began her study with WelTec on the Level 3 Bakery programme.

Realising her passion for hospitality, Vicki continued her study progressing to Level 4 and then moving to the Hospitality Management programme in 2019. She studied under tutor Robert Bock who, to this day remains a friend and mentor. Vicki says she loved learning all of his tips and tricks, like how to roll out pastry by putting your body weight on it and says she still refers to her WelTec notes when she’s working out!

Before Vicki decided to study at WelTec, she studied Criminology, and Law at Wellington’s Victoria University. She graduated, and then halfway through pursuing the Law degree, she realised she’d prefer baking as a career. After studying at Vic she worked as both a library assistant and a music teacher.

Then one day she saw the Level 3 Baking course advertised on Instagram and left her job and went back to school.

Baking has always been her passion, and the WelTec Baking programme let her explore her passion for food and baking while

two days are the same. From creating private dinners at Government House or working the line at Jano Bistro, Vicki continues to learn and develop her skills with each shift. What she loves the most is interacting with customers who love her food. Never one to rest, she also runs her own side hustle making cakes.

Vicki says her WelTec classes were small, so she was able to work in groups and pairs, making strong connections with her classmates. The examination part of the programme really helped Vicki and her classmates push themselves to grow as students and professionals.

During her courses, she was able to get a lot of industry experience. She helped run a café on campus; learned how to make chocolate from bean to bar at Baron Hasselhof’s in Berhamphore, and studied with a pastry chef in Auckland who was on the NZ Olympic Pastry Team.

Vicki also had work experience with Giappo, a famous ice cream maker and at Wellington restaurant, Logan Brown - all thanks to her connections through WelTec. With all of this experience under her belt, Vicki plans to one day open a dessert bar named after her grandmother.

Her advice for aspiring chefs is to use your time in the kitchen to make mistakes. “Every failure is an opportunity to do better next time.”

Bistro 52 connects WelTec students with VIPs WelTec’s training restaurant Bistro 52 reopened its doors mid October to the public for lunch and dinner sittings, for the first time since the Covid-19 lockdowns, and students buzzed with excitement at the opportunity to design menus, cook, and serve customers in a fine dining environment.

And were a little nervous too, to know that future employers could be among the invited guests.

Examples of the menu, which also offered a student-inspired wine match included: coconut and panko crumbed squid with sriracha mayo; turmeric roasted fish with pickled cucumber, cauliflower puree, and charred broccoli, and crispy

churros with warm fudge chocolate sauce just to name a few!

Programme Manager for WelTec’s School of Hospitality, Ben Shadbolt, invited hospitality professionals to dine at Bistro 52 to meet and experience the up-and-coming talent soon headed for the Wellington foodie scene.

“Hospitality is one of those sectors where it is often ‘who you know’ that will help you get your first job. Connecting industry with our students is a way they can start building connections for the future.

“Students do not typically frequent Wellington’s top hotels and fine dining restaurants and often feel intimidated by these environments, so we thought

16 NOVEMBER/DECEMBER 2020 - HOSPITALITY BUSINESS

we would bring the movers and shakers directly to them, and help bridge that gap.”

WelTec student Jess Hoskings at Bistro 52’s reopening.

**

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NEW OPENINGS

Tradition meets modernity at Onslow Helen & Josh Emett open landmark Auckland restaurant.

Onslow 9 Princes Street, Auckland City Tel: 09 930-9123 www.onslow.nz/

F

rom London to New York and back to Aotearoa, Onslow is the latest accomplishment of Josh Emett’s culinary journey.

Since returning from London eight years ago, Josh and his English wife Helen have now established permanent roots in Auckland, culminating with the opening of Onslow, on Princes St. Having established Queenstown’s Rata, and nationwide fun casual eateries Madam Woo and Hawker & Roll, the award-winning Kiwi chef has passed the batons to his talented teams and is shifting his culinary talent solely to Auckland.

In February the Emetts took the reins of Waiheke Island institution The Oyster Inn and on October 15th they opened Onslow, cementing their mutual commitment to Auckland.

“I’ve waited a long time to find the perfect location to open my first Auckland restaurant. It’s exciting to be a part of this incredibly dynamic chapter in Auckland’s food scene,” says Josh.

“Onslow will showcase my skills, my history, my dedication to elevating the dining experience. I’ll be working with the best produce from New Zealand’s farmers and purveyors and celebrating the incredible ingredients we have here on our doorstep.”

A fine fusion of tradition and modernity, Onslow’s beautifully

executed cuisine, exceptional wine list, The menu is dedicated to quality and warm hospitality are bestowed in and provenance, refined but not an elegant dining room that is both fine-dining, where a la carte and table relaxed and sophisticated. d’hôte options return a celebration of Onslow - a timeless restaurant dining enjoyment course by course. steeped in history - symbolises Josh and The kitchen celebrates the very best Helen’s New Zealand and British roots ingredients from New Zealand farmers and culture, with a landmark Auckland and producers. Emett is passionately city address. committed to offering the freshest Located at the entrance level of organic and local ingredients. highly anticipated development ‘The Service is old school and nods to International’ – one of Auckland’s British perfection; think cheese served most prestigious residential buildings on a classic trolley, desserts hand– Onslow’s position was once home picked by your waiter on a restaurant to Grand Hotel, which the Earl and credenza, a return to slower days gone Countess of Onslow opened at 9 Princes by where dining out was an experience Street in 1889. With its vaulted ceilings, to be savoured from start to finish. eclectic art collection and hand-carved A collection of 1950s plates, collected mantelpieces, it quickly established itself crystal bowls and hand-crafted ceramics as the city’s finest accommodation at the are juxtaposed against minimalist, turn of the century. dark oak battens in a striking interior The name Onslow is also personal conceived by architectural wunderkind to the Emetts, for it was at London’s Rufus Knight.

