October 2019 Vol 12 Issue 10
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*Based on a delivery time of 30 minutes from preparation, under simulated conditions. Subject to compliance with McCain’s cooking instructions. Product quality may be affected by different delivery conditions such as packaging, delivery protocol, travel times and climate. † Compared to McCain 10mm Fast Fry.
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editor's note WHERE DO YOU GET YOUR INSPIRATION FROM?
Sarah Mitchell Group Managing Editor sarah@reviewmags.com
T
his month the R&C team covered not only Anuga but also visited some popular restaurants and cafes in Vancouver, Canada. As we were waiting for a table at the very popular Earls, we saw at the front desk a bunch of delivery orders ready to be picked up. They were on the floor amongst the rubbish, a dirty brush and pan, and there was a standing heater which was really for the staff but was blowing hot air onto the food orders. This lack of care of food delivery orders is something that New Zealand restaurateurs also have to consider. Making sure that food safety standards are upheld right through the delivery process is vital.
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A Canadian staple for breakfast is the uninspiring "classic", we were served this boring ‘classic’ breakfast by a sullen waitress who delivered a bowl of poached eggs drowning in water, a side plate with burnt bacon and pieces of cubed potato masquerading on the menu as a hash brown (actually McCain's Savoury Herb Skin On Thick Cut Diced) and a slice of supermarket white bread (this meal was available at many outlets and looked the same in each). After paying with cash, the waitress took over ten minutes to return with the change and then purposely dropped it on the floor when we voiced our displeasure at the wait. We were shocked as she smugly walked off not offering any kind of apology or assistance to pick up the change she had dropped. Providing excellent consumer experiences are the cornerstone to any restaurant or cafe and it starts with the staff. Like NZ, restaurants in Vancouver are using a lot of prep solutions, however, their use is uninspiring, most just using it just as it comes. With a lot of suppliers providing great menu inspiration, the problem is that they only have this on their websites or maybe a brochure and are not getting cut through to the chef or restaurateur. The message to operators needs to be
what's up
A celebrity Sicilian chef was arrested on drug charges despite his claims he was experimenting with infusion and flavours.
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18 October Te Atatu Night Market, Te Atatu, New Zealand 21 October Taranaki Hospitality Awards, New Plymouth, New Zealand 23-26 October Eurasia Packaging Istanbul Fair, Istanbul, Turkey 27 October Felix Wellington Hospitality Awards, Wellington, New Zealand 29-31 October Gulfood Manufacturing, Dubai, UAE 30 October-1 November China Fisheries and Seafood Expo, Qingdao, China 31 October-3 November Taste of Auckland, Auckland, New Zealand 31 October-4 November China Import and Export Fair, Guangzhou, China 3 November Whangarei Vegan Expo, Whangarei, New Zealand
4 November Restaurant Association First Aid for Hospitality, Wellington, New Zealand 8-9 November Dunedin Craft Beer and Food Festival, Dunedin, New Zealand 11 November Restaurant Association Established Managers Workshop, Auckland, New Zealand 13-16 November Vietnam Foodexpo, Ho Chi Minh, Vietnam
Jamie Oliver has taken a £5.2m payout despite the widespread closures of many of his restaurants.
The Lowell Café opened in Los Angeles, making it the first in the city to allow customers to consume marijuana on site.
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12-13 October Allergy Free and Healthy Living Expo, Christchurch, New Zealand
3-4 November Restaurant Association Food Hui, Auckland, New Zealand
Enjoy the issue.
what's down
International research conducted by Poland, Canada and Spain has found that there is no statistically significant, or direct association, between meat consumption and the risk of heart disease, diabetes, or cancer.
3 News 6 20 minutes with ... 8 L&B News 12 World Plate 16 On Trend
constant. Making sure that the outlet is using the prep solution in a variety of ways is just good for business, both for the restaurants and the suppliers. If suppliers just leave it to the restaurant and don't try to encourage varied use, then consumers will soon go off the product, work out that the item is just another frozen product and stop ordering. An inspirational menu on a website just doesn't seem to be working. Communication on a regular basis to restaurateurs and chefs is necessary to show outlets on how to use the product in a variety of ways. Anuga 2019 set new records with over 170,000 visitors to the show. The 7500+ exhibitors were well served with the quality of the attendees. Hemp and cannabis products were the highly visible go to at this refreshed and reinvigorated show. It was great to see the new "start up" exhibitors' areas along with the "pitchme" opportunities. The beverage hall was a bit short on innovation this year after a cracking 2017 but it was refreshing to see major players taking a back seat to the start-up suppliers. A lot of interest around the NPD from these exhibitors. Our report on Anuga will be in our November issue.
