Gareth Stewart to lead new InterContinental Hotel Auckland culinary journey –
InterContinental Auckland has announced internationally renowned chef, Gareth Stewart is officially on board as its partner chef.
Gareth plans to elevate the culinary direction for the new luxury hotel’s signature restaurant, which is expected to launch in late 2023. His culinary influence will also extend to the hotel’s hallmark Club InterContinental lounge, and the in-room dining experience.
Details of the restaurant are still under development with Gareth taking the lead on creating the restaurant concept, name, food and beverage menus, to the finer elements of tableware, crockery and glassware.
He will set the tone and style for the venue and make regular appearances in the kitchen. Recruitment is the underway for an Executive Chef and kitchen team to bring Gareth’s gastronomic concept to fruition.
Former co-host of New Zealand’s My Kitchen Rules and former executive chef of Foley Hospitality’s 11 restaurants and bars (previously Nourish Group) is now running his own business and is excited to be putting his stamp on the new InterContinental Auckland hotel.
“I’m beyond thrilled to be collaborating with the world’s largest international luxury hotel brand and make my mark on InterContinental Auckland. I started my culinary career in hotels working at The Queens Hotel in Portsmouth, so it’s great to come full circle and land at this highly anticipated hotel opening on 1 Queen Street. It’s an exciting challenge to work with a blank canvas and build a restaurant and kitchen team from the ground up. I can’t wait to welcome and delight diners when the doors open to InterContinental Auckland later this year,” said Gareth.
General Manager of InterContinental Auckland, Ryan South said, “We’re thrilled to have Gareth join us and shape the culinary direction for the hotel’s signature food and beverage experiences. Gareth’s passion for delicious food, his expertise working in prestigious hotel kitchens and leading some of Auckland’s most lauded restaurants encompasses all the ingredients we were looking for in a chef partner to help us launch InterContinental Auckland. We look forward to revealing more of what Gareth is cooking up to complement our luxury accommodation offering.”
The new InterContinental Auckland will enjoy an unrivaled location and halo address on 1 Queen Street on Auckland’s waterfront, completing the $1 billion Commercial Bay lifestyle precinct, home to the city’s newest high-end office, retail, social and dining destination.
InterContinental Auckland will present 139 luxurious guest rooms and suites, featuring the most water views, including Club rooms with access to the brand’s signature Club InterContinental lounge for those seeking exclusivity. The hotel will also feature a gymnasium. The precinct will offer additional elevated experiences available for guests, including meeting and event spaces as well as a rooftop bar on level 21 boasting panoramic views of the city and Waitematā Harbour.
Once open, the new Auckland address will complement InterContinental Wellington, and add to IHG Hotels & Resorts luxury credentials across the globe with 211 open InterContinental Hotels & Resorts properties and more than 93 in the pipeline.
As the world’s first and largest international luxury hotel brand, InterContinental Hotels & Resorts introduces world-class restaurants and bars throughout the portfolio. From Michelin-starred chefs to up-and-coming talents, InterContinental Hotels & Resorts represent the best of international and local culinary expertise.
InterContinental Hotels & Resorts has been pioneering luxury travel in new destinations and established luxury locations for more than 75 years.
To apply for available positions at InterContinental Auckland, visit IHG careers at careers.ihg.com/ and for more on the new hotel, visit www.intercontinental.com/auckland.
‘I tried to avoid extra charges on an easyJet, Ryanair and Jet2 flight- here’s how’ | Travel News | Travel
Although budget flights often appear to be the cheapest choice, after extra charges are added the price can soar.
Whether it’s paying for a seat, hand luggage or buying travel insurance through the airline, a cheap flight might not feel quite as much of a deal at the end of the process.
As the Government announced plans to look into hidden charges on flights, hotels and car hire, I wanted to see if Britons could avoid additional pesky costs.
In an exclusive experiment for Express.co.uk , I looked at flights on easyJet, Ryanair and Jet2 to see how much I might end up spending on extras.
