Hospitality Business Magazine

Long leaps to baking history with Supreme Pie win

Auckland baker Sopheap Long of Euro Patisserie in Torbay has won the 24th Bakels NZ Supreme Pie Award with a seriously good steak and cheese pie.

In winning, Sopheap is also making baking history by being the first female to win a Bakels NZ Supreme Pie Award since its inception in 1996.

NZ Bakels managing director Brent Kersel says that it’s exciting to see Sopheap reach the top of baking stardom after having only won her Apprentice Pie Maker Award in 2019.

“This is an enormous achievement for her and we congratulate her on her success. It shows that if you are determined to work hard and be committed to the quality of what you produce then it can take you far and reward you well. Pie fans from everywhere will be heading for her bakery to try her pies and I’m sure they won’t be disappointed.”

Mr Kersel says: “When it came to judging Sopheap’s gold-winning steak and cheese pie in the final round to find the Supreme winner it seemed like all of us judging stopped in our tracks as we tasted it and we were all deep in thought. This pie has everything going for it! The steak was chunky but so tender it just melted in your mouth. It was surrounded by rich, dark gravy and topped with a semi-soft tangy cheese; just delicious. The golden flaky pastry had perfect layering and the base was lightly golden brown with a hand hold-able firmness. We just couldn’t fault it.”

The winning Steak & Cheese pie.

Mr Kersel says that to win the Supreme Award Sopheap’s pie had to outshine just on 5000 pies in the competition this year, entered by 465 bakeries.

“On more than one occasion we had to go back and take another look at the top finalists in a few of the categories because the results were either a tie or half a point difference. It was a very tightly run race to the finish line. Maybe during periods of lockdown in 2020 our bakers spent time polishing their skills. The standard of entries certainly seems to suggest that.”

The steak and cheese, and the mince and cheese categories year-on-year receive the highest number of entries in the competition, an indicator that Kiwis really like the blend of beef and cheese, even though bacon and egg pies are a huge breakfast seller and gourmet meat pies are rapidly growing in popularity, as are the vegetarian pies.

“This year the Bacon and Egg gold award pie had a creamy sauce surrounding the egg and wonderful smoky bacon. The Gourmet Meat gold winner was slow-cooked Wagyu beef curry, perfectly balanced sweet and savoury spices in an Asian-fusion style. Both demonstrate that pies today are enormously superior to when we started this competition and yet they are still an affordable, nourishing meal,” says Mr Kersel.

Bakers from across New Zealand converged at the Hilton Hotel in Auckland on July 27 for the 24th Bakels NZ Supreme Pie Awards – a Bourbon St, New Orleans themed night – to celebrate the champions among them and crown the first ever Pie Queen, Sopheap Long.

See the full list of winners here:
https://www.pieawards.nz/pie_awards.cfm

Rotorua hospo winners celebrate in style

The Rotorua hospitality industry acknowledged the outstanding abilities of its own with the announcement of the winners at the Rotorua Hospitality Awards ceremony held on Sunday night.

Presented by the Restaurant Association of New Zealand and lead partners Gilmours and RA Lexis ComplyHub, the awards acknowledge the outstanding hospitality professionals, all of whom are making a positive impact on the local café, dining and drinking scene.

Speak easy meets metropolitan eat street bistro Atticus Finch took out supreme restaurant. Bartender Sean Kelly was also recognised picking up the award for outstanding bartender.

Indian restaurant Indian Star was the people’s choice, with members of the dining public overwhelmingly selecting it as their favourite place to dine.

Locals and visiting guests looking for an exceptional dining experience can be assured of it this year with Bruce Thomason of Ambrosia Restaurant & Bar awarded the accolade of outstanding chef.

In a new category for 2021 El Mexicano Zapata Express won the award for outstanding street food/takeout.

Funky Tutanekai Street eatery Scope Cafe, picks up the award for outstanding café.

