$5m Govt flood support package announced –
The Government is providing a $5 million package of emergency support to help businesses significantly affected by the recent flooding in Auckland.
This includes:
- $3 million for flood recovery payments to help significantly affected businesses
- $1 million for mental wellbeing support through a boost to the First Steps programme
- $1 million for small business advice focused on business continuity and resilience
- Inland Revenue will also waive penalties for late payments for Auckland, Northland, the Bay of Plenty, Thames/Coromandel and Waikato.
“The floods were devastating for many businesses in the Auckland region. It was sudden and could not be reasonably prepared for so it is expected that it will take a long time for many businesses to recover and start operating again,” Grant Robertson said.
“We developed this package of support through discussions with Auckland business leaders so it reflects the needs they identify.
“The money will be delivered through the Auckland Business Chamber, the Employers and Manufacturers Association, Whāriki (Auckland’s Māori Business Network) and the Pacific Business Trust.
“We will consider further support if required,” Grant Robertson said.
Inland Revenue will also provide support for affected businesses.
“If taxpayers are affected by the flooding and other weather-related damage contact IRD, it can waive penalties for late payments or late filing of returns,” David Parker said.
“It can waive interest on late payments by taxpayers in Auckland, Northland, the Bay of Plenty, Thames/Coromandel and Waikato.”
“On Tuesday I met with some of our small businesses who were hit hard by the Auckland floods. What they told me is that using existing business networks on the ground in Auckland is the most efficient and effective way to deliver this help, and that is what we are doing,” said Ginny Andersen.
“We know that for Auckland businesses who are still dealing with the impact of COVID, the floods have been another blow.
“This is a tough time, and in order to provide further support we are boosting funding for the business led First Step program which provides targeted mental health support to small business owners,” Ginny Andersen said.
The Government’s $5 million support package for Auckland businesses hit by the recent flooding is a welcome start that followed strong advocacy, says Hospitality New Zealand.
“No one has any idea what the true and final cost to the business of this event will be, but this package is a good start to getting businesses across Auckland, Northland, Bay of Plenty, Thames/Coromandel and Waikato back on their feet,” says Chief Executive Julie White.
“Hospitality NZ, as the voice for hospitality and accommodation has been working with the Government and advocating for targeted support for those businesses impacted by the weather events and flooding.
“Details on how businesses can apply for funds will be made available soon, and we will be strongly advocating to quickly get the money out the door to those who need it.
“We also welcome Inland Revenue’s decision to waive penalties for late payments or late filings of returns for businesses.
“This event has hit many businesses at a time they were still recovering from the shocks of recent years, so they need all the help they can get as quickly as we can get it to them.”
Sol & Ora | “Sun & Shore”: The Coastal Way of Life in Sentosa
Sol & Ora | “Sun & Shore”: The Coastal Way of Life in Sentosa
Does the name Sol & Ora ring a bell? If it does, you probably have heard of or even visited Sol & Luna, a bistro at CapitaSpring, Raffles Place. Riding on the success of its sister restaurant, Sol & Ora is 1-Group’s latest multi-concept beachfront project and is perched on the rooftop of the Outpost Hotel, a stone throw from Imbiah Station. It is an all-day dining restaurant with a menu inspired by Mediterranean cuisine, specifically from the countries of Italy, France, Spain and Greece.
As you can see, there is a wide variety of offerings on the Sol & Ora menu so give it a try if you want somewhere more private and away from the hustle and bustle of the city.
Budget per person: $30 to $40 per person
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Hospo Hui scheduled for 2023 Fine Food NZ exhibition –
Fine Food New Zealand, the largest trade only event in the country for the foodservice, hospitality and food retail industries returns to Auckland on June 25-27.
From top quality food and drink ingredients to kitchen equipment and technology solutions, everything you need to upgrade your business will be on display. This year the Restaurant Association of New Zealand will host its Hospo Hui at the show.
Over 200 exhibitors, expert seminars, trade deals, networking opportunities will be available at the show.
Hospo Hui brings together leaders, thinkers and innovators to share thoughts and ideas on how to pave a sustainable hospitality industry for Aotearoa.
