Winning Kiwi BBQ expertise heading to American Royal World Series –
For Ken Van Mackelbergh, barbecue is out of season; it’s a community, a culture, a lifestyle, and, most importantly, it’s about family and friends. It is about celebrations and creating memories, about building old friendships, and making new ones.
This has been Ken’s ethos for as long as he can remember. With over 20 years’ experience as a qualified Chef, Ken is affectionately known as ‘BBQ BOI’, a name quickly adopted for the competitive BBQ team he is part of with Nick Borland and Jamie Urwin.
This year a partnership has been developed between BBQ BOI and kiwi-owned business, The Kiwi Outdoor, who manufactures what they believe to be one of the most outstanding BBQs ever built in New Zealand.
The Kiwi Outdoor Oven journey began at Pauanui Beach back in 2012, when two kiwi blocks decided they wanted a ‘fast heat up, top quality pizza/cooking oven and outdoor fire’. At the time there were various options on the market, but none that did it all, they wanted a product that was NZ-made and large in size (with the idea of commercial use in mind).
Quickly, the duo created prototypes and the testing stage began. The company officially launched in 2013 where the ovens were initially promoted by a wood-fired pizza caravan set up in Pauanui beach. Word of mouth quickly spread about this mouth-watering wood-fired taste. In 2018, Brendan and Naomi Arnet purchased the business to take it on the next level of its journey – becoming the best.
Kiwi outdoor oven/fire on the market
“Known as the ‘entertainer’s dream’ – the ovens produce cooking results that previously one could only dream about and outdoor heating that is described as phenomenal.
“The oven is capable of cooking banquets for large groups, or just have the pizzas ready at the same time for the entire family. Enjoy roasts that fall off the bone, beautiful natural smoky BBQ flavours, and an oven that cooks it all.
“Slow cooking is a dream because of the oven’s conductive heating and insulation, meaning you can spend your time mingling with guests, instead of being stuck in the kitchen or behind the BBQ.
When the Arnets purchased the business, they were obviously impressed with the food cooked in the ovens, but also joked about how great it would be if they could be part of a competition to prove it. The Kiwi Outdoor oven featured on ‘My Kitchen Rules’ back in 2014, but the duo had their sights set on something bigger.
After joining forces with team BBQ BOI, they began testing the Kiwi Outdoor Oven in the 2023 NZBA competition season, kicking off with back-to-back Grand Championships in Kumeu and more recently, Grand Championship at Smoke on the Coast, the biggest competition of the year so far, putting the BOI BBQ team at the top of the National Leader board. The field at such competitions is highly competitive, and their wins have earned them a coveted spot at The American Royal World Series of Barbecue.
This is the world’s largest BBQ competition and has over 500 teams competing. Ken, along with the rest of the BBQ BOI team and a Kiwi Outdoor Oven kit, will be heading to Kansas at the end of September to compete against some of the best BBQ teams in the world.
When Should You Buy Hyatt Hotels Corporation (NYSE:H)?
Today we’re going to take a look at the well-established Hyatt Hotels Corporation (NYSE:H). The company’s stock received a lot of attention from a substantial price movement on the NYSE over the last few months, increasing to US$123 at one point, and dropping to the lows of US$104. Some share price movements can give investors a better opportunity to enter the stock, and potentially buy at a lower price. A question to answer is whether Hyatt Hotels’ current trading price of US$110 reflects the actual value of the large-cap? Or is it currently undervalued, providing us with the opportunity to buy? Let’s take a look at Hyatt Hotels’ outlook and value based on the most recent financial data to see if there are any catalysts for a price change.
Check out our latest analysis for Hyatt Hotels
What’s The Opportunity In Hyatt Hotels?
According to my valuation model, Hyatt Hotels seems to be fairly priced at around 2.8% below my intrinsic value, which means if you buy Hyatt Hotels today, you’d be paying a fair price for it. And if you believe that the stock is really worth $113.36, then there isn’t much room for the share price to grow beyond what it’s currently trading. Is there another opportunity to buy low in the future? Since Hyatt Hotels’ share price is quite volatile, we could potentially see it sink lower (or rise higher) in the future, giving us another chance to buy. This is based on its high beta, which is a good indicator of how much the stock moves relative to the rest of the market.
What does the future of Hyatt Hotels look like?
Future outlook is an important aspect when you’re looking at buying a stock, especially if you are an investor looking for growth in your portfolio. Buying a great company with a robust outlook at a cheap price is always a good investment, so let’s also take a look at the company’s future expectations. However, with an extremely negative double-digit change in profit expected over the next couple of years, near-term growth is certainly not a driver of a buy decision. It seems like high uncertainty is on the cards for Hyatt Hotels, at least in the near future.
