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Women Of Whisky tasting kicks off at The Jefferson

PrintThe Jefferson has always been clear about one thing: whisky is their business and they want it to be yours too. In particular, owner Ofir Yudilevich set out to create a bar in Fort Lane where women would feel comfortable to pull up a seat and enjoy a whisky or two, informed by well-educated and passionate staff.

At the end of this month – Wednesday, August 31, in fact – The Jefferson will back up that intention by hosting its first tasting dedicated solely to celebrating the women of whisky; from those who make it and shape the industry to those who drink it.

The tasting will be hosted by writer Tash McGill, who runs www.whiskygirl.co.nz and has become a passionate regular at The Jefferson. “I was once told drinking whisky didn’t make me very feminine,” she has said. “Ever since, I’ve wanted to ensure women can take their own seat at the bar with confidence and style.’

“Tash was a natural fit to host the event; she’s a great friend of ours and has tried many of the best bottles on our shelves,” says Ofir. “We are highlighting that whisky isn’t an old boys club anymore, and in fact it never was. Some of the whiskies on our shelves have been made and distributed by women since the early 19th century.”

“It’s going to be a great introduction for men and women to whisky – we’ll be tasting from a variety of regions and flavours, so people will have a chance to discover what their own preferences are.”

The night will begin with classic whisky cocktails followed by a tasting of 5 different whiskies, each with unique stories.

Tickets are $80 per person, and can be booked by emailing rsvp@thejefferson.co.nz

The post Women Of Whisky tasting kicks off at The Jefferson appeared first on Hospitality Business.

New Zealand wine to face export challenge

rsz_nz_wineChinese regulations that caused upheaval in New Zealand’s infant formula industry two years ago are set to be extended to wine exporters.

The Ministry for Primary Industries has confirmed it is aware of the move, saying the Certification and Accreditation Administration of China (CNCA) will require registration of wineries (and honey) producers from 2017. “The registration requirements will apply to all countries that export wine and honey to China, including New Zealand,” an MPI spokesman said.

New Zealand infant formula manufacturers were thrown into a state of flux in May 2014 when the registration requirement was introduced for that industry. China has also introduced registration for meat and seafood exporters in recent years.

A traceability programme for prepackaged wine might also be introduced to combat the large amount of fake imported wine sold in China, according to the report. New Zealand exported $27.1 million of wine to China in the year to June 2015, making it a significant growth market.

New Zealand Winegrowers chief executive Philip Gregan told the New Zealand Herald the industry group had been aware for some time of CNCA’s registration plans. The impact on winemakers would depend on how the regulations were structured. While China only accounted for a small portion of New Zealand’s total wine exports, it was seen as a major growth opportunity for the sector. “There will be some wineries that may well be quite heavily dependent on [the Chinese market],” said Gregan.

The MPI spokesman said details of the registration requirements were not yet known and the ministry was working with the Chinese authorities. Andrew Zhu, director of market research firm Trace Research, told the Herald Chinese authorities wanted to have more control over food imports, not stop them. “In the future, New Zealand companies will be better off having a more formalised brand registered in China.” He said companies needed to anticipate and prepare for the changes ahead of their introduction.

The post New Zealand wine to face export challenge appeared first on Hospitality Business.

Champagne Mumm the official champagne of The North Face Frontier

rsz_mumm_bottle_ski_2Champagne Mumm is thrilled to announce its sponsorship of The North Face Frontier Freeride World Qualifier Event.  Champagne Mumm will bring its signature celebration to the prestigious freeride competition by bringing Olympic snowboarder Rebecca Torr to the event as the official Mumm spokesperson, and by hosting the official after-party.

The North Face Frontier is New Zealand’s only 4 Star World Qualifier ski event, taking place at The Remarkables ski field in Queenstown between 22 August and 27 August 2016.  The event attracts the world’s best international and local ski and snowboard competitors and aims to provide a top level freeride competition to help upcoming riders reach their goal of qualifying for the prestigious Freeride World Tour.