Through speaker and panel discussions the event will offer a valuable insight into the ideas that are shaping the hospitality industry today. By bringing together leading restaurateurs, operators, chefs and thought leaders the event will also offer a rare chance to network with the industry’s finest – and provide a forum for discussion and innovation.
Restaurant Association CEO Marisa Bidois says “This is a must attend event for anyone in our industry but also for anyone with a passion for food, drink and innovation. There will be something to offer for everyone in the food and drink industry, regardless of whether you work for a brand restaurant or cafe, bar, retailer, supplier, manufacturer, or hotel.
“The aim of this event is to bring together like-minded people from all walks of our industry, and provide a unique platform for information-sharing and inspiration.”
Rebecca Stewart, General Manager of XPO Exhibitions added “XPO Exhibitions is pleased to announce its partnership with the Restaurant Association to co-locate Fine Food New Zealand, the country’s most comprehensive trade exhibition for the hospitality, food service, and food retail industries, with the Hospo Hui, a thought-provoking and inspiring summit for the hospitality sector.
“By combining these events, we aim to provide a complete industry solution that supports learning, education and business development.
“Attendees will have the opportunity to visit over 200 exhibiting companies at Fine Food New Zealand while also engaging in the full range of Hospo Hui content – it could prove to be the most beneficial day out of the year!
“We look forward to presenting the 2023 edition of Fine Food New Zealand and the Hospo Hui, which comes at a crucial time to help address the challenges faced by the industry.”
Speakers will be announced over the coming months and tickets will be on sale later this month. Registration for FFF will also open soon at https://www.finefoodnz.co.nz/
The Complete Party and Clubbing Guide to Canggu
A quick guide on where to go on any particular night in the Canggu area
First, every sunset most of the Canggu community heads to the beach to chill out for the last hour of the day. There are a whole bunch of choices, which you can find on this link, but what we are talking about on this page is the after-dark nightlife of Canggu. Read on friends.
After Covid things in Canggu have changed a lot in some ways, but haven’t changed much at all in others. Old Man’s was gone for a while, but is now back with a new look, just opening again in August, and a lot more has come and gone too.
When it comes to parties, you are still going to find something going on every night of the week. Disguised as a large pizza joint (the pizza is incredible btw), Luigi’s Hot Pizza kicks off the start of the week with the PNNY crew every monday night from 8 – 12pm playing eclectic house beats to jackin’ techno. If you are up for a late-night boogie, head down to the beach end of Batu Bolong any night of the week, where Sandbar is crowded pumping the hip hop commercial sounds from around midnight. Desk x Designer used to be down that way but are now in the Echo Beach area and open till very late (now Thurs to Sunday). And new bars on the block, Miss Fish is pretty much busy every night with DJs and the fashionable Canggu crowd in attendance.
Tuesdays are quite laid-back with the main action happening at Shady Pig with their Disco Biscuit night from about 10pm, or down the road at Miss Fish.
Wednesdays are one of the biggest nights of the week. With mounds of people all over the streets. Wednesday is the biggest night at Old Man’s, get down there for the beer pong comp. Loads of fun, loads of people. backyards can also pull a crowd, across the road from the Tugu Hotel. Mason Backroom, is where the more sophisticated crowd head for groovy house tunes from 9pm – 3am. Later at night you can end up at Sandbar where commercial music goes on until about 4 – 5am or Designer desk till late for underground sounds.
By the time your hangover from Wednesday is over, it’ll be Thursday night and the gnarliest spot on a Thursday is pretty Poisons. Think backyard skate bowl meets European dungeon nightclub. Tattoos, skate bowl action and live DJs playing everything from rock & roll, hip hop to techno. Walk over to Black Cat Mini Market next door and check out their fridge in the corner for a cheeky surprise. Designer desk till late.
If you’re looking for a dope Friday night party, there are several options! Black Sands is always busy on Friday evenings with special price brews. The Lawn Friday nights go from 9pm till 1am with half price on selected drinks and a range of disco, house, RnB and hip-hop tunes. God lights up the night with live stand-up comedy every Friday evening. Morabito Art Villa in Berawa has a regular Friday evening party with big name, mainly underground, DJs. vault is a safe bet on a Friday later, always supplying great house/techno music. The crowd can also be found at The Shady Pig, Miss Fish or Mason Backroom sipping cocktails and moving to the beat’s from 10pm till late. Real Techno can be heard and absorbed at Designer desk until 5am. And as usual, Sandbar picks up the late-night party people to end another wild night on the beach in Canggu.