Onslow Gardens where the parents of Contemporary New Zealand art Helen began their courtship in the 1960s. adorns the walls. Onslow is about The foundations for Onslow’s classic dining that’s relaxed, comfortable culinary DNA began with Josh’s and refined, in a beautiful space Michelin-star experience working complete with grand four-meter stud with Gordon Ramsay at the Savoy ceilings and cosmopolitan city views. and Claridge’s hotels, two legendary The slow is important at Onslow; a London institutions where pillars of place to take time out from the hustle impeccable service, delicious food, and bustle of city life and savour an and timeless tradition are respected exceptional dining experience. Come in equal parts. Pillars that have summer, a table on the west-facing given inspiration to Onslow, where terrace will be one of the city’s comfort is the order of the day; most coveted spots. n “Onslow where you can take time to enjoy offers a return to every morsel of delicious food slower days gone by and fantastic service, leaving where dining out was you wanting to return time and again. an experience

A fine fusion of tradition and modernity, are bestowed in an elegant dining room that is both relaxed and sophisticated.

18 NOVEMBER/DECEMBER 2020 - HOSPITALITY BUSINESS

to be savoured from start to finish,” – Josh Emett

NEW OPENINGS

Chef Josh Emett Brought up on a farm outside Hamilton in New Zealand, Emett discovered cooking and his love of food at a young age. Having graduated from Waikato Tech, he worked at Auckland’s acclaimed Cin Cin. He then went to London in 1994, where he worked at Coast restaurant in Mayfair with Steve Terry, before working for three years with Donovan Cooke in Melbourne at est est est, one of the city’s most highly regarded restaurants.

In 1999, he worked as a chef on luxury yachts in the South of France, before returning to London. He joined Restaurant Gordon Ramsay in Chelsea as senior chef de partie and quickly worked his way up the ranks. Restaurant Gordon Ramsay won three Michelin stars, making it London’s only three-star restaurant.

In 2001 Emett was selected for the team to launch the critically acclaimed Gordon Ramsay at Claridge’s, with Mark Sargeant. He then became head chef at The Savoy Grill, following its major refurbishment, with Marcus Wareing, winning it a Michelin star in 2004 - the first in its 100-plus-year history.

In 2006, he oversaw the opening in New York of Gordon Ramsay at The London NYC (which won two Michelin stars within 10 months), and later Gordon Ramsay at The London West Hollywood (which won a Michelin star). Receiving exceptional reviews in both the British and American media, in 2008 he was named ‘New York Rising Star Chef’, appeared as a guest judge on Hell’s Kitchen USA, and won the new Food Network’s show Chopped.

In 2010, Emett moved to Melbourne to open Gordon Ramsay’s first two restaurants in Australia – maze and maze Grill - along with operating the food and beverage service in Australia’s largest hotel, the new Crown Metropol. From there came the appearances on MasterChef Australia and MasterChef New Zealand. He joined MasterChef New Zealand fulltime in the second series, and the show continues in its fifth season to be one of the country’s highestrating shows.

Emett has published several books including The Recipe in 2019, encompassing his personal recipes plus iconic ones from 150 of the world’s top chefs including legendary names like Daniel Boulud; David Chang; Jean-Georges Vongerichten; Matt Lambert; Nobu Matsuhisa and others. In 2015 he published Josh’s Backyard BBQ featuring tips on how to barbecue successfully plus an extensive range of classic recipes.

Emett is the co-founder of Rata restaurant in Queenstown and the Go-To Collection, a restaurant group that operates the brands Madam Woo and Hawker and Roll with multiple locations across the country.

From 2012 to 2019 he was also chef director of Ostro, the Auckland city bistro, where he acted as a consultant, presiding over culinary direction for the restaurant.

In February 2020 The Emetts took the reins of The Oyster Inn, the Waiheke Island institution, their first solely-owned restaurant in New Zealand, before launching Onslow.

Josh and Helen Emett, outside 9 Princes Street Auckland, at their new venture named Onslow.

Chef Marc de Passorio with Tim Read at Sofitel Auckland Viaduct Habour’s La Maree restaurant.

La Maree Sofitel Auckland Viaduct Harbour 21 Viaduct Harbour Tel: 09 354 4778 www.lamareerestaurant.com

Restaurant La Marée, helmed by Michelin starred chef Marc de Passorio has opened at the new-look Sofitel Auckland Viaduct Harbour. The new restaurant sees Marc team up with Kiwi MasterChef winner Tim Read, bringing to the foodie landscape the best of New Zealand seafood and produce with French culinary techniques.

Marc and Tim are renowned for their culinary passion, with the duo focused on ensuring guests’ experience of premier New Zealand produce cooked in a respectful way.

‘La Marée’ translates to ‘the tides’, representing the restaurant’s viaduct locale and the constant flow of tidal waters that mirrors the ever-changing seasonal dishes the chefs create.

“New Zealand’s fresh seafood and produce offering is très magnificent.

We’ve had a great time collaborating and perfecting our first menu,” says Chef Marc.

Signature dishes featured on the premier menu are:- Bouillabaisse a la Marseillaise; Crayfish Flambé with Thomson Whiskey & Barley Miso Risotto; Scallops grilled on lava stone and smoked with balsamic, beetroot, pomegranate, lemon caviar, horopito; and Lobster bisque with Espelette pepper, lobster ravioli, coriander and deer milk.

Chef Marc moved to New Zealand in 2018 and has found home.

He was commissioned to open Harbour Society at SO/ Auckland, and recently collaborated with Sofitel Wellington on a showcase “Wellington on a Plate” event.

“Eight years ago, I visited Aotearoa and fell completely in love with the country – the people, freedom, beautiful fresh air and the scenery. I knew I would end up here one day. I really felt this place was somewhere special,” says Marc.

Kiwi born Tim Read has had a long time passion for food. He was the first winner of MasterChef in 2015, subsequently publishing recipe book Gather sharing his love of fishing, hunting and gathering. Chef Tim previously worked in the three Michelin-starred Maaemo in Oslo, Norway before returning to New Zealand and joining Marc at La Maree.

