Hospitality Business April 2021

FAREWELL O’CONNELL ST BISTRO | FRIDAY PIE DAY | CALORIES & CUISINE

www.hospitalitybusiness.co.nz APRIL 2021 Vol.8 No.3

Change the world without changing too much of yours NEW ZEALAND’S LARGEST HOSPITALITY AUDIENCE

Worldof Wine CAMERON DOUGLAS MS

VOLUME 2 WINTER 2019

IT'S A MATCH

CELLAR SECRETS

Food and wine pairs to love

Backstage at the vineyard PLUS finding your favourite drop

C O M I N G

S O O N !

WINE LABEL LANGUAGE EXPLAINED

Reds on the Rise

THE WINTER ISSUE OF

Liquid Gold

GROWING GRAPES ON FORMER GOLD-MINING CLAIMS HAS HELPED PRODUCE SOME 24-KARAT WINES FROM DOMAIN ROAD VINEYARD

18 WORLD OF WINE – SUMMER 2019/20

Dry River Craighall Tempranillo 2016, RRP $65

Coopers Creek The Little Rascal SV Gisborne Arneis, RRP $21.99

NEW ZEALAND’S LEADING CONSUMER

Leftfield Gisborne Albariño, RRP $17.99 Waimea Estates Grüner Veltliner 2018, RRP $29.99

WORLD OF WINE – SUMMER 2019/20 27

WINE MAGAZINE IN COLLABORATION WITH MASTER SOMMELIER

XXXXXXX XXXXXX

Wine

CAMERON DOUGLAS

Tour

SIP YOUR WAY FROM ONE END OF THE COUNTRY TO THE OTHER VIA THIS NATIONWIDE GUIDE TO OUR FINEST DROPS

TRUE NORTH Northland remains a small yet important region with a handful of wineries continuing the story of viticulture and wine. Marsden Estate has shown its value to the New Zealand wine industry overall with value and consistently well-made wine.

Ake Ake, Paroa Bay and The Landing produce wines with warmth and generosity, representing the region’s dedication to the production of fine wine from Chardonnay, Pinot Gris and Syrah.

The Auckland wine region reaches as far north as Matakana, south to Clevedon and across the water to Waiheke Island – it’s a key centre for fine wine production. The region supports many varieties – from Bordeaux-style red blends and Syrah on Waiheke Island to Pinot Gris from Matakana.

Brick Bay, Cable Bay, Tantalus Estate, Mudbrick, Stonyridge, Man O’ War and Puriri Hills are among many quality producers. World class Chardonnay from Kumeu River and the third most recognised winery brand on the planet Villa Maria (based at Ihumãtao in Mangere) are two cellar door and wine tasting experiences that should not be missed.

The Waikato and Bay of Plenty form a single wine region. Once well known for its aromatic wine production, it is now home to only two estates.

Gisborne’s own wine story began in the 1800s with early settlers producing wine

for their own consumption, and by the 1920s it was well into significant volumes for commercial sales. Gisborne is home to the Millton family – James and Annie are pioneers in biodynamic viticulture practices and unquestionably set a benchmark in this important method. A few of my favourite wines from producers in the region include Tohu, Toi Toi, Odyssey Wines, Huntaway, Spade Oak, Coopers Creek, Matawhero and Millton Vineyards.

Hawke’s Bay is a beautiful place to visit – with warm summers, mild winters and a stunning landscape. It contains a range of different soil types, from free-draining river stone soils to red metals and limestone,

which ensures Hawke’s Bay is able to ripen a wide variety of grape types and make some excellent wines.

Many notable producers are situated here – examples include Elephant Hill, Clearview Estate, Bilancia, Te Mata Estate and Pask with their Syrah stories; great Cabernet-led blends and Chardonnay from Villa Maria, Sacred Hill, Esk Valley, Craggy Range and Te Awa Estates. Be sure to look out for some great wines from Radburnd Cellars too.

North east of Wellington is the Wairarapa, where the important sub-regions of Gladstone, Masterton and Martinborough are located. Every producer in the region seems to have a fascinating story underpinning their Ostler, Waitaki Valley, North Otago

22 WORLD OF WINE – SUMMER 2019/20

TASTING NOTES SAUVIGNON BLANC

1

Summerhouse Sauvignon Blanc 2019 Marlborough

1

Classically styled Marlborough SB with flavours of passion fruit and white peach, lemongrass, wet stone and white flavours. Juicy and flashy texture with a core of fruit and contrasting acidity.

Balanced and well made, ready to enjoy from today and through Summer 2021.

POINTS: 90 RRP $19 summerhouse.co.nz

3

2

Rapaura Springs Reserve Sauvignon Blanc 2019 Marlborough

Enticing and sophisticated bouquet of SB with aromas and flavours of passionfruit and apple, a touch of gunflint and lemon, wet stone, lemongrass and hay. Juicy, fleshy and quite delicious on the palate. Flavours reflect the nose with a core of passionfruit, sweet Cape gooseberry and lemongrass, loads of crisp refreshing acidity and a long finish. Drink now and through 2021.

POINTS: 94 RRP $19 rapaurasprings.co.nz

4

Smith & Sheth CRU Sauvignon Blanc 2019 Wairau, Marlborough

Intense, fruity, quite pungent and varietal with aromas and flavours of fresh pineapple and basil, a sting of grapefruit, lemon and white peach. A touch of fruit spice, lees and hay. Loads of texture from plenty of acidity with a flinty salty layer. Well made, vibrant and ready, in fact delicious!

Drink now and through 2022.

POINTS: 94 RRP $28 smithandsheth.com

2

5

Wairau River Sauvignon Blanc 2019 Marlborough

4

3

Pyramid Valley Sauvignon+ 2019 North Canterbury

Exacting aromas and flavours include fresh citrus and a leesy spice, white peach and grapefruit, a gentle stony and chalky earthy layer and lifted floral moments.

Crisp, refreshing and dry on the palate with flavours that mirror the nose, especially grapefruit peel, sweet lemon and apple.

Pristine acidity and lengthy finish. Well made, balanced and ready to enjoy from today and through 2023.

POINTS: 94 RRP $28 pyramidvalley.co.nz

6

5

Unmistakable aromas of tropical fruits and citrus, sweet grass and wet stone. On the palate – flavours of pineapple and passionfruit, red apple and peach. Additional flavours of lemongrass and galangal, wet stone and minerals. Crisp and dry on the finish. Drink now and through 2022.

POINTS: 92 RRP $20 wairauriverwines.com

6

Greystone Sauvignon Blanc 2018 North Canterbury

Varietal SB greets the nose with a sweet herb and angelica leaf tease. Golden kiwifruit, apple and grapefruit follow close behind.

No mistaking the sweet sweaty lift of barrel ferment and lees as well as natural ferment flintiness.

A youthful reductive note swirls away easily. Very citrusy and crisp on the palate with lees and barrel flavours to follow. Grapefruit, apple and peach to finish. Youthful and delicious, lengthy and exciting.

Drink now and through 2022.

POINTS: 94 RRP $29 greystonewines.co.nz

WORLD OF WINE – SUMMER 2019/20 43

Worldof Wine VOLUME 3 SUMMER 2019/20

CAMERON DOUGLAS MS

CAM’S BEST OF

2019

RAISING A TOAST TO

Summer

P R O M OT E Y O U R W I N E S TO AN AUDIENCE OF MORE T H A N 2 0 , 0 0 0 W I N E LO V E R S

108 WINES

Tasted & rated

SIMON GAULT’S BBQ FAVOURITES

+ the perfect wine matches

SWAP YOUR DROP

Delicious alternatives to tried-and-trues

FOR MORE INFORMATION, EMAIL info@intermedianz.co.nz

Contents REGULARS 6-7 DIGEST O’Connell Street Bistro to close.

8-9 REGIONAL REPORT Queenstown hosts a long lunch for locals and tourists.

18-19 CHEF OF THE MONTH Chef Simon Levy works his culinary magic.

FEATURES 12-15 BAKING New Zealand’s finest pie hunt is underway and a Dunedin baker who only opens on Fridays.

20-21 NEW OPENINGS We visit The Dishery & The Remakery, both thriving for different reasons.

26-27 CATERING

08

St Margaret’s College hall of residence caters for a variety of student preferences.

28-29 HOTEL SCENE Auckland’s quarantine hotels & the Council.

34 BUSINESS Staff rostering in difficult times.

12 13

22

24 HOSPITALITY BUSINESS - APRIL 2021 3

Editor APRIL 2021 Vol. 8 No. 3

Friday Pie Day

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

Freshly baked bread and the taste of great steak and cheese pies are two highly prized treats which have rightly earned their culinary reinstatement on the cuisine ladder over the last year!

Even NZ Bakels has reintroduced the NZ Pie awards (page 12) and a group of homesick Kiwi students in London spotted an opportunity to feed expats longing for a taste of home in London, with their delicious Kiwi style pies late March!

Our April issue baking feature talks to the crew behind Friday Pies; reminds locals of the opportunity to compete for the top pie making spot back here, and we also talk to a brilliant chef/baker in Dunedin who only opens on Fridays and sells out his pastry and baked delights without fail due to his reputation – literally earned by way of mouth!

It is with sadness that we record the impending closure of one of New Zealand’s finest restaurants, O’Connell Street Bistro due to commercial lease issues in Auckland’s CBD – a reflection of the unfortunate flow on effects the COVID-19 pandemic has caused.

This issue also looks behind the scenes of two innovative new openings, one called The Dishery and the other, The Remakery – both making a difference in their communities. And our Queenstown’s Long Lunch story reflects how the beleaguered resort is uniting to survive.

Keeping up with the latest news, views and events in the hospitality and tourism sectors is more important than ever now so ensure you follow us online at www.hospitalitybusiness.co.nz and sign up to our newsletter – a great way to keep informed between our print and digital editions!