25 November Restaurant Association First Aid for Hospitality, Christchurch, New Zealand 26-28 November Bakery Business, Mumbai, India
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Free-From Feature Veggie Tales POS Feature Food Trucks Top Drops
27-29 November Japan’s Food Export Fair, Makuhari Messe, Japan
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3-5 December Middle East Organic and Natural Product Expo, Dubai, UAE 19-22 December Khadhya Khurak, Gandhinagar, India 28-30 January 2020 International Production and Processing Expo, Atlanta, USA
RESTAURANT & CAFÉ SUPPORTS
5-7 February 2020 Fruit Logistica, Berlin, Germany
100% OWNED Chairman: Peter Mitchell, peter@reviewmags.com Publisher: Tania Walters, tania@reviewmags.com General Manager: Kieran Mitchell, kieran@reviewmags.com Group Managing Editor: Sarah Mitchell, sarah@reviewmags.com Editor: Caitlan Mitchell, caitlan@reviewmags.com Staff Writers: Chris Glavovic, Ed Scott Advertising: Caroline Boe, caroline@reviewmags.com Senior Designer: Raymund Sarmiento, raymund@reviewmags.com Graphic Designer: Ciaran Carroll, kez@reviewmags.com
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2-5 February 2020 ISM Cologne, Cologne, Germany
ISSN 2422-9601 RESTAURANT & CAFÉ: Suite 9, Level 3, 20 Augustus Tce, Parnell, Auckland PO Box 37140, Parnell, Auckland Tel (09) 304 0142 or Fax (09) 377 2794 Restaurant & Café is published monthly under license. Please direct all enquiries and correspondence to Restaurant & Café. The opinions and material published in this edition of Restaurant & Café are not necessarily those of the publishers unless specifically stated. All material appearing in Restaurant & Café is copyright and may only be reproduced with the consent of the publisher. Copyright 2019.
16-20 February 2020 Gulfood, Dubai, UAE
news
CELEBRATING WORLD VEGAN DAY
The Sugar Club looks to celebrate World Vegan Day with an entirely vegan menu. The spotlight will be on not only all things plant-based, but also the low carbon offerings. “It’s an incredible way to show our support for a philosophy that
I feel we need to give more focus to as an industry moving forward. Whether you’re vegan or not, come along, put your preconceptions aside, and enjoy a lunch or dinner with us,” said chef and restaurateur Peter Gordon.
OPEN FOR BUSINESS
Westfield Newmarket’s long-awaited dining precinct has opened, bringing a fresh batch of tantalising dining destinations to Auckland’s consumers. The indoor-outdoor dining terrace the top level of the mall has ten restaurants, bars and eateries,
including the latest venture from celebrity chef Nic Watt and culinary director Darren Johnson, INCA. Other venues include White + Wong’s, The Bavarian, Bodrum Market, Corner Burger, Ippudo Ramen, Island Gelato and New York Grill.
PASSING ON THE TORCH Palmerston North’s iconic Aqaba is up for sale. Long recognisable for the pillars of flame framing the entrance, Aqaba’s owners have operated the venue for almost 25 years.
Aqaba initially found success as a nightclub, back in 1995, but has long since focussed on its dining-side. This opportunity represents a golden chance to run one of the city’s most established hospitality venues. October 2019
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news
PLAYING BY THE RULES
ON THE RISE
The price of New Zealand’s vegetables could increase by as much as 58 percent by 2043, according to a recent study. A Deloitte report has found that if central and local government policies continue to inhibit the growth of new vegetable growing locations, insufficient supply could lead to lofty price increases. “If all these pressures are not well-managed in a coordinated, long-term way, New Zealand-grown fresh vegetables will become a luxury that few can afford,” said HortNZ chief executive, Mike Chapman. “This will have a negative impact on most New Zealanders’ health, putting even more pressure on our health system.”