Prices for extras can vary based on the demand for the flight and the time of year, so it’s always worth checking different dates.
Seats
Most budget airlines will ask passengers to pay if they want to see their friends and family.
easyJet offered me a standard seat from £7.99 but British tourists can skip this step at the top of the page. The airline will assign seats at check-in to all passengers and often travelers will be seated next to each other if they’re early to check-in.
Ryanair offered me a standard seat on the plane from £11 but British tourists can opt to skip this step at the top of the page.
Jet2 is offered a seat from £10.50 but there’s no need for passengers to select a seat. However, the airline’s website makes it a little harder to skip and passengers will need to press continue without choosing a seat on the plane diagram.
Although it may appear as though you need to pay for a seat, all airlines allocate seats for free at check-in. If tourists are quick to check-in, they’re unlikely to be seated apart except on one of the budget airlines.
Bags
Many passengers opt to travel hand luggage only to save money and all the airlines offer tourists this option.
On easyJet, a small under the seat bag is included in the basic fare but a large cabin bag for the overhead locker costs £22.49. I would also get speedy boarding with this fare.
On Ryanair, a small under the seat bag was included in the price but a larger cabin bag cost £19 extra.
Jet2 included 10kg of cabin luggage in the price of the flight but there was an option to pay £3.50 to ensure the bag wasn’t put in the hold if the plane was busy.
Unfortunately it’s often a struggle to fit everything for a week’s holiday in one small under the seat bag so passengers often end up paying extra for a cabin bag. It’s worth checking how much a piece of luggage is first to see if you can split the cost between your traveling group for a better deal.
Extras
easyJet also offered me options for car hire, food and drink on the plane and travel insurance. It’s worth shopping around for car hire as the airline is unlikely to be the cheapest choice.
Ryanair also tried to sell fast track boarding, travel insurance and car hire before I finished the booking.
Jet2 also offered car hire and travel insurance as optional extras. There’s no need to purchase any of these products from the airlines so it’s important to check comparison sites to find the best deal.
I found that the price of a flight could rise substantially after the extras were added but there’s often no need to purchase them. Although the companies sometimes make it appear as though passengers can’t continue without buying a seat, there’s always an option to skip.
Find out how to save £40 on easyJet luggage fees or how to save £45 on Ryanair.
Pepsi introduces a ketchup infused with cola –
Fourth of July is the quintessential American holiday filled with flags, fireworks, baseball and hot dogs. According to the US National Hot Dog & Sausage Council, Americans will consume over 150 million hot dogs on July 4 alone, enough to stretch from Washington DC to LA more than five times! (NHDSC, 2022)
And with Pepsi sales heating up ahead of July 4, the brand is bringing more ‘taste’ to the party by showing the entire country that hot dogs go #BetterWithPepsi. On July 4, USA Independence Day, the global soft drink brand will unveil Pepsi Colachup, which is exactly what you’re thinking it is: ketchup infused with Pepsi.
Pepsi teamed up with the Culinary Institute of America (CIA) Consulting to create the condiment that the beverage company says is ideal for putting on hot dogs.
“Pepsi has long been part of American culture and its cool, crisp taste has been the favorite beverage choice for generations of Americans. We have always known that hot dogs taste better with Pepsi, and now the experts think so too,” Jenny Danzi, senior director, Pepsi TM, said in a press release.
“We invented Pepsi Colachup to reinforce just how well hot dogs and Pepsi go together — an unapologetically mouthwatering creation that seamlessly merges a condiment with the ultimate hot dog pairing beverage, delivering a unified taste experience,” she added.
“The concept is both simple and creative. The distinctive flavors and vibrant citrus blend of Pepsi enhances the bright and tangy characteristics of ketchup, offsetting the smokiness of the hot dog,” said David Kamen, director of client experience for CIA Consulting. “It’s a whole new way to enjoy two American classics!”