What This Means For You
Are you a shareholder? Currently, H appears to be trading around its fair value, but given the uncertainty from negative returns in the future, this could be the right time to reduce the risk in your portfolio. Is your current exposure to the stock beneficial for your total portfolio? And is the opportunity cost of holding a negative-outlook stock too high? Before you make a decision on the stock, take a look at whether its fundamentals have changed.
Are you a potential investor? If you’ve been keeping tabs on H for a while, now may not be the most advantageous time to buy, given it is trading around its fair value. The stock appears to be trading at fair value, which means there’s less benefit from mispricing. Furthermore, the negative growth outlook increases the risk of holding the stock. However, there are also other important factors we haven’t considered today, which can help gel your views on H should the price fluctuate below its true value.
So if you’d like to dive deeper into this stock, it’s crucial to consider any risks it’s facing. In terms of investment risks, we’ve identified 3 warning signs with Hyatt Hotels, and this understanding should be part of your investment process.
If you are no longer interested in Hyatt Hotels, you can use our free platform to see our list of over 50 other stocks with a high growth potential.
Have feedback on this article? Concerned about the content? get in touch with us directly. Alternatively, email editorial-team (at) simplywallst.com.
This article by Simply Wall St is general in nature. We provide commentary based on historical data and analyst forecasts only using an unbiased methodology and our articles are not intended to be financial advice. It does not constitute a recommendation to buy or sell any stock, and does not take account of your objectives or your financial situation. We aim to bring you long-term focused analysis driven by fundamental data. Note that our analysis may not factor in the latest price-sensitive company announcements or qualitative material. Simply Wall St has no position in any stocks mentioned.
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HNZ23 Hospitality and Accommodation Conference –
The industry-led event of the year showing innovative trends, industry insights, and networking opportunities for the hospitality and accommodation sector.
The HNZ23 Hospitality and Accommodation Conference is an eagerly anticipated event that brings together professionals from the hospitality and accommodation sector. This immersive conference, organized by Hospitality New Zealand, offers a unique platform for industry leaders, experts, and enthusiasts to explore the latest trends, gain valuable insights, and network with like-minded individuals.
The HNZ23 Conference has partnered with Maximum Occupancy, a renowned organization dedicated to the accommodation industry. This collaboration introduces a dedicated accommodation stream, ensuring that participants in the conference have access to specific content and discussions tailored to their needs and interests.
The Maximum Occupancy team brings a wealth of knowledge and expertise in the field of accommodation, offering attendees invaluable insights into the latest industry developments. With their extensive experience, they are well-equipped to provide practical tips, strategies and best practices to enhance the performance and profitability of accommodation businesses.
The accommodation stream at the HNZ23 Conference promises to deliver engaging sessions that cover a wide range of relevant topics. Participants can expect to delve into discussions about effective revenue management techniques, the impact of emerging technologies on the accommodation sector, sustainable practices, guest experience enhancements, and much more.
Moreover, this dedicated stream provides an excellent opportunity for professionals in the accommodation industry to connect and engage with peers, mentors, and potential collaborators. Attendees can expand their network, forge valuable relationships, and exchange ideas with fellow accommodation providers, industry experts, and thought leaders.
In addition to the accommodation stream, the HNZ23 Hospitality and Accommodation Conference offers a comprehensive program with a diverse array of sessions. From keynote speeches by influential figures to interactive workshops and panel discussions, the conference ensures a rich and dynamic learning experience for all participants.
Attendees will have access to a vibrant exhibition area, where they can explore the latest products, services, and innovations offered by industry suppliers and solution providers. This presents an excellent opportunity to discover new tools and technologies that can streamline operations, enhance guest satisfaction, and drive business growth.
Find out more at https://www.hospitality.org.nz/s/conference and secure your tickets to the biggest Hospitality and Accommodation event of the year.
Steve Armitage appointed new CEO of Hospitality New Zealand –
Steve Armitage, Independent Chair of Business Events Industry Aotearoa, has been appointed CEO of Hospitality New Zealand.
Following his appointment Armitage will be stepping down from his role at BEIA in August.
Hospitality NZ President Nick Keene has thanked Steve’s predecessor, Julie White, for her significant contributions to Hospitality New Zealand over the past five years. “We extend our heartfelt gratitude to Julie for her dedication and achievements during her tenure.”
BEIA Chief Executive, Lisa Hopkins says the board and members of BEIA wanted to thank Steve Armitage for his outstanding leadership and support during the past two years and congratulate him on his new appointment heading one of New Zealand’s largest industry associations.
