Fresh beginnings. Inspiring service excellence
Under new ownership, The South Island Hospitality show provides the best opportunity to showcase, educate, and sell your products and services to the South Island’s hospitality sector.
New dates to be announced
Must read: Hospitality Business Leaders Forum
The 2019 Hospitality Business Leaders Forum is out now!
Our exclusive special report brings you exciting new trends to watch, plus essential information that will shape and influence the Hospitality sector in New Zealand, in easy to access digital format. Read it HERE.
Minister of Tourism, Kelvin Davis highlights this year’s Aotearoa tourism strategy, while Vicki Lee, CEO of Hospitality New Zealand, talks of the association’s achievements and ongoing industry challenges as we continue to grow. Turn to page 7 for industry insight into minimising threats to your profitability from Sculpture Hospitality Managing Director, Peter Nelson, and on page 10 TIA’s Chris Roberts highlights the benefits of regenerating regional communities.
The Shout’s trailblazers include Giesen Group General Manager Kyle Skene, and Dylan Firth, Brewers Association of NZ Executive Director, talk of innovation, sustainability, and alcohol & beverage trends for 2019.
World-renowned chef makes yoghurt for good
World-renowned Chef Peter Gordon has joined forces with The Collective to create a delicious new gourmet probiotic yoghurt, with proceeds going to a charity close to his heart, The New Zealand LAM Trust.
Peter has created a Feijoa, Vanilla & Ginger yoghurt, combining aromatic feijoa and vanilla with the soul-warming deliciousness of ginger. These extraordinary flavours are paired with The Collective’s thick and creamy yoghurt, a winning combo to salute the long-awaited feijoa season in March!
This launch comes as part of The Collective’s ‘Chefs for Good’ series, an initiative that raises money for New Zealand charities through collaborating with iconic Kiwi chefs. Al Brown and Josh Emett have already raised money for their chosen charities, Garden To Table and Melanoma New Zealand.
Peter has a long history of supporting The LAM Trust, which raises awareness of lymphangioleiomyomatosis (LAM), a rare lung condition affecting women between the ages of 25 to 45 years.
“This is a charity close to my heart as it was set up by my good friend Bronwyn Gray as LAM affects someone in her family, in my greater whānau. One of my favourite memories is receiving a sack filled with feijoas when I was cooking a fundraising dinner for The LAM Trust. I made a feijoa, vanilla, and ginger compote to serve with one of the desserts, so it seemed the perfect inspiration for my yoghurt flavour!” says Peter.
Peter has cooked a number of fundraisers for The New Zealand LAM Trust and is thrilled to be supporting them again through Chefs For Good. Funds raised from The Collective’s per-tub donation of Feijoa, Vanilla & Ginger yoghurt will help scientific research and will support women living with LAM in New Zealand.
The Collective’s Feijoa, Vanilla & Ginger is available from 4th February at all leading supermarkets, so go on – dig in and do some good, no bull! RRP $5.79.
Big changes in store for Fiji’s original resort
Crusoe’s Retreat, Fiji’s very first resort, is set to unveil a new visual identity to complement its progressive hospitality direction for 2019.
The passionate grandparents of Crusoe’s third-generation staff set the standard for the resort’s warm, welcoming, laid-back nature that guests across the world have come to know and love. This year, Crusoe’s’ management team plan to roll out a series of physical and digital renovations to propel the resort into the future while paying homage to its roots.
“With our quiet, off-the-beaten-track locale, Crusoe’s will always be popular for honeymoons and romantic holidays, but in recent years, personal and professional development bookings – such as wellness retreats and corporate team building – have skyrocketed,” says Karen Hind, Crusoe’s Retreat Business Development Manager.
“Crusoe’s is known for its down to earth demeanour – and we’re conscious not to lose that – but we felt it was time to revitalise our physical space and branding to ensure the guest experience is easy and relaxing from start to finish, whether the end goal is business, pleasure or both.”
In 2018, the resort embarked on its physical journey with pool upgrades (in Crusoe’s classic ‘barefoot’ style) and the launch of Taki Beach Bar & Grill (Crusoe’s casual bar and restaurant serving fresh local cuisine right on the beach).