The last few weeks have seen a string of restaurateurs facing sentencing over charges relating to tax evasion and money laundering. Early in October, five members of a family of restaurateurs were sentenced to prison and home detention for $2.3 million in tax evasion. More recently, the boss of Masala restaurant pleaded guilty to 34 charges of tax evasion and nine accounts of money laundering. In an article recently published by the IRD informs restaurateurs that they will track down and prosecute businesses deliberately hiding cash sales—“no matter how long it takes.” They also said that they have recently launched a fresh hidden economy campaign that looks to target the hospitality sector. “The hospitality sector has high risks when it comes to hidden economy activity and undeclared income because of the high number of cash transactions and the more short-term nature of employees,” said Richard Philp, IRD spokesperson. “We can see things like staff being paid under the table and the inconsistencies between supplies bought and goods sold. Cash leaves a clear trail for IRD to follow, and we do follow through no matter how long it takes.” “There are software packages on the market to help businesses of any size to log income and expenses—and the purchase of them is tax-deductible. Even a simple spreadsheet is better than no records and can work just as well.” “All taxpayers play an important role in helping us protect the integrity of the tax system by making sure everyone pays their fair share. After all, tax pays for the essential things that make New Zealand a great place to live,” he said. While this may appear as a thinly veiled threat, we believe it is an important reminder to the foodservice industry to ensure that operations are clean and above the table.
QSRnews YOU WIN SOME, YOU LOSE SOME Chick-fil-A has been named the cleanest fast-food restaurant but has also been criticised for having the slowest drive-thru service. In a recent survey, participants ranked the USA’s fast-food chains, with Chick-fil-A consistently ranking high amongst all participants—55 percent of whom said it was the cleanest. From the same survey, less than 10 percent of
BREAKFAST TIME
Wendy’s will debut its new breakfast menu across the USA early 2020. The breakfast rollout is expected to eventually contribute to a 10 percent growth in sales, after being tested across 300 stores. The menu will consist of biscuit sandwiches,
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croissants, burritos and coffees. Kurt Kane, Wendy’s president for the USA division, said that Wendy’s was looking to cash in on an opportunity that has long been available. Kane also noted that with the US$20 million investment that Wendy’s heaped into the menu, Wendy’s believes that the new menu will be incremental to their overall business. In addition to this news, Wendy’s is said to be in the final stages of testing a black bean burger as an alternative meat protein.
people said that Subway, McDonald’s or Burger King had the cleanest premises. However, Chick-fil-A had the longest average wait time in another survey, minutes behind the top-ranked chains, Dunkin’, Burger King and Wendy’s. Chick-fil-A said that its slower service was in part because of its growing popularity.
FREE-FROM EXPANSION
Carl’s Junior has launched its second Beyond Burger, the Beyond BBQ Cheeseburger throughout most of their USA restaurants. The new addition brings added flexibility to the menu for those looking to enjoy Carl’s Junior in a guilt-free way. Carl’s Junior has said that the addition is a response to customer demand, showing the increasing prevalence of consumers wanting a range of free-from options.
THE MONA LISA WITH BACON
McDonald’s Sweden has embraced classic art in its latest marketing campaign, combining famous paintings with a touch of humour. In partnership with Nord DDB Stockholm, famous works from Vincent Van Gogh, Leonardo Da Vinci, and Grant Woods are displayed, with the addition of a strip of bacon. The adverts are marketing the Big Mac, with bacon, playing on the idea that it’s a classic, with bacon. The Mona Lisa can be seen with a strip on her shoulder, while a piece hangs limply from Van Gogh’s self-portrait painting.
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with
SARAH RUMBOLD GM Fresho NZ
L I don’t come from a typical wholesale food background,” began Sarah Rumbold, GM of Fresho New Zealand. “My background is communications and marketing, but my husband and I had been involved in a couple of restaurants, and we had seen the issues around ordering first-hand.” The Fresho platform, already running in Australia at the time, quickly caught Rumbold’s attention in 2017.