The iconic Champagne House, synonymous with adrenaline-fueled events, has flown California-based 2014 Olympic snowboarder Rebecca ‘Possum’ Torr to New Zealand for the occasion. Possum will share highlights and exclusive coverage from the event and bring spectators closer to the action via the brand’s social media channels, including interviews with the competitors themselves.

Once competition wraps up on snow on 27 August, competitors, supporters and snow sports enthusiasts will celebrate in style at the official after-party at Toro Kitchen and Bar in downtown Queenstown, hosted by Champagne Mumm.

Guests will enjoy Mumm Champagne, including a flute from an impressive 6 litre bottle of Mumm Cordon Rouge, champagne cocktails and live entertainment from Auckland based DJ duo Sweet Mix Kids, who have performed at some of the world’s most stylish parties and events.

Attendees will also witness ‘skibrage’, a snow-appropriate version of the art of sabrage – a 200 year old tradition that sees a sabre used to break the neck of the bottle clean away from the base, leaving it ready to pour. Sabrage was a popular part of the traditional serving of Champagne back in the days of Napoleon, and is the ultimate celebration gesture.

“For over 180 years, Champagne Mumm has been an icon of victory and so we’re thrilled to be the Official Champagne of The North Face Frontier. Champagne Mumm has become synonymous with moments of celebration and we look forward to bringing our ‘Dare Win Celebrate’ state of mind to The North Face Frontier after-party. From guests enjoying a flute from the impressive 6 litre Methuselah bottle of Mumm Cordon Rouge, to the innovative ritual of Skibrage, it will be a night to remember,” says Sassetta Andrew, New Zealand Brand Manager Champagne Mumm.

The post Champagne Mumm the official champagne of The North Face Frontier appeared first on Hospitality Business.

Sojourn Café & Bar enters a new era

rsz_sojournOff the back of an extensive seismic upgrade that saw Sojourn Café and Bar closed for a number of months, the central Wellington café is now back up and running featuring rejuvenated menus, contemporary coffee and a new look.

Rising above the traditional view of a hotel dining space, Sojourn aspires to satisfy the local Wellington market alongside guests at the 268-room James Cook Hotel Grand Chancellor in which the café operates. With pedestrian access from both The Terrace and Lambton Quay, the café is often buzzing with the thoroughfare of locals. The ambience is further enhanced by the soulful sound of live piano, played by Shaun Johnson, Monday – Friday between 5 – 7pm.

Fronted by Head Chef Kiran Padhi, menus at Sojourn focus on fresh, local ingredients, with the latest seasonal adjustments launching at the start of August. Favourites from each menu include Banana and Mango Smoothie Bowls for breakfast, Creamy Kale Risotto for lunch and Wagyu Beef Scotch Fillet for dinner. Gluten Free options are available, along with Tapas and takeaway Energy Smoothies. An assured highlight of the year was curating the Burger and Dine Wellington cuisine for Visa Wellington on a Plate. This year, Sojourn hopes to entice locals with a bright path of pink Up Beet Beef Burger stickers, leading from both Lambton Quay and The Terrace entrance to Sojourn.

Not overlooking the importance of good coffee in Wellington, the Espresso di Manfredi blend is now being served, hailing from Sydney based Italian, Stefano Manfredi. Without skimping on quality, Sojourn Café and Bar presents value, with all coffees and sizes for only $4, including soy and almond milk options.

The launch of the new coffee bean comes with two competitions running simultaneously, directed at Wellington locals. Purchase a coffee throughout August to enter the ‘Coffee Lovers’ competition or like @SojournCafeWelly on Facebook to go in the draw to win a Caffitaly S21 Capsule Coffee Machine. Rounding out the month of new additions, Heineken on Tap has also been installed, a popular addition with all the rugby matches at Westpac Stadium this winter.

The post Sojourn Café & Bar enters a new era appeared first on Hospitality Business.

New international association launched for hotel execs

rsz_iahe_logo_portraitThe International Association of Hotel Executives (IAHE) has been launched to recognise the contribution of key hotel executives to the hospitality industry and provide support and assistance to members throughout their careers and beyond.