Kia Kaha

Kimberley Dixon Follow us on

www.hospitalitybusiness.co.nz

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ISSN 2382-1892

4 APRIL 2021 - HOSPITALITY BUSINESS

FIND

Lavanya Basnet

GREATNESS

Chef, Onehunga Neighbourhood Eatery Master of Gastronomy student researching Indian identity in the Auckland culinary landscape

Explore issues of food sustainability, ethics, people and culture as you are challenged to rethink the industry’s future. Research issues that are close to your heart and develop your critical analysis skills.

aut.ac.nz/hospitality-tourism

Fine Dining Takes A Double Hit In

Auckland The Auckland fine dining scene has been left shocked and in disbelief following the closure announcements of two of the city’s finest, iconic restaurants. Both Antoine’s and O’Connell Street Bistro will close their doors this month, ending over 24 years of service to the hospitality industry .

O’Connell St Bistro owners and founders, Chris Upton and Amanda Mason point to the insecurity of COVID-19 and being unable to successfully renegotiate their lease as the reasons behind the difficult decision to close their doors after more than two decades in business.

The couple say that like many in the hospitality industry, they have had to

6 APRIL 2021 - HOSPITALITY BUSINESS

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continue paying fixed costs that occur throughout successive COVID levels.

“With the continuing lock downs and the challenges of operating at Level 2 in the first two months of 2021, and with no clear respite ahead, it is unsustainable to continue,” said Chris Upton.

The renowned Bistro has been awarded with many accolades over the years including being cited as one of the Top 42 places in the World to visit, (Vanity Fair April 2007) and the Award of Excellence . from the prestigious tle New York Wine Spectator magazine from 20012016.

With a famed wine list and dishes that have stood the test of time including the celebrated rabbit pappardelle (on the menu since 2000), the couple say they are now focussed on supporting their team and delivering an exceptional experience to guests for the next four weeks of service.

The restaurant has weathered many storms including the ‘power crisis’ in February – March 1998 when, just four months after opening its doors the Bistro was forced to shut down. Then came the restaurant fire on 26 January 2016, which resulted in an eight-month closure for refurbishment. Despite this sophomore setback, the couple kept their team fully employed, spending time focussed on charity work and restaurant pop ups.

Chris Upton says that while this is the end of O’Connell Street Bistro, they are not retiring and may look at another venture in future years.

“While the Bistro has been our life’s work for close to a quarter of a century, we have never thought of it as simply ours.

It belongs to every one of our fabulous patrons who have supported us and enjoyed our hospitality.

“We have enjoyed one hell of a wonderful ride and our heartfelt thanks go out to all of our guests who have made the Bistro part of their life.

“For us, it has always been about offering outstanding cuisine, brilliant service, a cosy relaxed ambience and of course, all that memorable wine.

“We are honoured to be consistently placed among the top restaurants in New Zealand. We have been privileged to work

Ch

Digest

alongside teams of very talented individuals.

We have had fantastic chefs, managers, sommeliers, waiters, and kitchen hands who have contributed hugely to the success of the Bistro.

“We feel great sadness knowing we are at the end of an era, but we also feel joy and satisfaction knowing that together we all created an amazing and special place,” he says.

O’Connell Street Bistro will close its doors after a final dinner service on Friday 16 April. Until then O’Connell Street Bistro is open for lunch on Thursday & Friday from 11.30am & dinner Tuesday to Saturday from 5:00pm. www. oconnellstbistro.com.

DIGEST

Competition Opens Careers For High School Students Wide ranging hospitality career opportunities will be highlighted to high school students.

Go with Tourism and ServiceIQ have announced coinciding Tourism and Hospitality competitions for Year 12 and 13 students nationwide, culminating in an ‘Aotearoa Experience’ grand prize.

Two challenges – one for Tourism and the other for Hospitality – will each take place in Terms 1, 2 and 3 this year. Students must enter all three challenges in the same category to be eligible to win the grand prize, to be announced 13 September.

The goal of the year-long initiative is to help young New Zealanders understand more about the wide-ranging careers available in tourism and hospitality and

encourage students to consider these sectors when deciding on further education or entry into the workforce.

It is these outcomes which originally brought Go with Tourism and ServiceIQ together at the end of 2020 to form a partnership.

Throughout 2021, ServiceIQ teaching resources will be supported by the Go with Tourism Education Programme delivered in secondary schools around the country.

Go with Tourism Programme Director, Matt Stenton, says that it is vital for the future workforce of Tourism and Hospitality that our rangatahi understand and are excited about the career opportunities available.

“These are industries where happiness equals success – not just for customers, we need engaged employees too. So, we hope that our competitions can inspire the creativity, entrepreneurship and passion in our students that is needed in our future workforce.”

Doug Pouwhare, General Manager – Talent Supply & Transitions for ServiceIQ, notes that Aotearoa’s service sectors, particularly hospitality and tourism, will be drivers for economic success as the economy recovers from the pandemic.

“In the next five years, there will be around 80,000 job openings. That’s a lot of opportunity across many exciting roles that can lead to great careers. Many, like cookery, are also global passports because the skills you learn are sought after around the world.”

The competitions have been designed

Gilmours has been operating for almost 100 years, so we truly understand the Foodservice sector and look for ways to share our expertise with our members. www.gilmours.co.nz

0800 270 414

to support and align with the current Tourism and Hospitality curriculum, are free to enter and submissions may align wholly or as part of related Unit Standard assessment requirements.

The Hospitality competition is limited to students of Tourism and Hospitality subjects; whereas the Tourism competition is open to any Year 12 or 13 students who have an interest in pursuing this industry as a career.

“Unlike many other industries Tourism is not limited to those who study it, so we wanted to reflect this in the competition,” says Stenton. “People with interests in business, marketing, photography, helping others and more will find their way into this sector because the career opportunities are so wide ranging.”

Entries for the Term 1 challenges are open from today, Monday 15 March, and close Friday 16 April. Activities involve a photo competition of a favourite tourist destination and designing a bite-size menu.

The grand prizes of the Aotearoa Experience will be separated into a tourism prize and hospitality prize, but each involve a fully funded trip within New Zealand. For details visit gowithtourism.co.nz/schoolcompetition-2021 • Go with Tourism and ServiceIQ have announced coinciding Tourism and Hospitality competitions for Year 12 and 13 students nationwide.

• Two challenges – one for Tourism and the other for Hospitality – will each take place in Terms 1, 2 and 3.

WINE I N T E RN AT I O N A L

COMPETITION

We have awarded the best International Wines available locally, to round out your wine menu.

See the next issue for our Top 20 winning wines.

INITIATIVES

Long Lunch

Raises Queenstown Spirits

I

t may not have matched the boost that the America’s Cup win gave to central Auckland’s restaurants and bars, but the first Queenstown Long Lunch was a huge hit and some much welcomed business for Queenstown Mall venues.

The clouds lifted right on cue, opening to perfect blue skies and sunshine over downtown Queenstown where 314 happy Long Lunching locals sat at a train of tables the length of Queenstown Mall. Here they savoured mainly special three-course menus showcasing some of the Mall’s best.

8 APRIL 2021 - HOSPITALITY BUSINESS

Nine Mall eateries in downtown Queenstown - normally very reliant on overseas tourists, combined forces to join together and combat the effects of the post-Covid environment.

Organised by Republic Hospitality, which owns 10 Queenstown hospitality venues, in conjunction with Christchurch-based event managers Multi Events, the event raised more than $4500 for the local Salvation Army. Local businesses from tradies to corporates used it as a way to treat staff and clients, while other locals just got out and supported the local

restaurateurs having a wonderful relaxing day out.

Multi Events owner operator Wendy Alfeld says the atmosphere was amazing. “All the locals and businesses came together,” she says.

It was a great economic boost to the Mall hospitality operators, many of whom donated valuable spot and silent auction prizes, as did Mall stores and other local operators.

AJ Hackett Bungy, Real Journeys, Heritage and Novotel Queenstown hotels, the Ramada and Wyndham Gardens all donated prizes. Attiqa

INITIATIVES threw in a gin master class while Emerson’s Brewery in Dunedin generously donated four, fourcourse degustations.

Akarua Wines & Kitchen

By Artisan sponsored the wines and did a ‘kitchen takeover’ at Ballarat just for the event. Other

“Restaurants included Captain’s, Margo’s, Kappa, Paddy Gaddy’s, Winnies, Rata, taking over Hawker and Roll for the day, Madam Woo and Tanoshi.”

restaurants represented included Captain’s, Margo’s, Kappa, Paddy Gaddy’s, Winnies, Rata, taking over Hawker and Roll for the day, Madam Woo and Tanoshi.

Slick and locally renowned duo Shay and Pearly sang and entertained throughout the afternoon with some of the crowd up dancing in the Mall. n

Long Lunching locals sat at a train of tables the length of Queenstown Mall, raising funds for the Salvation Army and restaurants alike.

HOSPITALITY BUSINESS - APRIL 2021 9

FRIDAY BAKING

Jim Byars – Dunedin’s legendary Friday baker.

Thank God It’s Friday!

When Jim Byars began selling his baked goods out of a car boot every Friday, he had no idea what an institution his fledgling business would become.

N

ow, 25 years on, business is still booming. And although Jim quickly transitioned from the boot of his car to a bricks and mortar retail shop, the ethos of his venture remains unchanged.

“We do traditional homemade stuff - pies, quiches, croissants, and vacuum packed home meal replacements. We don’t do fine pastry. You need to appeal to a broad customer base, especially in a place like Dunedin,” says Jim, owner of legendary Highgate Bridge (aka The Friday Shop).

Although the shop opens its doors just once a week, Jim spends the remaining days preparing for the onslaught making savoury preparations, crafting and shaping pastry, completing the raw products for the croissants, pies, and quiches, plus a full day’s cooking.

His secret weapons? A combi steamer, vacuum packer, dough roller and prover.

12 APRIL 2021 - HOSPITALITY BUSINESS

His secret weapons? A combi steamer, vacuum packer, dough roller and prover.

