27 July 2015 The change to the Immigration points system for provincial New Zealand is good news for hospitality, says Bruce Robertson, Hospitality New Zealand Chief Executive. There are currently a number of café, restaurant and bar managers working on temporary work permits who do not have enough points to apply for residency. They have, however, become important and valuable staff members and are making a significant contribution to the businesses they work in and the community. This change will allow them to apply for residency and continue to make an important contribution to the hospitality sector. There simply are not enough New Zealanders able and prepared to take on these roles. While the changes to the points system will help, it is still important to develop New Zealand talent and Hospitality New Zealand, in partnership with SKY Television, are currently calling for applications for Future Leaders Scholarships to allow eight successful candidates to undertake a National Diploma in Hospitality Operations Management, as well as attending the Association’s Future Leaders Day in October. Minister Woodhouse’s announcement is welcomed and will make a difference, concluded Mr Robertson.
Branding brings big benefits
24 July 2015 Two New Zealand chefs with high profiles built on the back of frequent TV appearances, have signed on to represent equally well known commercial brands. Simon Gault is to be the new ambassador for SMEG, one of the world’s leading brands of kitchen appliances while Josh Emett is to become first New Zealand Nespresso Culinary Ambassador. Both Gault and Emett became household names after featuring on cooking reality show Masterchef. Their links with their respective commercial partners is sure to bring further high level exposure as well as considerable financial benefits proving that television time in addition to accolades for cooking prowess has now become a critical element on the path to recognition for chefs. Gault says that he is delighted to be part of the SMEG family. “I am looking forward to being an ambassador for SMEG and to recommend their products to the many great foodies and chefs I meet every day,” he said. Emett joins international chefs, including Tetsuya Wakuda from Australia, to partner with Nespresso. Michelin-star awarded chef Emett, who returned to New Zealand in 2012, is well known for his Rata, Madam Woo and Ostro restaurants in Queenstown and Auckland. “I had the opportunity to travel to Brazil with Nespresso last year and witness first hand their AAA Sustainable Quality Program that ensures the supply of the highest quality coffee while protecting the natural environment and improving the lives of coffee farmers and their families,” says Emett. As an ambassador, Emett will work with Nespresso on a number of events and campaigns for both consumers and the hospitality industry as well as attend international Nespresso programmes.
Opinion Series – The state of small business in New Zealand
What we can do to help our small business sector 22 July 2015 Part 3 of 3 By Michael Baines
New Zealand’s small businesses are struggling to survive in a tough environment, but a few simple measures could transform the sector into a powerhouse of economic growth. Reduce the regulatory and fiscal burden on small business. Sometimes it seems like a large part of Government is devoted to finding obstacles to put in the way of business succeeding. We all accept the need for regulation but there has to be a balance. For many councils, regulation is a thinly veiled excuse to levy additional costs and use small businesses as cash cows. This abuse of monopoly power is something we see far too often and it needs to stop. Level the playing field. For a country that prides itself in giving everyone a fair go we have some sectors that are definitely viewed as favourites. Many councils seem beholden to the powerful primary sector lobby groups, giving those businesses and easier run. There are plenty of examples of bias and yet all this does is shift the burden on to the businesses that can afford it least. Invest in business support. It seems as though we’re content to label ourselves a ‘developed economy’ and leave it at that. The truth is that we are still developing and we need a better framework to support and grow small business. Regional business development should be a key priority and not an afterthought, particularly in the light of the housing pressures in Auckland. A small investment in our regional tourism organisations would pay big dividends in terms of both domestic and international visitor markets. Small businesses make up 97 per cent of all our companies and contribute to one third of our GDP. It’s time that we stopped treating the sector as an afterthought and put it in to the spotlight, giving it the tools to grow and thrive. This is the best way to create an economy that will benefit all New Zealanders. Michael Baines is the Chief Executive of the Motel Association of New Zealand. Mike has extensive experience working on behalf of small business through his work with trade associations, economic development and in the retail sector.