Saturdays nights usually depend on whether there are any headliners at the clubs. One of the biggest parties on the island are La Brisa‘s Basement Love x PNNY or Escape events, bringing some of the most renown house & techno acts to the beach club on a bi-weekly schedule (sometimes longer), and other visiting performers. The Shady Pig, Miss Fish and Mason Backroom are all good bets and usually pull crowds on a Saturday from 10pm till late. Regular events include Vault’s hip hop nights with the PNNY crew, and Designer desk with their hard techno.
Sunday’s are actually a lot of fun. God are the pioneers of Sunday nights in Canggu. They boast beer on tap, a large crowd of expats, tourists and locals with live music action. Deus also hosts Tuesday nights with free tattoos and tacos. Something different is the drag queens Bingo Sunday night at Fat Mermaids. Or Mason Backroom opens from 7pm. Later you can head to the beach at Sandbar till you drop.
That wraps up our tour through Canggu, remember to stay safe, wear a helmet and don’t drive if you’re drunk. Have fun out there!
The Fall of the Traditional Dining Experience?
Written by: Ricardo Tellez
The hospitality and, more specifically, the food and beverage (F&B) industry are two that live by the motto: “if it ain’t broke, don’t fix it.” Unlike almost every other industry, the F&B industry prefers to stick to tradition; despite the incredible leaps in technology made in the past decades, many restaurants have stuck to using pen and paper. However, in recent years there have been glimpses of a shift in this mentality. Instead of uniformity and conformity, people have begun to seek new and unique experiences. Additionally, with the rise of social media platforms, celebrity chefs have boomed, allowing them to unleash their creativity and curate dishes few could ever dream of. Unfortunately, the restaurant venues themselves have seldom changed, as most venues consist of the same formula: four walls, tables and chairs.
Astonishingly, a single computer used to occupy an entire room, but now it fits in the palm of our hand. During that time, the evolution of restaurant venues has remained stagnant. Luckily, there are several companies that have been experimenting with augmented reality (AR) and 3D modeling that aim to revolutionize the traditional dining experience. These technologies can transcend the gap between the things we see on a screen and what we see in real life.
Whenever a restaurant implements AR, they allow customers to experience a new dimension through their phones. The restaurant group Vino Levantino partnered with the technology company Kabaq in an effort to modernize the traditional static menu – allowing customers an unprecedented view of their dishes. Utilizing their smartphones, customers can load the restaurant menu and see a list of dishes offered by the venue. Unlike traditional menus, customers can select any dish, and a 3D representation of it will appear on their table, which they can see on their phone screen. This allows the guest to visualize the dish from multiple angles before they place an order, with the ability to see its texture, presentation, and how each ingredient is used in the dish. Not only is this technological application beneficial for the customer who gets to experience the restaurant menu in a unique way, but it also brings benefits to the owner. A study conducted by Kabaq found that since the implementation of AR in the menu, dessert sales have increased by 25 percent. This proves that not only can technological innovations elevate a traditional dining experience – they can also reward its adopters.
Even though this partnership between Kabaq and Vino Levantino showcased the power of AR for restaurant menus, its application does not need to be limited to that sole aspect of the restaurant industry. In fact, the company Le Petite Chef has created an entire dining experience around the use of AR and 3D modeling. Le Petite Chef is a two-hour dining experience in which screen projectors display a virtual film on the tables. Upon arrival, customers select dishes from a set menu of at least four courses. Shortly thereafter, the restaurant’s lights will dim, and the show will begin. The customers will witness a cartoon chef walking around their table and interacting with virtual elements that he will use to prepare the customer’s selected dish. Once the cartoon chef has finished the dish, the restaurant’s lights will brighten, and the real dish will be brought to the table. Le Petite Chef has become a worldwide sensation, and this experience can be found in over 30 countries, in luxury cruises and hotels such as the Ritz Carlton in Los Angeles. This is a one-of-a-kind experience that customers are clamoring to witness, as many locations are fully booked months in advance. Furthermore, it can potentially bring enticing profits to its owners as the Ritz Carlton location charges $145 USD per person.
