Hospitality Business Magazine

Cancelled conferences donate food

Food for 575 delegates from two cancelled conferences in Auckland and Nelson last week has been donated to those in need.

The hotel industry’s Maximum Occupancy conference in Auckland, and the Seafood New Zealand conference in Nelson had catered to provide morning teas, afternoon teas, lunches, and dinners for all participants for two days each.

Business Events Industry Aotearoa (BEIA) Chief Executive, Lisa Hopkins says these are examples of COVID-cancelled business events where, rather than wasting resources, organisers have partnered with community organisations to help those in need.

“We know business events are good for the communities where they happen, bringing not only revenue, but also a wider social legacy. Now, even during a lockdown, business events still find ways to make a positive community impact,” she says.

Maximum Occupancy conference organiser, Garrick Loft, General Manager of Fastrack Digital,  says the food for 275 delegates at their two-day annual conference, scheduled for 18 and 19 August at Aotea Centre, was catered by Urban Gourmet who have a relationship with Auckland City Mission to donate food.

“Using this already well-established partnership, we were quickly and safely able to donate our fresh food and produce to people who needed it.

“While we always knew that a new community outbreak might affect our event in some way, to have it happen 12 hours before the exhibition floor opened left us with some unique issues to deal with.

“I am so glad that working with Urban Gourmet, we were able to ensure all perishable food was donated to the Auckland City Mission within hours. This meant we were able to pay it forward to Tamaki Makaurau and bring some positivity on a difficult day,” he says.

The Seafood New Zealand conference to be held on 19 and 20 August, was organised by event management company, Lime and Soda. Some of its food was provided directly by New Zealand seafood companies attending the conference, and some provided by the venue, Rutherford Hotel Nelson. It was all donated to the Nelson Environment Centre Kai Rescue programme.

Seafood New Zealand chief executive, Jeremy Helson says he was deeply disappointed the conference could not go ahead, but the current COVID-19 climate made the decision inevitable, and the right thing to do.

He thanked the Nelson Regional Development Agency, the seafood companies who donated, and particularly Rutherford Hotel Nelson for collaborating to make sure none of this kaimoana and other valuable food went to waste. “Without their work, the mammoth effort of redistribution would not have been possible.”

“These are difficult times, and some in the community are having a more difficult time than others. If this puts a smile on a few faces, we will be happy,” Helson says.

Lisa Hopkins says even when things look dire, our business events sector continues to find ways to be a positive light in the community.

Hospitality Summit Postponed to 2022

The New Zealand Hospitality Summit has been postponed to a yet to be confirmed date in 2022.

NZChefs CEO Janine Quaid announced the postponement saying the decision was made to protect the health & safety of delegates, competitors, guests and exhibitors at the industry event, originally scheduled for September 7-9 at the Trusts Arena  in  West Auckland.

“NZ Chefs regret to advise that the The NZ Hospitality Summit has been postponed following the Level Four Lockdown announcement,” said Quaid.

“The events included in the Summit; NZChefs Hospitality Championships, NZ Chefs National Conference, Xpo Connect & HQ Seminar Series, will now be held later in 2022.

“This will allow NZ Chefs to ensure a safe environment for those taking part, as the health & safety of our delegates, competitors, and exhibitors, along with visitors and supporters, is our priority.

“To those who have booked flights, these are able to be changed without cost through Air New Zealand.

“We understand that this is a very challenging time for everyone, and we appreciate your understanding and support,” said Quaid.

Entitled ‘The Future of Hospitality – Building Forward’, it was due to be a showcase for the hospitality and accommodation industry and a chance to re-set how it will evolve to thrive into the future.

It was designed for owners, venue managers, accommodation providers, employees, chefs, and those who supply and purchase hospitality supplies, and was to include think tanks with guest speakers, education and training seminars, a trade show displaying the latest innovation in the industry, and a demonstration kitchen.

Hospitality New Zealand Chief Executive Julie White says they are very disappointed at having to postpone, but had no option.

“Getting on top of this community outbreak quickly to avoid being in lockdown for a long period of time is the priority.