Opinion Series – The state of small business in New Zealand
Small business is doing it tough 15 July 2015 Part 2 of 3 By Michael Baines Chief Executive of the Motel Association of New Zealand. The much quoted ‘rock-star economy’ phrase has never had much meaning for many of New Zealand’s small businesses. For most sectors that don’t directly involve extracting milk from cows it’s been a long hard graft out of the recession triggered by the Global Financial Crisis. The sharp fall in dairy prices means that farmers are now in belt-tightening mode, a place that most of New Zealand’s small businesses never left in the past several years. Despite this, at the first sign of an upturn in GDP figures councils seized the opportunity to ratchet up the costs faced by business. For many businesses, not just motels, when times are tough you batten down the hatches until the storm passes, meaning that non-essential spending is deferred. For a motel, that means when times get better that’s when you do the maintenance and modernising that you’ve put off. There’s no question that the last couple of years have been good ones for the sector, with the summer just been particularly strong in terms of bed nights. So this ought to be the time when motels can spend up and spruce up, but it’s not. From the top of the North Island to the bottom of the South Island, motels have been struggling to cope with increasing rates bills and mounting piles of red tape. Any small business owner wants to grow their business, and in doing so they will reinvest into their local community in terms of creating jobs and spending on goods and services. But so many motels are prevented from doing this because of the greed of councils and their spiralling financial demands Most councils I come across seemingly have no grasp of what is happening in the real world, where people have to work for their money. Unless something changes soon we will be a country of former rock stars, reduced to penury as we relive our one-hit wonder (dairy) glory days. Michael Baines is the Chief Executive of the Motel Association of New Zealand. Mike has extensive experience working on behalf of small business through his work with trade associations, economic development and in the retail sector.
Congress points to diversity in IP terroir
14 July 2015 A confluence of diverse businesses with quite different approaches to their IP occurred at the recent IP Business Congress under the cheekily named session “IP on the Grapevine”.The conclusion reached is that the wine industry (like most) has a plethora of IP – it is just a matter ofrecognising what gives a competitive advantage and different IP models can be devised to fit different business models. Assembled and moderated by influential IP lobbyist Peter Harter, the panel at the gathering in mid-June provided a refreshing discussion covering drones, kegs, finance, wine preservation and related IP issues. Harter kicked off by giving an overview of IP in the wine industry, ably aided by graphics resulting from advanced patent searching tools. The global wine industry is still largely traditional, however as noted by Peter, it needs greater mechanisation to be more economic. This is important because as noted by another panellist, it can take at least US$5.8million capital investment in twenty acres over twenty years before breakeven occurs. Drones can help with providing intelligence on crop health and yield, enabling decisions on spraying, fertilising and harvesting. Brandon Basso, a twenty-something year old director of 3D Robotics (3DR) explained that they utilise an open source model for their drone business. This enabled 3DR to build a huge community with rapid adoption of the technology. This model can be effective in getting immediate cash flow – important for fledging start-ups but should only be adopted if there is strategy that builds in returns from innovations made to the base technology. This can be achieved by if those innovations are patented, then either the original company benefits from the subsequent monopoly through: a)manufacturing the premium priced “improved” product, or b)Licensing the improvements to those who adopted the base technology.
Heather Clauss of “Freeview Wines” spoke about their well-researched system of supplying quality wines on tap with zero degradation. This was achieved through using controlled atmosphere, material choice and good processes. However, their competitive advantage is the confidential know how and reputation they gained through providing reliable distribution and exchange of the kegs. In the end, the most highly valuable IP they will gain is the reputation behind their brand – which can be protected and leveraged through trade mark registrations. Mike Rider, inventor or the Corvin™ wine preserver, follows a more traditional IP route. The Corvin™ enables wine to be poured from a corked bottle, then introduces inert gas into the bottle preserving the remaining wine. Mike’s company has a suite of 45 granted patents that assisted it in securing markets around the world. Report by Kate Wilson
One Tree iPad
14 July 2015 Auckland restaurant One Tree Grill has developed an iPad menu app which displays photos of each item on the menu, along with suggested drinks pairing. The innovation, brainchild of One Tree Grill owner Guy Malyon, may well be the first of its kind in New Zealand. The idea for an iPad menu was first discussed back in 2012, and after two years of trialling various features, the menus are now permanently on display for diners at one of Auckland’s most established restaurants. Malyon describes the process as “exciting but equally terrifying.” “We wanted to embrace new technologies available and explore the idea of iPad menus but couldn’t find anything on the market. So we decided with the help of developers to build one for ourselves. In the beginning we were a little hesitant about how customers would react but we have been delighted with the reaction so far; everyone seems to love the app. “Even the table of 80+ year old Grammar old boys starting using it during their reunion dinner - without any hesitancy. People love to see a visual as well as a description when they are choosing their meal.’’ As for how the traditional waiters fit into this new frontier? “Our wait staff remain an important part of our business and are still on hand for any questions customers have about menu options. We made it very clear from the beginning that we didn’t want the new iPad menus to diminish the part wait staff play but rather add to the customer experience.’’ Malyon says the team at One Tree Grill are always thinking up new ideas and developments for the restaurant and are currently working on a new electronic voucher system where customers can easily buy gift vouchers and special offers online but, more importantly, allows business owners to use a digital system that manages the process, integrates with all their marketing touchpoints and reports on its performance.