Membership is open to all those who have served as Head of Function in roles across 13 categories: Manager/Resident Manager/EAM; Director of Finance; Director of Sales & Marketing; Director of Human Resources; Director of Rooms; Director of Food & Beverage; Director of Revenue Management; Director of IT; Director of PR; Executive Chef; Executive Housekeeper; Chief Engineer; Head of Security.

The new association is a subsidiary of the International Association of Hotel General Managers (IAHGM) and the two will be run as separate entities, sharing links in relevant areas. John Cameron, CEO of IAHE & IAHGM explains: ‘’during the development of our global Association for hotel general managers, we received significant interest from other hotel professionals looking for independent support. Therefore, we felt a responsibility to create a bespoke solution that meets their needs, without taking anything away from the exclusive offering established for GMs.’’

He adds, ‘‘it makes real sense for us to nurture the interests of this wider industry group, especially as they account for a large part (approx 80 per cent) of the talent pool for future GMs.’’

Benefits of IAHE include portable medical, life insurance and retirement/savings plan options, which will stay with the member regardless of job status and country of residence.  Those looking for career assistance and support will be able to take advantage of the Career Management Centre (CMC), which provides independent evaluation and assessment, career development plans and the formulation of an extensive and professional candidate package. This enables hotel executives looking for more senior opportunities within their current discipline, as well as those aspiring to become a GM, to have access through the CMC’s selection process, to GMs and hotel companies around the world.

Cameron adds: ‘’as well as the many benefits for hotel execs planning their next career move, the shared Career Management Centre offers a major benefit for General Managers who are members of IAHGM, as they will have exclusive access to an international database of hotel executive candidates at discounted rates. We believe that the many synergies between the two will benefit the hospitality industry as a whole and we look forward to seeing both associations evolve for their members.’’

www.hotel-exec.com

 

The post New international association launched for hotel execs appeared first on Hospitality Business.

Strategically located bar goes up for sale

rsz_brew_on_quay_barOne of Auckland’s most strategically located bars has been placed on the market for sale. Brew on Quay bar and restaurant on Auckland’s waterfront is housed in a Category 1 heritage-listed building that once operated as the headquarters to one of New Zealand’s longest running food manufacturing companies, before being converted into a police station.

The bar/restaurant – which still features the original kauri beams, pillars and floorboards encased by classic red bricks – opened in 2009. At the time there were only a handful of craft beer ‘brew bars’ operating in the city.

Since then, Brew on Quay has benefited from two major social evolutions in central Auckland. First was the development of the Britomart office and retail/hospitality precinct – including the relocation of several major corporate entities into the area. Second was the growth in both private and public sporting and entertainment events being hosted at the nearby Vector Arena.

The venue has a floor plan of 320 square metres – with an additional 54 square metres of outdoor space at street level – and is being marketed for sale by Bayleys Auckland hospitality specialist Mike Petersen, with offers being taken until September 21.

Mr Peterson said that when Brew on Quay opened, it was a veritable hospitality beacon in the Britomart precinct – developing a loyal following among craft beer aficionados. Epic and Tuatara-branded beers were permanently on tap, with craft brands such as 8-Wired, Moa, Yeastie boys, Parrot Dog and Good George sharing other tap space on a rotational roster.

“While the ensuing years have seen an influx of neighbouring bars and restaurants, Brew on Quay has maintained its points of difference – it’s craft beer offering, its gastro pub menu, and it’s authentic colonial decor pub environment,” Mr Peterson said.

“That ‘pub’ style environment draws in both a loyal lunch crowd from the neighbouring commercial offices, and a strong ‘after works drinks’ clientele in a point of difference contrast to the chic wine bars and upmarket restaurants adjacent throughout the Britomart precinct.

“While the business is currently unaffiliated with any of the big three breweries – DB, Lion and Independent – some of their products are stocked and here is of course the opportunity to change the focus and bring on board solus supply contracts.”

In addition to maintaining a strong regular client base from neighbouring major corporate entities such as Westpac, Ernst & Young, and Southern Cross, Mr Peterson said Brew on Quay has also benefitted from the growth in popularity of the 12,000 seat Vector Arena entertainment venue some 500 metres away.