People on Twitter had some strong reactions to the new offering, with many giving the seal of approval.
“This is online lol… but I love Pepsi. I love ketchup… I guess I’d give it a shot,” one person tweeted.
“Where can I buy a bottle? Root Beer BBQ sauce is amazing, and I love ketchup, so vicariously I have no reason not to think Pepsi and Ketchup wouldn’t go well together,” someone else wrote.
“mustard and colachup on a hot dog … count me in!” French’s, who once made mustard-flavored hot dog buns, enthusiastically chimed in.
But, of course, there are some sayers who just don’t want any part of Pepsi Colachup.
“Barf,” tweeted one disgusted person.
“I love ya Pepsi, but this is a hard pass for me,” someone else wrote.
“This sort of thing is why people like Coke more,” lamented another person.
It’s unknown if the condiment will ever hit grocery store shelves, but people interested in trying this culinary curiosity can get their first taste of it on July 4 at 4 Major League Baseball stadiums. The Detroit Tigers, Minnesota Twins, Arizona Diamondbacks and New York Yankees will offer “exclusive in-stadium sampling” during their respective games that day.
American customers can also get a free Pepsi when they buy a hot dog or hot dog at any food outlet or retail location all weekend through July 4.
This isn’t the first time Pepsi has had some fun with flavour. In 2021, it teamed up with Peeps to create PEPSI x PEEPS, a limited-edition soda mixing Pepsi with Peeps marshmallow flavor. And in 2022, the soft-drink brand is also introduced Pepsi-Roni Pizzafeaturing a pizza with pepperoni infused with Pepsi.
Farewell Gen Z let’s nourish Gen Alpha –
By Marisa Bidois,
Chief Executive Officer of the Restaurant Association of New Zealand.
Just as we are making careful considered decisions around how and where we spend our time and our money, so too are out customers.
Some of the lifestyle changes triggered by the pandemic were temporary while others may have more staying power.
In 2023 and beyond we find ourselves in a world where social interaction has dramatically changed and with accelerated adoption of technology.
We are now also dealing with rising costs of living which is having an impact not only on discretionary spending but also on crime levels. Interactions between customers and staff are sometimes more tense as people deal with the fallout of the challenges they are now facing.
There has been a shift in what people prioritize and want from their lives. The experience of living through a global health crisis and the resulting changes and challenges have prompted people to re-evaluate their values, goals, and perspectives.
Personal wellbeing, relationships, work life balance, purpose and meaning, adaptability and resilience, simplicity and sustainability. These are now core values by which current and future generations are measuring themselves against.
It was through this lens that our Hui panellists and speakers considered how we might reimagine our business for the future.
And the future has arrived in the form of Generation Alpha which is much more engaged in what it eats than previous generations.
In his presentation “forget about Gen Z, how do we prepare for Gen Alpha’, food futurist Tony Hunter highlighted the range of issues this generation will consider when it comes to what to have for dinner. From food shortages to 3D printed food, the consideration set for this generation of diners may be vast.
Born after 2010, Generation Alpha kicked off the same year that Apple launched its iPad. This generation have been surrounded by technology from the get-go and view digital tools as an integral part of the way they live their lives.
Hunter pointed out that Gen Alpha has an outsized influence on family purchasing.
Where once children were seen and not heard, Hunter informed us that a large percentage of parental purchases were influenced by their children.
The choices that digital technology has afforded them are now being extended into the food space with this generation expecting a level of personalization not seen in previous generations.
Keynote speaker Chip Klose invited us to develop a unique selling point that will enable us to sell our products at a higher price point through tapping into the luxury mindset – one in which people are prepared to wait for an hour on the street for a slice of authentic New York pizza from Di Farra’s in Brooklyn or pay more for a negroni that comes with an element of theater.