Changes for Gilmours
13 July 2015 New Zealand’s largest food and beverage wholesaler Gilmours, and its sister brand Toops, have been taking a hard look at the industry over the last 12 months and at the opportunities facing their own businesses. This has enabled Foodstuffs North Island, which owns the Gilmours and Toops brands, to arrive at a vision of what that bright new future could look like. The company is looking to expand the configuration of its stores, moving to a network of well-located, large format stores that the marketplace is demanding. The objective is to provide a consistent customer experience and product range no matter where or how they shop with the organisation. James Cunnold, Banner Manager, Wholesale, explains: “What we’ve had to ask ourselves is: How do you offer a consistent wholesale experience to a wide variety of customers stretched across myriad locations throughout New Zealand? And how do you alter your offering to reflect a market moving at dizzying pace, without making radical, reactive changes?” The size and scope of the planned-for changes found Foodstuffs North Island looking closely at its existing wholesale footprint, an exercise that has resulted in the consolidation of its Cash ‘n Carry business. Two Toops and three Gilmours outlets across the North Island are scheduled for closure by late August. These stores, due to their size or location, were simply not suitable to transition to the larger format, broad offering locations the company is envisaging. While any closure is regrettable, the consolidation has enabled the company to firmly focus on a future that embraces the ongoing changes in the hospitality industry, and ensure the larger format stores have ranges and a service style that zeroes in on exactly what successful hospitality businesses are looking for from their wholesale outlet. And that, in itself, is, as they say, a moveable feast. “I am always talking to our customers, and they’re being consistently pushed by the market in order to stay competitive,” says Aaron Kedzlie, owner/operator of the largest Gilmours outlet, Mt Roskill. “New products, smart ways of using those products, incorporating more international styles of cooking into traditional outlets: there are a whole host of demands on modern hospitality businesses that must be met at all times. What we aim to do – and larger format stores will help facilitate this – is expand our already successful core offering into top quality fresh products and greater volumes of newer lines while maintaining our traditional dry goods and bulk products. And our high standard of service. These are challenging, but exciting times for us, and the industry.” Kedzlie’s comments reflects Gilmours’ clear objective: remaining committed to the challenges of hospitality and continuing to be a significant, and expanding wholesale presence in the industry for many years to come. “We’ve been going 90 years,” says Kedzlie. “We’ve got experience that no other wholesaler can bring to the table. We’re now pairing that experience to a well-defined future vision that will enable us to best serve our long-standing and ever-expanding clientele.”
Bit of background…. The Foodstuffs North Island co-operative is the franchisor of a number of 100% New Zealand-owned brands including Gilmours, Toops, PAK’n Save, New World and Four Square. Foodstuffs service the Wholesale market under the Gilmours (upper North Island) and Toops (lower North Island) brands. The Wholesale business services a wide range of customers from restaurants, cafés, hotels and caterers, to convenience shops, social clubs, service stations, retirement villages and food manufacturers.
Birds soar higher
13 July 2015 The accolades keep coming for New Zealand’s Simply Pure Blue Duck Rare Vodka and Black Robin Rare Gin with both brands achieving gold medals in this year’s US SIP awards in a category reserved only for previous winners. “It’sgetting silly in the best possible way,” says Peter Darroch, CEO of Simply Pure Rarified Spirits. “If we put all the awards on the bottles, you wouldn’t be able to see the label.” In 2014, Simply Pure Rarified Spirits received five awards including Blue Duck Rare Vodka being awarded the highest accolade at the prestigious San Francisco International Spirit Competition, Double Gold. Already this year Blue Duck was voted Top 10 Vodkas in the World while its sister brand Black Robin was again awarded Double Gold in The Fifty Best Awards.