“Chef Marc has spent many years cooking in one of the most beautiful regions in France, known for its fresh and seasonal produce. I’m looking forward to collaborating with him, seeing how his mind works with New Zealand’s best ingredients”, says Tim. La Maree is open daily with lunch service 12pm – 3pm and evening 6pm – 10.30pm.

HOSPITALITY BUSINESS - NOVEMBER/DECEMBER 2020 19

NEW OPENINGS

Highwater is also a subtle nod to climate change. Its location on lower Cuba Street is where the shoreline once was, up until the late 1800’s pre-reclamation.

It’s an upmarket, but casual fine dining with a classy bar greeting guests as they walk into the 50-seater, intimate dining restaurant.

Birdcage has teamed up with sub-tenant on site Soul Shack, offering its popular, spicy free range chicken, complemented with fries, jalapeño Mac and Cheese and apple slaw.

Highwater Eatery

Atlas

Birdcage

54 Cuba Street, Te Aro, Wellington Ph: 04 210 4420 www.highwatereatery.co.nz

35 Customhouse Quay, Wellington Ph: 04 4711313 www.atlas-wellington.co.nz

38 Dixon Street, Wellington www.birdcagebar.co.nz

At Highwater Eatery on Wellington’s thriving Cuba Street they’re serious about sustainability with a big focus on ethical - natural, organically-produced wines and organic food.

Here you’ll find only fish caught by long line, low impact, grass fed meats and low intervention, nationally-produced biodynamic wines, New Zealand and European.

Owner and head chef Alric Hansen launched Highwater Eatery 18 months ago with Ben Farrant and Rachael Stevens. They previously owned award-winning Melbourne café, Small Victories.

Alric and his team use traditional techniques and let the full flavour of the food speak for itself.

Curiosity and conversation around Highwater’s food and drinks menus is encouraged.

This is a classy, modern inner-city restaurant and bar, popular with both city dwellers and tourists. Designed by well-known Wellington architect Alastair Cox, the interiors are postmodern, minimalist, industrial chic. Brick walls, low hung lights and lots of wood - there’s an atmosphere of elegance at Highwater.

It’s an all-day eatery, seating 50 people – 38 on the restaurant floor and the rest in the casual bar dining area. Alric and his chefs add to the colour, working from an open plan-style kitchen overlooking the main restaurant.

Parrot Dog beer flows freely on tap and they serve great Rich coffee, all complementing the full range of sustainably-produced, organic wines. Highwater is open for all-day brunch during the weekends, lunch Wednesday to Sunday and dinner Wednesday to Saturday.

The name is a play on the old adage, ‘come hell or high water’ meaning determination, while Highwater is also a subtle nod to climate change. Its location on lower Cuba Street is where the shoreline once was, up until the late 1800’s pre-reclamation.

At Atlas they pride themselves on a massive cellar and meticulously sourced wines and food, ensuring each wine subtly dovetails with the flavours and aroma of each season.

Sommelier Yong Yan spends a lot of time sourcing unique and interesting wines for the restaurant and bar while head chef Isaac Chamberlain works tirelessly to create beautifully presented dishes to match, sourcing the best possible ingredients. This all goes through a rigorous testing process before it lands on the plate and in the glass.

Atlas falls somewhere between a wine bar and a restaurant. It’s upmarket, but casual fine dining with a classy bar greeting guests as they walk into the 50-seater, intimate dining restaurant.

Favourites on the plate are the Cardrona Merino Lamb saddle and asparagus, marinated in thyme oil and seasoned with cured egg yolk and sheep’s yoghurt. Another signature favourite is the black garlic and chocolate dessert.

The atmosphere is relaxed and the service personable.

Restaurant manager Juno Miers says about half of the glass pour wines are extracted using the Coravin method, allowing guests to taste top wines by the glass that would normally only be available by the bottle. “We have an incredibly curated wine cellar list featuring a wide range of rare and premium fine wines,” says Juno.

Fourteen floors up from the ground floor restaurant is Atlas’ own private dining restaurant where Isaac and his team cater for up to 30 at private corporate events.

Birdcage, opened a year ago by the team behind Hanging Ditch, is a great late night dive bar with class and plenty of character where the craft beers and cocktails flow well into the night.

There are 150 canned and bottled beers on offer in the Birdcage fridge from 20 or 30 different breweries, 11 of them on tap.

Owner Andy Gray prides himself on his distinguished drink offerings with Fernet Branca, a pretty pungent Italian digestif in the style of Amaro, which is offered on tap. “I think we may be the only bar in the country that has Fernet Branca on tap,” he says.

Tucked away beyond a bright pink exterior, Birdcage is dark and it’s full of plenty of surprises. Set amongst moody late night lighting, the bar seats 80 comfortably. There’s lots of exposed wood, festoon filament lights, recycled Kauri wood boards and even repurposed snooker and pool tables incorporated into the bar and tables.

Andy has teamed up with sub-tenant on site Soul Shack, offering its popular, spicy free range chicken, complemented with fries, jalapeño Mac and Cheese and apple slaw.

While there’s a more chilled out vibe during the week, the Birdcage dancefloor is buzzing at weekends with live DJ’s on board.

Until recently this was bar number three for Andy, who also owns Amador, a wine bar five minutes’ walk away at Press Hall. However, he and Benji Irvine, his business partner in Hanging Ditch, have just launched number four.

Love Not Lost, another late night Wellington bar, recently opened on Allen Street.

New Openings - feature here!

Have you recently opened a new restaurant, cafe or food service operation?

Contact Hospitality Business magazine Editor, Kimberley Dixon at kdixon@intermedianz.co.nz so we can profile you in our popular New Openings pages.

20 NOVEMBER/DECEMBER 2020 - HOSPITALITY BUSINESS

The Madeleine is a small cake that is distinctively French.

Fits all gourmet moments throughout the day; breakfast, brunch or sweet snack with your coffee.

Available in three different flavours: Pure Butter, Chocolate and Lemon.

