Super ideas for Mother’s Day Promos –
If you haven’t already fixed your marketing plan for Sunday May 14, take a look at these promotional ideas to grow your repeat business!
1) Promotions That Maximize the Entire Day
Brunch: Try a Little Trendiness
You can’t go wrong with omelette and waffle stations. But these trendy, menu-based Mother’s Day promotions are the way to her heart.
- Bottomless Mom-mosas: Just for Mum…it might be her dream come true. Serve mimosas in a mason jar or other special glassware she can take home.
- Avocado Toast Trio: Prep 3 variations of this trendy toast.
- Gourmet Yogurt Bars: From house-made granolas, to shaved chocolate – set out gourmet toppings and let Mum choose. It’s the brunch version of the sundae bar. Or prepare a Bloody Mary bar as one of your Mother’s Day promotions. Think crumbled bacon, fresh herbs, and hot sauces.
Mid-Afternoon High Tea, Dahling
When 2 pm hits, tap into the British tradition of high tea for your Mother’s Day promotions. Complete with tasty finger foods and an array of teas, it’s the perfect mother-daughter event. Use the BBC’s guide to high tea to plan an authentic tea time.
Farm-to-Table Prix Fixe Dinner
Fixed price menus make for popular Mother’s Day promotions at every meal. Guests love knowing how much they’ll spend in advance. Plus, limiting choices means your kitchen can work more efficiently (hello, faster table turn).
Create a special Mother’s Day dinner inspired by the farm-to-table trend. Focus on in-season, local fare.
2) Free Gifts for the Win
A little Mum-spoiling goes a long way in building loyalty. Show your appreciation with a small gift as part of your Mother’s Day promotions.
- Sweet Succulents: All the other restaurants will offer her a rose. Go trendy with a little potted succulent. Already ordered those roses? Print out a few lines of epic Mother’s Day poetry to go with each rose or plant.
- Treat Bag: Welcome Mums to your restaurant with a gift bag filled with chocolates. Ask nearby businesses if they’d like to include coupons or offers, too.
- Branded Merch: Send it home with a souvenir like a coffee mug or pint or wine glass with your logo. Each time she sips, she’ll see your logo – so these freebie Mother’s Day promotions are worth the investment..
3) Mother’s Day Promotions (That Bring Them Back)
For most restaurants, Mother’s Day is already a big business. Use the event to earn repeat business with these Mother’s Day promotions that bring ’em back:
- Mum’s Night Off Certificate: Create a free meal certificate that Mom can “redeem” any weeknight in May when she doesn’t want to cook. Of course, she’ll bring in the rest of the family.
- The Envelopes, Please: Give Mum a sealed envelope. She can bring back the envelope (in 2-3 weeks) for the server to open – and reveal her surprise offer. Include a free dessert or appetizer voucher. In a few envelopes, throw in a $10 or $15 gift card.
- Father’s Day Deal: Try Mother’s Day promotions that encourage guests to book future reservations – on the spot. For example, give a $25 credit if the family books their Father’s Day meal with you.
4) Cater to the Kids
The fastest way to Mum’s heart? Mother’s Day promotions that entertain her children at your restaurant. Translation: she’d love to sip that rosé in peace please, can you help make it happen? Here’s how to be mother’s little helper:
- Make Mum a Card: Hand out blank cards and crayons for kids. Ask them to play Picasso and make her a handmade card.
- Digital Arcade Games: This is one Mother’s Day gift that keeps on giving all year. Bring in restaurant tablets loaded with trivia and arcade games for both kids and adults.
- Mini Me Meals: “I’ll have what Mum is having, thank you very much.” Older kids have a thing for ordering from the grown-up menu. Cave into their demands by offering small portions of your main dishes.
Jock Zonfrillo: 1976 – 2023 –
Love them or loathe them reality television programs and their social media lives have become part of this generation’s culinary experiences. Whether you believe they belittle or encourage the art of great cuisine, it is very hard to underestimate the impact of reality shows such as MasterChef, My Kitchen Rules and the plethora of other food related programs currently available to view.