AWARDS 2015 1) Blue Duck Rare Vodka - Top 10 Vodka in the World - Shortlist Magazine 2015 2) Blue Duck Rare Vodka - Gold - The Fifty Best - US 2015 3) Blue Duck Rare Vodka - Gold - SIPS - US 2015 4) Blue Duck Rare Vodka - CCA - SIPS - US 2015 (*awards two years in a row) 5) Black Robin Rare Gin - Gold - SIPS - US 2015 6) Black Robin Rare Gin - CCA - SIPS - US 2015 (*awards two years in a row) 7) Black Robin Rare Gin - Double Gold - The Fifty Best - US 2015 (two years in a row)
Bit of background…. The CCA SIP Awards The SIP Awards revolutionize the international spirits arena by bringing the voice of the people to the masses. A cross section of consumer judges decide the true quality of spirit brands from around the world. The Consumers’ Choice Award is presented to brands that demonstrate the ultimate in quality to consumers year after year.
Prolife Foods spreads into jam
13 July 2015 Waikato-based food manufacturer Prolife Foods has purchasing Kiwi jam business, Te Horo and in so doing has significantly expanded its brand portfolio. Prolife Foods CEO, Andrew Smith says, “We are delighted to expand our portfolio into the jam business with such a fantastic product made from local New Zealand produce. Prolife’s spreads range started with honey and peanut butter last year and Te Horo jam is a great addition to the line-up.” Prolife Foods is one of New Zealand’s largest importers, manufacturers and marketer of nuts, dried fruit, snack food, cereals and confectionery products. The company’s staple household brands include Mother Earth, Alison’s Pantry and Donovan’s Chocolate Made on a family farm on the Kapiti Coast since 1991, Te Horo jam is a soft set, fruity jam using 100% New Zealand fruit, originating from a history of family recipes. There are eight jam varieties in the range including Raspberry, Plum, Orange Marmalade, Strawberry, Blackberry, Apricot, Boysenberry and Grapefruit Marmalade. Te Horo jam has a loyal following and award success to match with a Cuisine Artisan Award in 2012 and a New Zealand Food Grocer’s Award in 2010.
Common ancestor leads to double brew
13 July 2015 When two local craft brewers discovered they are related, it seemed only right they should celebrate. So what do they do? They brew a beer together in honour of their common ancestor. Luke Nicholas (Epic Brewing Company) and Simon Nicholas (Hop Federation) found out last year that both of their family trees ended in the 1700's with Sarah Nicholas. Luke had known Wayne Nicholas, Simon's dad, since the late 1990's through home brewing and the local craft beer scene in Auckland. But it wasn’t until about 5 years ago when Simon was the assistant brewer at Hallertau Brewery that Luke met Simon. Then, last year at Beervana Wayne shared his family had recently got new information about their family tree and it stopped at Sarah Nicholas. Luke said, “Wow! So does mine,” and the two began to concoct a way to celebrate the revelation. It seemed only right the passionate pair should create a beer that tied their past with their present. With her connection to the UK and Sarah Nicholas having lived at the time when the beer style IPA was popular, an IPA was obvious. Since both Luke and Simon already brew very hop forward beers, they decided to make this UK/NZ style IPA more delicate and less aggressive than their own beers, brewed under the new label “House of Nicholas” Sarah IPA was first brewed at Hop Federation brewery in Riwaka. Coincidentally, the brewery is only a few hundred metres from where Luke’s parents met on a tobacco farm. The farm now grows hops, and so Luke and Simon picked hops from this farm to include in the first batch. Sarah IPA was a fresh hopped beer, which was sold at Hopstock in Wellington in April. Once word got out that the beer was “actually really good” it ran out quickly, with many people missing out. A decision was made to brew another much larger batch (using dried hops including NZ Motueka, NZ Goldings and UK Fuggles and New Zealand and UK grown malt) and this time bottled so it could be sold nationwide (with a little being exported to Australia). Now that this second batch has been brewed there have been discussions of other possible beers being released such as “St Nicholas” for Christmas.