“We only need to look across at our friends in Australia who are doing it tough to be reminded how important it is to get on top of things, and do this quickly. NSW reported over 800 community cases this weekend.

“It was always on the cards the Delta variant would arrive in New Zealand. This is just another punch the industry will roll with.

“It’s very disappointing but it’s nothing compared with what some businesses have been through over the past 18 months.

“We intend to reschedule when people are back to freely moving around and no restrictions on gatherings, because after the many challenges our industry has faced and continues to face, it’s as important as ever for us to come together to find solutions as we look to the future.

“We’re an important contributor to the New Zealand economy, with our 170,000 people contributing $11 billion a year before COVID, so the sooner we get back to full health, the better for everyone.”

NZ Chefs Executive Officer Janine Quaid said the safety, health, and wellbeing of people, partners, and communities continue to be the industry’s priority.

“We regret we had to postpone the summit, but we’re confident a hard and fast approach will get this super spreader under control so we can enjoy the freedoms we’re used to so we can reschedule it as soon as possible.”

Hospitality New Zealand’s prestigious Lion Hospitality Awards for Excellence, which were to be presented at the summit, will still happen this year, with the date and venue details to be decided this week.

Craig Baldie, Country Director of principal sponsorship partner Lion NZ confirmed ‘Lion is committed to supporting the Awards later in the year. We look forward to the opportunity to come together to celebrate industry achievement and excellence, something more important than ever to do in these very challenging times.’  

Hospitality New Zealand’s 119th AGM will still be held on 9 September, though via a virtual meeting at 2pm. 

NZChefs’ competitions will still go ahead next year and its current sponsorship programme will not change. For further information, email Hospitality New Zealand at marketing@hospitality.org.nz or NZChefs Association at salondirector@nzchefs.org.nz or president@nzchefs.org.nz




Donated surplus food welcomed by NZFN

Following today’s extension of Alert Level 4 restrictions, many food, hospitality and event businesses are facing further disruptions to their operations – potentially leaving them with significant food surplus now set to go to waste.

At the same time, demand for food support has surged across the country with food charities and community groups working overtime to meet this heightened need.

The New Zealand Food Network (NZFN) is calling for affected food producers, wholesalers and other businesses to donate any food surplus, so it can be redistributed to food hubs (food rescue organisations, iwi and charities) and communities in need across the country.

NZFN CEO, Gavin Findlay says with unprecedented levels of demand during lockdown, food rescue organisations and community groups can struggle to keep up with requests for food.

“Many food businesses throughout New Zealand may have been holding onto food in the hope that lockdown restrictions would be dropped, so the extension of Alert Level 4 means there will be significant volumes of waste as a result of the continued closure of food businesses and cancellation of events.

“Lockdown puts significant pressure on food businesses and producers who have to close their doors, deal with the impact of cancelled orders and resulting losses in revenue.

“We know how incredibly difficult it is for these businesses that face these disruptions but we ask that this excess food does not get wasted or thrown into landfill.

“With businesses closed, many New Zealanders face reduced working hours and in some cases redundancies. This puts enormous financial pressure on families to continue meeting bill payments and putting food on the table. Even prior to this most recent lockdown, New Zealand’s food insecurity levels were already heightened, so food hubs are struggling to keep up with the new surge in demand for food. They need all the support they can get.

“Food producers have an opportunity to make a positive impact by donating any surplus food to struggling communities or individuals. If you do have surplus food, please consider channelling it through the NZFN, free of charge, to help other Kiwis in need,” concludes Findlay.

Established in 2020 in response to COVID-19, the NZFN acts as New Zealand’s food rescue facilitator and a single point of contact for bulk surplus or donated food, providing a comprehensive and streamlined solution to connect supply and demand. It eliminates the issue faced by many community organisations of a lack of on-site storage infrastructure, which can often see them having to turn away large food donations.

Anyone wishing to donate to the NZFN should email hello@nzfoodnetwork.org.nz or call 0800 FOODNZ (0800 366 369). 