Today’s customers are tired of the traditional restaurant experience; they want something new and fresh. Fortunately, social media platforms allow restaurants all around the world to receive worldwide exposure. However, the restaurants that can harness innovative technology and implement it in their venues to create unique experiences will be the ones that gain the most notoriety and, potentially, profits. Thus, it is imperative that restaurant owners and managers seek ways to use these technologies to gain market share and avoid the risk of becoming obsolete.
This blog post received Second Place in the Fall 2022 HFTP/MS Global Hospitality Business Graduate Student Blog Competition presented by the HFTP Foundation. Participants are students participating in the Master of Science in Global Hospitality Business, a partnership between the Conrad N. Hilton College of Global Hospitality Leadership at the University of Houston, the School of Hotel and Tourism Management at Hong Kong Polytechnic University and EHL. The blog posts that received the top scores will be published on HFTP Connect through March 2023. Learn more at HFTP News.
Ricardo Tellez is is a student in the Master of Science in Global Hospitality Business with a passion for the food and beverage (F&B) industry. He enjoys learning about how restaurants are evolving to modern-day consumers and researching strategies for restaurant owners to increase profitability with new technology solutions. When possible, he travels throughout the world to visit and experience renowned chefs and famous culinary venues.
Resources:
- Ferrandez, C. (2022, June 16). Augmented reality restaurant experiences: 5 examples. Poplar Studios. Retrieved October 28, 2022, from https://poplar.studio/blog/augmented-reality-restaurant-experiences-5-examples/
- Kavanaugh, M. (2019, February 23). Augmented reality allows restaurants to serve up 3-D dishes. Restaurant Insiders. Retrieved October 28, 2022, from https://upserve.com/restaurant-insider/the-future-of-restaurant-menus-augmented-reality/
- Le Petite Chef. (2021). Exciting adventures await you! Le Petit Chef – The smallest chef in the World! Retrieved October 28, 2022, from https://lepetitchef.com/
- Trinh, T. (2017, November 25). What’s on the menu? augmented reality and 3-D food models. VOA. Retrieved October 28, 2022, from https://www.voanews.com/a/augmented-reality-3-d-food-models-on-the-menu/4136235.html
- Yeo, PK (2022, March 11). The uncomplicated, Ig-friendly delights of downtown’s Le petit chef. Time Out Los Angeles. Retrieved October 28, 2022, from https://www.timeout.com/los-angeles/news/the-uncomplicated-social-media-friendly-delights-of-le-petit-chef-at-the-ritz-carlton -030222
The Best Hotels In Barcelona For Food Lovers
When it comes to eating well, few cities in the world can compete with Barcelona. On your next vacation here, why not start by booking a hotel with some top-notch gourmet credentials?
The Roof at The Barcelona EDITION.
To help you make the right accommodation choice, here are the best hotels in the Catalan capital with restaurants worth traveling for—from the Michelin-approved temples of fine dining, to bustling tapas bars, an upscale sushi spot, and not one, but two , rather excellent steakhouses.
Pigeon from Las Landas in its juice, fruit marmalade and vegetable nuances at Lasarte.
With no fewer than four Michelin stars under its roof, it’s hard to rival Barcelona’s Monument Hotel for culinary excellence. One-star Oria has a more casual approach to fine dining, while three-star Lasarte goes the whole hog, with dishes like squid tartare with liquid egg yolk, onion and kaffir consommé, or Wagyu ravioli and glazed eel, iodized cream, horseradish and caviar, which is bound to bring a tear to your eye. Meanwhile, the top-floor Verbena restaurant serves breakfast, lunch, and Sunday brunch—with rooftop views included. All three are led by Spain’s most Michelin-starred chef, Martín Berasategui.
Moments Restaurants at Mandarin Oriental, Barcelona.