Plus, a small team of skilled and passionate staff.’

Plus, a small team of skilled and passionate staff.

“Having quality equipment is essential to achieving a great result – however staff training to ensure people have skills to use the equipment is equally essential,” explains Jim, before adding that butter is his other trump card.

“Everything is made with butter pastry. It takes more time to craft but the customers appreciate it.”

It’s impossible to disagree. Every Friday Dunedin residents make their weekly pilgrimage in droves.

“We have a steady stream of students coming up in the mornings – they love our chicken and mushroom pies. Our almond croissants, pain au chocolat and other croissants are also popular, we can sell 700 or 800 of those in a day.”

It’s not surprising Jim’s goods are so delicious; he’s learnt his craft from the best in the business.

“I’m a classically trained chef. I worked in Kent in a one-star Michelin place and then I got a position at Michel and Albert Roux’s three-star Michelin restaurant Le Gavroche. I spent close to a decade working with Albert all over the world.”

A few stages in France saw him master the art of de-veining foie gras and vacuum packing pork loins.

“Albert was pioneering vacuum packing at the time. We had a contract with the French train service and another with British Airways doing foie gras in tins. I also looked after the French Ministry of Sport for the Olympic Winter Games in Albertville.”

Add to that the three years Jim spent working for Albert as head chef at The Point, upstate New York’s exclusive resort, and it’s fair to say he’s cooked for some pretty discerning palates.

But perhaps the most life-changing role was his job as assistant manager at Boucherie Lamartine, an upmarket delicatessen and butchery tucked behind Sloane Square.

“That gave me the idea that food retail is the way to go. It gets you out of the kitchen and gives you some customer contact.”

And while The Friday Shop’s customer base may be a little less aristocratic than Boucherie Lamartine’s, there’s no doubt Jim’s patrons are still his driving force.

“Getting up at 1 am every Friday morning can be challenging but having very loyal and appreciative customers makes it all worthwhile.” n

FRIDAY BAKING

Supreme Pie Awards Return

A

“New Zealanders love their pies and it was hard enough that the lockdowns closed their favourite bakeries without losing the Pie Awards as well.”

fter a year’s hiatus the Bakels NZ Supreme Pie Awards, the largest and longest running food competition in New Zealand, are back on the culinary calendar.

Pie lovers around New Zealand were gutted when the 24th Bakels NZ Supreme Pie Awards were postponed from 2020 due to Covid-19, so excitement is already building among bakers with the news the awards are scheduled to return from May 3 when entries are due to open!

Speculation is already underway as to who might take out the Supreme Award on July 27.

A certain baker…Patrick Lam (aka the Pie King) of Patrick’s Pies Goldstar Bakery in Tauranga ( Often featured in Hospitality Business for his record award winning pie prowess), will be nervously entering

the competition again with a lot at stake. He’s currently the reigning champion having won seven Supreme Pie Awards and in 2020 he claimed the first Bakels Legendary Sausage Roll prize, proving his baking versatility.

NZ Bakels Managing Director, Brent Kersel said last year it was like the whole nation let out a sigh of disappointment when the competition was postponed.

“New Zealanders love their pies and it was hard enough that the lockdowns closed their favourite bakeries without losing the Pie Awards as well.

“This year we’re thinking positively about how much as a country we have to be thankful for and the Bakels NZ Supreme Pie Awards helps to celebrate that. So let’s find the best pie in the country and get everyone to try it! We know people will want to.” n

The essential pie competition diary dates are: – • •

May 3 – Entries open June 24 – Entries close at 5 pm

• •

July 22 – Judgement day July 27 – Awards night.

HOSPITALITY BUSINESS - APRIL 2021 13

FRIDAY BAKING

The Friday Pies team outside their Islington, London flat. From left, Michael Hughes, Andrew Pearson, Thomas Mills, Stephanie Armstrong and Katy Loudon outside the Islington flat.

Kiwi Pies In London Nourish Homesick Expats

I

t all started with a homesick hankering for a good Kiwi pie in January, but within just seven weeks a group of young Kiwi flatmates making homemade pies in London can barely keep up with demand from ex-pat Kiwis and Aussies.

Friday Pies was launched by the five Kiwi uni mates on January 22 this year, mainly born out of lockdown boredom and a longing for a good Kiwi pie, says one of the team, Stephanie Armstrong.

“We had some extra time on our hands so we dedicated ourselves to perfecting the national comfort food and taste of home that we missed the most,” she says. Once they had, they were too good not to share.

“New Zealand makes the best pies in the world, hands down. We get so excited when someone says our pies took them right back to their favourite pie shop in New Zealand,” she says.

Flaky puff pastry on the top is a must, rather than the more biscuit-like, or crumbly, shortcrust

pastry, which is what you commonly find in the UK, says Stephanie. The Brits also eat pies as a sit-down meal with gravy and sides, rather than straight from the paper bag, with the sauce inside the pie. They don’t know what they’re missing out on!”

The group came up with the idea sitting around the table at home one Friday during lockdown, thus the name. At first Stephanie says they just made a bunch of pies and sold them to their mates for a donation to charity, just so they could test their product. They’ve been overwhelmed with the response and it’s been “full steam ever since” with their blossoming start-up. “We’ve scaled up from 60 pies a week, to 280 pies a week within five weeks.”

Finding long sheets of puff pastry was difficult, but they managed to track some down at Wild Goose Bakery in London. “The owners of Wild Goose are legends and have unofficially

“We’ve scaled up from 60 pies a week, to 280 pies a week within five weeks.”

14 APRIL 2021 - HOSPITALITY BUSINESS

become our mentors,” says Stephanie.

“The hospitality community over here in London is incredibly supportive and keen to share advice.”

The demand from ex-pat Kiwis has been huge. “New Zealand and Australian ex-pats make up most of our customer base,” says Stephanie.

Despite the big community of Kiwis in London, it’s still hard to track down a Kiwi pie, she says. “We firmly believe New Zealand makes the best pies in the world and we’re on a mission to change the way Brits eat pies. Having pints in the park is a London summer tradition and we want everyone stomping around with pies in paper bags by June,” says Stephanie. “We have our work cut out for us.”

Most of the team has little or no hospitality or restaurant experience, but they have Friday Pies head chef Thomas Mills, a chef at Ozone in Shoreditch, London, at the helm directing their twice-weekly, afterwork pie cook-ups. Besides Thomas, Stephanie’s Burger Burger front of house uni job in Ponsonby and

FRIDAY BAKING

“We had some extra time on our hands so we dedicated ourselves to perfecting the national comfort food and taste of home that we missed the most,”

Katy’s love of entertaining is all the experience they had.

With demand spiralling in just a few weeks they moved out of their Islington flat kitchen to a commercial kitchen in Walthamstow, juggling Friday Pies around day jobs in everything from analytics and business strategy to medical sales and marketing. As for Thomas, he’s just created yet another winner – The Brady, a buffalo chicken, pickled red onion and blue cheese pie, now one of their fastest selling pies.

The Katie Pie was their first – a vegetarian mince and cheese pie made with mushrooms.

They have the sustainable thing under control too, delivering by pushbike to a handful of postcodes in North and South London, focusing on

districts where Kiwis are congregated, such as Clapham, Highbury and Islington. “We’re currently looking at the best way to deliver London wide,” says Stephanie. “We want Friday Pies to be as sustainable as possible.”

A couple of exciting collaborations are planned for the months ahead with the focus on scaling up production so that they can explore opportunities to sell through their favourite cafes and pubs.

Friday Pies are not the only ones feeding Kiwis pining for pies from home. Kiwi, Lilli Sampson launched her small flat kitchen operation, Puffy Pies, in October last year. She can barely keep up with demand selling her delicious, secret recipe, mince and cheese, Kiwi-style pies to friends and workmates. n

Delicious Kiwi inspired pies in London.

HOSPITALITY BUSINESS - APRIL 2021 15

CALORIFIC CUISINE

Italian, Chinese, or Mexican Study reveals the most calorific cuisine

• Italian is the most calorific cuisine – 743 calories per dish • The top three calorific cuisines worldwide are Italian, Mexican and Japanese • Pad Thai claims the title of the most calorific dish with 1004 calories • Mexico has the highest obesity projection for 2021!

A

fter a hard week of work, whether we’re just too tired or maybe we’ve forgotten to do the food shop (again), or are stuck at home, a takeaway is always a treat; but which takeaway cuisine sneaks in those extra calories?

Intrigued with finding the most calorific cuisine, GolfSupport.com utilised the online analytics tool SEMrush to collate the top ten most popular cuisines worldwide; followed by the top three most popular dishes of those cuisines, respectively. The nutritional value from each dish was also collated to provide data.

The most calorific cuisines GolfSupport.com claim that the top three most calorific cuisines are Italian, Mexican, and Japanese!

Italian cuisine has an average of 743 calories per dish, which is the highest average calorie content of all cuisines in this study. It also comes out on top with the highest average fat content with 43g. Although, it’s just shy of the top three cuisines for high sugar content, as Italian comes in fourth with an average of 12.6g.

Mexican is second, only 157 calories away from the top spot with 586 calories per dish. The average dish contains 27.6g of fat, and on the other end of the scale its sugar content is relatively low with 7.6g on average.

Taking third place is Japanese with an average of 576 calories, and perhaps a surprisingly high sugar content (13g).

16 APRIL 2021 - HOSPITALITY BUSINESS

However, it has one of the lowest fat contents (16.6g).

The most calorific dishes Pad Thai claims the title with 1004 calories. Its high fat content (45g) and sugar (24g) also help to secure it as the most calorific dish.

Nevertheless, tacos aren’t too far behind with 792 calories (44g of fat and 8g of sugar).

To round out the top three is Gelato.

At 780 calories a serving, this sweet dish takes the top spot for fat content with a whopping 69g and 32g of sugar!