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aunching their first supplier in May of last year, Sarah Rumbold has described her time in the industry and her experience with Fresho. “I saw that the market here could use a platform like Fresho, as there was nothing else like it. It’s been a very exciting journey, where we started with nothing, and now we have nine suppliers using the platform, processing more than 120,000 orders each year with an annual gross order value of more than NZ$40 million.” So what is Fresho NZ? “We create software for the foodservice industry. We work with companies to create efficiencies in their businesses and reduce wastages. Our software is order management for the wholesale food industry, as well as a fully mobile and desktop online ordering application that gives chefs an easy system to order from, and suppliers an easy platform to manage the whole ordering process.” Not only does Fresho streamline and simplify operations, but it also integrates with accounting software. “The whole way through the chain, we’re eliminating data entry, creating efficiencies and streamlining processes. We’re making it easier for chefs to order and save suppliers time and money.” With technology like this, one must ask whether it is perhaps taking away from the relationship-building capabilities that face-to-face ordering can have. “We’re not trying to eliminate interaction between suppliers and their customers; we’re simply trying to make things easier. By using Fresho, suppliers can spend more time on relationship building, as opposed to data entry.” Fresho’s software is built for efficiency, something every business needs and wants. “The key thing is minimising data entry and double
handling—reducing the potential for human error. From a cost perspective, Fresho is going to save money in terms of data entry hours, fewer errors, and more efficiency improvements. For restaurateurs or chefs, it just makes their day easier in terms of ordering. And finally, in terms of wastage, we see many ways in which waste can be reduced throughout the supply chain,” said Rumbold. Fresho has hit a niche yet responsive market. Rumbold noted how encouraging people in the industry have been after using the platform. The fact that there isn’t something out there that can reduce data entry and integrate with accounting software makes for a must-have product in a data-heavy area of business. “It is solving real issues for suppliers, and chefs like it a lot, too. It makes everyone’s lives a lot easier,” she said. From here, Rumbold said that she has a long list of suppliers in the pipeline for launch in New Zealand. She said there was a much bigger market out there, and they were talking with a number of suppliers. She saw Fresho becoming a significant force in the market. In addition to growth and expansion,
Rumbold talked about the need for development. “Our team in Australia is launching new developments on the platform daily, largely driven through supplier feedback.” This highlights a significant benefit to working with Fresho—that is in the industry, and they see what needs changing. The developments that they can implement come from real-life problems they see on a day-to-day basis, something they can then turn around and provide a solution to. Fresho isn’t just responding to industry concerns; they are solving issues voiced by consumers, as well. “Sustainability and food wastage are quite high up there as consumers are now demanding that businesses respond to this, and actively look at how they can run business in a more sustainable way.” Through the integrated efficiencies, Fresho essentially cuts time spent on administration, and saves the business from food waste—two birds are killed with one stone. “Tech is also changing very quickly, and again, for any business looking to stay atop of their game, they need to be able to evolve just as quickly. That’s also where Fresho can help because we’re constantly evolving with a team of people dedicated to developing the software. It’s really important for the industry to continue to adapt and adopt new technology,” she said. Fresho provides a penetrating system to help streamline and maximise efficiency throughout any business. While doing this, it also helps reduce data entry hours and food waste. It sounds as though there are few reasons not to switch to something like this. As Rumbold concluded, “We’ve seen very strong growth in our first twelve months, and we’re excited to keep building on this success.
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liquor&beveragenews EDUCATION EXPANSION
MOONEY’S MILESTONE
Starbucks has announced that they will be supplying complimentary digital news from several major publications for a limited time. Through the instore wifi, customers will be able to read from The Wall Street Journal, USA Today, The Seattle Times, Chicago Tribune, USA Today, Orlando Sentinel, The Baltimore Sun and the New York Daily News. Starbucks said that it is a way to appeal as a unique and sought out destination complemented by elevated digital relationships with its customers. “This is just the beginning. We will continue to listen and learn from our customers, looking for new opportunities to deliver news, content and experiences that are relevant to our customers, inspiring to our partners, and meaningful to our communities,” said a Starbucks spokesperson.