WOAP scrambles to reschedule events

Pre-lockdown Wellington On A Plate (WOAP) had signed up more than 300 venues to take part in the popular event where 256 were offering specially devised burgers. There were also 81 cocktail offerings, 71 special dining menus, 32 pop up events and 120 ticketed events of many different kinds involving 16 000 seats.

“When WOAP started in 2009, August was the slowest month of the year for hospitality in Wellington. Now it is the second busiest,” says WOAP director Sarah Meikle, “so this year it wasn’t hard at all to get establishments to take part. Hospitality venues understand the value of Wellington on a Plate.”

Then the lockdown came on Tuesday 17 August, and that changed everything.  The dining programme had finished on Sunday 15 August, but with the sudden lockdown “effectively WOAP came to a grinding halt and will operate again only when it is able.

“The lockdown was particularly challenging for the restaurant sector: operators had six hours’ notice to empty their fridges of perishables. Over Wednesday and Thursday we worked with the sector, particularly those without a food rescue partner, to help them dispose of the food” Sarah told Hospitality Business.

“We have now started working through the events programme. Clearly there are not going to be any cocktail, burger or other events until lockdown conditions permit.”

WOAP is hoping event operators will hold as many of these as possible on the scheduled date, and “we have been helped by the event organisers to get in touch with those who have booked. Some will be happy to hold and go with a rescheduled time when that’s available. Others will want refunds.”

Sarah noted that for many events there was already a wait list which will help the event organisers to fill any vacant places.

“There is a will to make as much as possible still happen, even if this means that WOAP events are still being held a week or so after the scheduled closing date of 31 August,” she said.

Wage Subsidy Applications Now Open

The Government’s Covid-19 Wage Subsidy Scheme is available for businesses across New Zealand impacted by the Level 4 lockdown, Finance Minister Grant Robertson says.

Applications are now open, and will stay open for two weeks. Go to the COVID-19 Wage Subsidy August 2021 information.

“The Wage Subsidy Scheme is available nationally when there’s a regional or national move to Alert Levels 3 and 4 for a period of seven days and helps eligible businesses keep paying staff and protect jobs,” said Robertson.

Robinson added that the Wage Subsidy Scheme allows eligible employers anywhere in the country to apply for support if they expect a loss of 40 per cent of revenue as a result of the alert level increase to Level 4.

“The WSS rates have been increased to reflect the increase in wage costs since the scheme was first used in March 2020. Businesses will be eligible for $600 per week per full-time equivalent employee, and $359 per week per part-time employee.

“The Wage Subsidy will be paid as a two-week lump sum. Applications are now open, with the first payments usually available after three days.

“A Resurgence Support Payment is also available if firms incur a loss of 30 per cent of revenue as a result of the alert level increase. The RSP is worth up to $1500 plus $400 per full-time equivalent employee, up to a maximum of 50 full-time employees (so up to a total of $21,500).

“The Leave Support Scheme provides a two-week lump sum payment of either $585.80 per week for full-time workers, or $350 per week for part-time workers, who must self-isolate and cannot work from home.”

“The Short-Term Absence Payment (STAP) provides a one-off (once per 30 days) $350 payment for workers who must miss work due to a COVID-19 test and cannot work from home.”

The COVID-19 Wage Subsidy August 2021 is a payment for employers to keep paying staff and protect jobs. Last year the Government committed to the Wage Subsidy being available when there is a regional or national move to Alert Levels 3 or 4 for a week or more.

Hospitality Business will provide more information as it becomes available.

Massey food awards celebrate innovation & sustainability

Plant-based mince, seaweed salt, and Sauvignon Blanc Gin are just a few of new Kiwi products announced as finalists in the 2021 New Zealand Food Awards powered by Massey University.

A team of judges whittled down the best of the best from 170 entries, selecting 66 finalists from 45 companies ­from across the length and breadth of the country.

Head Judge Kay McMath says judges focused on finding innovative, high quality and sustainable products.

“The team of judges are happy to present an exciting array of finalists for this year’s New Zealand Food Awards. All of these finalists had focused on meeting consumer demands, be that for nutrition, convenience, variety or excellence using technology, creativity and sound processes. Congratulations to all these finalists on a superb achievement.”