Great service did not go unrecognised with Monica Muzzioli of Regent of Rotorua picking up the award for outstanding wait person while Third Place Café took out the award for outstanding front of house team

Those looking for a place to get together with friends also won’t be disappointed with the region’s assortment of best bars recognised.

Sean Kelly of Atticus Finch took out the award for outstanding bartender while Little BREW | Craft Beer Pub won outstanding bar.

Restaurant Association CEO Marisa Bidois says, “Rotorua is recognised globally for its manaakitanga. It’s so important that hospitality recognises our champions as it provides not only a peer benchmark for excellence, but also serves to give our local community and our visitors valuable guidelines on the best places to visit.

“We believe it’s important to shine a light on our industry and ensure hospitality is recognised for its contribution to our local community and visitor economy”.

Jason Morrissey of Gilmours says “we’re so proud to be involved in the industry that has had to show the most resilience of all. Hospitality is hard in the good times and we have all managed to survive and thrive”.

The winners were announced at a sell-out awards ceremony held at the Energy Events Centre on Sunday, 25 July.

Meat businesswomen foster opportunities

As part of the official Red Meat Sector Conference programme, over 50 women working within the industry came together to discuss how to support more women to enter, and succeed, in New Zealand’s meat sector.

Keynote speaker, Minister of Rural Women’s Affairs, Hon Meka Whaitiri set the scene at the lunch hosted by Meat Business Women New Zealand, explaining that she was there to represent the New Zealand government and to ensure that they are contributing to the progression of gender and ethnic inclusivity.

“We know that women have the skills and talent to succeed. It is incumbent on all of us to support future generations of women leaders in New Zealand, and around the world, to ensure women have everything they need to move forward, with confidence and certainty, as they progress through their careers,” said Whaitiri.

Three panel speakers: Kristin Akehurst, CFO, AFFCO; Sarah Brown, Board Director, Alliance Group and Nicola Johnston, Group Marketing Manager, Silver Fern Farms took the stage to share their experiences with the aim of fostering opportunity for others and address the clear barriers to entry.

“I have tried to be brave throughout my career and have made conscious decisions to step out of my comfort zone. My initial perception of the meat industry was blown out of the water. It is incredibly dynamic and full of inspiring and passionate people. I have thrived in the environment and progressed by being courageous,” Akehurst shared.

Nicola Johnston agreed, adding: “It’s easy for people to get caught into one course of work within their career, let’s break out of that single minded pathway and not limit ourselves or our potential for excellence.”

Sarah Brown expressed the importance of having support around you: “Early on in my career I realised how important a network is. We need to be that support for our young women, our daughters, granddaughters need us to champion their growth. They are smart, organised, and future thinking and that is exactly what we need in our sector.”

The event was hosted by the New Zealand chapter of Meat Business Women (MBW), a global networking group that late last year commissioned an international report highlighting women make up just 36% of the meat industry’s global workforce and hold just 5% of chief executive roles, globally.

The Meat Industry Association (MIA) are a territory partner of MBW NZ, alongside Beef + Lamb New Zealand (Inc and Ltd), and CEO, Sirma Karapeeva is passionate about championing the strategy outlined in the report.

“One of the ways in which we can support women in the sector, is through events such as today’s lunch. It is a natural complement to the official programme of the Red Meat Sector Conference and shows the increasing diversity of our sector,” said Karapeeva.

“It’s been incredibly inspiring to hear from our speakers today. Mentoring and profiling the successes of other women, including learning from opportunities grasped and challenges overcome, helps to build both business and personal transformation within our community.”

Meat Business Women were also recognised by the United Nations as one of the global solutions to their Sustainable Development Goals.

For more information about Meat Business Women see meatbusinesswomen.org

Australian bubble pause impacts immediately

3 pm Friday July 23 : Quarantine-free suspension will lead to thousands of cancellations within the hospitality industry, says Hospitality New Zealand.

The eight-week pause in the travel bubble with Australia is having an immediate impact on hospitality and accommodation bookings, with some operators saying it is devastating.