Mission Estate’s chief winemaker, Paul Mooney, is celebrating his 40th year at New Zealand’s most established winery. Back in 1979, when Mooney decided to put his geophysics studies on hold, he took a role at Mission Estate as a trainee winemaker. Mooney had initially enrolled to study food technology at university but had not ended up getting in. After 40 years, Mooney said that the intricacies of the grapes and the quality of the wine produced keeps him happy. “The 2019 vintage is one of the best we’ve ever made,” said Mooney. “I love coming to work.” When he first started at Mission Estate, a block was planted which
Renowned Italian beer brand Peroni has launched its Peroni Libera 0.0%, a premium zero percent beer for the New Zealand market. This drop presents the perfect choice for customers looking to enjoy Peroni’s outstanding taste without having to worry about alcohol content. Peroni has said that this beer showcases its Italian craftsmanship, passion and flair. “Libera 0.0% offers all the flavour that New Zealanders know and love about Peroni, which can be enjoyed at any time,” said Admir Mullaaliu, Peroni brand ambassador. “The same level of care and high-quality ingredients have been used as with our traditional recipe, making this another example of Peroni’s expert craftsmanship.”
Bar Manager, Caretaker
S
he said her plan was never to stay in New Zealand, but the place and the job got her hooked, and now she
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have influenced me lots.” But most importantly, he said that the people in the community are what really inspired him throughout his years. “A few months ago we had a celebration for my 40 years where I did a speech to thank all the people I’ve worked with over the years. The good thing about this place is the people. I’m proud to be working here and with these people.”
RESPONSIBLE FUN
10 MINS WITH LISA KEMPEN Originally from England, and with a background in pharmacy, Lisa Kempen has been with Caretaker for around three years. Now, as bar manager, she recalled how hospitality jobs had initially been to save for travelling and to help out when overseas.
has now been used to make the 40th vintage. The new vintage is a very limited Semillon wine. The aromas are complex and sweet, showing citrus and beeswax with hints of tropical fruit and flinty notes. Mooney has had plenty of time to witness the change in the winemaking industry over the years. One of these such changes has been the different additives, all which improve the enjoyment of the wines. He also noted the rich history he inherited when he first started. “The previous winemaker I learned from was the last of the initial brothers— he trained in France, so I learned lots about French heritage. I inherited his French winemaking textbooks which
is hoping to stay forever. Caretaker is a small venue tucked away in Auckland’s Britomart that punches above its weight in terms of service and quality. It is a classic cocktail focussed bar with personalised table service. Down an unassuming staircase, and into a dimly lit, speakeasy-type lounge and bar, Caretaker would perhaps be glanced over by the untrained eye. Instead of a classic cocktail menu, the bartenders on the floor ask patrons
about their favourite spirits, flavours, and styles of drinks. From there, they will make something that they think the customer will like, tailoring it if the procured drink isn’t to the customer’s particular taste. “Our unique ordering style impacts the business positively as we are always busy and have lots of regular customers. We spend a lot of time getting to know people, which is my favourite part. There is nothing better than seeing a row of familiar faces along the bar,” she said. But what truly sets Caretaker apart is perhaps not just the exceptional cocktails and alluring atmosphere. “I would say we stay relevant because people will always like nice and friendly service, and that’s something we focus on. You always have to go the extra mile to make sure that every drink is the best it can be, as well.” With such a different way of ordering and creating drinks, we were interested in finding out about how the staff were trained and prepared. Kempen said that the first six months of training was usually spent on the floor, learning the cocktails, the flavours and spirits, and the general
aspects of Caretaker’s special service. “Then we usually move people onto the bar once they become confident with specs and they have found their shake. We shake with one big block of ice as it makes a huge difference to temperature and dilution of the drink.” Kempen went on to describe that there is a learning curve involved this method, as shaking with a single block of ice takes getting used to and involves a lot of trial and error. The cocktail industry is everchanging, and flavours and trends come through Caretaker’s doors regularly. “It’s exciting to see that a lot of people are using sherry and fortified wines in cocktails at the moment. They are underrated, if you ask me, and work great in low-alcoholic cocktails— another popular trend at the moment. Also, people love spice, too. We use an insane amount of ginger and hot sauce.” Monitoring these trends may sound tricky, but Kempen described that reading up on other people’s work, and going out and trying new things helps her to stay updated. The vibrant Auckland bar scene helps contribute to this learning experience. “The Auckland bar scene is super exciting. We have so many new and amazing bars opening all over the city, and everyone is doing so many different things. As for New Zealand in general, I think things are only going to keep growing after seeing so many great places popping up,” she said.
October 2019
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