Jancis Robinson to appear at Pinot party
12 July 2015 Organisers of the biggest international wine conference held in the southern hemisphere have scored a major coup enticing one of the world’s most influential wine commentators to New Zealand for Pinot Noir NZ 2017. Jancis Robinson is the first in a line-up of 15 guest speakers to be announced for the highly anticipated three-day event being held on Wellington’s waterfront from 31st January 2017. Speaking from her base in London, Ms. Robinson said, “I’m really looking forward to getting to grips with how New Zealand’s different regions now express themselves through Pinot Noir. New Zealand seems to be making better and more intricate and expressive Pinot every year. ” Pinot Noir NZ 2017 chair Ben Glover said Ms. Robinson was internationally renowned as the most powerful woman in the wine world and definitely added x-factor to what he promises will be an amazing event for both the wine industry and the public. “As an opinion leader, Jancis has built an international reputation as a highly respected, disciplined and professional wine critic and writer, who is always open to new ideas and discussion.” “She is a dynamic injection to Pinot Noir NZ 2017 and will get us all energized and thinking about where we are now, how we have evolved and where we see our potential as we embark on a fantastic future,” he said.
Bit of background…… Held every four years, Pinot Noir NZ 2017 event typically attracts over 100 producers from New Zealand’s diverse Pinot producing regions will come together to showcase over 300 wines. It attracts some of the greatest international minds on the subject of Pinot Noir.
No cash Zomato for NZ restaurants means more jobs
9 July 2015 Zomato, the global restaurant search and discovery app has announced that it will launch its cashless payment services in New Zealand, creating 100 new jobs in the process. And it means consumers won’t even need to take their credit or eftpos card to the restaurant to dine. Zomato’s payments system will store users’ credits card (on their device), allowing them to request the restaurant to charge them for their meal via the app, rather than going through the usual process of paying by card. The Zomato app will enable a diner to pay his or her bill and leave the restaurant without having to wait for the bill from the waiter, or having to wait for the cashier to swipe a bank card in an EFTPOS machine to complete the transaction. By using the app, a diner doesn't need to bring cash or a payment card to the restaurant. "Based on a lot of user and merchant feedback, we realised there was a need for a seamless product experience in New Zealand. Our focus has always been on making dining experiences more convenient, and we are certain that the in-app Cashless payments feature is going to change the way people dine in New Zealand," said Kirsty Cardy, Country Manager, Zomato New Zealand. "We are expanding rapidly in the market, and are looking to hire over 100 people across verticals in the next 2 months. “Settling your bill is a 10-15 minute process today, and Zomato seeks to cut that time down to just a few seconds. These new services are set to position Zomato as the key platform for restaurants and consumers in New Zealand”.
Bit of background… Founded by Deepinder Goyal and Pankaj Chaddah in 2008, Zomato provides in-depth information for over 1.4 million restaurants globally. The company has raised a total of $US 163.5 million in funding, and is currently valued at $US1 billion. With their global headquarters in India, Zomato has a presence across 22 countries, helping over 90 million visitors every month discover great places to eat around them. In February this year, Zomato Cashless was introduced in Dubai.
In New Zealand: ·Zomato currently has over 700,000 unique users New Zealand, viewing over 5 million pages a month. ·Zomato has over 40 members in its team in New Zealand, and is looking to hire an additional 100. ·The need for the new staff has been generated by the introduction of the cashless payments technology into New Zealand that will allow consumers to pay at restaurants without having to swipe a credit card. ·The 100 new staff include positions for three senior managers, entry level to sales management and support staff, processing, and a content team.