Hospitality New Zealand Chief Executive Julie White says the suspension’s impacts on the hospitality and accommodation sectors are being felt immediately.

“Hospitality operators’ first priority is the safety of their people, community and whanau. Balancing the health risk and economic impacts comes at a cost to the hospitality and accommodation industry.

“’There goes our winter’, was a reaction from one Queenstown operator.

“The reality is the impact and effects will be felt throughout New Zealand.

“This is not what the industry needs right now. I am also concerned with the toll this is having on people in the industry, and the onset of COVID-fatigue.

“Hospitality New Zealand understands and supports the Government’s rationale to restrict the entry of COVID into our communities from Australia off the back of the Delta variant outbreak.

“The suspension of the trans-Tasman travel bubble is one of the Government’s leavers to keep New Zealanders safe by ensuring our country can continue to operate domestically and remain at Alert Level 1,” said White.

Four important employment updates you need to know

1. NZ Government announces support to better protect migrants from exploitation

New measures to better protect migrant workers from exploitation came into force on 1 July 2021. The changes are part of a wider Government initiative to combat all forms of exploitation. These include:

For more information please visit: Government announces support to better protect migrants from exploitation

2. The Government has announced the dates for the Matariki public holiday for the next 30 years

New Zealand will celebrate Matariki as a public holiday from Friday 24 June 2022. The calendar date for the Matariki public holiday will shift each year to align with the maramataka (Māori lunar calendar). Shop trading hours will not be impacted. Dates for the next 30 years have been announced. Businesses should start talking to their accountants or payroll providers to prepare for next year.

Please visit: Matariki public holiday – a time for remembering, celebrating and looking forward

3.   Paid parental leave increases

The rates for paid parental leave have increased from 1 July 2021. The maximum paid parental leave rate has increased by 2.5%, from $606.46 to $621.76 per week.

The minimum amount of payment for a self-employed person per week is $200 per week.

For more information visit Parental leave

4. Extra employment protections for security officers come into force

Changes to the Employment Relations Act, which provide security officers with additional employment protections, came into effect in on 1 July 2021. The changes give security guards the same employment protections already held by cleaning, catering and some laundry and caretaking workers under the Act when an employer’s business is restructured. This affects businesses that provide security services or have in-house security officers, if they decide to make changes in the way they contract or employ security officers.

For more information visit https://www.employment.govt.nz/about/news-and-updates/extra-employment-protections-for-security-officers/

Winners of the Inaugural Vegan Cheese Awards

No longer will Kiwis have to gaze at all the vegan cheeses trying to decide which one melts the best on pizza, or which one their friends will enjoy on a cheese board, these results will let them know which are the country’s best vegan cheeses.

Vegan cheese makers have finally cracked the Holy Grail of plant-based cheese, including blue, feta and mozzarella cheeses. Once considered the domain of the dairy industry, our Kiwi entrepreneurs have been working hard to create amazing plant-based alternatives.

Finally it’s here! The judges at our first Vegan Cheese Awards, held at award host, The Butcher’s Son, have taste tested over 30 different cheeses made in New Zealand to help you find the Best Cheese. Nine different categories of cheese were tasted and tested and given marks out of ten. These plant-based cheeses are made from ingredients such as cashew nuts, potato starch, coconut oil, macadamia nuts, even kumara and a variety of herbs and spices.

There is no cholesterol in plants, so those keen to preserve their health as well as the environment but love cheese, can finally eat their way safely into cheese heaven. Supermarkets know that vegan cheese is on the rise as they are seeing a 36% increase in plant based foods. This is a huge win for the plant-based industry and The Vegan Society Aotearoa New Zealand is delighted to present our first award winners:

Mozzarella winner is Zenzo

Runner Up is Angel Food

Feta winners are joint: Angel Food and Let Them Eat Vegan

Runner Up is Savour

Cream Cheese winner is Angel Food

Runner Up is Grater Goods

Soft Cheese winner is Let Them Eat Vegan with their Cheddar Spread

Runner Up is Treetops Foods with their Sundried Tomato and Garlic

Hard Cheese winner is Treetops Food with their Pepper Kick

Flavoured Cheese winner is Savour with their Cumin

Runner Up is Savour with their Chipotle

Surface Ripened winner is Moa with their Blue

Runner Up is Savour with their Cashbert

Commercial Cheddar winner is Zenzo

Runner Up is Zenzo with their Smoky Paprika

The supreme winner is Let Them Eat Vegan for their Cheddar Spread.