Low calorie cuisines Indian cuisine is the lowest calorie cuisine with an average of just 357 calories per dish! This cuisine also has the lowest sugar content (7.3g), but nonetheless, the 18.6g of fat keeps it in the top five highest.

Closely followed by Spanish cuisine (364 calories, 14.6g fat and 9g sugar), and Greek (also 364 calories, 17.3g fat and 9.3g sugar).

Low calorie dishes Tom Yum, a spicy and sour Thai soup, takes the crown for lowest calories (90), fat (1g) and sugar content (1g).

Closely followed by Gazpacho (126 calories), with just 1g of fat, but with a sugar content of 18g.

Finally, the only sweet dish in the low-calorie cuisines, Baklava; Baklava is 224 calories per portion with a sweet 13g of sugar and 12g of fat.

Obesity projections The World Health Organisation (WHO) doesn’t explicitly give a recommended daily allowance (RDA) for calories but using their previous statistics, World Population Review was able to create a projection of global obesity levels.

Of the listed cuisines, Mexican is the second most calorific, so it may come as no surprise that Mexico’s obesity level projection for 2021 was the highest at 28.9% of the population.

Closely followed by Greece with 24.9%, and Spain with 23.8% of the population projected to be obese in 2021.

Whereas Japanese is one of the most calorific cuisines and yet the obesity levels for Japan are one of the lowest at 4.3%. This adds reinforcement to the phrase ‘everything in moderation’.

GolfSupport.com utilised the analytics tool SEMRUSH to collate the top 10 most popular cuisines worldwide; then the top three most popular dishes of those cuisines, respectively. The nutritional value from each dish was collected using the recipe website BBCGoodFood. com. The obesity projections for the top ten cuisines were taken from the World Population Review using the stats provided by the World Health Organisation. n Editor’s note: It would have been great to know the respective portion sizes for these comparisons so I could justify my love of these dishes!

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CHEF OF THE MONTH – SIMON LEVY

Simple flavour combinations showcase NZ food stories

Simon Levy on the job at Inati

get.” His parents always encouraged him to work and to choose a career that suited him.

“I didn’t want a desk job and when I did my first work experience in a kitchen I knew it was where I wanted to be,” he says. “I loved the fast pace, the noise of the kitchen and that I could put my creativity to work on a plate.”

All of that inspired a young Simon to head to culinary school in London and work his way up the ranks, learning under two of the world’s top culinary masters, Gordon Ramsey and Pierre Koffmann. While they both had very different cooking styles and personalities, Simon says between them they had trained many of the chefs worldwide who hold Michelin stars.

Simon may have learned two very important principles from these two cooking greats – ‘you must be proud of what you put on the plate’ and ‘you are only as good as your last dish’, but a very successful Simon has now carved out his own unique cooking style.

Laughter is important with every good meal and Simon loves to be a bit quirky with his menu.

Inati’s Duck Trumpets are one of his signature dishes – duck liver parfait inside home-made waffle ice cream cones. “I like to test food boundaries, take risks and trial things, but it’s important to have the whole Inati family (team) behind me. I consult all of my staff on new ideas.”

Duck Trumpets were inspired by a trip to the dairy for an ice cream with son, Harry, and daughter Ivy . “It’s a good way to break the ice,” he says. “My ‘Boeuf Nuts’ are not

Inati’s Duck Trumpets are one of Simon Levy’s signature dishes – duck liver parfait inside home-made waffle ice cream cones.

T

he son of a London fruit and veggie market trader, Inati owner Simon Levy grew up with a passion for good food and fresh produce.

With almost thirty years clocking up excellent cooking kudos – some of them in the world’s leading kitchens, Simon has never shied away from sheer hard work. It shows. He was recently awarded the prestigious accolade of Outstanding Chef of the Year at the Canterbury Hospitality Awards, for the second year running.

One of his Inati team, William Chase, also won Best Emerging Front of House.

Simon, who owns Inati in Christchurch with wife Lisa, also 18 APRIL 2021 - HOSPITALITY BUSINESS

very experienced in hospitality, says winning a second time has been “pretty awesome”. It makes all the hard grind that he and Lisa have put into Inati, which opened four years ago, worthwhile.

He grew up with an enterprising spirit and a great role model for hard work in his dad. From a young age Simon and his brothers worked with their father at the family fruit and veggie stall in the Old Covent Garden Markets – wonderful inspiration for his career as a chef.

“It’s given me that drive and work ethic,” says Simon. “I loved the market life, the banter and the different types of produce and products that you could

CHEF OF THE MONTH – SIMON LEVY an animal testicle as most of our guests initially think,” he grins.

The braised beef cheek-filled donuts with a sugar glaze, hazelnut praline and puffed beef tendon that arrive after their order are a pleasant surprise. Once proved and filled these are served with fresh cooking juices poured over the top at the restaurant table.

Simon and Lisa, a Kiwi, met while working in London’s oldest restaurant, Rules Restaurant. They later married and after Harry arrived New Zealand looked like the perfect family lifestyle.

Hawkes Bay-raised Lisa’s parents moved to Christchurch eight years ago, two years after the Canterbury earthquakes. Simon worked in a few local restaurants while he and Lisa got a feel for the New Zealand market at the time, all the while preparing to open their own restaurant.

“That first week we were here I asked somebody where we could go

Lisa and Simon Levy - finding happiness in food that has flavour and texture.

to eat and drink and have a fun night out in Christchurch and I was told you have to go to Auckland, Wellington or Queenstown as there was nothing here,” says Simon.

“I thought, this is such a beautiful region, with such beautiful produce and a big population – why?

The New York Times had said Christchurch was one of the most watched cities and the sky was the limit, so that was enough for me,” says Simon.

He attributes his cooking success to hard work, long hours and dedication, but he’s not sitting back to enjoy the spoils just yet.

Simon and Lisa are opening a second Christchurch restaurant, Hali, in The Crossings in the central city, a few months behind schedule due to the Covid crisis. It’ll be a seafood bistro and cocktail lounge spread across two floors, catering all up for 120 with the restaurant seating 55.

“We will serve meat and steak, but we aim for this to be a prominent seafood bistro,” says Simon.

“We want to show what the sea has to offer. New Zealand is two islands surrounded by the sea. We have so many good flavours and produce to showcase.”

“I find happiness in food that makes me smile and want to hug myself inside because I enjoy food that has flavour and texture.”

Presentation is important, but for Simon it’s the simple flavour combinations of the food itself that sing success. ‘Story’ is vital and he’s hoping to showcase that even more at Hali. Food should have a personal connection, he says, whether that’s the story behind octopus from Kaikoura, asparagus from the local grower behind the hedge, or Canterbury’s local wines.

Simple flavour combinations showcase NZ stories n

HOSPITALITY BUSINESS - APRIL 2021 19

NEW OPENINGS

East 63-67 Nelson Street, Auckland Tel: 09.551.6305 info@easteats.co.nz www.easteats.co.nz

East, an innovative new vegetarian restaurant has opened in the heart of Auckland. Its menu is a concise edit of inventive dishes all designed to share: Peking jackfruit pancakes, tapioca chips and plum sauce; caramelised black pepper tofu, shallots, garlic and gai laan; East gado gado, long bean, chioggia beetroot, spinach, tempeh and soft egg; and Typhoon shelter fried rice with corn, asparagus and burnt garlic.

The East team of chefs, who represent culinary traditions from Japan, Hong Kong, China, Thailand, India and Sri Lanka, is led by Harmeet Singh. The head chef is showcasing the skills he developed at Bamboo, one of Mumbai, India’s leading Asian restaurants.

“I’m excited to not only be cooking regional Asian flavours, but to be applying them to plant- focussed, vegetarian and vegan cooking. We have been experimenting, developing and embracing techniques, including fermentation, We’ve created our own sauces, including prik nam pla, nahm jim, chili oil and a vegan ‘XO’ sauce (featuring shitake mushrooms and using a special process to achieve texture and flavour) inhouse. The result is a menu

space that focuses on sustainable, healthconscious dining.”

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The East team of chefs has developed an Asian vegan and vegetarian menu with depth.

that has depth without relying on meat and that celebrates the piquant, sour, sweet and umami of the Asian flavour profile,” says Singh.

Seventy-five percent of the dishes on offer are vegan and 70 percent are gluten free. The modern-Asian eatery is also one of few restaurants in New Zealand to have an extensive, 100 percent organic and vegan wine list featuring New Zealand and Italian vintages. The cocktail menu offers a bespoke range of pan-Asian drinks, including an Omo Sake — Jasmine-infused tengumai junmai sake, campari, sweet vermouth, tea pearl; a Shochu Sesame Sour — Hombo shuzo shochu, lemon juice, honey syrup, sesame, grapefruit and hops bitters; and a non-alcoholic Nang Pimm — Seedlip spice, lemonade, lemon juice, angostura bitters, “The ethos strawberries, Thai basil, blackberry behind East is and balsamic high impact on taste bitters. and low impact on the East is a passion environment, so we’ve project for created a menu and a its vegetarian

20 APRIL 2021 - HOSPITALITY BUSINESS

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owners, the Jhunjhnuwala family. The restaurant is on the ground floor of the new Sudima Hotel in Nelson Street, New Zealand’s first all-vegetarian hotel.

“We love the vegetarian palate in Asia, where flavours are bold and vibrant, and we are committed vegetarians,” says Kanika Jhunjhnuwala, who oversees sustainability for the business. “The ethos behind East is high impact on taste and low impact on the environment, so we’ve created a menu and a space that focuses on sustainable, healthconscious dining, while providing a stylish and delicious dining experience.”

The restaurant’s architectural interior has been created by Luchetti Krelle, an award - winning design firm that specialises in hospitality and created Longrain in Tokyo and Acme in Sydney.

East has a cover capacity of 100 and will be open for lunch and dinner daily.