“This year, we’ll be upgrading our larger shared spaces to ensure our retreat and corporate guests can fully relax, focus, motivate, slow down or connect in a truly authentic Fijian paradise,” says Karen. “We’ve hosted regular local corporate groups for some time, but from February onwards we have a number of large international companies joining us, so we’ll be working hard to execute upgrades without any disturbances to guests.”
Crusoe’s Retreat is nestled on Fiji’s famously beautiful Coral Coast and surrounded by lush jungle foliage, sun-drenched shores and towering palm trees, with a traditional village on its doorstep.
“Being so connected to our village is really special – it allows our guests to immerse themselves in the Fijian culture,” says Karen. “From language lessons, guided bush hikes and fire dancing through to lovo meals, traditionally built beach bures and our team of friendly staff (many of whom live in the village), the genuine experiences our guests’ enjoy are what sets us apart from other resorts.
“Our mission is to provide an idyllic, peaceful space to clear the mind and recharge the body through meditation or yoga, adventure, romance, nature, good food and great people. Crusoe’s is the real Fiji – where you arrive as a guest and leave as a friend – and it’s important our visual identity truly represents what we’re about. After months of planning, we look forward to sharing our new branding (including website) in the coming months.”
New ‘ITO’ course brings staff up to speed
Successful hospitality employers know that training and retaining great staff is essential for a successful and sustainable business. The challenge is how can those businesses who need to get staff up to speed quickly find a reliable way to do it. ServiceIQ now has the answer.
The hospitality Industry Training Organisation (ITO) is offering a short and intensive introductory on-job training programme that gives new untrained staff the essential knowledge and skills to make a profitable contribution to the business from the start.
The new induction programme is also NZQA approved and rewards successful trainees with four unit standards that they can put towards a full hospitality qualification.
ServiceIQ CEO Andrew McSweeney says the ITO has created the programme in response to the fast-growing industry’s demand for skilled staff, and as a way for talented people with the right attitude to get a job without experience.
“It’s very timely because the industry is facing an on-going skills shortage and this programme will go a long way to help fix that,” says Andrew.
“In only three months or less a talented recruit with the right attitude can go from untrained to skilled and confident in the essentials.
“It’s designed to be a win-win for busy employers who need to upskill staff fast, and for people who don’t yet have the skills but are genuinely willing to learn as they earn. They have a great opportunity to gain real skills, experience and maybe even kick-start a career by qualifying fully on-job with a good employer.”
The ‘Hospitality Savvy Award’ speedily delivers must-have basics, including legal compliance in food safety, health & safety and customer service for large and small quick-service restaurants, take-away outlets, cafés, clubs, and pubs serving food.
The programme focuses on delivering everything kitchen-ready staff need to know including: food contamination hazards, cross-contamination and how to prevent it, food control plans, personal hygiene requirements and food safety practices and how to apply them, how to provide excellent customer service, knowing how to use the correct health, safety and security practices to keep customers and employees safe, and how to apply the business’s standard operating procedures and code of conduct.
Sixth Washoku World Challenge winner announced
The finals of the Washoku World Challenge, a Japanese cooking competition sponsored by the country’s Ministry of Agriculture, Forestry and Fisheries, culminated with South Korean chef, Yoo Sung Yeub of KOJIMA, winning the top prize.
Six chefs who had made it through qualifying tournaments held in Paris, New York, Los Angeles, Bangkok, and Osaka competed over two days, displaying their Japanese cooking skills and sensibilities, based on the competition’s main theme of “Umami” and this year’s theme, “Irodori”.
According to the judges, “With the celebration of our sixth competition, the technique of our finalists has improved dramatically. In spreading Japanese food to the world, the goal is to create a variety of Japanese dishes that incorporate features from each country’s native cuisine, while taking into account the fundamentals of Japanese cooking, which is centered around Umami.” The judges added that, in deciding the winner, “We were able to evaluate the work of this year’s finalists based on these points, and Chef Yoo’s cooking was characterised by dishes with a high degree of difficulty, each of which was carefully crafted.”
“We were able to evaluate the work of this year’s finalists based on these points, and Chef Yoo’s cooking was characterised by dishes with a high degree of difficulty, each of which was carefully crafted.”