Contact us today for free samples and pricing P: 0800 366 252 | E: emily@emmajanes.co.nz

BREAKFAST & BRUNCH

Delicious treats at Hilton Auckland

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Breakfast, Brunch & Afternoon Tea.

he appeal of the New Zealand ‘staycation’ is proving more popular than ever for friends, families and couples now that overseas travel is off limits for most. To compliment the staycation check list of a comfortable bed, a lovely view, the novelty of a fluffy pillow and the luxury of impeccable service, providing a visual and tangible feast of morsels to attract diners is all part of the art to encourage guests to book a stay in their own ‘backyard’.

Auckland’s Hilton Hotel, with its highly skilled cuisine team at Fish restaurant, ensures guests start the day right by serving up a classic buffet-style breakfast which includes a vast assortment of breakfast and brunch favourites and offers eggs cooked any style to order, with the option of freshly barista-made coffee (additional cost).

Return to Fish in the afternoon to be treated to a bottomless array of savoury and sweet high tea dishes, with hot menu items and fresh scones and condiments delivered to the table. Served with a refreshing glass of prosecco, all you can drink Zealong Tea, and with sweeping views of Auckland’s harbour, Hilton’s Serendipity High Tea at Fish is a recipe for a lovely afternoon of indulgence. n 22 NOVEMBER/DECEMBER 2020 - HOSPITALITY BUSINESS

BREAKFAST & BRUNCH

Limited Edition Pohutukawa Hot Smoked Boneless Fillet Mouth watering sweetness.

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oraki’s Freshwater King Salmon are responsibly farmed in the glacial canals that flow from Aoraki/ Mt Cook. The result is a very special salmon with a light, subtle taste and delicate texture.

In the smokehouse, Aoraki’s passionate team take their time to craft the smoked flavour and bring out the subtle unique taste of Freshwater King Salmon. They also love the chance to get creative and try something new; looking around the world and close to home for taste inspiration.

Their limited edition Pohutukawa Hot Smoked recipe was inspired by the blacksand beaches of the North Islands’ West Coast. A place where Smokehouse manager, Luke has fond memories of fun family holidays at the beach.

Pohutukawa wood has a long tradition of being used to smoke fish at the Bach; for many it’s the taste of kiwi summer.

(Rest assured, the team at Aoraki Smokehouse love this special tree as much as you do! The woodchips used are sustainably harvested from windblown Pohutakawa stands on the North Island’s East Coast. The harvest is fully compliant with MPI regulations.) Blackstrap Molasses is used to add a mouthwatering sweetness, with a subtle bite. Together these ingredients create a summer sensation that gently enhances the taste of Freshwater King Salmon.

Aoraki’s Pohutukawa Hot Smoked is rich and smoky perfect for the holidays; and it’s only here for a summer so don’t miss out! n

LIMITED EDITION

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For more information visit www.aorakisalmon.co.nz To order contact Michael on 021 958 011 or email orders@aorakisalmon.co.nz

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HOSPITALITY BUSINESS - NOVEMBER/DECEMBER 2020 23

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The New Zealand Privacy Act is Changing Review your privacy practices to ensure they meet the new regulations.

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ew Zealand’s 27-year-old Privacy Act changes on 1 December. The new Privacy Act 2020 will update our privacy environment and make some important changes to how organisations and businesses need to manage personal information.

Privacy should be at the heart of how a business handles personal information.

If privacy is managed well, there will be few or no complaints, apologies and in some cases, compensation for harm caused. Instead, a business would be able to highlight how it preserves privacy as an important part of its brand or reputation.

Hospitality businesses collect a lot of personal information, in the form of customer information, but also in the form of employee information.

Recently, we’ve seen privacy issues arise with customer contact tracing details on Covid-19 contact tracing registers. Some of these cases were serious privacy breaches which resulted from poor safeguards around the register. In other cases, some businesses were using contact tracing information collected from customers to add them to their marketing mailing list.

The new Privacy Act introduces new obligations for businesses, a financial penalty of up to $10,000 for some types of privacy breaches and gives the Privacy Commissioner more enforcement powers to make a business comply with the Act. Mandatory privacy breach notification Up to now, there’s been no obligation to report a serious privacy breach to the Office of the Privacy Commissioner (OPC). That is about to change. If your business has a privacy breach that has caused, or is likely to cause, serious harm, you will need to tell OPC and the affected individuals as soon as possible. It will be an offence to fail to inform the Privacy Commissioner - and a business can be liable for a criminal offence and face a fine of up to $10,000.

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But not all privacy breaches will need to be reported. The threshold for a notifiable breach is whether it has caused or is likely to cause ‘serious harm’.

The OPC’s NotifyUs tool can help you determine whether a privacy breach meets that threshold of seriousness.

Compliance notices The Privacy Commissioner will be able to issue compliance notices to businesses which will require them to comply with the Privacy Act by doing, or to stop doing something.Compliance notices will set out the steps that the Commissioner considers are required to fix a situation and will specify a date by which the changes must be made.

Enforceable access directions An important privacy right is the right to ask for any information about yourself.

While this right is unchanged under the new law, the Privacy Commissioner will be able to direct businesses to give people access to their information. Up to now,

“Did you know that it is a legal requirement for every organisation in New Zealand to have a privacy officer?”

individuals have had to take their cases to the Human Rights Review Tribunal, a lengthy and sometimes costly process.

Get prepared These are just some of the changes in the Privacy Act 2020.

This is the perfect time for you to do a ‘health check’ of your existing privacy practices. This could be as simple as reviewing whether the policies and procedures you currently use are working as they should, or if they need updating.

There are good practices that your business should already have. Did you know that it is a legal requirement for every organisation in New Zealand to have a privacy officer? Now is a good time to check who your privacy officer is and to make sure they understand their responsibilities.

Other tips include reviewing and updating your business’ privacy policy and, if there’s a privacy breach, that you have a privacy breach plan.

The new Privacy Act 2020 is also a useful opportunity to upskill your staff on their privacy obligations. Try the OPC’s free e-learning modules.

If you have a situation for which you may need advice, you are encouraged to contact the OPC, either by emailing enquiries@privacy.org.nz or by calling 0800 803 909. n

EVENTS 2020

Christchurch company wins Best Food Experience.