Key partners have collaborated on the East project including Andrew Glenn, co-founder of Waiheke institution The Oyster Inn. He has worked with the team on creative development and as culinary advisor to the kitchen. Simon Kelly, with 15 years’ experience in the wine and spirit industry and an Associate Member of the Institute of Wine and Spirits (London), developed the beverage offering and has previously curated wine and beverage lists for renowned institutions nationally and internationally. East’s consultant Mixologist is Ben Legget. Ben has over 14 years’ experience bar-tending, as a drinks writer, Brand Ambassador and Consultant, and also teaches spirits at the NZ School of Wine and Spirits while also launching an award-winning gin brand and establishing a new boutique distillery.

ingh. et S e arm

NEW OPENINGS

The Remakery 310 Waiwhetu Road, Fairfield, Lower Hutt Tel: 04-260 3343

Izaak Milne-Lewer, pictured with Bonny Marks is now overseeing the chefs at the project, injecting his five-star flair into the flavours.

Chefs are regularly among the programme’s 300 volunteers who partnership with the Kokiri Marae and we turned out 23,000 meals last year,” says support the core Julia. “We’ve done 60,000 meals since the start of the project,” she says. “Many people team of can’t cook as they only have microwaves in nine. their motel units.”

In a combination of kindness and community, The Remakery, in Lower Hutt, is dishing up big doses of love onto empty plates as part of the Common Unity Project Aotearoa with a five-star chef at the helm.

The Remakery in the Hutt Valley has some 1.4ha (three and a half acres) of vegetable and herb gardens feeding its increasingly popular on-site, plant-based café, which is fast becoming a dining destination for foodies from Wellington and even further afield. Its freshly-baked bread is renowned. Other regular delights include roast vegetable and feta frittatas, vegan stuffed focaccia, kimchi toasties, freshly seasonal salads, spiced apple cake and vegan chocolate cake.

They say every cloud has a silver lining, and for The Remakery Head Chef, Izaak Milne-Lewer was just that last year when the five-star chef was forced home to Lower Hutt for lockdown, where his mum, Julia Milne, is a co-founder and director of the project.

Izaak’s fine-dining chef skills were put to work and he’s never looked back, training up local mum Bonny Marks to assist in cooking in The Remakery’s kitchen, totally off the grid. Any sales from the café go towards the project’s extensive community assistance work, which includes teaching families, many of whom volunteer, how to grow their own vegetables and cook from scratch. Chefs are regularly among the programme’s 300 volunteers who support the core team of nine.

With so many whanau and families forced to be accommodated in motels while they await suitable housing, Julia says the demand for the meals they supply to those in need has been huge since lockdown last year. “We work in

The whole Common Unity charity has far reaching effects all over the area with volunteers even reaching into Rimutaka Prison, where they work with prisoners in their garden, educating them on how to grow their own food. “Our beautiful farms feed our kitchen with another one in a Oranga Tamariki residential care property,” says Julia. Other locals bring their surplus produce in to donate.

As for Izaak, he’s now also overseeing the employed chefs at the project, injecting his five-star flair into the flavours. He also manages the production and delivery of up to 800 kids’ school lunches to local schools each week. Kids in these areas may otherwise go hungry. This is part of the project’s 1500 and 2000 meals donated every week.

Wellington’s Tommy Millions Pizza also partners with the project with owner Tommy Kirton sending staff to share their skills and abilities from time to time. Tommy has donated a wood-fired pizza oven to the project for its Saturday art workshops held in the car park, where pizzas are sold as a fundraiser for the school lunch mission. “We were looking for a charitable community outlet that matched the values of our business and the food and community focus of The Remakery ticked all the boxes for us,” says Tommy. To get involved see: www.communityproject.org.nz HOSPITALITY BUSINESS - APRIL 2021 21

NEW OPENINGS

The Dishery Restaurant 4 Buckingham Street, Arrowtown Tel: 03-441 1849 Bookings via ResDiary.

The crispy roti pancake with Southland crayfish, foraged watercress and mint salad is also sliding down nicely

“Our enthusiasm for opening prior to Christmas had diminished, but we were already knee deep into this so not completing it just wasn’t an option,”

Steeped in rich goldmining history a stone’s throw from the riverbed in tranquil Arrowtown, aptlynamed daytime bistro café, The Dishery, opened recently on one of the town’s prime heritage sites.

Launched by well-known local hospitality operator Scott Stevens and wife Emily Stevens, The Dishery adjoins the quaint 1880s Dudley’s Cottage. Its industrial, corrugated iron shedstyle sits nicely against the bedrock bank behind, purposely recessed into the background so as to leave – Scott the old miner’s cottage remaining the identifying feature on the site.

A peaceful summer garden-style café since 2009, the tiny Dudley’s Cottage cafe and gift shop was impossible to heat so had to close during winter. Scott, a former Queenstown Lakes District councillor, says they’d been making plans to enhance the 1600sqm heritage site for some time.

It took two years to gain the necessary council and Heritage New Zealand consents to redevelop the site. The framing was up when the main lockdown hit earlier this year and Scott, who also owns Queenstown’s Tanoshi Teppan and Sake Bar, Tanoshi Iko, and is a Good Group shareholder (Botswana Butchery and White+Wongs), says the Dudley’s Cottage Precinct project was all looking too hard. “Our enthusiasm for opening prior to Christmas had diminished, but we were already knee deep into this so not completing it just wasn’t an option,” says Scott. “It was time to box on.”

Scott and Emily were not about to give up having already lovingly and painstakingly restored the old cottage on the site before opening back in 2009.

Originally known as Butler’s Cottage, it was built by Irishman William Butler, a wagoner who opened a supplies store on the site. It was the last stop before miners headed into Macetown. William was also the proprietor of Arrowtown’s Ballarat Hotel, now the site of a local bakery, and he worked for the former Arrowtown Borough Council. William died in 1887 and his son sold the cottage to George Dudley and his wife, Catherine, in 1905, according to Lakes District 22 APRIL 2021 - HOSPITALITY BUSINESS

Stevens.

NEW OPENINGS Museum records. When George died the cottage went to his son, Austin Dudley and Austin’s wife, Nancy.

With the popular historic Chinese Settlement miner’s site right next door, Dudley’s has long drawn in overseas visitors. “We know they’re not coming back any time soon, so we’re totally reliant on locals and Kiwi visitors heading into summer,” says Scott. Getting open by summer was the main priority but moving forward they have plans to turn the old cottage, currently base to a bike hire business, into a lovely heritage entry to the restaurant.

The sunny rose gardens remain intact with kidfriendly fencing, plenty of grassy outdoor roaming, wooden kids’ toys and 50sqm of massive Shadowspec in-ground sun umbrellas.

With 120 seats all up – 60 inside and 60 outside, so far they’ve been overwhelmed by the local appreciation and support for not only this great new venue but the food and coffee which is getting rave reviews.

The owners give all credit to head chef, Ainsley Thompson, former head chef and food founder at Queenstown’s The Sherwood where there is a huge emphasis on sustainability. Ainsley brings a top pedigree to the kitchen and her fun food twists on Kiwi classics are also proving to be a hit. Ainsley scored her first job at the wellknown Matterhorn in Wellington, straight out of cookery school, moving on to Auckland’s French Café and then patisserie work for the Matterhorn’s former Danish-trained pastry chef. From there she clocked up an impressive food repertoire at Hapuku Lodge and Treehouses, an eco-lodge in Kaikoura. “That’s where I got into foraging and farm to table cooking,” says Ainsley.

The owner ran her own pigs, sheep and cattle. “My classical training at Matterhorn and French Café and that sustainable, eat local focus from Hapuku are the biggest influences on my cooking,” she says. The owners of Hapuku also sent Ainsley to San Francisco for work experience one New Zealand winter. There she developed her own style even further, honing her skills at Atelier Crenn, under the watchful guise of renowned French chef Dominique Crenn, 2016 World’s Best Female Chef and the only female chef in America

Ki Maha 1 Fourth Avenue Onetangi Beach Waiheke Island Auckland Tel 09 372 2565 reservations@kimaha.nz

to attain three Michelin stars. “I just found her really inspiring,” says Ainsley.

Now the busy mum of two pre-schoolers, Ainsley says she thought her head chef days were over for now, until she met Emily Stevens at a local mums and bubs Mainly Music group. “They invited me to design the menu and set up the kitchen for the project, then work two days a week with the flexibility to do more part-time work from home, which is great,” says Ainsley.

“Scott has been really accommodating and supportive, as a dad of pre-schoolers himself.”

After many weeks of long lunch meetings with Scott and well-known restaurateur and founder of the Joes Garage franchise Matt Hanna, Ainsley says they’d created a bistro style that was approachable, tasty and down to earth for the locals. The food, wine and beer are all very South Island focused and she uses South Island grass-fed beef and Havoc Pork, and locally grown and foraged produce.

Most popular so far is Ainsley’s take on the famous Southland cheese roll – a fried, tortilla wrap version with Bechamel sauce, brie, ham, scrambled eggs and potato.

The crispy roti pancake with Southland crayfish, foraged watercress and mint salad is also sliding down nicely as is the asparagus roll – a choux puff pastry version packed with cream cheese and chives.

The Dishery’s scones are flying out of the servery as is Ainsley’s strawberry shortcake – a fluffy cake soaked in elderflower syrup and Limoncello with torched meringue on top.

“The best thing about working for Scott is that he’s so supportive of my family and he’s really trusted my opinion and decisions,” says Ainsley. “They’ve really shown confidence in me which has made for a great working relationship.”

It works both ways. Scott says there are so many very talented female chefs who are finding it hard to get back into the workforce now that they’re mums. “They’re looking for that flexibility and we really wanted to accommodate that,” he says. With such a huge shortage of staff in hospitality it’s been challenging to staff The Dishery, but they now have a team of 16, all Kiwis or New Zealand citizens, except for three. n

Ki Maha offers both seafood and meat based menus. Sustainably harvested seafood includes shucked oysters, cured salmon, seared scallops and whole crayfish

Ki Maha has already garnered a name for itself as the new kid on the Waiheke Island block. Owners Dominique and Tania Parat, are well known in hospitality circles for their previously owned restaurants Mekong Baby, Banque Remuera, and Isobar. Located on Onetangi Beach, Ki Maha offers both seafood and meat based menus. Sustainably harvested seafood includes shucked oysters, cured salmon, seared scallops and whole crayfish. Head Chef Warren Kerr also gives venison loin, roasted lamb rump and chargrilled sirloin steak his magic touch.