Chef Yoo expressed his pleasure in winning and his desire to continue down the road of Japanese cuisine in the future, saying “I would like to thank the masters who gave me so much guidance. I hope to further polish my technique so that more people in my home country can enjoy authentic Japanese cuisine.”
First Place: No.1 Yoo Sung Yeub (South Korean, of a restaurant KOJIMA)
Second Place: No.2 Zhao Zong (Chinese, of SUN with AQUA Japanese Dining)
Third Place: No.4 Tawatchai Buatong (Thai, of Nippon-Tei Inter Co., Ltd.)
No.3 Kurkó Zsolt (Hungarian, of Sushi Sei Restaurant)
No.5 Samuel Flores Garcia (Mexican, of Restaurante Suntory Lomas)
No.6 Gaudencio Ruiz Mateo (Mexican, of Sake Dojo)
The Washoku World Challenge, sponsored by the Japan Ministry of Agriculture, Forestry and Fisheries, is a contest for non-Japanese chefs with experience working at Japanese restaurants around the world. For more information go to http://washoku-worldchallenge.jp/6th/
New Zealand International Convention Centre art installed
Construction of the New Zealand International Convention Centre (NZICC) has reached another milestone, with the installation of the first of the glass art work covering the exterior top of the building.
Works by two New Zealand artists, Sara Hughes and Peata Larkin, were commissioned by SKYCITY Entertainment Group and will span a total of 5,760sqm once fully installed on the four external walls of the NZICC.
Artwork from Auckland artist Sara Hughes began installation this week. First to be fitted will be 98 glass fins that will adorn the western and eastern exterior, followed by the southern side of the NZICC where another glass artwork feature with over 500 panels of varying size will wrap the top level of the structure.
The imagery uses 60 different colour tones and is inspired by Ms Hughes’ upbringing in rural Northland near the Waipoua kauri forest.
“The artwork reflects the experience of walking through the New Zealand bush and looking up through a canopy of trees to see the unique light and colour of the forest,’’ says Ms Hughes.
“It’s really exciting and moving for me personally to see this work lifted into place and on public display for the first time.’’
Warren and Mahoney, who designed the NZICC in association with Moller Architects and Woods Bagot, say the highly collaborative design process has leveraged the NZICC’s original design brief to create a building with enduring civic presence and identity.
“In many ways we’ve been speaking ‘on behalf’ of the building over the last few years. That’s why it’s so exciting to see the building increasingly start to speak for itself, and the installation of the first of the Sara Hughes-designed fins will see a powerful and distinctive part of the project’s identity assert itself on the skyline. We’re looking forward to the first fins quickly weaving the larger veil of colour over these elevated and visible sections of the NZICC’s facade.” says Richard Archbold, Project Architect.
Over 500 panels of different sizes, shapes and colours will be installed into the building over the next six months. The panels are lifted in by mini crane or tower crane at an average of six to eight per day.
Callum Mallett – General Manager NZICC says the challenge of lifting something so large, heavy and delicate on a busy construction site is significant. “Some of these glass panels are up to 9m high and weigh as much as 1.3 tonnes, and they have very specific placements, so the team on site have a delicate and challenging job ahead of them.”
Once Ms Hughes’ glass installation is completed work will begin on the installation of Ms Larkin’s terracotta wall will begin to be installed. The 105m-long tile wall will span from Hobson Street to Nelson Street through the future laneway of the NZICC, and wraps back into the building.
Approximately 13,500 terracotta tiles in eight different colours will form a complementary relationship with the glass artwork, softening and adding movement and life to what would have been a straight plain wall.
The post New Zealand International Convention Centre art installed appeared first on Hospitality Business.
New Global City & Guilds’ Certification launched
Galvin Restaurants has become the first UK firm to sign up to City & Guilds’ Global Certification for Hospitality ahead of its launch this week.
The skills recognition scheme, the first of its kind, attempts to provide clear endorsements for skills and experience acquired by employees by showcasing their development through a digital system. Staff will be able to work towards goals set out under the City & Guilds scheme, then showcase their skills to employers through digital badges and certification awarded by the body.
Individuals working in the industry, from cleaners and casual staff to senior chefs and general managers, will be able to register for the scheme in May.