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hristchurch’s Vbase has won ‘Best Food Experience’ at the New Zealand Event Awards for its catering at TEDxChristchurch 2019: Tūrangawaewae—A Place of Belonging, at Christchurch Town Hall.

An innovative hāngī lunch, using the newly constructed hāngi pits in the Town Hall’s neighbouring Commons site, ensured 1,400 guests were safely and quickly served in just 10 minutes.

All produce was locally and ethically sourced, responsibly harvested, and produced in house by the Vbase kitchen team in collaboration with Ngāi Tūāhuriri, through their subsidiary Matapopore.

Both attendees and award judges said this was the best demonstration of inclusive biculturalism they had ever seen at an event.

Vbase Chief Executive, Caroline Harvie-Teare says the award reflects Vbase’s deep connection to its local culture, food and people, and is a wonderful example of the social, cultural and economic impact of our Celebrate and Source Local procurement strategy.

“An inclusive and planned approach with Matapopore, TEDxChristchurch and Vbase allowed us to design a food experience to celebrate mahinga kai, the interconnected beliefs and practices relating to the environment and gathered food,” she says.

“With our client TEDxChristchurch and partners, we demonstrated a true sense of collaboration with our community, our local producers and our iwi which culminated in a totally sustainable experience enjoyed by everyone involved.”

Vbase Executive Chef Dan Shanks worked with the Vbase event managers, operations team and kitchen to seamlessly and safely manage the food service from concept through to preparation and delivery.

“This was our first hāngi and feeding 1,400 guests for lunch in under 10 minutes was an extraordinary feat, especially considering electricity was not used in the cooking process,” he says.

“I see this as true collaboration between all departments at Vbase, Matapopore and our client TEDxChristchurch

All produce was locally and ethically sourced, responsibly harvested, and produced in house.

“This was our first hangi and feeding 1,400 guests for lunch in under 10 minutes was an extraordinary feat,” - Executive Chef Dan Shanks

to achieve a result we should all be immensely proud of.”

The menu had two options: kaimoana and kaivegan. Kaimoana offered fresh local seafood from Gravity Fishing, Akaroa Salmon and mussels from Banks Peninsula.

Kaivegan featured grains from Milmore Downs, a certified BioGrow farm in North Canterbury, and addressed the dietary requirements of most attendees. Fresh braeburn apples were available all day, direct from crate, grown only five kilometres away.

No plastic single-use serveware was on site and all waste was sorted into three streams to increase landfill diversion.

“Our traditional methods of cooking outdoors and serving directly to guests on crockery plates is a true demonstration of safety and sustainability in practice,” Dan Shanks says Kaila Colbin, curator and licensee of last year’s TEDxChristchurch says her team is looking forward to working with chef Dan Shanks and the Vbase team on further events next year.

“This was the first time a hāngī was served out of a commercial venue in collaboration with iwi. Vbase now has a working model that can be used for future events in the Christchurch Town Hall to showcase the beauty and manaakitanga of Ōtautahi,” said Colbin. n

HOSPITALITY BUSINESS - NOVEMBER/DECEMBER 2020 25

HOTELS Park Hyatt’s Onemata restaurant, which in Te Reo Maori means, for fertile, rich soils.

Introducing Park Hyatt Auckland: • 195 guest rooms • 4 restaurants and bars • Elegant event spaces • The Spa • Fitness Centre • 25m Infinity pool

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HOTELS

Park Hyatt Auckland

Unfurling the manaakitanga mat Fortuitously for the local and national tourism sector, Park Hyatt Auckland General Manager Brett Sweetman, plus Executive Chef and recently-returned Kiwi Brent Martin and the entire lead team are big picture thinkers, committed to making a success of their own venture as well as helping grow a healthier tourism sector Post-Covid, for domestic and international operators, stakeholders and guests.

Brett is the complete package: the consummate hospitality professional with a big heart and a Bachelor of Commerce degree: “Despite obvious challenges we opened well and soon after, employed another 40 people.

“It’s been very exciting, bringing the Park Hyatt brand to Auckland so New Zealanders can experience what a truly international Park Hyatt looks and feels like. The hotel opening has been very well received by the local market and our flagship restaurant Onemata as well as the other food and beverage outlets are doing superbly.”

Te Mana lamb Adobo style, coconut lamb jus, baby carrots and coriander

Meet Onemata’s Head Chef

As part of the Hyatt ‘family’ for 15 years in a career spanning three countries, Brett relishes the exposure to different cultures and languages and that shows at Park Hyatt Auckland, where Māori culture, art and stories are sensitively honoured and shared.

The hotel’s initial vision four years ago focused on how long international tourists and locals stayed in Auckland.

At the time it was low, at 1.3 days.

“Our goal now is all about encouraging people to come to Auckland for two to three nights and discover what makes Auckland unique. From the waka in the driveway, to carvings flanking the entrance and the intricate tuku tuku panels, it’s about revealing and sharing what Tāmaki-makau-rau is all about to New Zealanders and to the rest of the world when our borders open again.”

Everyone is hoping some sort of Trans-Tasman opening will be available before the end of the year and in time for America’s Cup scheduled early 2021. “We’re in the heart of America’s Cup Village, Team New Zealand is our neighbour so we’re in prime position to witness the best sailing spectacle in the world.” >>

Auckland’s Viaduct Harbour is home to the newly opened five star Park Hyatt Hotel.

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yatt’s global management proudly gathered its dream team to bring their latest international offering to life, the Park Hyatt Auckland. It’s the city’s newest 5-star luxury hotel, a retreat built on the water’s edge at Wynyard Quarter, and in the heart of America’s Cup Village.

With planning commencing four years ago, Auckland’s newest addition to the luxury hotel market exudes manaakitanga – welcome and care – as the philosophy guiding the way staff are treated to the welcome and service guests receive.