HOSPITALITY BUSINESS - APRIL 2021 23

DIGITALLY SAVVY

Proving The Power Of Digital Tools

M

anagement consultants “As an SME, I put my hand on my McKinsey estimated that heart and say I don’t think I could have in an eight week period, started my business or reached where I COVID-19 accelerated am today [without Facebook]. business adoption of digital skills and “For small businesses, it’s an services by the equivalent of five years. amazing platform.”

Research shows that businesses who Banu used Facebook as a tool to leverage digital skills have a distinct advertise her products through New competitive advantage.

Zealand’s largest Facebook group An MBIE (Ministry of Business, turned online marketplace, Chooice.

Industry & Enterprise) initiative “It’s an amazing, amazing platform called Digital Boost has been for small businesses like mine where launched, is entirely free, and we can go and say who we are and any registered business is eligible what we do.” to sign up. It is a self-paced and Banu is a big believer that small supportive learning journey, with business owners should focus on what no assessments, daily Q&A sessions, they are good at, but ask for help when regular fireside chats and access to they are struggling. support people if you get stuck.

This mindset was crucial for Banu Banu Sidharth of Banu’s Kitchen after Auckland was placed in Level doesn’t believe her small business could Three at the end of February this year. have survived Covid-19 lockdowns Lockdown restrictions meant that without the use of digital tools.

Banu was unable to sell 200 fresh jars Banu’s Kitchen began as a small of curry gravy she had prepared for cooking class in 2014, and has since the market the next morning, so she expanded to an e-commerce site selling approached her Facebook following to curry powders, gravies, and chutneys. ask for help.

Each product is derived from “We th. the recipes of Banu’s greatest idhar can’t close uS n inspiration, her father.

Ba our eyes and say When 2020’s Covid-19 lockdown restrictions ‘I’m not digitally meant that Banu could savvy, I don’t no longer hold cooking classes or sell her products understand the web at the local food market, she world.” – Banu became very concerned about Sidharth. the business’ survival.

Just before Covid-19 struck, Banu’s son had created a Shopify website for her, with her son-inlaw enabling the site’s e-commerce capabilities. This website allowed Banu to sell her products in a way that lockdown restrictions allowed.

Facebook enabled Banu to spread the word about her products and receive feedback from customers. Her Facebook page now has a community of over 4,000 followers.

24 APRIL 2021 - HOSPITALITY BUSINESS

“With tears flowing, I went and did a little post saying help me out.

Within minutes of posting the post, people started ordering. It’s just like a– I’m getting goosebumps– it was like a miracle.” She sold her 200 jars, and ended up receiving orders for 2000 more.

“We can’t close our eyes and say ‘I’m not digitally savvy, I don’t understand the web world’. You have to get onto this and give it a go.

“As a business owner, you need to spend some time working on social media. You have to spend time looking at your website saying ‘is it up to date?’ ‘is it fit for purpose?’ As you grow, you want to define your content.”

Banu’s philosophy is that small businesses should actively seek help when upskilling digitally and make use of the free tools available to them. One of these free tools is Digital Boost, an initiative which both Banu’s sons have signed up to.

In partnership with the private sector, MBIE set up Digital Boost to encourage small businesses to upskill their digital capability.

Participants are taken through six categories - digital marketing, digital tools, small business accounting, business insights and future technologies.

It is aiming to train 50,000 participants across New Zealand this year.

Digital Boost is free for any registered business to sign up at www.digitalboost. co.nz. It is a self-paced learning journey, with no assessments, daily Q&A sessions, regular fireside chats and access to support people.

By Tilly van Eeden n

Trans-Tasman Bubble Urgency

By Julie White, CEO Hospitality New Zealand

T

he New Zealand economy, particularly the hospitality and tourism sector, is in a holding pattern as we wait for our borders to re-open. But for many businesses it goes further than just a holding pattern – it’s a matter of survival.

Every day our borders remain closed sees cafes, restaurants, and accommodation businesses edging closer to the brink, if not failing.

That’s why a trans-Tasman bubble, at least, is so important.

That’s not Hospitality NZ talking, that’s what those living the nightmare every day are telling us. In February, we surveyed our 3000 members on what happened in summer for them, and the results are sobering, though not surprising.

Nearly two-thirds of respondents said they recorded a revenue drop of at least 25 percent over summer. Of those, 39 percent said revenue was down by half or more compared to 2019/20. Some eighty-two percent watched their revenue drop.

It was the summer that didn’t sizzle for those relying on it after a very tough 2020. Nearly threequarters said a lack of visitors was their biggest challenge, followed by the ability to find staff (37 percent).

Of those, 46 percent cited challenges around visa requirements.

This shows the grim reality of what businesses faced over summer and are continuing to face.

Hospitality NZ continues to work with the Government on many issues. We have asked for “the border

opening plan”, including more Ahead of any movement, “As a information so businesses can operators will have to starting point, plan and operate. consider how and what As a starting point, this they will do to be ready, this includes basics includes basics such as anticipating pentsuch as capturing forward capturing forward flight up demand. loading so businesses This will come flight loading so businesses can can ramp up stock and mostly from ramp up stock and staff levels, staff levels, and Australians visiting extend friends and family, as and extend immigration well as the upcoming summer season, settings for skilled visa thinking about staffing holders to 12 months,” levels and training.

Julie White.

After a summer that wasn’t the silver bullet most were hoping for, I fear what winter will bring. I’m seriously worried about the mental wellbeing of many operators. They’re beyond frustrated – they’re constantly stressed.

Domestic tourism isn’t big enough to give most a decent standard of living, which is why we need the border opened in some form as a matter of urgency. n

As we go to press immigration settings for skilled visa holders to 12 months.

However, the message is clear from the Government – this is temporary.

We have sought pre-departure information for travellers entering during our alert levels because these differ from country to country and, for Australia, State to State.

“Every day our borders remain closed sees cafes, restaurants, and accommodation businesses edging closer to the brink, if not failing,” Julie White.

TRANS-TASMAN BUBBLE ANNOUNCED Prime Minister Jacinda Ardern announced New Zealand will enter a Trans-Tasman Bubble with Australia at 11.59 pm on April 18 2021.

HOSPITALITY BUSINESS - APRIL 2021 25

CATERING

Bringing Global Cuisine To University

W

hen St Margaret’s College residents tuck into an aromatic chicken korma, a melt-in-your mouth moussaka or some spicy Singapore noodles, they’re getting more than just a tasty meal.

Bede Beaumont pours a lifetime of experiences into every dish. A love of global cuisines, a passion for travel and plenty of childhood memories infuse Bede’s weekly menus, and although he feeds 250 people a day 26 APRIL 2021 - HOSPITALITY BUSINESS

seven days a week, his meals are far from mass-produced.

“We have staff and students from so many different countries - this year we have 26 different nationalities,” says Bede, who has been Head Chef at the popular Dunedin student hall for over a decade.

Each week Bede and his team of 12 celebrate different traditional cuisines, from India to Italy, America to Armenia.

“Next week it will be hamburger heaven with our ‘Dinner at the Diner’ night. A lot of our dishes are Asianinfluenced, and the Sunday night traditional English roast is a hot favourite. Some of the students have never had a proper roast until they come here. They love it!”

Bede’s penchant for international fare began in childhood.

“Both my parents were excellent cooks and even when I was at school, our dinners were different from

CATERING Each week Bede Beaumont and his team of 12 celebrate different traditional cuisines, from India to Italy, America to Armenia.

Back home in Dunedin, he’s almost a household name.

In 1979 he started the iconic 95 Filleul Street, he’s been Head Chef at Larnach Castle and the Savoy and was the first-ever Head Chef at the University of Otago’s Caroline Freeman College. He also ran his own catering company – Bede Beaumont Catering - for many years.

With a career that’s spanned so many countries and cuisines, Bede has enjoyed his fair share of highlights. But when it comes to job satisfaction, St Margaret’s is hard to beat.

“It’s such a great vibe and everything we do is driven by the desire to look after our residents. I go home some nights thinking ‘I should just move in here!’.”

Continuously striving for improvement, over the years Bede has steered the kitchen towards a healthier, more flexitarian menu.

“I’ve done lots of research, and our menu has become more vege-loaded. Ten years ago, we’d make a chilli and it would be 100 percent beef, but now it’s 70 percent beef and 30 percent vegetables. The fat fryers aren’t used much these days, everything is steamed or steam-baked. We couldn’t live without the combi ovens.”

And while he’s not on the tools as much now, Bede still gets a kick out of his time in the kitchen.

“I love it when a nervous first year student looks at one of the dishes and says ‘my mum makes this’. It makes you realise you’re playing a vital role in creating a home away from home for people. That’s what keeps me going.” n

“Ten years ago, we’d make a chilli and it would be 100 percent beef, but now it’s 70 percent beef and 30 percent vegetables.”

– Bede Beaumont.

everyone else’s. We’d often have overseas visitors staying, so I got to try food from all over the world.”

Since then, Bede has travelled the globe, honing his cheffing skills and “having a wonderful time”.

As shore support for a round-the-world yachtsman he spent time in Sydney, Cape Town, Rio and the States.

He worked as a demonstrator for the Lamb Company in Newport, Rhode Island, and realised his dream of running an authentic American diner - “the hardest work I’ve ever done”. He’s worked in the UK as head chef for a boutique hotel chain and spent a year in London completing a dissertation on English cuisine.