Chris and Jeff Galvin were both involved in designing the certification, which is aimed at tackling the UK skills shortages in the sector.
Chris said: “Our industry faces two major problems. The first is that there simply aren’t enough people – not enough to fill the vacancies. The second is that too few people at all levels, from school leavers to university graduates to mature workers, see hospitality as a career they want to pursue.
“There is a perception that it is a low-grade sector, but in fact the reverse is true. We are a young people’s industry and progress in a career can be both rapid and lucrative.”
Goals in the scheme will be mapped to incorporate key abilities outlined by City & Guilds, and will include the approach and ambitions of individual employers.
City & Guilds’ Jeremy Dahdi, executive director for international and digital credentialing, added: “We have used the latest technology available to generate 21st-century, mobile and data-rich digital badges. There are huge advantages for both those wanting to work in the industry and employers looking for skilled staff with the right attitude.
“Instead of having paper certificates, individuals can now provide a digital footprint of their career against standards that have been co-designed with leading employers.
“We’ve worked closely with Chris and Jeff Galvin to make sure that the framework is realistic and easy for any hotel, bar or restaurant to adopt. We know that all leading hotels and restaurants have their ‘bibles’ – you might call it the ‘Galvin Way’ of doing things for example. Our Global Certification meshes seamlessly with these individual operations manuals.”
Little Creatures opens in Hobsonville Hangar
Pioneering craft beer brand Little Creatures has spread its cherubic wings to land in Hobsonville Point’s sun-drenched Catalina Bay. Housed in an historic seaplane hangar that overlooks the Hauraki Gulf, Little Creatures will quench thirsts with an extensive range of craft beers and three onsite dining options. The brewery kicks things off tomorrow with a launch extravaganza on Waitangi Day, February 6, with live music, entertainment and many more curious surprises.“Little Creatures is all about its connection with the community and we truly want this brewery to feel like a home away from home for Hobsonville Point locals and visitors alike,” explains Mat Tolhurst, Lion Hospitality Director. “Embodying the quirks and eccentricities thebrand is loved for, this brewery is the perfect spot to bring the family and enjoy a craft beer and meal by the water.”
Head Brewer Udo Van Deventer, will oversee brewery operations as well as the comprehensive range of beer on offer. Little Creatures favourites like Pale Ale and Pilsner will be on the menu alongside new additions to the New Zealand market, Dog Days and
Rogers, as well as seasonal variations.“We’ll have a special limited release beer for launch and then as we move into the colder months, we’ll introduce Amber Ales and beers best suited to winter,” Udo says. “We’ll also be constantly talking to locals and tailoring the menu to suit what they want to drink.” Brewery goers can choose from a bevy of food options, anchored by Little Creatures’ menu featuring wood fired pizzas, snacks, shared plates and hearty meals – think Natural Rock Oysters , Buttermilk Fried Chicken Sliders and Lamb Shank Pie . Two additional dining options are located inside the brewery – Salty’s, serving up premium seafood dishes including a variety of fish & chips and seafood delights, and Kittyhawk, a café bistro, which will offer an all-day dining menu, coffee and extensive range of fine wine and cocktails in an intimate environment.
Ignite Architects spearheaded the design of the warm and welcoming brewery, which is filled with nostalgic design elements that nod to the history of the almighty Sunderland Hangar. Built to house TEAL’s giant Seaplanes in 1939, the hangar’s original 9m tall doors can be spotted behind the main bar. KittyHawk’s vibe is that of an officers’ mess where mechanics and pilots would enjoy a cold one after-hours, while Salty’s bar is made from the hangar’s original timber purlins. The hangar’s concrete floor has been retained, proudly showing off its cracks, imperfections and heritage. On top of all this, there will be an epic kids play area with a fort and sandpit. Little Creatures Brewery is located at 3 Boundary Road Hobsonville Point.
Applications open for 2019 hospitality grants
For the past eight years, the Hospitality Training Trust has helped to fund individuals, businesses and charities wanting to make their mark in the hospitality industry. Some of the many recipients of Hospitality Training Trust funding to date include Hospitality NZ, Manukau Institute of Technology (MIT), DINE Academy, Onehunga High School and Soul Bar & Bistro, and this year the Trust hopes to provide funding for more people wanting a career in hospitality.