Hyatt chose the ideal port in which to create their latest luxury home away from home. And who knew this would become their safe harbour too, giving shelter from the Covid-19 storm when it hit New Zealand in March. Although it scuttled the hotel’s scheduled May opening until mid-September, comfortingly, the maxim, ‘Good things come to those who wait’ remains true.

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Based in the heart of Auckland’s America’s Cup territory, the hotel brings a new level of class.

Born in Maui, Jonathan Pasion’s Filipino heritage as well as growing up surrounded by the sea, have influenced all aspects of his life, especially his cooking style. Following a Culinary Arts Degree and further study in the US, he’s excelled at blending these flavour influences from home, heritage and travels.

Fresh seafood is Jonathan’s ultimate produce to cook with and he’s more than impressed with what Aotearoa offers. He also believes great restaurants should feel casual and welcoming while still maintaining their international standards. “We welcome the community to come and dine with us and enjoy great food without feeling intimidated,” he says.

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HOTELS

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Executive Pastry Chef Callum Liddicoat literally travelled down the road to take up his preopening lead role at Park Hyatt Auckland in July 2019; he’d been working further up the hill, at the Cordis hotel in fact, as Executive Pastry Chef for two years.

Now, firmly ensconced in the best role of his 20 year career, Callum is heading the Park Hyatt Pastry team, creating inventive desserts for events and all food and beverage outlets in the hotel and showcasing his impressive culinary skills. For the already renowned Afternoon Tea offering in the Living Room, Callum has reimagined High Tea and transformed it into an immersive experience. Instead of three tiers, think ‘tantalising, seasonal journey in five courses’ displayed over bespoke ceramic platters. “At the Hyatt we say, ‘Luxury is Personal’ so I try to build on that with a food philosophy that focuses on enhancing honest, fresh seasonal produce.”

Completing the hotel’s food and beverage venues are the all-day eatery, The Pantry; a bustling ‘grab and go’ or sit and savour space for breakfast, lunch and dinner. Callum Liddicoat’s Afternoon Tea, already making a splash in the country’s High Tea scene, is available in the Living Room, where concepts of ‘home’ exude relaxed sophistication. And The Captain’s Bar, overlooking the harbour, is the place in Auckland to weigh anchor and celebrate life.

Defining the food concept for new venues is a complex, layered process.

“It’s about discovering the personality of the space first. In the early stages I sit and imagine what the space would be, what it would look like.

“Then we refine the food concept and evolve the story or point of difference that I want in these spaces.

Flowing from there, we design and curate everything down to the plates that we want to support the story.”

For Brent, just as important as finding the food stories, is discovering local chefs who inspire and impress him. Favourite restaurants so far?

“Hello Beastie are doing it really well and Baduzzi is a stand out.”

And sharing any impressions on food and produce experiences since arriving back home, he says, “It’s a lot easier to design menus when the same produce is available all year round. Shorter seasons are a challenge, in a good way.”

And in that good way, Onemata’s menu responds to this country’s shorter seasons: “We’ve chosen a very different, innovative way to create a menu,” says Brent. “Take asparagus, for example.

We might create three different dishes to showcase the produce in its entirety, by emphasising its different textures and flavour profiles and maximising the character and delight of the produce at its seasonal peak.” n

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The sweetest things…

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Leading global hospitality creative comes home New Zealand is all the better for Hyatt’s ‘Golden Boy’ gastronomic concept creator Brent Martin deciding that after 23 years working with the company globally – helping open its string of flagship venues

Park Hyatt Auckland’s General Manager – Brett Sweetman.

around the world – that it was time to work his magic back home.

“Every two years I was given the opportunity to create my craft. My last project was a mega resort in the Caribbean, creating concepts for 26 restaurants and bars. This one is a little smaller, I can easily get my arms around it,” he says.

Personally, Brent wanted to put down roots again, and career-wise, as well as the joy and challenge of opening a Park Hyatt in his own country, “It’s the opportunity to share what I’ve learnt, to work with the younger generation and link up with organisations to help get more people into hospitality,” he says.

For the hotel’s four Food and Beverage outlets, including the flagship Onemata Restaurant, Brent was compelled to redefine hotel food in Aotearoa by discovering and highlighting the best produce available and honouring its producers.

Embarking on a gastronomic immersion roadie around the country, he visited and stayed on farms and foraged for heroic produce and stories that on the plate, back in the hotel, would deliver the essence of New Zealand cuisine.

He took his senior team on the road too, Onemata’s head chef Jonathan Pasion and executive pastry chef Cullum Liddicoat, so they could meet farmers and growers and unearth their stories, to further enhance Onemata’s unique offering.

Luxur yi

The way the team has gelled has been the most satisfying aspect of the hotel’s opening for Brett. “We have a great mix of local and international talent. Some have been with Hyatt for 10 years, some 20, some even longer and others have been away and come back. Caring for our team is very important to me and I firmly believe consistent customer service begins with employees feeling respected and appreciated within the operation.”

Since October Park Hyatt Auckland has seen more confidence in the market with increased hotel and dining bookings, “And of course we hope that continues,” says Brett.

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HOTELS

Refurbished multi-million Formosa Golf Resort joins Rydges Group Particularly exciting for those living in the Whitford, Beachlands, and Mareatai areas of Auckland, the Rydges Formosa will offer great employment opportunities for locals and a stunning community facility for those living in the vicinity to enjoy. By Kimberley Dixon

The resort will feature 50 refurbished one bedroom villas that can be configured into two-bedroom villas.

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vent Hospitality and Entertainment (EVENT) has announced the addition of its first golf resort to its collection of properties as a result of a new management agreement to operate the ‘Rydges Formosa Golf Resort.’

Formerly known as Formosa Golf Resort in Beachlands, Auckland, the property is undergoing an extensive multi-million dollar renovation of the golf course and its surrounding facilities and is expected to open later this month.

The hotel will reopen under the EVENT family group with new owners, Beachlands South Limited Partnership, a partnership between the NZ Super Fund and parties associated with the Russell Property Group.