“Under Steve’s guidance, BEIA is heading in a strong direction which will secure the future for the association and the industry. He will be an important part of our flagship event, MEETINGS in Wellington this month, and he will attend our conference in September in his new role representing the hospitality industry,” he said.
“We are thrilled to know we will continue to work closely with Steve in his new role. BEIA and HospitalityNZ developed a strong relationship during the COVID pandemic, and the two organizations are closely aligned within the wider visitor economy. I am looking forward to our continuing working relationship and the collaboration opportunities that will bring for both organizations.”
BEIA will begin the process of seeking a new Chair after the MEETINGS conference, with a view to having the Chair in place by the annual conference in Marlborough in September.
Armitage’s career has spanned the public and private sectors, most recently specializing in tourism, major events, business attraction, communications and public affairs. He was GM, Destination, at ATEED for eight years, until 2021, and since then has Chaired the Business Events Industry Aotearoa (BEIA) and consulted to the events and tourism industry.
Steve Armitage said: “I feel very privileged to step into this role at such an important time and I am determined to build on the tireless work that Julie and the team have performed in recent years.
“Hospitality has always been close to my heart, providing a strong foundation for my career. I look forward to combining my experience and passion with that of the wider membership to advance the interests of the sector.”
To ensure a smooth transition within Hospitality New Zealand, Steve will gradually assume his new responsibilities over the next two months, before taking on the role full-time starting from August 14. This transitional period will allow Steve to familiarize himself with the organization and its operations, ensuring a seamless continuation of Hospitality NZ’s strategic objectives.
TIA appoints Dame Kerry Prendergast as independent chair –
Tourism Industry Aotearoa (TIA)’s Board of Directors has appointed a new independent chair, Dame Kerry Prendergast (DNZM, CNZM) for a period of three years from 1 June 2023.
TIA Deputy Chair and head of the Board appointment committee, Fergus Brown says he is delighted to welcome Dame Kerry’s wealth of experience as former Mayor of Wellington, former Chair of Tourism New Zealand and former Vice-President of Local Government New Zealand to TIA at this critical junctures.
“This is an exciting time to be a part of TIA. We’re about to launch a future-focused Industry Strategy, we’ve just hosted a very successful TRENZ 2023 and we are moving into an election year,” he said.
“As an association we’re focused on enabling outstanding tourism, we’re partnering on initiatives from the Better Work Action Plan to support our industry’s workforce, and we are seeing lots of opportunities for positive change. We are looking forward to benefiting from Dame Kerry’s stewardship as we move into this new phase.”
Dame Kerry looks forward to taking on the role as the industry moves in an exciting new direction.
“TIA has a long and reputable history supporting and enabling the tourism industry. I am looking forward to being part of the reimagining and recovery of this important industry and to ensure the many and wide benefits of tourism are understood and enabled.”
The TIA Board expressed its gratitude for outgoing Chair Gráinne Troute, who is leaving TIA at the conclusion of her three-year term. Ms Troute led the association through COVID-19, the reopening of international borders and the industry’s first summer of recovery.
Ms Troute said she was honored to have supported the industry through a uniquely challenging time. She has particularly enjoyed contributing to the future of the industry through her work on the Tourism Industry Transformation Plan.
“I believe in the future of our tourism industry and its potential to positively impact New Zealand,” said Ms Troute.
“It was a pleasure to get to know such a wide spectrum of the industry and see the positive progress being made by tourism operators the length and breadth of Aotearoa New Zealand, following a period of immense disruption.”
Dame Kerry Prendergast is a Director of Oceania Healthcare, Fish Serve and a Trustee of both the Wellington International Arts Foundation and the New Zealand Community Trust.
She is the Chair of Wellington Free Ambulance, Wellington Opera, the Royal New Zealand Ballet and the Victoria Foundation. She formerly chaired Tourism New Zealand, the New Zealand Film Commission, the Environmental Protection Agency and the New Zealand Festival. In January 2019 she became a Dame Companion (DNZM) for services to governance and the community, after being awarded a CNZM in 2011 for her services to local government.
voco Auckland City treads lightly with sustainability trifecta –
the voco brand made its New Zealand debut with the opening of voco Auckland City Centre, and this May the hotel is celebrating its first year of sky-high stays, accolades and sustainable milestones centered on its ‘tread light’ philosophy.
Last week, the dual-branded tower development voco Auckland City Center that also includes the Holiday Inn Express City Center was awarded a trifecta of Master Builders Commercial Project awards and were crowned winners of the Commercial Project Award Over $25m, Built Tourism and Leisure Project Category, and the Master Builders Supreme Award for 2023.