HOSPITALITY BUSINESS - APRIL 2021 27

HOTEL COUNCIL AOTEAROA

Fresh Thinking For Hotel Sector Needed

A

uckland hoteliers are calling for visionary leadership and fresh thinking to help the collapsed and hard-hit sector survive as the low season approaches.

In its submission to Auckland Council’s 10-Year Budget (2021-2031) on the future of the Auckland Provider Targeted Rate (APTR), Hotel Council Aotearoa has strongly urged Council to take this opportunity and shelve the rate entirely to show its understanding and support for the region’s devastated accommodation sector.

The controversial APTR, which was introduced in 2017 and suspended from April 2020 due to the COVID pandemic, was designed to fund half of Auckland Council’s spending on major events, destination marketing and visitor attraction. It has been beset by problems, including limited ability to capture all online accommodation providers. Since it is a rate, the APTR does not automatically adjust downwards when accommodation provider revenues and profits fall.

“True recovery must start now, and permanently shelving the APTR is the 28 APRIL 2021 - HOSPITALITY BUSINESS

first and vital step,” HCA’s Strategic Director, James Doolan said.

“COVID has shown the APTR to be fatally flawed as a revenue-gathering mechanism. The history and rationale for its introduction in 2017 is now completely irrelevant, given the

“True recovery must start now, and permanently shelving the APTR is the first and vital step.”

- James Doolan

unprecedented environment in which the world is operating.”

“Hotels are key infrastructure that attracts high-value guests to Auckland.

Other businesses and ratepayers benefit when new hotels open for businesses. Reintroducing the APTR as an additional fixed cost for struggling accommodation providers could well break

HOTEL COUNCIL AOTEAROA

oo . lan

• APTR unfair and irrelevant Hotels and other accommodation providers have consistently argued that they receive just nine cents out of every dollar spent in Auckland’s visitor economy, and as such the amount collected as APTR is hugely

• Auckland Hotel Performance For the month of February 2021, Hotel Data New Zealand (HDNZ), a monthly independent survey administrated by Fresh Info, reported Auckland RevPAR at 51.1 per cent below the levels achieved in February 2020 (when visitation from China had already fallen off in response to the first COVID cases in Wuhan).

• The sample of Auckland hotels participating in the HDNZ survey includes hotels currently in use as MIQ facilities. When those MIQ hotels are excluded from the sample, the numbers are even lower – 46% occupancy, $180 rate and RevPAR of just $82 in February 2021.

• If 16 Auckland hotels currently providing MIQ services were instead competing for transient visitors, the financial performance of Auckland hotels would be even worse.

Auckland’s hotel performance would likely be similar to the numbers being seen in Queenstown, which has no MIQ hotels.

HCA Str ateg ic D ire cto r, J

D es

Key Points From Hotel Council Aotearoa

disproportionate to the benefits delivered to accommodation providers.

In short, the APTR is inequitable because it targets one type of business only – accommodation providers – and ignores many others who also benefit from destination marketing and events.

am

our critical tourism backbone, making it much harder to attract high-value visitors once borders reopen,” he said.

“Auckland hotels are performing much worse that you think. RevPAR (revenue per available room) is less than half (51.1%) of what it was a year ago before borders closed. It makes sense if you think about it because the product expires every single day. There is no such thing as pent-up demand for yesterday’s unsold room-night. A hotel stay can’t be home-delivered by Uber or experienced virtually by Zoom.”

“Hotels can’t pivot any further than they already have and each day without travellers causes further damage.

Auckland Council has the opportunity to lead and stimulate the sector’s meaningful recovery by working collaboratively with hotels and the wider the tourism industry.”

“We must develop a fairer, fit-forpurpose, funding mechanism with all the hallmarks of international best practice. We must fairly and openly discuss who benefits from Auckland’s tourism spending and destination marketing, rather than simply declare that hotels must shoulder half of the burden, which is what the APTR does,” James Doolan said.

• Auckland’s Tourism Backbone Alongside airlines, airports and physical transport networks such as road and rail, hotels form our “tourism backbone”, which attracts and delivers high-value international tourists to Auckland for the benefit of smaller, less capital-intensive businesses.

Government’s role is to monitor and safeguard the health of our tourism backbone. Guests subconsciously and consciously judge a destination based on their perceptions of the tourism backbone.

Hotel Council Aotearoa Hotel Council Aotearoa (HCA) launched in December 2020 as the preeminent national body representing the New Zealand hotel sector.

HCA is an advocacy-focused organisation with a mission to educate and influence key decision-makers on matters of importance to the New Zealand hotel industry. HCA’s target membership encompasses hotel owners, general managers, operators/brand companies, consultants, academics, advisors and other organisations and individuals having a close professional connection with the hotel industry. HCA currently represents over 140 New Zealand hotels, comprising over 15,600 guest rooms or 5.6 million available roomnights per annum. n HOSPITALITY BUSINESS - APRIL 2021 29

PROFILE - ALANNA SAPWELL

Alanna Sapwell The chef is a free agent and a team player.

Words By Madeline Woolway

Arc Dining

I

t all began when Alanna Sapwell was six.

Several hours into a road trip from Gympie to Melbourne, her family stopped near Dubbo for dinner. Used to Domino’s, Sapwell was suspicious of the pizza placed in front of her. So much so, she initially refused it. Her father responded with a request: “Just eat it, then complain.”

The experience turned out to be revelatory. “From then, I wanted to learn how to do food the way it’s supposed to be,” says Sapwell.

The anecdote is perhaps the first example of the approach that’s re-emerged consistently throughout Sapwell’s career.

After completing a school-based traineeship at Gympie’s Impressions Hinterland — “the only place that wasn’t a pub” — she travelled to the nearby coastal town of Noosa to knock on the door of David Rayner’s The River House. “My grandma used to collect newspaper clippings about all the big chefs in Noosa,” says Sapwell. “She said I needed to go work with David.”

It was good advice. Four years with Rayner followed, first as an apprentice and then as chef de partie. Under Rayner, apprentices would write the menus for their sections, with the veteran chef making adjustments so all the dishes worked as a whole. It was a chance to learn about more than technique. “Obviously, it needed to fit in with his style of food, but I think that’s something I try to pass on … to give people the opportunity to treat creativity as a skill you work on every day,” says Sapwell.

Sapwell left The River House and travelled to Italy, where she worked in Florence for six months. The influences are still evident, if not immediately identifiable.

Sapwell might not plate up dishes that could be called Italian, but the approach seen in traditional Italian kitchens is one she tries to emulate. “It looks like there’s nothing in the pasta, but it’s got that really nice glaze and it’s full of flavour,” says Sapwell, after explaining the process of making an emulsion from starchy pasta water and oil.

30 APRIL 2021 - HOSPITALITY BUSINESS

“It looks so clean, yet there’s so much to it. I love that approach.”

Returning to Australia, Sapwell embarked on a trip that was meant to take her around the country. But a broken-down van saw the chef land a gig in Arnhem Land instead. A water plane flew supplies in once a fortnight and the only way to get rid of food waste was to burn it.

“You literally had to go out the back and burn your waste,” recounts Sapwell. “When it’s in your face, you become a lot more careful with what you buy and how you use it. I’d save all the food scraps and throw them in the ocean, then catch enough fish to feed 30.”

The six-month stint ended when the tropical weather drove Sapwell to look for cooler climes, and a head chef role in Hakuba, Japan, beckoned. Despite not speaking the language, Sapwell successfully led the kitchen, earning praise from her bosses. “I became really good at miming,” she says.

“But that was the moment I realised there’s so much to do in [leadership] roles. I felt like I wasn’t doing it justice.”

While her cooking was commended and the kitchen ran smoothly, Sapwell felt she wasn’t able to check in properly with her team. “It’s not just teaching others how to cook,” says Sapwell. “The way I work in a head chef position now, I try to integrate people’s personal goals into the business so they aren’t just working for me — they’re working for themselves and towards their own goals.”

It’s not the type of leadership a chef can provide if they’ve yet to experience all a kitchen has to offer. Thanks to cutbacks that saw apprenticeships reduced from four to three years, gaps in knowledge aren’t uncommon. “A lot of people were in my position; [we were] given these roles, and instead of being qualified for them, we just grew into them,” explains Sapwell. “The problem was not that we didn’t have enough chefs, but that we didn’t have enough decent ones.”

Recognising her own limitations, Sapwell decided to step back and dedicate a few years to learning each section to round out her knowledge in Australia.

PROFILE - ALANNA SAPWELL Sapwell truly ironed out any kinks in Brisbane and then Sydney. “I hadn’t done a lot of pastry before,” says the chef. “I got a call from Urbane [closed 2019], asking me to come in and help out for a week.”

A week turned into a year and a half in one of the most ideal pastry environments. “As part of the agreement, I said I wanted to be head pastry chef,” says Sapwell. “They obviously laughed, like, ‘You’ve got no experience and this is a two-hat restaurant’. But I worked my way up and got the experience.

It was the most perfect pastry kitchen; there was air con so you could do chocolate work and a Pacojet, which I’d never worked with before. It’s nice to do a little bit of everything and then decide where you want to steer your food.”

While in Brisbane, Sapwell spent time at Gerard’s and Goma, too. “I completely understood Josh’s [Lopez, now chef–owner of The Wolfe] thought process at Goma; the fact he was in an art gallery and everything was made to look like a piece of artwork. But just knowing I wasn’t doing the kind of food I wanted to do shook me up. It was very much just learning what kind of food I wanted to create.”

Sapwell found her footing in the kitchen of Saint Peter in Sydney. “I couldn’t relate to anyone’s food more,” says Sapwell.

“I love the way Josh Niland approaches everything, from no waste to being so proud to put something like a lemon tart in the exact middle of the plate. It shows such skill and technique, but without all the fluff. I was really happy with that job and I thought that would be me until the end of time.”