Peddle power delivery service a boost to retail
8 July 2015 “Man it’s cold outside, let’s get UrbanSherpa to grab our coffees?” It’s the kind of phrase that is catching on quickly in Auckland CBD thanks to the launch of UrbanSherpa in New Zealand, a peddle- power concierge service for retail customers. UrbanSherpa is modelled on similar successful services in the US and UK and is designed to help time poor Kiwis’ in urban areas. Utilising real time mobile technology, GPS locators and video calling allows customers to direct a personal shopper from UrbanSherpa to a store of their choice and make interactive purchases remotely. The global business model, which has been compared to transportation company Uber due to its use of mobile apps, is based on a growing global trend towards consumer outsourcing of their local shopping needs. The CEO of UrbanSherpa Brian Dewil, says while national delivery services are well provided for, there is a gap in the market for the provision of local pick-ups where a more customised decision or payment needs to be made at the point of purchase or where the retailer requires a shopper to be present. “With the time pressures many executives and office workers are under these days, sometimes even heading across town to get coffee and muffins can be too hard,” says Dewil. He says the customised delivery service can send a bicycle courier to collect a favourite lunch from a cafe that doesn’t deliver and drop it to their doorstep or office desk within the hour. The service which has launched in central Auckland, will operate seven days a week with a team of ‘urban sherpas’ who will be available to pick-up, purchase and deliver whatever customers need from the inner city district. The service will cost a flat fee of $12-$19 for deliveries between 1-3 hours, and will initially be available within a 3.5km radius of the Auckland CBD to cater to busy office workers, but Dewil says he plans to expand the offering in Auckland, and into other NZ metro centres, over the coming months. For more information see www.urbansherpa.co.nz.
Ovens work overtime as bakers prepare for judging day
Bakels NZ Supreme Pie 2014 - Lamb Cutlet with Kumara Mash pie
Supreme winners Michael and Rose Kloeg of The Clareville Bakery
8 July 2015 With just over a week until the Bakels NZ Supreme Pie Awards judging day, more than 500 bakers around New Zealand are working overtime to make sure their pie recipe is a winner. Thursday, July 16 will see Bakels New Zealand Headquarters in Auckland literally swamped with thousands of pies as entries for the 12 categories go under the judges’ spotlight. Gearing up for the biggest food competition in the country are top NZ chef, food columnist and author Martin Bosley, and pie-award veteran and Chief Judge Tim Aspinall along with a panel of 20 industry experts. The pies, which are all coded for “blind judging”, will be judged in the following categories: mince and gravy; steak; steak and cheese; chicken and vegetables; gourmet meat; vegetarian; bacon and egg; mince and cheese; gourmet fruit; café boutique; potato top pie; and commercial wholesale. With over 378 entries in the Steak and Cheese category and over 340 in Mince and Cheese, judging will be challenging and the competition particularly fierce in these two categories. After judging day, bakers will be waiting for the golden phone call, inviting them to attend the awards night. With 511 pie-makers vying for the top prize this promises to be a hot competition. The baker of New Zealand’s top pie will take away the Supreme Pie Maker trophy and $7,500 cash, while Gold award winners receive $1000 cash. Winners of the 2015 Bakels New Zealand Supreme Pie Awards will be announced at a gala dinner at Shed 10 on Tuesday 21 July. Dominic Bowden will MC the night, sharing the stage with a host of celebrity presenters.
Last two schools named for final of NSSCC
Sacred Heart Girls College duo, Melissa Petrin (left) and Seana Crosby
Otumoetai College's Laura Blair and Micah Winiata
7 July 2015 A combination of great team work and fantastic dishes has secured a place for Bay of Plenty's Otumoetai College and Hamilton's Sacred Heart Girls College in the National Secondary Schools Culinary Challenge (NSSCC) final next month. NSSCC event organiser and judge, Glenn Fulcher from City & Guilds says: "The Otumoetai College team of Laura Blair and Micah Winiata really pushed the boundaries and worked well together as a team. "Their main course suffered a little from the competition pressures, however had the bones of a great dish and with further practice they will be a team to watch at the finals." Under the guidance of teacher Lauren May the duo served an entrée of creamy spiced beetroot and goats cheese mousse, layered with sour apple jelly, atop a seasoned beetroot soil and micro herd and golden beetroot garden. For their main dish they created a tender date and cranberry stuffed chicken roulade, accompanied with pommes boulangere, chicken crackle and fresh baby vegetables and served with a creamy au vin blanc. Melissa Petrin and Seana Crosby from Sacred Heart Girls College, mentored by teacher Katrien Maclaurin, impressed judges with their entrée of caramelised onion and candied beetroot tart with goats cheese cream and pistachio crumb. This was followed by a main of pistachio, ham and pesto stuffed chicken supreme wrapped in streaky bacon, served with smoked potato mash, broccolini, baby vegetables, orange beurre blanc and crispy bacon pieces. Students were scored across a number of criteria - food preparation, hygiene, presentation, taste and the use of New Zealand grown vegetables and chicken.