In just 12 months, voco Auckland City Center has cemented its reputation as one of the city’s most popular and glamorous rooftop destinations with Bar Albert, NZ’s highest hotel rooftop bar at level 38, serving over 8,500 cocktails.
On Friday night (26 May), voco Auckland City Center hosted a first birthday soiree at Bar Albert which was attended by over 80 special guests including hotel partners, suppliers, and media. Signature Bar Albert cocktails, Champagne and canapes flowed while music entertainment duo, Jasper and Jane Hawkins brought the vibes to the party.
Pro-invest Hotels, Area General Manager, New Zealand, Fraser McKenzie, said “voco’s first year in New Zealand has been a bright journey and we’re proud to have delivered signature voco moments to over 50,000 guests.
“We’re proud of the hotel’s contribution to the city’s tourism and hospitality economy, particularly with Bar Albert giving both in-house guests and Aucklanders an exciting social experience and a taste of the ‘voco life’ high above the city.”
“A stay at voco is all about refreshingly different accommodation and our sustainability hallmarks have been designed for us to tread lightly on the environment. We have worked hard to achieve Level 3/Level 4 Green Engage certification thanks to initiatives such as bedding made with 100% recyclable materials (equating to over 150 plastic bottles per room recycled), aerated shower heads that reduce water usage and energy consumption for heating water, and large, refillable Antipodes amenities in the bathroom that reduces plastic waste by up to 80% compared to miniatures, and a HVAC system to improve air quality and heat recovery.
“Our team’s fun, unstuffy service style has meant that we’ve charmed many new loyal guests to the voco brand, and it’s been fantastic to give IHG Hotels & Resorts’ One Rewards business and leisure guests a new, upscale hotel to work, stay and play in Auckland’s city centre. Conferencing, meetings, and events have been performed strongly across our five versatile meeting rooms, vibrant restaurant, and rooftop bar. With stylish decor, state-of-the-art technology, and stunning views of the city, our unique spaces continue to inspire and impress guests.”
“We are so grateful to our partners, the hospitality and travel industry who have welcomed the hotel so warmly, and we are delighted to be celebrating the Master Builders Award wins alongside our 1st anniversary with guests, clients, and industry partners this month,” concluded Fraser.
To celebrate, voco Auckland City Center has launched a special 1st anniversary accommodation package which includes a bottle of Laurent Perrier Brut Champagne on arrival to toast the occasion, complimentary breakfast for two, and complimentary valet parking – a combined added value of $259 per day.
Reusable milk kegs launched today will eliminate thousands of single-use bottles –
An innovative reusable milk keg could see the average New Zealand café eliminate up to 10,000 single-use milk bottles a year.
The Udder Way officially launched in New Zealand today, ahead of World Milk Day – June 1, which this year focuses on how the dairy industry is reducing its environmental footprint.
The Tasmanian company has joined forces with Waikato owned and operated Green Valley Dairies, which is filling the reusable milk kegs in New Zealand with organic and non-organic milk.
Each The Udder Way keg holds 18 liters of milk and has a lifespan of at least eight years before being recycled and turned back into kegs. This allows the average café to eliminate 7000 to 10,000 milk bottles a year.
Green Valley Dairies general manager Mark Pulman says that the innovative milk kegs are unlike anything he has seen before and are a big win for the dairy industry, hospitality sector and the environment.
“This is the most exciting reusable packaging solution we have come across. It’s great to have an alternative option that’s specifically designed for both the dairy and food service industries, with all the relevant certifications. We’re also proud to be playing our part in helping our customers reduce their environmental footprint,” says Pulman.
The idea for the reusable milk kegs came to The Udder Way founder Ed Crick while he was running three cafes in Tasmania.
“We were going though almost 30,000 plastic milk bottles a year, which really concerned me. We were making the effort to use things like sustainable coffee cups and henceforth our bins were overflowing with plastic bottles,” says Crick.
So, the former tradition started dreaming up ways to eliminate the need for single-use plastic milk bottles. In 2021, he launched The Udder Way in Australia, with the mission to eliminate 100 million single-use plastic milk bottles globally, per year.
“Two years on from launching our kegs in Australia, we’re now removing around 1.6 million milk bottles from waste a year. With more and more businesses coming on board every day on both sides of the Tasman, we anticipate that number to triple by the end of 2023,” said Crick.
Daily Bread is one New Zealand business which has signed on to use The Udder Way milk kegs.