“Since 2010, Vector has really come into its own as a multi-use entertainment and function venue. It’s not uncommon now to see the venue utilised by different acts or show five days out of a seven day week,” Mr Peterson said.

“As a consequence of being on the direct route linking the Viaduct and lower CBD with Vector Arena, Brew on Quay picks up considerable foot traffic from those people wanting a light dinner and few drinks before attending Vector Arena events, or popping in for a post-show beverage.

“Vector Arena’s new owners, MHC Investments run by concert promoter Michael Copple, have indicated they want to work the venue even harder and drive bookings up to close to 100 per cent nightly usage. That patronage increase would have an immediate financial benefit for Brew on Quay, which is already doing ‘very nicely thank you’ from the current flow of patrons both to and from events being held at the venue.

Mr Peterson said Brew on Quay’s proximity to the Britomart train station and downtown bus terminal was also an important factor in sustaining customer numbers.

“For office-working commuters, the proximity of the train station and bus terminal allows them to safely have a few drinks after work and then catch the train or bus home. And when major sporting and music events are hosted at both Eden Park and Mount Smart – such as All Blacks rugby matches, the league sevens, one day cricket internationals or rock and pop concerts – Brew on Quay picks up a substantial number of fans using the downtown train service to and from both stadiums,” Mr Peterson said.

“Brew on Quay really is strategically located in the true sense of the term on so many different fronts.”

The post Strategically located bar goes up for sale appeared first on Hospitality Business.

The “Sweet As” burger flips #burgerwelly on its head

rsz_sweet_as_burgerNestled between lush farmland and the sparkling harbour, Wellington is a foodie’s paradise, with an abundance of fresh produce from the local Greater Wellington region. To truly appreciate French fine dining paired with Wellington harbour at its finest, many find their way to the third floor of the Museum Art Hotel – soon to become QT Museum Wellington – to Hippopotamus Restaurant and Cocktail Bar.

Over two weeks in August, Visa Wellington On a Plate returned to the city with its battle of the burgers, Burger Wellington. Hippopotamus Restaurant and Cocktail Bar’s kitchen team – unaccustomed to serving burgers – seized the annual festival as an opportunity to innovate, collaborate and serve famously French cuisine and created the ultimate burger for the sweet tooth.

Executive Chef Laurent Loudeac and Commis de Cuisine Thomas Pepper unveiled the Sweet As burger as one of 116 burgers in this year’s Burger Wellington competition. “This dessert burger is a delicious alternative without compromising and creating an outlier in Hippopotamus’ offerings” says Loudeac.

The Sweet As burger, is indistinguishable at a glance from your run-of-the-mill cheeseburger, completedwith sweet polenta ‘fries’ and berry compote ‘tomato sauce’. However, a lingering glance brings the recognition of a classically French vanilla bean macaron ‘bun’. Curious diners who attempt to disassemble the culinary creation will discover a chocolate parfait patty crumbed in sweet nut mixture, a white chocolate pannacotta ‘cheese slice’, a ‘tomato’ comprised of raspberry jelly and Kiwifruit ’greens’.

The hotel is currently undergoing an evolution, and will soon be known as QT Museum Wellington Hotel. QT Museum Wellington will be the first property outside of QT’s Australian origins, led by design, quirk and innovation, capturing the heart of Wellington’s creative culture. This burger is a perfect introduction into QT’s signature quirky style.

The post The “Sweet As” burger flips #burgerwelly on its head appeared first on Hospitality Business.

40th CINZ Conference heading to Hamilton

rsz_cinzThe Hamilton Waikato region will be on show in October, when the Conventions and Incentives New Zealand (CINZ) 40th annual conference comes to town.

CINZ Chief Executive Sue Sullivan says the 40th conference promises a jam-packed programme of education and networking. The theme is the Art of Collaboration and includes presentations from several international speakers.

“As an industry we need to understand what is happening overseas, and learn how we can continue to grow. Workshops from our keynote speakers will provide CINZ members with the opportunity to dive deeply into relevant topics, and take real learnings back to their businesses,” she says.