The awards were judged by vegan comedian Tom Sainsbury, Food and Beverage Industry Judge Aaron Pucci, restaurant owners Mike Khuwattanasenee (Khu Khu) and Luke Burrows (Wise Boys) who had the delicious tasks of awarding marks based on texture, appearance and flavour to our array of cheeses. They were particularly impressed with Angel Food’s Cream Cheese saying it was “Amazing on a bagel, spreadable, classic authentic cream cheese, wonderfully rich”

https://www.vegansociety.org.nz/vegan-cheese-awards-winners/

Holey moley FunLab looks to expand!

‘Funtainment’ company FunLab, the brains behind the bars that shook up Auckland’s hospitality industry, Holey Moley and Archie Brothers Cirque Electric, has announced plans for substantial investment and growth in the New Zealand market.

The news follows the purchase of FunLab by San Francisco based TPG Capital at the end of 2020, a move which will enable growth for the group.

The substantial investment from the sale gives FunLab the opportunity to investigate expansion in new locations, both in Auckland and throughout the country.

With two successful Auckland venues, the company is looking to replicate its success in other regions throughout the country, injecting both cash and job opportunities into local economies.

Since making a splash in the New Zealand market in 2018 with the opening of Holey Moley in Auckland’s Viaduct precinct, the team at FunLab has had their eyes on other regions within New Zealand.

The company has seen a huge number of requests from Kiwis across the country wanting the brand’s “funtainment” experiences in their towns and cities.

Across both New Zealand and Australia, FunLab is looking to double its portfolio by working towards a goal of a combined 40,000sqm of real estate space across 30 additional sites, with the potential of creating 1,500 additional jobs. The company is also looking to introduce new ‘funtainment’ concepts and venues within the next couple of years.

With each venue under the FunLab umbrella requiring management, front of house and technical support staff, the company is looking to create both part-time and full-time job positions for Kiwis. With some larger venues requiring up to 150 employees, the company is hoping to create 1,000 jobs across the new venue openings in New Zealand over the next few years.

FunLab attributes its success to date to the uniqueness of the experiences provided by the group, which has been reflected in the company’s post COVID performance and high level of customers post-lockdown. The company’s New Zealand operation is currently operating revenue in excess of $12million annually.

“2020 has given us even more motivation to introduce new experiences to the New Zealand market. We want to ensure we can cater to a variety of demographics, innovating to deliver unique and contemporary takes on established forms of entertainment and activity”, explains Michael Schreiber, CEO of FunLab.

Michael is confident that the business’ five-year expansion plan will make the company the ‘Disney of out-of-home entertainment’ and the largest provider of ‘funtainment’ in the southern hemisphere thanks to the help of TPG Capital’s investment.

“We see significant room for growth in both the Australian and New Zealand markets, with the aim to launch new venues in New Zealand from 2022 onwards”, he says.

“At FunLab, we firmly believe that as we get bigger, we need to think smaller and work locally to continue to deliver the quality experiences that Holey Moley and Archie Brothers are renowned for. This means we can work with our amazing partners to operate in additional locations to reach more Kiwis.”

As the first step in FunLab’s expansion journey, Michael, Zak Gelfand, FunLab’s Head of Property and Blaise Witnish, FunLab’s Head of Brand and Innovation will be meeting with key New Zealand commercial property developers from around the country, virtually this week.