As a restaurant strategist, Klose has identified the all too common issue of a commodity mindset in restaurateurs. One in which we fight it out on price but fail to deliver a unique experience that would see the price become less relevant.
In a time when discretionary income is under pressure, we must not forget that dining out is a luxury experience and that if we fail to differentiate ourselves, we fall into the trap of being seen as a commodity.
As he closed his presentation, Klose dared us to consider what we would do differently in our businesses if we were forced to charge double for our product and then invited us to make those changes today.
Food Hui offers us an opportunity to reflect on the challenges we’ve faced but also to imagine the future. Participating in active learning allows us to seed the opportunities of today and stay at the forefront of change.
By working alongside our fellow hospitality community, we can shift the future of our industry to a place that serves us all better.
Thank you to everyone who came out to support our Hospo Hui, we hope you find it nourishing.
Sid brings fresh approach to winter fine dining –
The iconic Sid at the French Café in Symonds Street, Auckland is heading into winter with new menu offerings and options to bring more fun to fine dining.
As well as launching a new winter tasting menu, the celebrated restaurant is introducing a flexible à la carte menu and snack offerings, (pictured below), giving guests more relaxed options.
The restaurant is also taking walk-ins for those wanting to pop in spontaneously for an after-work cocktail or glass of wine with snacks.
Guests can enjoy these impromptu treats in the heated undercover area in the Mediterranean-inspired courtyard or around a brazier fire, also in the popular courtyard and garden area.
For those seeking dining options, the new winter menu is curated by the owner and executive chef Sid Sahrawat and head chef Tommy Hopeis now available.
Split between snacks, entrees ($35), mains ($45), and desserts ($25), it delivers Sahrawat’s signature innovative flavor combinations with glimpses of inspiration from many cuisines.
Sahrawat says he wanted a spontaneous, fun menu that wasn’t limited to one style of cuisine.
“For me, it’s always about pushing the boundaries with flavor combinations to keep it exciting on the palate,” he says.
Sahrawat also pleased to make the restaurant a destination for people to stop in on their way home or before heading out elsewhere for the evening.
“As the restaurant evolves, we want the dining experience to be fun and less stuffy,” he says.
“We are still a relaxed fine dining destination offering first class service, but the staff wants our guests to have fun with the experience, too – this is reflected both in the menu and the ambience of the restaurant.
“Opening up the restaurant for people to just pop in is something we’ve been talking about doing for a long time. The courtyard is our urban oasis and has never looked better with the herb garden, chimney fireplace, brazier fire pit, heaters and fairy lights.
“We can’t wait to make this a more relaxed, fun and accessible destination.”
Those planning to stick around a bit longer to enjoy the new à la carte menu can look forward to sampling the following:
- Snacks: Include a Truffle and gruyere beignet with truffle emulsion; Hot smoked Aoraki salmon croustade, XO, rouille, sesame; and a Parmesan churro with whipped feta, smoked maple and puffed pork crackling.
- Entrees: Include Ruakaka kingfish with mandarin, feijoa, fermented jalapeño and Scampi, Jerusalem artichoke, chicken skin, hazelnut, lavender.
- Mains: Include a deliciously tender Wagyu beef short rib, with Szechuan, kasundi, kimchi, carrot, wasabi; Market fish with green chili, charred cucumber, verbena, turnip; and Venison, romesco, black pudding, medjool date, smoked cashews.
- Desserts: Includes a local and international cheese board, as well as an array of sweet treats, such as coconut, lychee, licorice, pavlova, puffed rice; the Mandarin, black pepper hokey pokey, soured cream, manuka honey; and the nostalgic Dark chocolate, pretzel and malted barley soft serve.
Of course, Sid at the French Café has kept a few of the classics the restaurant is already known for, such as the five-course tasting menu (which includes snacks) for $190pp and a Saturday four-course set lunch, including a glass of champagne, for $120pp.