Claudelands is the host venue for the conference on Wednesday 12 and Thursday 13 October, with social functions planned for some of the region’s key attractions. Delegates can select from a range of workshop options for practical educational sessions on a series of trending topics. They include everything from the latest on international competitive advantage, to crisis management and social media engagement.

Keynote speaker Gary Grimmer, CEO of international consultancy Gaining Edge will be discussing how New Zealand can deliver competitive advantage in the convention space. He will be focusing on the key trends and challenges emerging in the Asian market, and how New Zealand can respond. Issue and crisis management specialist, Dr Tony Jaques will run a participative workshop on how to create a crisis management plan.

Closer to home, delegates will have the chance to hear from the driving force behind the New Zealand Story, Rebecca Smith. She will focus on the competitive advantage gained by sharing a strong, consistent story about what New Zealand has to offer beyond its natural beauty.

The conference will include key industry updates from Hamilton City Council, Tourism New Zealand, CINZ and the Ministry of Business, Innovation and Employment (MBIE).

Sue Sullivan says the social programme is always a highlight of the CINZ conference. “This year promises to be very special for our 40th CINZ conference, with a Lord of the Rings themed gala dinner at Hobbiton Movie Set on 13 October.”

The conference starts with a welcome cocktail event at the Zealong Tea Estate, a chance to check out their new conference facility. A casual evening at Novotel Tainui follows day one.

The 40th CINZ Annual General Meeting and CINZ board member voting will also take place at Claudelands on Thursday 13 October.

Click here for the full conference programme and register here.

New international association launched for hotel execs

The International Association of Hotel Executives (IAHE) has been launched to recognise the contribution of key hotel executives to the hospitality industry and provide support and assistance to members throughout their careers and beyond.

Membership is open to all those who have served as Head of Function in roles across 13 categories: Manager/Resident Manager/EAM; Director of Finance; Director of Sales & Marketing; Director of Human Resources; Director of Rooms; Director of Food & Beverage; Director of Revenue Management; Director of IT; Director of PR; Executive Chef; Executive Housekeeper; Chief Engineer; Head of Security.

The new association is a subsidiary of the International Association of Hotel General Managers (IAHGM) and the two will be run as separate entities, sharing links in relevant areas. John Cameron, CEO of IAHE & IAHGM explains: ‘’during the development of our global Association for hotel general managers, we received significant interest from other hotel professionals looking for independent support. Therefore, we felt a responsibility to create a bespoke solution that meets their needs, without taking anything away from the exclusive offering established for GMs.’’

He adds, ‘‘it makes real sense for us to nurture the interests of this wider industry group, especially as they account for a large part (approx 80 per cent) of the talent pool for future GMs.’’

Benefits of IAHE include portable medical, life insurance and retirement/savings plan options, which will stay with the member regardless of job status and country of residence.  Those looking for career assistance and support will be able to take advantage of the Career Management Centre (CMC), which provides independent evaluation and assessment, career development plans and the formulation of an extensive and professional candidate package. This enables hotel executives looking for more senior opportunities within their current discipline, as well as those aspiring to become a GM, to have access through the CMC’s selection process, to GMs and hotel companies around the world.

Cameron adds: ‘’as well as the many benefits for hotel execs planning their next career move, the shared Career Management Centre offers a major benefit for General Managers who are members of IAHGM, as they will have exclusive access to an international database of hotel executive candidates at discounted rates. We believe that the many synergies between the two will benefit the hospitality industry as a whole and we look forward to seeing both associations evolve for their members.’’

www.hotel-exec.com

The post 40th CINZ Conference heading to Hamilton appeared first on Hospitality Business.

Dominion Road Dining Guide campaign continues 

rsz_dominion_roadLast month the Dominion Road Business Association launched a campaign to showcase the diversity of food available on Auckland’s iconic strip, with a series of menu guides involving famous New Zealand faces to be rolled out over the next six months. With over 100 restaurants from one end of Dominion Road to the other, it’s one of the largest concentrations of international food in the city and the association wants everyone to know, and experience it for themselves.