Finalists include several winners from previous years, including 2017 Massey University Supreme Award winner Spring Sheep Milk Company and 2018 Food Safety Culture award winner, Pic’s Peanut Butter. There is also a line-up of new brands and products such as Grater Good’s Plant Pastrami, Zaroa NZ’s Pohutukawa Smoked Venison Savernacchio, and Blackfoot Pāua Saucisson from NewFish.

FoodHQ CEO and New Zealand Food Awards Technical Judge, Abby Thompson, says she looks forward to judging every year, “because it gives a snapshot of some of the New Zealand food sectors’ most interesting and innovative products.

“It was no surprise there were significantly more plant-based products this year, reflecting the increased focus on this trend both in New Zealand and around the world.”

Food Critic Judge and renowned chef of Homeland NZ, Peter Gordon joined the judging panel this year.

 “As a first time judge, I was excited to be a part of a broad panel of expertise. The judging is about so much more than one person’s point of view and I learned a lot from the experience.

“I was really encouraged to see so much innovation in the health and wellbeing space – products that cater for different dietary requirements. Consumers can be excited to see a broad spectrum of finalists, there’s some really exciting surprises in there.”

People’s Choice Award

Kiwis are being asked to take part in the awards’ People’s Choice campaign. After the success of the special Food Hero Awards last year, 2021 has seen the introduction of a new Food Hero award, sponsored by Palmerston North City Council.

This is awarded to people or organisations that continuously support the New Zealand food and beverage supply chain in some way. The judges have selected the 2021 finalists, and the winner will be determined by the public.

New Zealanders can vote for the finalist they believe deserves to win here from 18 – 31 August.

The 12 category winners and overall Massey University Supreme Award winner will be announced, at a gala dinner on October 14 with guests enjoying a three-course meal, drinks and entertainment. The awards are being held in Palmerston North – a first for the event. Tickets are on sale here now.

Today, the New Zealand Food Awards also announce the finalists for the Product Lifetime Achievement Award – sponsored by AsureQuality. The award, which was introduced in 2019, celebrates Kiwi products that have withstood the test of time.

The 2021 finalists are: Wattie’s ‘Tomato Sauce’, Whittaker’s ‘Peanut Slab’ and Vogel’s ‘Original Mixed Grain Bread’.

The New Zealand Food Awards have celebrated New Zealand’s food and beverage manufacturers, focusing on innovation, sustainability and excellence, since 1987.

Powered by Massey University, the awards are open to small and large food and beverage manufacturers, primary food producers, food service providers and ingredient supply companies.

Waikato honours outstanding hospitality

Popular Hamilton bar and eatery, Mr Pickles has won the supreme award in the Waikato region’s 2021 hospitality awards after receiving the most nominations by their industry peers.

The venue features a flexible menu catering to a wide range of tastes, including a notable cheese selection and changing dessert range.

Held at the Atrium, Wintec, on August 16, the Restaurant Association of New Zealand’s Waikato Hospitality Awards celebrated outstanding hospitality professionals who are making a positive impact on the local café, dining and drinking scene.

A touch of Italy in the heart of Cambridge, Alpino restaurant picked up the award for outstanding establishment of the year, while ULO’s Kitchen won the hearts and stomachs of the locals, winning the people’s choice vote.

Locals looking for an exceptional dining experience can be assured of it this year with Mat McLean of Palate Restaurant awarded the accolade of outstanding chef.

From Clevedon buffalo products, to Canterbury lamb and Raglan mushrooms, Mat was recognised for his outstanding ability to work with local produce in seasonally inspired menus.

The River Kitchen picked up the award for outstanding café for its fresh white tongue ‘n groove interior, friendly staff and high quality produce.

Great service did not go unrecognised with Hayes Common taking out the outstanding front of house team award.

Those looking for a great place to get a drink also won’t be disappointed with the region’s top notch bars recognised.

Clem Weinzettl of Mr. Pickles Bar & Eatery took out the award for outstanding bartender while Wonder Horse won outstanding bar.

Those looking for the best place to get a coffee in the region should head to Sentinel Café, where barista Jasher Clayton won the award for outstanding barista.