The sudden loss therefore of the brilliant Chef Jock Zonfrillo at just 46, to the world and the MasterChef Australia international community, brought a whole new meaning to the word reality.
Reality means losing a talented individual whose culinary skills inspired thousands of creative cooks to follow their passionate desires to excel in the kitchen and bring their language of love to our living rooms.
Zonfrillo was born in Scotland and raised by his Italian father and Scottish mother, with a strong mix-culture ethos fueling his obsession with food.
He was in the food industry from the young age of 12 before eventually working with the famous chef Marco Pierre White at the famous chef’s restaurant.
After moving to Australia, he opened Bistro Blackwood and Restaurant Orana, with Orana being consistently awarded one of the world’s best culinary establishments.
Zonfrillo was hired in late 2019 as one of three new hosts for MasterChef Australia.
Zonfrillo died in Melbourne on April 30 and is survived by his wife Lauren and four children, and while decisions are being made as to the future screening of the current MasterChef Australia series in which he features, our hearts remain broken for a talent taken too soon .
RIP Jock Zonfrillo 1976-2023.
Go Coconuts for NEW Monin flavours! –
Bring the sunshine in this winter with MONIN’s two new tropical flavours – MONIN Coconut Puree and MONIN Le Mixeur Pina Colada.
Le Mixeur de MONIN Pina Colada is your bartender in a bottle – simply add equal parts mixer, spirit and ice for a delicious and quick cocktail. Bursting with the fruity sweetness of pineapple and creamy coconut, Le Mixeur Pina Colada will instantly transport you to the tropics when you add it to cocktails, milkshakes and smoothies, or be adventurous and try mixing it in cold brew coffee with coconut milk. You can also try it in your next baked creation or dessert – the perfect tropical twist to a lamington, donut or muffin.
The tropical flavor of rich, creamy coconut in our MONIN Coconut Puree makes it hard not to wish your toes were somewhere in the sand. Take a staycation instead and use our MONIN Coconut Puree to add lightly sweetened authentic coconut taste and texture to smoothies, milkshakes, cocktails and baking until you can actually make it to the beach.
You can have confidence in these products’ clean labels – no artificial flavors or colors, non-GMO, Gluten free, Halal and Kosher. They are shelf stable and provide consistent flavor all year round.
Available via your local distributor or contact [email protected]
Flourishing Food Truck future on the horizon –
At high school in Wellington, Jes Howes was struggling to thrive and fast losing self-esteem. By Year 13, Howes decided it was time to move on and find a different pathway. With the encouragement of her parents, who knew she had a passion for cooking, she researched options at Whitireia and WelTec | Te Pukenga and embraced a new future.
Jes quickly immersed himself in his new, hands-on, practical study in the Commercial Kitchens of the hospitality campus and qualified in bakery, cookery and hospitality management. This experience cemented her ideas about pursuing a career doing what she loved, cooking, and Jes wanted to start her own food truck business.
“I love cooking and baking and it was while I was doing the courses that I came up with my food truck idea,” says Jes.
“I had this vision of a cool truck serving burgers and chips to people out on a Saturday night on Courtney Place. It will be fun and I know everyone loves hot, fresh food when they have a big night out.”
To complement her hospitality qualifications and to help her set up a new business, Howes has returned to learning at Whitireia and WelTec | Te Pūkenga to gain the accounting and management knowledge she needs to get going with her plans.
Howes is now in the process of completing this qualification and recently spoke about her experiences to almost 700 students at the recent graduation ceremony held by Whitireia and WelTec | Te Pukenga.
“When I was at school I had low self-confidence and really did not know what I wanted to do,” says Jes.
“When I started at Whitireia and WelTec | Te Pūkenga I met such lovely people in my class and I realized there was a student support team, who helped me with my learning difficulties.”
Howes described the student support team as being a big encouragement to her, having helped her navigate through her studies and explaining her situation to her tutors.