LSG Sky Chefs recalls sandwiches, wraps and salads

LSG Sky Chefs New Zealand is recalling various sandwiches, wraps and salads due to the possible presence of Listeria monocytogenes.

The recall affects products sold under various brands in a number of stores across the country. These outlets include Countdown supermarkets nationwide; selected Pak’nSave and Four Square supermarkets throughout the North Island; selected New World supermarkets in Wellington; Starbucks cafes nationwide; Wild Bean Cafe’s at BP petrol stations nationwide; and Caltex petrol stations in Auckland and Hawkes Bay.

The products are sold in various weights and packaging and have various used by dates. For more information visit:

https://www.mpi.govt.nz/food-safety-home/food-recalls-and-complaints/recalled-food-products/various-sandwiches-wraps-and-salads-from-lsg-sky-chefs-new-zealand-ltd/

New! The Green Butcher – Easy & Delicious Plant-Powered Meal Solutions

Say Hello to The Green Butcher – Markwell Foods’ latest and most innovative range yet. Leading the frozen foodservice market across various categories, Markwell Foods has identified the need for a quality and delicious plant-based range to support the evolving hospitality industry.

The Green Butcher is an 100% plant-powered alternative loved by vegans, vegetarians, and meat-eaters alike. The range is made from delicious and nutritious plant-based ingredients, bursting with flavours and textures you would expect from meat-based proteins.

Although still niche, vegan and vegetarian customer rates are rapidly growing. Likewise, is the conscious reduction of meat by meat-eaters. This increase is placing pressure on already overwhelmed and understaffed kitchens for vegan menu options. For many, it seems to be costly, difficult, and time-consuming to have a vegan-friendly menu item, but the economic reap of not having one, can be even more harmful. The lack of vegan options can lead diners and their extended dining group to eat elsewhere, leading to a large loss of business.

The Green Butcher range is designed to help chefs create affordable, easy, & quick vegan-friendly meals by enabling a seamless substitute of meat-based favourites with their plant-based alternatives. Sub beef patties with their No Beef Burgers, or replace chicken in a wrap, with their No Chicken Schnitzel for a delicious and easy cabinet food option.

Using one plant-based protein in various ways provides options for your customers such as using The Green Butcher No Meat Balls in a pita, as a canape or in a pasta. The Green Butcher products are also a favourite amongst meat-eaters. The golden and crunch No Cheese & Spinach and No Cheese & Jalapeno Bites are menu must-haves.

If you would like to find out more about the range or to request a sample visit: https://www.markwellfoods.co.nz/products/plant-based/

Hospitality industry welcomes Visa changes to Essential Skills

The Government’s announcement to extend essential skills visas for a further two years is welcome news for the hospitality sector, say both Hospitality New Zealand and the Restaurant Association.

“After months of advocacy, and recent collective action on this issue, the decision provides relief to many hospitality operators, who have battled 18 months of uncertainty,” says Restaurant Association CEO Marisa Bidois.

The announcement comes in the midst of the Restaurant Association’s Reset Campaign – two month collective action from the hospitality industry following the Government’s immigration reset announcement.

“We’re pleased the Government has listened to our concerns and acknowledged the pressures felt by businesses across the country, while COVID border restrictions remain in place.

“We have said from the outset, modernising the training and employment pathways within our sector is critically overdue. The extension will give many of our businesses some breathing space, while we build our future workforce.”

“We look forward to meeting with Ministers in the coming weeks to further discussions about the future of hospitality in Aotearoa.”

The Extended Essential Skills visas being rolled out include:-

The Government is increasing the duration of some Essential Skills visas and streamlining the application process to provide more certainty to employers and visa holders while COVID border restrictions remain in place.

“We recognise the ongoing labour demand pressures faced by some sectors and we want to make the most of the skills we have in the country. So the Government is making it easier for businesses to continue employing their current migrant workers,” Minister of Immigration Kris Faafoi said

From Monday 19 July, the maximum duration of Essential Skills visas, for jobs paid below the median wage, increased from 12 months to 24 months. The maximum duration of Essential Skills visas for jobs paid above the median wage is already three years.