Popular bar and eatery Mr Pickles received the supreme award. The supreme award is presented to an establishment who received the most nominations by their hospitality peers across all category awards.

Restaurant Association CEO Marisa Bidois says, “This has been an incredibly challenging year for the industry but the local hospo community continue to deliver exceptional dining experiences.

“The awards are an opportunity to recognise those providing an exceptional experience to the dining community and spread the word about the amazing places there are to drink and eat in the region.”

Waikato Hospitality Awards Winners 2021

Meadow Fresh Outstanding Barista

Jasher Clayton, Sentinel Café

Pernod Ricard Outstanding Bartender

Clem Weinzettl, Mr. Pickles Bar & Eatery

Hospo Start Outstanding Front of House Team

Hayes Common

Bidfresh Outstanding Chef

Mat McLean, Palate Restaurant

Waikato Food Inc. Local Food Hero

Chrissy Houghton, Cream Eatery 

Restaurant Association of NZ Emerging Chef

Chelsea Mendes, Thyme Square Restaurant 

Burns & Ferrall Outstanding New Establishment

Cream Eatery

Menulog Outstanding Street Food/Takeout

Chilli House

Bidfood Outstanding Cafe

The River Kitchen

Waitoa Beer Outstanding Bar

Wonder Horse

OneMusic Ambience & Design

Sisterfields

Nova Energy Outstanding Regional Establishment

Punnet Eatery

dinefind Outstanding Ethnic Restaurant

Banh Mi Caphe

Restaurant Association of NZ Outstanding Restaurant

Alpino Cambridge

Curiosity Gin Outstanding Sales Rep

Renee Kruger, Burns & Ferrall

Kerr & Ladbrook Outstanding Supplier

Bidfresh

Good George Outstanding Caterer

Kerr & Ladbrook Catering

People’s Choice

ULO’s Kitchen

Supreme Award

Mr. Pickles Bar & Eatery

Short sharp lockdown devastating yet necessary

Level 4 lockdowns across New Zealand – including seven days in Auckland and the Coromandel, and three days for the rest of the country, – are more devastating news for the hospitality sector, says Hospitality New Zealand.

Chief Executive Julie White says this is yet another blow for sector businesses that have been hit very hard by lockdowns over the past 17 months.

“This will be another big blow for struggling businesses, though they’re not the only ones, and we know it’s necessary.

“Hospitality New Zealand met with our counterparts in Australia last week, so we know first-hand just how dire things are there as they deal with the Delta variant, and we want to avoid that. So there’s no alternative but to go into Level 4, however much that’s going to hurt.

“We were warned by the Government a Level 4 lockdown would give us the best chance of stopping community spread of Delta, and the consequences of not moving immediately are not worth thinking about.

“Hospitality New Zealand will be supporting our members, and particularly those in Auckland who have struggled through three previous lockdowns, as best we can through the coming days.”

Pay the price

And the announcement of a snap level 4 lockdown is challenging but inevitable says Restaurant Association CEO Marisa Bidois.

“We are feeling for hospitality businesses who once again will pay the highest possible price to protect the nation from an outbreak of the delta variant.

“Lock down is incredibly challenging for the hospitality industry and in respect of a level 4 lock down, gives them no opportunity for revenue.

“Feedback from members, however, shows that there is general support for a focused lock down in one area. However hard this would be for the businesses in that area, discussions with members have shown that they would far rather a short sharp lock down that does the job than months of restricted trading or yo-yoing between alert levels.

“COVID is a reality that we are all living with, and whilst we appreciate the approach that has been taken in New Zealand has given hospitality businesses more opportunity to stay operational, the entire industry has been poised for a return to higher alert levels. Those that have been able to, will have been setting money aside to help them to get through business closure periods.

“Whilst the wage subsidy is appreciated and obviously gives employees certainty, we would like to see more support for business owners by way of targeted fiscal assistance to help them cover their fixed costs.”

Maximum Occupancy hotel conference postponed

The Maximum Occupancy Accommodation Industry Conference has been postponed following the Level 4 lockdown announced by New Zealand Prime Minister, Jacinda Arden, on the eve of the event.