Disability advisor at Whitireia and WelTec | Te Pūkenga, Rebecca Burns said Jes Howes is an inspiration and despite potential learning barriers, she has achieved both personal and academic success.
“The importance of seeking and receiving support is strongly evident and I know that Jes is a strong advocate for our support services which extends to both students and staff. We have been privileged to walk this journey alongside Jes,” said Burns.
Looming $160m excise tax hard to absorb says NZABC –
The year has just got more challenging for producers, hospitality businesses and consumers of beer, wines and spirits with the announcement that the Consumer Price Index (CPI) is 6.7%.
“The 6.7% rise in the CPI is used as a benchmark to increase the excise tax on beer, wines and spirits. The excise tax was $1.24 billion in June 2022 and is forecast to be $1.4 billion the following year[1].
This will mean an extra $160 million in new taxes which are paid by producers and ultimately consumers. In this time of rapid inflation and a cost of living crisis, extra taxes are extremely hard to absorb,” says NZABC executive director Virginia Nicholls.
Excise is a duty imposed on locally produced and imported beer, wine and spirits products.
The annual excise tax adjustment is based on movements in the CPI (up to 31 March 2023) and starts on 1 July 2023.
“The continuing inflationary pressure, including rising ingredient and packaging costs, skill shortages, higher interest rates, and recent flooding and cyclones means that an increased excise tax will more than likely need to be passed onto consumers,” Mrs Nicholls said.
“It is not well known that the majority of beer, wine and spirits producers, hospitality providers and retailers are small and medium sized businesses”[2] [3]Mrs. Nicolls said.
“The wine, beer, spirits and beverages industry provided much needed jobs, including all important entry level opportunities in every small town, city center and suburb in between. This includes 1,865 businesses across small, medium and large businesses”[4]says Mrs. Nicolls.
The more than 10,000 directly employed in the industry[5] do a whole variety of jobs from orchard workers, involvement in winemaking/brewing/distilling, manufacture and packaging, scientists, accountants, marketing, transport and logistics, salespeople and retail. Indirectly 20,913 kiwis are also employed.
The industry also sustains a productive and innovative domestic market and a growing export market.
“Only half (50%) of all kiwis realize that in addition to GST, there is an excise tax on beer, wine and spirits”[6]Mrs. Nicolls said.
Notes: [1] NZ Customs Service Rīpoata ā-tau Annual Report (June) 2022, p 167. Year ending June 2022 actual customs and excise duty on alcohol $1.24 billion and year ending June 2023 unaudited forecast of $1.4 billion, accessed 20 April 2023. https:// www.customs.govt.nz/contentassets/01619abba6a748e98ce7282629484d0c/2022-annual-report-print.pdf
[2] NZ Winegrowers (NZW) categorizes wineries by size, with small wineries classified as those who sell less than 200,000 liters of wine each year. In 2022 this accounts for 88% of wineries. NZW Annual Report 2022.
[3] According to Ratebeer as at 2021 there were 199 breweries in NZ (NZIER February 2022)
[4] NZ Institute of Economic Research (NZIER) report February 2022
[5] Ibid
[6] Conducted by Curia Market Research, December 2022, with 1250 respondents across NZ
Ready, get set, say cheese toastie please at 185 eaters! –
Ready to titillate tastebuds around the country, the annual Great New Zealand Toastie Takeover is back for 2023 and kicking it up a gear, with a record number of toasties on offer from Kororāreka to Invercargill.
A firm feature on the culinary calendar, this annual celebration of the humble toasted sandwich keeps growing, with a record 185 eateries participating for 2023 – an increase on last year’s competition which saw a massive 140,000 toasted sandwiches consumed.
With this year’s competition now officially underway, toastie fans can look forward to three glorious months of sizzling sandwich goodness and some fierce competition at the grill, as venues battle it out for the title of the nation’s top toasted sandwich between now and late June.