There are many reasons why Mandarin Oriental, Barcelona consistently gets named as one of the best hotels in Spain: from its unrivaled comfort and ultra-discreet staff, to the exceptional food and beverage offerings. The highlight is the two-star Michelin Moments, by Carme Ruscalleda—the first woman to be awarded seven Michelin stars—and her son Raül Balam, whose current tasting menu is a delicious work of art inspired by Salvador Dalí’s recipe book ‘Les Dîners de Gala ‘. There’s also Blanc, a light-filled atrium serving locally-inspired Mediterranean cuisine, Banker’s Bar, one of the city’s best cocktail bars, and, in summer, the rooftop Terrat, by Peruvian chef Gastón Acurio.
Nobu Restaurant with views of the Sagrada Famlia.
Despite its somewhat unfashionable location opposite Sants train station, it’s safe to say Nobu Barcelona is one of the city’s hottest openings in recent years. Rooms deliver signature Nobu minimalism with dimmed lighting and sexy wooden bathtubs, and there’s even a dreamy subterranean Natura Bissé spa. But the real piece de resistance is the achingly hip top-floor Nobu Restaurant, with views spanning all the way from Tibidabo mountain, past the Sagrada Família, down to the beach—not to mention some of the best sushi in town, of course.
Caelis is known for its popular tasting menus.
Take a stylish address in central Barcelona, add the youngest French chef ever to win a Michelin star, and what have you got? Why, Caelis restaurant at Ohla Barcelona, of course! This one-star Michelin fine-dining temple is by Chef Romain Fornell who was first recognized by the people at Michelin at the age of 24. Since then, he has built a mini restaurant empire in Barcelona, of which Caelis is the crowning glory. The popular 13-course seasonal tasting menu includes dishes like frozen vichyssoise with trout eggs, and a mind-blowing combination of smoked eel with artichoke and foie gras.
Michelin-starred Catalan chef Marc Gascons is behind the restaurant at Serras Hotel.
Serras Hotel Barcelona is very much everything a boutique hotel should be. Hiding in plain sight in the midst of the Gothic Quarter, it is peaceful and discreet, with exceptional personalized service and some of the comfiest rooms in town. Its rooftop and ground-floor Informal restaurant, by Michelin-starred Catalan chef Marc Gascons is an under-the-radar favorite among local foodies. Gascons’ take on spicy patatas bravas is up there with the best, while his organic chicken cannelloni with mushroom béchamel will take you right back to your grandma’s kitchen.
Tapas at Bodega Bonay at Casa Bonay.
While it’s no secret that Casa Bonay is one of Barcelona’s trendiest boutique hotels, what you may not know is that it is also home to some of the city’s hottest eating and drinking spots. The ground-floor Libertine bar mixes a mean Three Gin Martini, while Bodega Bonay is a low-key foodie hotspot serving creative tapas like the moreish artichoke tatin (a savory take on tarte tatin with—you guessed it—artichoke instead of apple). On summer nights, the rooftop Chiringuito is the place to feast on barbecued lamb chops and succulent Criollo-style Iberian pork blade.
Amar Barcelona: the fine-dining restaurant El Palace deserves.
When El Palace opened in 1919 as the Ritz of Barcelona it was the city’s first five-star luxury hotel. These days, the competition may be fiercer than ever, but El Palace has retained its reputation as one of the most glamorous spots in the city and—as of last year—it also has the fine-dining restaurant it deserves. Amar, which specializes in fishy delicacies like oysters, red Mediterranean shrimp and caviar, completes a superb food and beverage offering that also includes the ultra-romantic jasmine-blossom-filled Rooftop El Palace and the buzzy Bluesman Cocktail Bar.
A hotel as achingly trendy as Sir Victor deserves a restaurant to match and Mr. Porter doesn’t … [+]
Set within spitting distance of Gaudí’s La Pedrera, Sir Victor knows what modern travelers want: a bustling city center location, comfy, on-point design, and a hip rooftop where the beautiful people congregate on summer nights. It goes without saying that somewhere as achingly trendy as this needs a restaurant to match and Sir Victor’s resident Mr. Porter doesn’t disappoint. Don’t be fooled by the “steakhouse” billing; Mr. Porter is also a dab hand at everything from zucchini carpaccio to roasted sea bass and the unmissable jumbo shrimp salad with corn, avocado and chili.