Sapwell was content in her role as sous chef at the fishcentric venue for two and a half years. So much so that she turned down an initial offer from Howard Smith Wharves to return home to Brisbane and head up modern fine diner Arc. “Not only was I happy [at Saint Peter], but Josh did the right thing by me,” says Sapwell. “There has to be some loyalty where you don’t jump at the first opportunity.”

Eventually, the opportunity came calling again and the decision to branch out felt right for Sapwell and the rest of the Saint Peter team. “The start was quite intense at Saint Peter; we felt like we were always on the back foot,” says Sapwell. “Finally, we grew the team and had the right fit where everyone had Josh’s back 100 per cent. Because it was such a small kitchen, there was no room for anyone to grow.

I said, ‘Josh, this is the right time. Everything runs great, you’ve got a great team; if someone at the top doesn’t go, you’ll lose people anyway because they can’t just be shucking oysters and not getting on the pans’.”

Arc gave Sapwell the experience she lacked with big business and reiterated her drive to create things on her own terms. Even before COVID caused the closure of one of Brisbane’s most talked about openings of 2019, Sapwell had laid out what she wanted to achieve in 2020 when it came to food and business. “I would have thought something like Arc would have a certain amount of cushioning, but [COVID] hasn’t discriminated,” she says.

“That’s the way it is, and now I’m able to do something more independent with Danielle [Gjestland] who I’ve always admired. I’m glad I could take another important stepping stone and see restaurants more as a whole instead of just from the kitchen.”

That ‘whole’ is Esmay; a three-month pop-up that opened in the space formerly occupied by Gjestland’s Japanese-inspired restaurant Wasabi. “We had this unique opportunity where we didn’t have expectations of what the restaurant was going to be like,” says Sapwell. “We could just start from scratch.”

The pair worked backwards. Knowing potential customers had taken a financial hit, Sapwell settled on a fixed menu that could be priced accessibly and allow the

kitchen to run affordably. “We just wanted something fun with good food, good wine and loud music,” says Sapwell.

“Something that would rejuvenate our faith in what hospitality is really about.”

One of Sapwell’s pre-COVID goals was to push vegetables to the fore and use meat in a supporting role.

“Obviously, I’m cooking seafood [with the restaurant] sitting on the water, and everyone’s loving it,” says the chef.

“There’s a fisherman that comes up to the dock and brings the most stunning stuff.”

Otherwise, vegetables are the star. Think mountaintop mushrooms in a Diane sauce or a salt-baked cabbage draped in lardo and smoked pork sauce. “The main element is the cabbage — the meat is just the sauce,” says Sapwell. “It’s the kind of food I love eating and I want to be moving towards.”

The flexibility and freedom has also been a welcome change. “It’s been so nice to be in a position where I can change the menu and I don’t have to check with anyone and it doesn’t need to go through three tastings,” says the chef. “I completely understand that; everything needs to go through a certain system. But it’s been liberating to be able to cook what I want.”

Working with Gjestland and bringing together the back and front of house teams has also allowed Sapwell to create a culture she’s always wanted — one where she is both teacher and student. “In an interview, Paul Carmichael said what he missed most about the kitchen was teaching and being taught,” says Sapwell. “Even as a head chef, you’re going to learn from people. I’ve always had the opinion that you can learn from anyone. Hopefully, there will be more leaders who aren’t ego-driven; teaching people skills from a young age is only going to strengthen the industry as a whole.”

“What I’m really trying to do with this place is make sure that it’s not just about the chef,” says Sapwell. “I don’t know why front of house is not as highly regarded as the chef, and I think that’s something that really does need to change.”

So what’s next? “I’ve been asked this a lot,” admits Sapwell.

But the answer goes without saying. At Esmay, Sapwell has found a way to combine all the things she loves about hospitality, from the food to the style of service and the team culture.

“The whole point of [Esmay] was to give it three months. Don’t make any plans at the end — just put all your energy into it and make it the best you possibly can.” n

“It’s been liberating to be able to cook what I want.”

– Alanna Sapwell

HOSPITALITY BUSINESS - APRIL 2021 31

WINNING LODGE

Grand Mercure Puka Park – Property Profile

32 APRIL 2021 - HOSPITALITY BUSINESS

S

et amongst 8ha (20 acres) of pristine native bushland on the picturesque Coromandel Peninsula, Grand Mercure Puka Park offers personalised service in a classy, eco-inspired and culturally inclusive design.

Winners of the coveted New Zealand Lodge Award last December at the 2020 HM Awards, Puka Park is still shining, 34 years on from its inception in 1987.

The lodge’s 48 private chalets are nestled among the bush where guests love to sit on their private bush-clad balcony and soak in the beautiful stillness amid calls from morepork and tui.

“Our customer service comes from the heart,” General Manager Mareile Jerosch-Hoehn says.

“We try to give guests that special experience, to fully relax, be inspired by their surrounds and to feel like it’s their home.”

Guests are delivered to and from their chalets in lodge buggies, many of them repeat guests from Auckland, keen for a tranquil weekend escape just two hours’ drive from the city, along with those from Hamilton and Tauranga, a similar distance away.

Fishing charters, an international golf course and 3kms of stunning, glistening beaches with their turquoise waters, just 800m walk away, make for the perfect getaway during the warmer months. A tennis court, gym, spa pool, sauna and heated outdoor pool are all part of the offering, along

with mountain bikes for guests to enjoy the local bush trails. A new bike trail has just opened up by the nearby Tairua River.

“To discover the Coromandel is obviously stunning during the summer months but a lot of guests also enjoy the tranquillity and cosiness of the resort in winter with the fireplaces burning in the lounge and restaurant,” says Mareile. The resort lounge also features a wellstocked swap library for those looking for a restful day of reading.

The Nepalese head chef, Bhimsen Pakhrin, leads the kitchen team and Puka Park’s elegant, awardwinning Miha Restaurant is renowned for its signature seafood platter and when you come to visit remember to try the delicious peanut parfait and coconut panna cotta for dessert!

This four-and-a-half star property features luxuriously-appointed modern décor in each chalet with tasteful use of timbers.

Unsurprisingly, Puka Park is a popular wedding and conference venue.

Despite the post-Covid environment, Mareile says the resort was really busy last year and has had a great summer. “People, unable to go on their overseas holidays, have been looking to discover more of New Zealand instead,” she says. “A lot of Kiwis want to unwind and enjoy the bush, and just relax in their chalet and enjoy the room, or a glass of wine on their chalet balconies looking at the stars at night.”

“We are certainly good value and we were thrilled to have won the award against strong competitors such as Kauri Cliffs, Blanket Bay and Huka Lodge,” says Mareile. “We offer the quintessential Kiwi experience and we believe we have a unique experience to offer,” she says. n

“A lot of Kiwis want to relax in their chalet and enjoy the room, or a glass of wine on their balconies looking at the stars at night.”

- General Manager Mareile Jerosch-Hoehn

Nestled in Coromandel’s pristine native bush is award winning Grand Mercure Puka Park.

HOSPITALITY BUSINESS - APRIL 2021 33

SIMPLIFY YOUR ROSTERS

Solving Rostering Problems For Your Employees

By Frank Feustel – MYOB Enterprise Head of Product

W

ith COVID-19 having a huge impact on the hospitality industry, local mid-market businesses are looking very closely at how they manage and maximise their teams.

MBIE’s National Survey of Employment Intentions found that nearly two thirds (64%) of New Zealand businesses made changes to employment and workplace arrangements due to the impact of COVID-19, however, for shiftbased workforces, such changes to employee management and rostering requirements can add complexity to business operations.

Using a combination of the right processes and digital tools, hospitality businesses can easily build, manage and communicate rosters with their front of house, bar, and kitchen teams. Here’s how technology can help solve rostering inefficiencies and improve processes.

1. Automate and manage risks Understanding and complying with employment agreements can be near impossible using manual processes – especially if the business is navigating a complex compliance environment.

Workforce management software that is tailored for New Zealand businesses can help ensure local hospitality businesses are complying with employment agreements, such as allocating appropriate working hours, and rostering employees with qualifications that allow the premises to legally operate, e.g. a certified duty manager. It can also alert you to any potential breaches.

2. Review processes to build a better system Hiring new employees can serve as an opportunity for businesses to review and update rosters, and assess the day-to-day operations to ensure the business is effectively staffed.

Consider: Do your rosters automatically update to keep both service and back of house teams instantly up-to-date? Are there any 34 APRIL 2021 - HOSPITALITY BUSINESS

unnecessary costs, such as outdated or unused software? To improve operations in each area – kitchen, bar, front-of-house – what could you do differently?

Once processes are reviewed, consider whether the use of a digital workforce management solution could streamline some of the rostering administration, freeing up managers to focus on running the business.

3. Maximise efficiency All hospitality businesses should be building rosters with an eye on cost and labour efficiency, and factoring in potential changes in demand, such as busy weekends, events and promotions.

Harnessing workforce management insights will ensure data-led decisions are made that comply with licensing laws and host responsibility, as well as allowing managers to track and review employee performance.

4. Getting the labour mix right Rostering the correct mix of qualifications or skills is crucial for businesses to operate effectively, and in some cases – such

Using a combination of the right processes and digital tools, hospitality businesses can easily build, manage and communicate rosters with their front of house, bar, and kitchen teams

Frank Feustel, MYOB Enterprise.

as having a qualified duty manager on the premises – legally. A strong software solution can help define shift requirements, and then automatically build a roster around those rules.

It can be hard to keep track of what certifications are needed to ensure the right team member fills in for a swapped shift. However, digital solutions like MYOB’s new release can manage shift-swapping and help the business set rules that prevent ineligible employees from filling in.

5. Digitise your communications and be agile One of the most important parts of rostering, is making it accessible to staff. Employees now expect the convenience of a digital experience and the ability to view, manage and change rosters on the go.

Technology applied through a cloud workforce management solution, can allow rosters to be published to employees’ mobiles, and if the roster needs to be changed or a vacant shift needs to be filled, managers can quickly notify relevant team members and help minimise any impacts to daily operations. Simple! n

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