EVENT Hotels and Resorts general manager for New Zealand operations, Simon White, says the group is excited to associate the Rydges brand with such a great product in the Auckland region, and anticipates an enthusiastic response from the market: “The resort will feature 50 refurbished one bedroom villas that can be configured into twobedroom villas, well equipped conference facilities, a restaurant and bar, and onsite health facilities, a new driving range and a world-class 18-hole golf course designed by Sir Bob Charles.”

White anticipates that the new resort will also appeal to the weddings and corporate events market, with capacity for both intimate gatherings and large groups of up to 300 guests, with full catering capabilities. “Guests also have the option to stay – and play – on site, and are able to access the resort by car or by the Pine Harbour Ferry, a mere 40 minutes from the Auckland CBD.” Marcus Keenan, who is currently the general manager of Rydges Wellington, has been appointed to manage the new property. Keenan

comes to the role with over 20 years’ experience in the hotel industry.

“Marcus has extensive experience in hotel management – both nationally and internationally – including involvement with hotel refurbishment, rebranding and the reopening of properties. The location has world-class views and following the refurbishment and under the management of Marcus and his team – this will be a very exciting and sought-after resort.

“This is particularly exciting for those living in the Whitford, Beachlands, Mareatai and surrounding areas because not only will it offer great employment opportunities for locals, but it will also be operated as a stunning community facility for those living in the vicinity to enjoy,” says White.

Keenan has been involved in several boards, including chair of the New Zealand Hotel Council (Rotorua region) and as a member of their national board for several years. His qualifications include hospitality operational management and business studies from the prestigious London City of Guilds.

Aside from the resort’s immense appeal for those seeking a weekend golf escape, Keenan is expecting substantial interest from day-trippers wanting to enjoy the picturesque location with great coffee and food offerings for brunch, lunch and dinner.

“The resort is spread over 170 hectares and features stunning clifftop panoramic views of the Hauraki Gulf: without a doubt, it is one of New Zealand’s most spectacular locations for an international golf course, which features in The Finest Golf Clubs in the World. The resort is likely to become a popular choice for those looking for an exciting new location to enjoy a day out through to those wanting to celebrate a large special occasion,” he said. n

Facilities include a new driving range and a world-class 18-hole golf course designed by Sir Bob Charles.

HOSPITALITY BUSINESS - NOVEMBER/DECEMBER 2020 31

FRANCHISING

Taking the plunge From corporate IT to coffee.

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ix weeks before New Zealand went into total lockdown Khushboo Badiyani entered into an agreement to become the country’s Master Franchisee holder for Hudsons. Not the auspicious start anticipated by the former corporate financial IT auditor, however, her decade long experience across the business information management sector including working at the Reserve Bank, BNZ, Rabobank and PWC, helped navigate her new passion.

dedicated franchise business coach has been particularly helpful to coordinate queries and share information.

Discuss the benefits of entering a franchise business.

I believe franchising as a business opportunity is the way to go, and even more so if people don’t have previous hospitality experience. It does make it easier knowing there is someone else , namely the franchisor backing you up and who you know wants you to succeed.

So far it has worked for me. I have no regrets and I wouldn’t have done it any other way.

Hospitality is a demanding sector – usually long hours, high expectations from customers, skills shortage and growing costs. Therefore, entering this sector by yourself can be daunting.

There can be a lot of unanswered questions at first – where should I open my café/ restaurant, what type of décor or food should I offer, where should I source my ingredients from, will I get good supplier trade terms, how do I find skilled staff, what should be my selling price, will I make a profit etc?

Franchising comes as a tried and tested business method, so the risk of things going wrong can be

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How has having access to the master franchise operational guidelines and support helped with running your business?

Emirates Leisure Retail (ELR) has been successfully running a network of Hudsons stores for 21 years. They truly understand coffee and customer experience so as the Master Franchise operator in New Zealand I knew I was in safe hands and could rely on their expert advice to get my business up and running.

While there were formal written guidelines shared, what I found most valuable in terms of support was having access to a four week on-site training programme based in Melbourne and Auckland, which also included trips to our roasteries, prior to opening.

“It all comes down The training programme was quite comprehensive covering to having trust in the topics including HR, coffee, franchise model you have menu development, food selected, understanding safety, customer service, stock management, key suppliers, the rationale behind the and store location. I also picked limitations that up some useful tips to make life easier for day to day business are in place.” management.

- Khushboo Badiyani Right from the beginning from when we signed the contract through to our first day of trading, we always had someone from ELR team assisting us, whether it was store location/ design, selecting shopfitters, procurement, coffee training, and marketing.

It has been 8 months since opening Hudsons Queensgate and a lot has happened due to the pandemic, but the ongoing support we receive from ELR is excellent. Having access to a 32 NOVEMBER/DECEMBER 2020 - HOSPITALITY BUSINESS

significantly reduced. At the same time, with franchising there are usually limitations on what you can and can’t do.

Some people may see these as restrictions but really it comes down to perspective. Usually the limitations are in place to protect the brand and help the franchisees do well in their business. Just as brakes in the car are not a restriction, instead they are there to help us drive better and longer. It all comes down to having trust in the franchise model you have selected, understanding the rationale behind the limitations that are in place and communicating openly. If you do feel strongly about something, have a chat with the franchisor to express your view and find a way forward that works in mutual benefit.

Please explain your business values regarding sustainability and sourcing coffee beans.

We have three coffee blends = Premium Blend, Barista’s Choice and Single Origin. Our beans are ethically sourced from one of the major coffee bean importers, Cofi-Com who recognise the importance of sustainable production on all levels: social, environmental and economical.

FRANCHISING

Lower Hutt based Hudsons NZ.

More specifically at Hudsons, when a customer buys a Single Origin blend, the proceeds go towards the Hudsons Scholarship, supporting next generation Peruvian coffee farmers.

At store level, we support and have started some sustainability and environment friendly initiatives.

For example, our takeaway cups and packaging material is either biodegradable or reusable. We also use only use free range eggs.

Were you able to retain or furlough staff during the lockdowns…and if so how?