“Judging by the amount of cars and general buzz in the evenings, many people are already aware of what Dominion Road has to offer as an international food destination,” says Gary Holmes, Manager of the Business Association. “But we want to share it with everyone, as well as encourage regulars to get adventurous and try places they’ve never been to. We’re really excited about what Dominion Road is adding to Auckland’s culinary offering; increasing the cultural diversity in cuisine is creating an overall breadth and quality of food for our city that is world class.”

Dominion Road is becoming a physical representation of the ever increasingly multicultural nature of Auckland, and the Business Association hopes that by encouraging people to experience different cuisines it will help foster further inter-cultural understanding. “Food is a great entry point into a culture,” says Holmes, “and we love the thought of New Zealanders expanding their cultural, as well as culinary, horizons.”

Many of the eating establishments on Dominion Road aren’t showy and people can walk past unassuming restaurants not realising what dining treasures lie inside. The Dominion Road Dining guide involves New Zealand celebrities visiting some of these places and writing up a brief guide on the best dishes to check out. Sometimes customers can be overwhelmed by choice, so celebrities have spoken to the owners and tried out their personal recommendations of popular and interesting dishes.

These guides are posted outside restaurants and published on social media to encourage people to go and explore this incredible melting pot of cultures and food just ten minutes’ from the central city. Carly Flynn, one of the celebrities involved in the project says: “I’ve really enjoyed being part of this. We went to a place that looked like a standard Indian restaurant, only to find it had a whole Nepalese menu as well. We tried Nepalese dumplings for the first time and they were delicious, as were the curries and other dishes – it was such an adventure right on our back yard! The owner was lovely and it was fascinating to hear how he’d come here 15 years ago from Nepal and brought his little slice of his homeland to Auckland.”

Keep an eye out for posters and dining guides on restaurant fronts along Dominion Road over the next six months and https://www.facebook.com/DominionRoad/ and @dominionrdakl  on Instagram for updates.

The post Dominion Road Dining Guide campaign continues  appeared first on Hospitality Business.

Allan Scott Family Winemakers uncorks the next Generation

rsz_allan_scott_generations_dry_riesling_rrp_2600Allan Scott Family Winemakers recently held a long lunch at Auckland’s Cibo restaurant to celebrate the accolades of the brand’s past, and establish their way forward into the future to assembled guests.

The company has been built upon a solid foundation of family collaboration; a shared vision of viticultural excellence, a passion for the vintner’s craft, and a dedication to the creation of award winning wines year after year. With almost all of the family members in attendance at the lunch, it was clear that they are a passionate bunch and never tire of an opportunity to tell their story.

While the original vines are still bearing fruit of the highest quality and will continue to be enjoyed by future generations to come, Allan and wife Catherine’s domain over the Scott Family Winemaker’s Estate will become shared as they make way for the children to leave their mark on the winemaking legacy.

Formerly known as the Prestige range and in recognition of this generational shift, the group has launched a rebrand of the series, aptly named Generations. The Generations branding is a playful nod to the Scott’s family roots, with hand illustrated labels eloquently and cleverly portraying those commonly found objects at the winery, such as a cork screw or well-worn shovel.  Each illustration is then mirrored with another in a child’s render, referencing the handing down of skills between generations.

The varietals are single-vineyard sourced and created from the best grapes produced on the Scott’s estate. Due to the family’s exacting standards and the result of low-yield vines, meticulous viticulture and special attention in the cellar, these wines will only be produced in limited quantities.

The perfect segue and standing testimony to the family tradition of a commitment to quality, Generations is more than just a new wine flight or change of label. It’s a nod to the changing of the guards, now holding the keys to the family legacy.

The first drop of varietals is available now and includes the Sauvignon Blanc, Riesling, Dry Riesling, Chardonnay and Pinot Noir.  The full range of wines will be available from leading restaurants and fine wine retailers across the country, priced from $26.00 to $36.00.

The post Allan Scott Family Winemakers uncorks the next Generation appeared first on Hospitality Business.

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