With more than 50 speakers previously confirmed to present at the conference, it will now be postponed to a later date in 2021, yet to be confirmed.

Postponing the conference enables the organisers, Fastrack Digital, to provide ‘ an experience in a safe environment, as the health and safety of our delegates, speakers, staff and partners are our number one priority,’ explained event organiser Garrick Loft .

“For delegates that have already purchased tickets, we are offering the option of a full refund or a credit to be applied for the new date. Please get in touch with us through email at garrick.loft@fastrackdigital.co.nz if you are seeking a refund. Otherwise, your ticket will be transferred automatically to the new event date.”

“We know as an industry facing so many challenges currently, it is important to be resilient and stick together. Great things happen when the community comes together and connects at the Maximum Occupancy, and our postponed event will be even more important to allow us to discuss the challenges at hand and how to band together for a better recovery.

“We will be working with the speakers and venue on an updated agenda and working through new dates which we will continue to update you on in the coming months. 

“We know it is a very challenging time for everyone and we appreciate your understanding and support. 

“We look forward to hosting you later this year and bringing you our wonderful line-up of speakers, sponsors and exhibitors. In the meantime, stay safe, healthy, and resilient. We encourage everyone to follow the guidance of the Government.”

If you have any enquiries or questions, please contact Garrick Loft at +64 22 164 4137

Confirmed speakers had included:

For more information about the conference, visit the Maximum Occupancy New Zealand website and keep up to date with further announcements at www.maximumoccupancy.co.nz

Reconnection plan welcomed by tourism & hospitality leaders

Tourism Industry Aotearoa and Hospitality New Zealand have welcomed the Government’s Reconnecting New Zealanders to the World strategy, announced by the Prime Minister Jacinda Ardern.

“As stated, this plan is not absolute and could change, but it is important we have a plan based on what we currently know. It is pleasing that one of the five objectives guiding the plan is developing new ways to safely travel to and from New Zealand,” TIA CEO Chris Roberts said.

“As expected, there will be a phased, risk-based reopening with the world. The trial, to begin in October, for vaccinated New Zealand workers to make short trips abroad and then self-isolate at home, is a positive move.

“While it provides no immediate tourism benefit, if it’s successful it will point the way to allowing travellers from low-risk countries to visit from 2022 without having to go into MIQ.

“TIA is keen to work with the Government on its development of a traveller health declaration system, which will involve pre-departure declarations and arrival checks for those wanting to come to New Zealand.”

Right now, vaccination remains the key, Mr Roberts says.

Chris Roberts, TIA CEO.

“The most important thing tourism businesses can do is encourage all their staff, family and friends to get vaccinated.”

Hospitality New Zealand CEO, Julie White agrees: “Maintaining the elimination strategy, reducing the need for lockdowns by accelerating the vaccine rollout, and working to relax restrictions at the border so we can welcome more people, are all key to the hospitality industry’s survival.

“There’s a fine balance between keeping people safe and opening the economy to ensure businesses are viable and operating, and the hospitality sector will continue to do its part.

“With the recent Sydney outbreak still not under control, border restrictions are one of the tools in keeping us safe, so caution is the most prudent approach.

Julie White, CEO Hospitality New Zealand.

“Including home-based quarantine as part of the border plan is a good move because it will allow more people through the border and ease some of the current congestion at MIQ facilities.

“Hospitality New Zealand also welcomes the government’s desire to reduce the chance of further lockdowns by strengthening the health response, including by accelerating the vaccine rollout.

“That and caution at the border will be crucial going forward. Going in and out of lockdowns hits hospitality extremely hard, so the sooner everyone is vaccinated, the better for us all.

“We need to get on with the show, take an industry-led approach to build forward and protect the sustainability of our industry.” said White.

For more information on the plan to reconnect New Zealanders with the world, go to: https://covid19.govt.nz/assets/reports/Independent-Advisory-Groups/Reconnecting-New-Zealanders-to-the-World/Reconnecting-New-Zealanders-to-the-World-Next-steps.pdf