“We’re always looking for ways to reduce our environmental footprint, so the decision to change to The Udder Way milk kegs was a no brainer. It’s actually amazing! The kegs are easy to use, take up less space than milk bottles and create much less waste at the end of each day,” says Daily Bread manager Emily Hancock.
The Udder Way kegs can be connected to existing milk dispensing units or a simple tap system can be provided, allowing baristas to easily pour milk without the waste and clutter of plastic milk bottles.
For more information or to order milk in kegs, visit www.theudderway.com or www.gvd.co.nz
Scheduled bumper agenda for Fine Food New Zealand –
The country’s premiere event for the hospitality, food retail and food service industries is making a record return in June 2023.
Fine Food New Zealand has attracted more than 250 exhibitors, converging at the Auckland Showgrounds to share the latest flavours, trends, equipment, ingredients and beverages, contributing to quintessentially Kiwi experiences across the country.
A packed agenda includes training and education, demonstrations, the NZ Chefs Championships and Global Chefs Challenge, the introduction of the Restaurant Association’s ‘Hospo Hui’, and much more. The strictly trade-only event takes place from June 25-27.
“We’re thrilled to have the biggest event ever planned for 2023,” enthuses Deb Haimes, Fine Food New Zealand Event Manager. “With a combination of international and local exhibitors covering everything from paddock to plate, there’s a huge variety for every delegate. This makes Fine Food New Zealand an ideal opportunity to expand your knowledge, make valuable connections, and find new suppliers.”
For those keen to advance their skills or check out advanced culinary techniques, the Seminar Series offers a range of thought-provoking topics, including health and wellness tips for staff, how to get products into major supermarkets, and – perhaps crucially – how to attract and retain domestic and international talent for your business.
Another seminar well worth attending for everyone producing food and beverages addresses updates to the Food Act, which makes allergen labeling easier to understand.
A hot ticket is the second day of the exhibition’s Hospo Hui, hosted by the Restaurant Association. This event brings together the best local and international leaders in food and hospitality, showcasing the industry and sharing ideas, tools and stories that educate and inspire. Hospo Hui joins Fine Food New Zealand for the first time, taking advantage of an obvious synergy and helping delegates make the most of their time.
Hospo Hui offers unique insight into ideas and trends shaping the hospitality industry through speaker and panel discussions. It’s also a rare opportunity to catch the industry’s finest in one place as a unique forum for discussion and innovation. Restaurant Association CEO Marisa Bidois describes Fine Food New Zealand – and Hospo Hui – as a ‘must-attend event for anyone in our industry’. “That extends to anyone in the trade with a passion for food, drink and innovation, whether you work for a brand, restaurant, cafe, bar, retailer, supplier, manufacturer, or hotel.”
Keep up with international food and beverage trends through featured exhibits such as Taste of the World, which brings together exhibitors from across the globe. Artisan Alley has established itself as a popular regular show, showcase handmade, small batch and traditional goods in demand by discerning patrons.
And it’s a bumper show for beverages, with The Best Cellar dedicated to wine, beer, spirits and craft drinks joined by Liquid Alliance which offers the best from Tasman Liquor & Allied Liquor’s suppliers. Be sure to check out the Kapiti Collective to discover the culinary wonderland on the coast. Get up to speed on the growing trend towards vegetarian and vegan choices over at Plant Base.
As the country’s biggest event of its kind, Fine Food New Zealand is a popular platform for launching new products, and this year is no different. The New Product Showcase is a noted drawcard and recognizes real innovation across multiple sectors, including food, beverage, packaging, equipment and more.
Not only can you see new products and innovations for yourself, but there is business to be done. Trade deals have long been part and parcel of Fine Food New Zealand. This year is no exception, as existing and new suppliers look to expand their markets and provide quality goods and services that keep hospitality running smoothly. Making deals just got more rewarding in 2023, with a $1,000 travel voucher being drawn daily for those making a minimum of 3 orders onsite.
Haimes says the return of international exhibitors and a palpable sense of excitement are indicators that while challenges remain, trade is returning to normal. “There are encouraging signs, including substantial interest from our exhibitors and delegates signing up at a brisk pace. And our partners have once again come on board with tremendous support, all contributing to making the 2023 event the best yet.”
Fine Food New Zealand is supported by partners including Tasman Liquor, Service Foods, Anchor Food Professionals, Gilmours Wholesale Food & Beverage, NZ Chefs Association, Bidfood, The Restaurant Association of New Zealand, FMCG Business, Hospitality Business, Baking New Zealand and Restaurant and Café. The event takes place at the Auckland Showgrounds from June 25-27. Attendance is free for trade delegates who register online. For more information or to register, visit https://www.finefoodnz.co.nz/.