Open to all New Zealand eateries, this year’s participants range from sandwich specialists, to fine dining restaurants, breweries and food trucks, with a vegan fast food chain, a subterranean cocktail bar, Wellington Airport, the Bluebridge Cook Strait ferry and even a retirement village in the mix.
Competition rules remain the same as previous years. Each toastie must be sandwiched between two slices of bread and able to be eaten by hand if necessary. The toasted sandwich must contain cheese (or an acceptable vegan substitute) and pickles from the McClure’s Pickles range. Everything else is up to the maker’s imagination.
As always originality and innovation are on show in this year’s entries, with smoked eel, gabagool, crayfish, wagyu steak tartare, pork belly, lamb pastrami, smoked prawns, wild deer, beef short rib, braised ham hock, smoked brisket, apple cider pulled pork, and sustainable line caught fish all featuring as hero ingredients.
Equally adventurous condiments range from kawakawa aioli, to blueberry balsamic jam, pinot noir jelly, banana chips, consommé dipping broth, pickle juice gel and McClure’s pickle caviar. While notable breads include gold leaf brioche, ramen noodle buns, pickle brine sourdough and beef fat brushed New York deli roll.
The trend towards vegetarian or plant-based entrants continues, with 10 vegan and 5 vegetarian entries, with ingredients like crispy tofu schnitzel, roasted ‘duck’ cheese, housemade ‘not salmon’, and ‘faux shore tuna’ made from lemon roasted chickpeas on the menu.
Also notable this year is the multitude of cuisines on offer – everything from Korean, to Japanese, Vietnamese, Filipino, Chinese, Indian, Mexican, Cuban, Jamaican and American – and of course Māori and Kiwiana-style entries.
Last year’s winner, Chef Rich Johns from Rotorua’s Okere Falls Store and Craft Beer Garden, is hoping to take out the top award again with a whiskey BBQ glazed smoked brisket, Swiss, cheddar and mozzarella cheese, leftover pickle chilli wholegrain mustard, McClure’s Sweet & Spicy Pickles, Pantry D’or pickle brine sourdough brushed with whiskey compound butter and dusted with dill pickle salt. Served with a pickle shot of brine to wash it down – road-trip anyone?
In Ponsonby, Sid Sahrawat’s KOL is serving the ‘Eel-legal Toastie’ – smoked eel mixed with fennel, capers and McClure’s pickles, Evansdale Tania smoked cheese, on white bread toasted on fire in an Indian jaffle maker.
Also in Auckland, Brothers Brewery is offering its take on a ‘Turducken Toastie’ – buttermilk fried chicken, smoked turkey breast, duck bacon and housemade cornbread stuffing, with mozzarella, Swiss cheese, McClure’s sweet and spicy pickles and house made garlic aioli, all sandwiched between crispy buttered slabs of sourdough and served with a beer gravy for dunking. And extra pickles on the side of course for a palate cleanser.
In Havelock North, Te Mata Figs’ The Figgery Cafe has taken its gluten free ciabatta-style bread and packed it with succulent fig molasses hot smoked salmon, McClure’s garlic and dill pickle infused cream cheese and fresh baby spinach, topped with a dollop of sweet and savory green fig jam and served with a crunchy McClure’s garlic and dill pickle spear.
While in Ashburton, The Fine Lion is serving Lumina lamb katsu, McClure’s sweet and spicy pickles, daikon, sour plum, pecorino, sheep camembert and smoked kawakawa kewpie mayo on Harvey’s special bread, all served with togarishi spiced spud skins and a pipette of McClure’s pickle hot sauce.
With participating eateries vying for a spot in the competition’s final round, it’s now up to the team of 30 judges – overseen by head judge Kerry Tyack – to eat their way around all 185 venues, in order to decide which sandwiches make it to the final 12. Finalists will be revealed late May, and after a second round of judging – and more opportunity for the public to sample the judges’ top picks – the supreme winner will be announced 20 June.
Kiwis also have the power to vote for their favorite toasted sandwich with the return of the People’s Choice Award. Voting is open now, with the winner announced late May.