Taco rewards as crowd funding drives food truck kit expansion
7 July 2015 The aim is to raise $100,000. The plan, create a global Mexican super brand right here in NZ. And the reward for helping through a Kickstarter campaign could be a full Lucky Taco Experience at your home. Since their humble beginnings two years ago, Sarah and Otis Frizzell, owner/operators of one of New Zealand’s most successful food trucks The Lucky Taco, have built up a strong following of satisfied customers. With their products now tried and tested they’re ready to take their taco concept to the rest of New Zealand… maybe the rest of the world too. For the past eight months The Frizzells have been working behind the scenes on a KickStarter campaign in a bid to raise $100,000 for their latest venture. The pair hopes to manufacture and produce two Lucky Taco Kits for retail - Sizzlin’ Steak & Chipotle Chicken - plus two Mexican pickles, Pink Pickle & Exciting Carrots - so everyone can enjoy Lucky Tacos at home, nationwide. If the entrepreneurial love birds hit their target of $100,000 Sarah Frizzell says it will be one the most successful rewards-based crowd funding campaigns in New Zealand. “We’re offering our backers the chance to be the first in the world to get their hands on one of our tasty taco kits – to tell us what they think – to be part of the journey.” They’re not asking for money for nothing. They want to create ambassadors for the brand. “People can pledge as little as $5 and receive a DIY mini Lucky Taco Truck and a personal thank you email. If you front up with $5,000 you get the full Lucky Taco Experience at your home. Plus there are plenty of great rewards in between to suit any budget. There are Super Earlybird deals if you get in quick.” With distribution in place, all Sarah and Otis need is backing from the public to get started. To get on board, check their Facebook page: https://www.facebook.com/theluckytaconz. http://theluckytaco.co.nz / https://instagram.com/theluckytaconz/ https://twitter.com/TheLuckyTacoNZ
Report highlights challenges
6 July 2015 Despite being in a growth phase, the New Zealand hospitality industry is facing stiff challenges posed by globalisation, alcohol management and the costs of doing business according to key findings from an industry report. The New Zealand Hospitality Market Insights Report prepared by business advisors Crowe Horwath in partnership with Hospitality New Zealand says strong economic growth in New Zealand has given Kiwis the confidence to spend and travel and the number of international visitors is expected to grow through the next decade. However, not all hospitality businesses are well positioned to capture benefits from the expected growth. Hospitality New Zealand Chief Executive Bruce Robertson says a portion of the industry is being affected by three key factors. “Changes to the drink driving legislation, depopulation of rural communities and a lack of capital and capability to deliver to the increasingly demanding requirements of customers are challenges facing many in the industry. “Those that prosper in the near future will be those that reinvest in the businesses with appropriate refurbishment and positioning and those that are able to find, train and retain staff to deliver an outstanding experience.”
Managing Principal at Crowe Horwath Michelle Dykes, says recommendations for the industry based on the report could include:
With a buoyant economy and tourism growth expected at 25 per cent by 2020, owners can be bolder in their pricing models but each establishment needs to add new value not just increase prices.
New alcohol laws mean establishments need to change what they serve, how they manage customers and how they deal with the rules.
Hospitality providers need to align themselves more with the tourism industry and see themselves as part of a destination package catering for global needs and cultural nuances.
They need to have an online presence including a website and to use social media to streamline booking, gain valuable feedback and for marketing.
The New Zealand Hospitality Market Insights Report captures and translates data from a range of sources, including Statistics New Zealand, MBIE, Paymark and more. It translates the data in a way to better inform hospitality businesses as to trends affecting their industry.
The report says rapidly changing use of social media and referral sites means that to stay current and relevant the sector must adapt, embrace and utilise social media as a legitimate marketing channel. Impacts from social media include:
Catering to an increasingly diverse visitor ethnic mix who don’t all necessarily want the same experience as New Zealand travellers.
Online booking systems are important where availability, payment and confirmation are immediate.
Business information must be immediately available and engaging and social media needs to be monitored and reacted to.
Hospitality businesses that attract tourists are part of the tourism experience and need to ensure a quality customer experience.