We were able to retain all our staff during the lockdowns. In the first lockdown, we were able to use the Government’s wage subsidy scheme, which was great. This meant, staff were paid at least 80% when not working or doing less hours. However, our business didn’t qualify for the second or third round of wage subsidy extensions.

The policy wording was unreasonable and did not cater for a new business like ours. We were required to prove the sales reduction of 30-40% by comparing to a month closest to 2019. For us, it meant comparing sales to our first month of opening i.e. February 2020.

This was an unreasonable and irrelevant comparison because February is a slow month for coffee and it picks up in winter. We should have been allowed to compare with our forecasts (that were prepared in late 2019 before opening of the business factoring in the seasonal impact). However, thanks to some good planning I did before starting the project I did have access to some contingent funding which kept us going and the sales started to pick up gradually.

Do you own the property the franchise is located on yourself, or is it rented?

How did you negotiate the

commercial leasing situation during the lockdown?

It is rented. We had some challenges initially but the key takeaway was to stay patient, maintain regular contact and persevere to reach a workable solution for both parties.

What are the financial risks/ opportunities associated with establishing Hudsons?

Like every other business, there is always financial risk involved whether it is franchised or independent. These risks relate to whether I will have enough funding, will I be able to grow sales, will I make enough profit, and will I be able to manage ongoing cashflow (staff costs, rent, insurance, accounts payable and receivables) etc,.

With Hudsons, the abovementioned risks were managed for the following reasons:• Association with a reputed and experienced brand, owned by high profile Emirates Group – this provides confidence and helps with funding arrangement through financial institutions.

• There is guidance provided on effective business and financial planning to manage costs and make business profitable • Assistance with store location/ rental negotiations/ set-up • Market analysis • Better negotiating power with suppliers = better pricing and trade terms • Marketing assistance to grow customer base and sales • Refreshed brand guidelines and elegant store décor • Guidance on managing staffing matters • Access to comprehensive training programme • Having a business coach available to seek advice on a day to day basis.

• The product and concept itself – three unique coffee blends and focus on fresh and healthy food.

Overall, just like any risk and mitigation plan, it is only as good as if it can be implemented effectively so it’s imperative the business owner leverages off all the advice that is available and uses it wisely. It’s an exciting time with Hudsons as the brand is so new to NZ. There are so many opportunities to become a part of an exciting global brand with a local touch. We’d love to meet with like minded people who are passionate about coffee and help them have a business of their own so together we can grow our Hudsons franchise network throughout NZ How do you juggle family commitments with the café?

For me it is back to office basics – make a list, prioritise, review and revise. I am a big fan of managing my commitments through calendar entries whether it is work or family related.

At the café I have a wonderful team.

My role is to make sure they are welltrained and have everything they need.

In return they do an amazing job. I love to spend more time with our children and doing things which I couldn’t do when I was working at a fulltime corporate job. I enjoy school drop offs, pick-ups, and attending special events Being a business owner, gives me that flexibility to work at my own pace and hours that suit me. I am lucky to have a very supporting husband and three lovely children, - twins aged nine and a 12 year old. They all love to help out in their own ways when I need to fulfil my café commitments. n For more information go to: www.hudsonscoffee.co.nz Facebook location hudsonsnzQueensgate

HOSPITALITY BUSINESS - NOVEMBER/DECEMBER 2020 33

GUEST EDITORIAL

What about me – the consumer?

By Michael Barnett, CEO Auckland Chamber of Commerce.

I

did a road trip a couple of weeks ago, heading north from Auckland and spending some of the dollars previously set aside to visit family in the UK. Those dollars were just a fraction of the $11b New Zealanders spend each year on their global search for life experiences, rest and recreation, but the fact is, they are spending it here.

Others have done the same and probably more generously than me, holidays locally, investing in property or upgrading what they already have and buying new cars. That $11b is here and with the borders closed we know that the NZ client base is confined to barracks so can spend locally.

And with the elections over we have seen sectors reminding the Government of the critical role they play in the economy, the shortage of skills for some due to immigration issues, a lack of spend due to the lack of foreign students and offshore tourists and why Government should support them in some way – and so they should. But what about me.

The consumer.

Have the lockdowns seen sectors design compelling attractors to get me back into their restaurant or café or back into Queen St or into the Mall. Have we seen business brushing up on their customer service or been innovative in the way they do business or is it all, “business as usual “and the belief we deserve NZ support when in fact now is a time that the NZ consumer has a quality of choice.

My small trip reflected a little of both. The café north of Auckland that made me feel I had interrupted their morning, the accommodation

in the Hokianga which, despite their marketing photos exceeding reality, could have paid a little more attention to room presentation.

But the Gables in Russell and Puka Park in Pauanui made up for it all – a combination of welcoming, great customer service and value for money.

What also performed was New Zealand itself. The majesty of Tane Mahuta, the beaches of the Bay of Islands and the walk to Cathedral Cove. (One other performer was the guy in the photo shop in Paihia who couldn’t sell me a battery charger for my camera

“Knowing that for the next two years New Zealanders are our clients should motivate us to perform.”

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but used his own to provide a charge to keep me going).

New Zealand just keeps on delivering. We have some of the most beautiful scenery on earth with exercise and entertainment to suit us all. If ever there was a time to take those weekend breaks, do a road trip or do that bike or tramp we’ve talked about for years, it’s now. For those that may benefit from New Zealanders spending locally it is an opportunity to attract and do so in a way that encourages them to return.

Knowing that for the next two years these are our clients should motivate us to perform. ■

Looking to grow your business in 2021?

We connect brands to New Zealand’s largest trade audiences (over 70,000 each month) for the hospitality, foodservice and accommodation sectors.

As the leading source of information for industry professionals, Hospitality Business is the only publication available in both print and digital formats, and our media communities are 10 times larger than any other publication for the industry.

To find out how to get your marketing communications in front of more decision makers across our print, digital and social platforms, contact Wendy Steele on 021 300 473 or wsteele@intermedianz.co.nz Published by The Intermedia Group NZ

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