Do you have a new menu creation from your restaurant kitchen that you would love to publish? Let Kimberley Dixon know at: [email protected]
Fine Food NZ a barometer for vital industry –
Wild weather, rampant inflation, staff shortages, cost of living crises, and all following years of COVID restrictions: there’s a lot going on in the world, much of which has a direct impact on New Zealand’s food production, food service, food retail and hospitality industries.
Despite a seemingly endless series of challenges, the people who run these businesses across the country have proven more than resilient and adaptable and, in many instances, have shouldered new and unexpected burdens with an indomitable spirit – and things are starting to look up.
That’s according to Deb Haimes, Sales & Event Manager for the forthcoming Fine Food New Zealand trade event, scheduled for June 25-27 in Auckland. She says interest in the event serves as a gauge of just how well the industry is coping – and so far, the signs are encouraging. “We’ve seen a rush of interest from our sponsors, exhibitors and delegate registrations which point to an industry in resurgence,” she says. “There’s no question that our industry has suffered some tough times, but there is a palpable sense that the worst is behind us, and it is onwards and upwards.”
So far, the Fine Food New Zealand event has secured the participation of more than 250 exhibitors, with delegate registrations for the 5,000 trade-only event passing. This compares favorably with previous years, with Haimes saying the brisk rate of registrations from people across the country is evidence of an industry keen to get on with things.
The Fine Food New Zealand trade event is attracting international attention as suppliers to the food, beverage, food service, equipment and packaging industries look to enter or grow their presence in the local market. By the same token, the event serves international merchants seeking to take Kiwi products to far-flung markets and customers. “New Zealand is world-renowned for high-quality produce spanning everything from meat and dairy to wine and beer, seafood, and fruit and vegetables.”
Just one example is the locally farmed beef, lamb and venison marketed in Europe and around the world. Recognized as a premium offering, these exports earn some NZ$ 6 billion per year in foreign trade. Kiwi wines are increasingly recognized for their quality, with this industry worth just shy of $2 billion annually, according to New Zealand Winegrowers. Many locally produced foods are consistent winners on the world stage, with Pics Peanut Butter and Devonport Chocolates both holding ‘Best in the World’ recognition from the Great Taste Awards.
With so much going on, Haimes says smaller producers are encouraged to visit the event or consider exhibiting. “A lot of business happens on the floor of Fine Food New Zealand. We have international visitors looking for opportunities to find great Kiwi products and take them into their markets. Exhibiting at Fine Food New Zealand could be the key to cracking territories you haven’t even considered – but you have to be there for that to happen.”
Fine Food New Zealand is supported by partners including Tasman Liquor, Service Foods, Anchor, 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 exhibition 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 www.finefoodnz.co.nz.
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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Budget unbalanced overall says Hospitality New Zealand –
Budget 2023 does not do enough to further support small businesses and contains little acknowledgment of the current economic environment’s impact on business in general, says Hospitality New Zealand.
Chief Executive Julie White said there were some helpful moves on the budget, but overall, it was a disappointment.
“The additional $17.6 million, over five years, of funding for the Major Events Fund to support the ongoing attraction of major events to Aotearoa will be welcomed by the sector.
“This is essential for us to attract big events and add immense vibrancy to our main centers, driving tourism and economic spending.
“We also support the Tourism ITP funding announcement and the importance of placing it in great workplaces and training our staff. It’s important to ensure operators’ voices are heard in this process, and we look forward to contributing to the development of the ITP.”
“And the funding for ongoing recovery from the North Island weather events, to help the affected regions get back on their feet, will be welcomed by businesses in those areas.
“But, on balance, there is little for most New Zealand businesses in this Budget.
“Businesses are right now in the grip of a real cost crisis, and although some sectors may have received some support, small businesses in particular will continue to struggle without tangible support for workforce and costs.
“Despite big increases in wages across the economy, that has not translated to increased productivity.
“Funding for the Tourism Industry Transformation Plan is unlikely to influence productivity in the tourism sector.”