Crowe Horwath’s Hospitality Health Index** reflects an overall positive trend for the hospitality industry at 101.9 from a 100 base in the first quarter of 2013.
Other findings from the report include:
Retail sales in the accommodation and food and beverage sector rose by around $94 million (or 3.2 per cent seasonally adjusted) to nearly $3.2 billion in the quarter to March 2015.
Individually the accommodation industry reflected 6.9 per cent growth while trade values in the food and beverage service industry rose 1.9 per cent in the same quarter (seasonally adjusted).
Guest nights rose nearly 7.5 per cent in the year to March 2015 and were 3.8 per cent higher in the December / January peak than in 2014.
Based on Paymark data*, a little more than $600 million in hospitality transactions in February 2015 was nearly $70 million (12.6 per cent) ahead of February 2014.
Cafés and restaurants have the largest share of spend in the hospitality sector at around 47 per cent followed by pubs, taverns and bars (12 per cent) and clubs at around three per cent.
Numbers of accommodation establishments were down from 3,247 in the quarter to December 2011 to 3,182 in the latest quarter (March), a decrease of 65 or 2 per cent.
However, possibly as a consequence, average occupancy rates increased more than 2.5 per from 39.3 per cent to 41.9 per cent.
The hospitality industry contributes around 2.7 per cent to New Zealand’s GDP (ServiceIQ Report).
*An estimated 75 per cent of retail sales occur via electronic means such as EFTPOS. ** The index combines weighted cost inputs along with other drivers in to an overall indicator of the health of a hypothetical hospitality business.
Opinion Series – The state of small business in New Zealand
6 July 2015 Part 1 of 3 By Michael BainesChief Executive of the Motel Association of New Zealand. The threat facing small business One of the most-beloved aspects of our character that sets us apart as Kiwis is the ‘number 8 wire’ mentality. The idea that New Zealanders are prepared to give anything a go and through hard work and ingenuity are able to create success. This is true across so many aspects of Kiwi culture, and nowhere is this more evident than in business. Small business, defined as those with 20 or fewer employees, make up 97 per cent of all enterprises in New Zealand according to a 2014 Government study. So many of our largest companies are wholly or partly owned overseas, it’s our small businesses that truly fly the flag of Kiwi business success. But instead of being celebrated our small businesses are slowly being strangled. More and more businesses are being pushed to the brink and the main culprit is local authorities. Over the past decade we’ve seen a culture develop where councils believe the role of business is to provide them with funds with which to pursue their pet projects. Unlike businesses, councils have not had to suffer through the global financial crisis. Through their own misguided ventures, many New Zealand councils are heavily indebted and so they turn to ratepayers, inflicting hefty rate rises and onerous regulation in a bid to claw their way back in to the black. Despite the best efforts of many business people councils can’t seem to understand that if they keep piling costs higher then businesses will fold. Without business, there is no workers. Without workers, there are no houses. Without houses, there are no rates. Then where will the councils be? Enough is enough. Even the 2014 study noted the damage excessive regulation can cause to small business. It seems as though councils weren’t listening. If they can’t exercise common sense and lower the cost burden to business then it’s the duty of central government and legislate to bring the local authorities back into line. Michael Baines is the Chief Executive of the Motel Association of New Zealand. Mike has extensive experience working on behalf of small business through his work with trade associations, economic development and in the retail sector.
Dunedin chefs star in class
3 July 2015 New Dunedin cooking school Art of Cuisine, has local chefs on its menu. Private chef and owner of the Hungry Tui, Ben Davidson will showcase his favourite Middle Eastern flavours. While Kaimata Retreat chef Aidan Dickson will share his passion for wild foods and demonstrate seafood filleting and cookery The School and demonstration kitchen, designed around a sizable island bench, opened last month, and is already providing foodies with an opportunity to meet and talk with the chefs as they see recipes created. Each class is limited to 20 people allowing participants close access to each demonstration. The vision of Owner Petrina Robinson is a space, , where chefs from the Otago region can provide people with a new understanding of ingredients particularly the use of local ingredients, giving them recipes and techniques they can take home and try in their own kitchen. The July demonstrations run for two hours with guests receiving recipes, tastings of dishes and tea, coffee and cake. Cost is $55 per person.