The application process for Essential Skills visas will also be simplified for workers remaining in their current roles.

Employers are no longer required to complete a labour market test where a worker is applying for a visa for a full time role which the worker already holds. These applicants also won’t need to provide medical and police certificates to Immigration New Zealand if that information has been supplied previously.

A labour market test will still be required where employers are filling a job vacancy to prove there are no New Zealanders available before a migrant worker can be hired. This is in line with the Government’s objective to ensure Kiwis are prioritised for jobs.

“These changes complement the recent extension we granted for around 10,000 Working Holiday and Supplementary Seasonal Employment visa holders,” Kris Faafoi said.

“The Government is listening to business concerns,” said Tourism Minister, Stuart Nash.

“COVID support previously rolled out to businesses has been designed to keep workers connected to employers and keep tourism businesses operating while international borders are closed. The decision to extend Essential Skills visas and simplify application processes is the next step, and will be welcomed by sectors like tourism and hospitality where employers are keen to retain their current migrant workers,” Stuart Nash said.

The Immigration Minister, Kris Faafoi said these Essential Skills visa changes would be temporary measures to support employers in the unique COVID-19 situation and were part of the Government’s ongoing review of border settings to balance New Zealand’s economic needs with the successful COVID health response that has kept the virus out of our communities.

“Our long-term vision for immigration settings is to grow talent here in New Zealand and build a more self-reliant labour market. The Government’s $320 million targeted investment for free trades training, which has helped just over 144,000 people into training in the past year, is part of that vision,” Kris Faafoi said.

“We want to work with sectors and seem them develop plans to attract, train and upskill Kiwis into roles, and invest in productivity changes that can help them move away from a reliance on low-paid and low-skilled migrant workers. Many sectors and employers are already looking at how to make those shifts as a result of COVID pressure on the supply of workers,” Kris Faafoi said.

Extending Essential Skills visas to last two years means the new Accredited Employer Work Visa, which was due to come into effect on 1 November, will be delayed until the middle of next year. An update will be provided as soon as an exact date is confirmed.

“The Government remains committed to the Accredited Employer Work Visa, which will ensure work visas issued reflect genuine regional skill shortages and strengthen labour market testing. However, we expect most Essential Skills visa holders will apply for this two-year visa, meaning the implementation of the Accredited Employer Work scheme would not be viable because of likely low uptake.

“Employers will be kept updated on any further changes and more detailed guidance on the new system ahead of the introduction of the Accredited Employer Work Visa next year,” Kris Faafoi said.

Hospitality Association Chief Executive Julie White says the changes will bring more certainty for businesses and employees on Essential Skills visas, which is vital as we wait for the borders to re-open. “It is good that the Government is listening to us, this change will help some business operators. Delaying the rollout of the Accredited Employer Work scheme is sensible given the changes to the extensions.

“Before COVID, like other industries, the hospitality industry was reliant on migrant workers. Because of the border restriction, the industry has not had access to the people we need to efficiently run our businesses.

“The industry is committed to employing more Kiwis, however, the reality is, roles like Chefs take years to master and it is going to take time for the industry to transition from its historical reliance on migrants.

“Hospitality businesses need their existing essential skills visa holder workers to stay. Having the ability to extend essential skills working visas will provide more certainty for everyone and simplifying applications for those workers wishing to  remain in their current roles.

“At the same time, the sector will do its bit to attract, upskill and train more Kiwis, but this will take time.

“Having the immigration lever available, and running more training in parallel, will result in a more resilient and sustainable industry for the future – one that is underpinned with greater workforce skills and capabilities.

“Though the sector has been largely misrepresented as low-wage, the 2020 remuneration survey shows the average hourly wage is above $20. The solution for a sustainable workforce for the future with greater productivity will be industry-led training, the right training for the right person at the right time, and designed for individual employees.