Judge and co-founder of McClure’s Pickles, Joe McClure, says he is looking forward to returning to Kiwi shores in June for the final round of judging.
“Every year I am blown away – 185 entries, what an incredible turnout. I love New Zealand and after three long years of being unable to visit, I can’t wait to get back in a few months’ time to help judge this year’s top toastie.”
As the competition’s toastmaster royale, McClure has a message for toastie fans.
“If you’re a toastie lover like me, here’s your chance to support your favorite eateries and sample some of these very innovative and no doubt delicious toastie creations. And don’t forget to vote for your favorite in the People’s Choice Award.”
With school holidays in full swing, now is also the perfect time to check out a few entries while out and about or on the road, says judge Kerry Tyack.
For a list of competing eateries and a description of their toasted sandwich creations, see below or head to toastietakeover.com.
Previous competition winners include Rich Johns from Okere Falls Store and Craft Beer in Rotorua (2022), Steve MacDougall from Mollies, Hotel D’Urville in Blenheim (2021), Romeo Dowling Mitchell from Hungry Hobos Dunedin (2020), and Joseph Walker from the Hokitika Sandwich Company Hokitika (2019).
Chef advocates collectives for food security –
A new collective of iconic Kiwi chefs has come together under the Kiwi Harvest banner to tell the organization’s story and advocate for a more secure food Aotearoa.
Joining existing ambassador, Peter Gordon, are four new recruits: Michael Meredith, Brent Martin, Kylee Newton and Alfie Ingham.
Established in 2012, KiwiHarvest exists to address Aotearoa’s dual issues of food insecurity and food waste. By rescuing and redistributing surplus stock from its 280+ food donors, they’re able to get food into communities across its five national locations, delivering regularly to over 240 recipient charities. KiwiHarvest says, however, there is so much more that needs to be done and they are reliable on donations to enable them to meet this growing need.
The KiwiHarvest Collective aims to grow and nurture a community of like-minded people with a shared mission to raise awareness of and find solutions to these issues. The supergroup of culinary experts kicked things off with a volunteering session at KiwiHarvest’s Auckland warehouse at the end of March.
Peter Gordon joined KiwiHarvest as its very first ambassador in 2021. Internationally renowned chef, Peter has a repertoire of highly acclaimed restaurants under his belt, from Sugar Club, to Providores and Tapa Room, to his current focus, Homeland.
“Although we have plenty of kai in Aotearoa, many people are still going hungry. Helping KiwiHarvest show this was why I came onboard, but I realized that I needed support in spreading the message. I asked some of my favorite Auckland chefs and foodies to help me, and with our combined voices I believe we can reach a much wider audience and get food where it needs to be more easily,” explained Peter.
The first of the new recruits is the brain and talent behind Meredith’s and Mr. Morris, Michael Meredith.
“KiwiHarvest has done so much good in trying to improve the way we deal with such an ongoing problem, one that we face every day. My involvement in the collective is a stepping stone to contribute some new ideas and to collectively raise more awareness,” says Michael.
Second to join is Chief Executive Chef of the 5-star Park Hyatt Hotel, Brent Martin. He has played a pivotal role in the success of the hotel’s restaurants (including The Living Room, The Pantry and now, Onemata) and is excited to make real social change within our communities.
“It has always been at the top of mind to use my culinary connection, knowledge and passion to drive support for those who need it across Aotearoa – a cause that is way bigger than me. Food sustainability has become the forefront of what we, at the Park Hyatt, do on a daily basis. We even have set targets for food waste and food donations each year.”
“I want to feel connected to the community, and by collaborating with an organization like KiwiHarvest, I feel that I can make a real impact on people’s lives,” added Brent.
Cook, author and preserver, Kylee Newton is known for launching London-based preserving company, Newton&Pott which produced high quality jams, pickles, and chutneys with a focus on minimizing food waste.