Bar Veraz at The Barcelona EDITION.
The unbeatably located Barcelona outpost of Marriott’s ultra-chic Edition brand is the hotel that has it all. Spend the day enjoying the show-stopping views and fresh takes on Asian street food on the Roof, before heading to the ground-floor Bar Veraz for dinner. Here, flavor-packed yet unpretentious Mediterranean dishes are prepared using top-notch seasonal ingredients from the neighboring Santa Caterina market, known for its undulating mosaic roof. Once the sun sets, sip a signature cocktail in the Punch Room before dancing the night away in the Cabaret nightclub.
The leafy open-air patio at Solomillo.
Part of Hilton’s Curio Collection, the Alexandra Barcelona Hotel may not look like much on the surface but ignore it on your peril. Not only do the top-floor suites with their spacious terraces and open-air bathtubs offer some of the best-value stays in town, the onsite Solomillo restaurant also serves some of the city’s finest steaks. Choose your meat according to your preferred breed, cut, and weight—before adding sides and sauces—for a feast worthy of the most die-hard carnivores. On balmy summer nights, enjoy it on the hotel’s leafy open-air patio.
Lobster, tomato and coral salad at Michelin-starred Enoteca.
A landmark of luxury hospitality since it opened in 1994, this beachfront Ritz-Carlton property has everything you’d expect from a hotel of its caliber. The 483 rooms include 28 serviced penthouses, set on the upper floors of the hotel with a private reception and concierge, while the aptly named 43rd-floor 43 The Spa offers exclusive treatments and panoramic views. Hotel Arts has a poolside restaurant and a cocktail bar, but the real standout is the two-star Michelin Enoteca Paco Pérez, named after its superstar chef whose love of seasonal Catalan produce from the land and sea and shines through in his elegant tasting menus.
RANZ reports positive meeting with new PM outlining immediate priorities –
The Restaurant Association, along with other members of the business community, met with the new Prime Minister, Chris Hipkins yesterday morning for the first time to discuss the impact of flooding on North Island hospitality businesses.
Marisa Bidois, CEO of the Restaurant Association of New Zealand said the meeting, which lasted about an hour was “constructive and positive” and it was clear that the Prime Minister was aware of the many challenges faced by the business community, which was encouraging to see.
The Restaurant Association raised immediate priorities with the Prime Minister:
Business communications – Ensuring that the message around staying at home is followed by strong messages around when it is ok to come out again.
Clear communications around road closures and the length of time for repairs were also discussed as vital to getting businesses back up and running again.
Business support – cash flow in the hospitality industry is severely impacted by a downturn of customers or business closure. In the case of the floods 75 per cent of respondents to a Restaurant Association survey had experienced a downturn in revenue since the floods. For an industry still recovering from the impacts of the pandemic this presents further cash flow challenges.
Reviewing planned policies – there is enormous financial pressure on businesses at the moment and reviewing some of the upcoming regulatory changes would be welcomed by businesses. Parking the minimum wage increases set for this year would go some way to supporting businesses dealing with skyrocketing costs; delaying the Fair Pay Agreements process and other policy directing impacting businesses could assist with easing some of the pressure on these businesses.
International communications – ensuring our international communities understand that New Zealand is open for business. We need more messaging calling for workers showing how great it is to work here. We are currently facing a severe skills shortage and competing with other markets for workers.
Immigration policy – Being able to access the labor needed to run our business is imperative to ongoing stability in the industry.
Other issues discussed included interruptions to the supply chain causing shortages of food, insurance contracts not covering financial downturns or damage due to natural disasters along with exponential price increases.
“The rain continued throughout January which culminated with the floods that have come at the very worst time for hospitality businesses, many of whom are still trying to recover from the effects of the pandemic,” said Marisa Bidois.
“The summer months are traditionally a bumper time for hospo, particularly the Auckland Anniversary and Waitangi weekends.
“We’ve been taking calls all week from members looking for support and targeted communication to help them work through the situation and get back and running again.”
“I’m pleased to report that the prime minister was extremely open and receptive to our suggestions and I’m looking forward to working with him and his senior ministers on the important issues facing our industry,” concluded Bidois.