“The Trust began in 2011 to advance training in the New Zealand hospitality sector,” explains Bruce Robertson, Chair of the Hospitality Training Trust. “We used funds that had originally been taken by the government of the day as a Tavern Tax to encourage the building of tourism accommodation. We didn’t want the funds that had been dedicated to hospitality to be diluted, so we set up the Hospitality Training Trust to protect the funds as an asset for the sector.”
The Hospitality Training Trust (HTT) is vital in an industry renowned for its struggle to curate and maintain good workers; “Put simply, a lot of programmes would struggle if they didn’t have funding from HTT,” says Robertson. “From travel fees and helping people get a driving licence, through to masterclasses and events, whoever we can support in upskilling the industry, we do. It improves both the productivity and profitability of the sector.”
DINE Academy is an independent voluntary initiative dedicated to giving senior high school students, community groups, vulnerable youth and long-term unemployed job seekers a pre-employment training programme ‘bootcamp. The organisation has received annual grant funding from HTT since 2016, which Founding and General Manager Sonia Tiatia says has made a significant difference to the help and training DINE has been able to provide potential hospitality professionals needing assistance.
“We have grown because of the inclusion of partners like HTT in the programme,” says Tiatia. “I didn’t think we’d be eligible for a grant, as we are a voluntary organisation, but HTT gave us funding in 2016 to help us hold a DINE showcase dinner event in Wellington. Since then, HTT has helped us provide scholarships to people who aren’t able to get funding, to put on our DINE showcase dinner events and for our ‘Nurture’ bootcamps, which are a week of intensive practical training within a commercial workplace of a stadium or hospitality venue before ‘going live’ on a shift or event.”
Grants from the Trust can range from $500 to $20,000, and applications are being taken from now until April 5th for 2019 grants. Anyone in the industry can apply, and Robertson says they deliberately keep the parameters as loose as possible in order for everyone to have the same chance. “We want to encourage everyone who has a good idea to put it forward,” he says. “All grant applicants are viewed on their merit to see how they will benefit the hospitality industry through relevant training and education.”
For more information on previous grants and how to apply for a Hospitality Training Trust grant, visit htt.org.nz
Nestlé Toque d’Or takes fresh approach
New Zealand’s top student culinary competition – Nestlé Toque d’Or – returns this year with a revamped format that will see the inclusion of entrants who are also learning on the job as trainees at restaurants and other establishments.
Organised by NZChefs in conjunction with Nestlé Professional and supported by top organisations involved in the hospitality industry, Nestlé Toque d’Or is considered to be the premium competition for the country’s emerging culinary and restaurant service superstars.
NZChefs President Hughie Blues says including trainees in the competition was a logical progression for the competition, as it reflects the evolving hospitality sector.
“We’re also adopting a more relaxed approach to restaurant service in the competition guidelines and introducing a cheese board component, with the assistance of the NZ Specialist Cheesemakers Association, where creativity and personal flair can be expressed by the front of house competitor.”
The event which turns 29 this year, pits teams of three – two culinary and one restaurant service competitors – against each other in a live kitchen cook off. Last year, a team from the Ara Institute of Canterbury took out the coveted title.
To succeed on competition day, teams must prepare and serve six covers of a three-course meal within a set timeframe. They also need to impress a panel of top industry judges who score their efforts against strict World Chefs’ marking criteria.
This year’s line-up of sponsors includes newcomer Fresh Connection which specialises in the supply of fresh and prepared produce to the food service industry.
The organisation’s spokesperson General Manager Stephen Dench says he is excited about the new partnership and the opportunity it presents to create a deeper connection with the hospitality industry, while also showcasing the company’s extensive product range.
Working alongside Nestlé Professional will also be returning sponsors – Beef + Lamb New Zealand, Akaroa Salmon, House of Knives, Moffat and NZChefs.
Nestlé Toque d’Or will be held on Monday 12 August in Auckland. An awards dinner will be held later in the evening where the winning team will be crowned. Learn more at https://www.nestleprofessional.co.nz/nestle-toque-dor
Sign up here and keep updated with what's going on in your industry!