“My good friend Peter (Gordon) first alerted me to the great work KiwiHarvest was doing in reducing food waste and how they distributed it among people in need. This is the main issue that surrounds my ethos in cooking; preserving food is at the heart of using up seasonal gluts, and giving food longevity so it doesn’t go to waste.”
“With increasing food costs, what better time to address this issue for the future of our community, and for the health of our planet. Awareness starts within the home and I will do all I can to spread this message – I see the KiwiHarvest Collective as a perfect platform to do so,” said Kylee.
And finally, UK-born Alfie Ingham has signed up, having worked in some of the best restaurants in NZ. He was part of the award-winning Hugo’s Bistro team, and prides himself in partnering with smaller local growers, farmers, hunters and fishermen, to highlight the hard work that goes into producing quality, sustainable food.
“I’ve always believed that good food should be accessible to everyone, and the more I learned about food waste and food insecurity, the more I wanted to help an organization do the right thing. I’m excited to meet the amazing people working hard behind the scenes and I’m hoping to make a real tangible change with food insecurity in New Zealand,” concludes Alfie.
Why now?
The lingering impacts of Covid-19, rising costs of living and natural disasters have meant more people than ever are doing it tough in Aotearoa – including those who wouldn’t stereotypically seek out food support.
KiwiHarvest Founder, Deborah Manning, pictured top right, said, “Our hope is that by teaming up with these culinary experts, we can raise more awareness about the issues right here in our backyard and offer practical solutions for people to take action.”
“Each of them brings enormous value to the table and the overall Kiwi Harvest mission. Together, we can amplify the important mahi being done by our partners, volunteers and other food rescue organizations to make sure every Kiwi has access to nutritional kai before it goes to waste,” Deborah concludes.
To launch the KiwiHarvest Collective, the team volunteered at KiwiHarvest’s East Tamaki warehouse, getting stuck into the hands-on work of sorting and packaging donated and surplus stock (including apples, carrots, feijoas, and other fresh produce), to be distributed to recipients all over the country.
New CEO to helmet NZ Cruise Association –
The New Zealand Cruise Association (NZCA) has announced the retirement of CEO, Kevin O’Sullivan, effective June 30, 2023.
O’Sullivan has been the association’s CEO for the past four and a half years. Prior to that he was on the NZCA board for 15 years while holding the role of Regional Harbourmaster at Environment Southland.
Former Chair Debbie Summers said “Kevin will be missed immensely by all in our industry. He has worked tirelessly and in particular, throughout our battle to restart these past years. NZ Cruise is in a better place for all his efforts.
“As chair I particularly appreciated Kevin’s relentless positivity and sheer determination as he liaised and negotiated with the many stakeholders required to enable the sector’s post-COVID recovery.
“He has led NZCA through the most turbulent time the sector has ever experienced, and both the board and wider cruise industry stakeholders are deeply appreciative of the tireless work he has undertaken to facilitate and support the recovery of the sector.”
Current Chair of NZCA, Jacqui Lloyd, has been named as O’Sullivan’s successor and will take up the CEO position in June 2023.
Lloyd has more than 20 years of tourism, cruise and senior management experience, including his most recent role as General Manager of Destination Marlborough.
“Jacqui is the perfect person to lead NZCA through the next phase of the sector’s recovery,” said Tansy Tompkins, NZCA’s deputy chair. “Jacqui’s extensive tourism background, senior leadership experience and relationship skills will help NZCA to further develop strategic alliances, unite our sector and expand our presence on the world stage as the cruise industry rebounds.”
“I am very excited to be taking up the CEO role at NZCA,” said Lloyd. “Largely due to the excellent leadership of Kevin O’Sullivan over the past four years, I believe the NZCA is in a brilliant position as the industry returns.
I’m looking forward to working with members, stakeholders, and our local communities to ensure New Zealand is both positioned as the best cruise destination for industry, and that it’s an industry that contributes to the economic, social, environmental, and cultural wellbeing of New Zealand.”
Lloyd will continue as NZCA chair until she starts her new role on June 1. A new chair will be announced in due course.