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.
Stellar line up for ‘For Industry, By Industry’ HNZ conference 2023 –
One of the driving forces behind Australia’s biggest hospitality and accommodation empire will open Hospitality New Zealand’s conference and trade show in Auckland later this month.
Sam Egerton is General Manager of New Projects for Merivale Group, which owns 104 restaurants, pubs, bars and hotels across Australia, most of them in Greater Sydney.
He heads a program of speakers and sessions designed to inform, educate and entertain operators from across the hospitality sector.
This year the theme is ‘For Industry, By Industry’, and will feature motivational and subject speakers, expert sessions and panels that cover consumer trends, compliance, Chat GPT, and the serious workforce issues that are confronting the industry.
Outgoing Hospitality NZ Chief Executive, Julie White says she’s delighted they have been able to attract Sam Egerton to open the conference.
“It doesn’t get any bigger than Merivale in hospitality in our part of the world. They’ve built an amazing business and they’ve done that by being true innovators.
“Hearing from one of the guys at the forefront of that about how they’ve gone about it and how they see the future, will be a real treat for conference delegates.”
Tickets for the two-day event, which offers a huge selection of hospitality and accommodation trade exhibitors and networking opportunities, are now available. It will be held at the Pullman Hotel on June 27-28.
A first this year is a dedicated workforce summit, on day 2, where the industry, including officials from the Ministry of Business, Innovation and Employment, will explore and discuss key workforce issues and intergenerational comms.
Panels include Consumer Food & Beverage Trends, Sustainability in the industry, and the Educational Landscape, while breakout sessions include Compliance Trends in Gaming, growth mindsets and Courageous Conversations for Leaders.
A trade show with 60+ hospitality and accommodation industry suppliers will allow exhibitors to showcase the latest in sector developments and technology.
Also part of the event is the 25thth Lion Hospitality New Zealand Awards for Excellence. These celebrate the success, achievements and resilience of people in 20 categories from across the sector.
The Leader of the Year in the People’s Award category will be announced at a social event on the 27thth of June, the evening of Day 1. These include Leader of the Year in Hospitality, Accommodation, Future Leader of the Year, Chef of the Year, and Supplier of the Year.
The conference will conclude with a gala dinner on the 28thth where the winners of the Awards for Excellence will be announced, followed by the overall Supreme winner. The People’s Choice Award, chosen from the finalists list, will also be announced then.
Sam Egerton
Sam will be talking about new openings, nuggets of gold, consumer trends, driving guest experiences and technology advancements.
He is originally from Christchurch. He moved to Sydney in the mid-2000s and has been working for the Merivale Group for the past 12 years. He has been Merivale’s Bars Manager, during which time he fine-tuned the art of bar backing in their venues. As General Manager of the New Projects Team, he builds new teams and venues across the country. Most recently he oversaw the re-opening of Allianz Stadium and took the helm of the Sydney Cricket Ground, integrating Merivale’s approach to quality products, and delivering exceptional guest experiences into the stadium world.
Other speakers at the HNZ23 Hospitality and Accommodation Conference are:
Kevin Biggar: A motivational speaker, he will be the first speaker. He talks about how people can take on demanding challenges in their life and business, and how to improve teamwork, lift mental toughness, boost performance, and get the most out of themselves and their team.
Melissa Muirhead: The founder of The Great Work Lab, which works with businesses on culture and leadership, will wind up day 1. She has spent more than 20 years in corporate roles in New Zealand and overseas and is a trained and experienced Executive Coach.
Ashley Fell: The social researcher, TEDx speaker, and Head of Communications at the internationally recognized McCrindle will kick off day 2. As a trends analyst and media commentator, she advises on how to achieve cut-through in message-saturated times. She is an expert in how to communicate across generational barriers.
Dan Te Whenua Walker: Dan Te Whenua Walker is the Global Co-Chair of Indigenous at Microsoft and an experienced leader in business and relationship development with an extensive background in the IT and tech sector. He has a particular passion for how tech can be utilized for Māori and Pasifika economic development. And will be a highlight feature in the afternoon of Day 2.
Check out the program here
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.
B&B conference swinging into Wellington –
Bed and breakfast hosts will get ‘Back in the Swing’ of business at their upcoming national conference with a program packed with valuable information about operating in a post-pandemic market.
The two-day Vision Insurance B&B Conference’s fantastic speaker line-up features professionals from within the accommodation sector and inspiration from outside the sector. The conference – the first since 2020 – is themed Back in the Swing and also includes workshops and plenty of networking with other B&B owners and support services. Delegates will also have an opportunity to enjoy the tourism experiences available in Wellington.
The conference takes place at the Copthorne Oriental Bay, Wellington, 19-21 June 2023. It begins on 19 June with a Travel Trade Afternoon which will facilitate connections between B&B operators and inbound tour operators. Participants will include bed and breakfasts, homestays, farm stays, luxury accommodations, self-catering properties as well as small commercial sized bed and breakfasts.
On June 20-21, a series of top-level speakers will share insights on tourism trends and inspiration for B&B operators. Speakers include Tourism Minister Peeni Henare, Wellington Deputy Mayor Laurie Foon, Tourism New Zealand’s Bjoern Spreitzer, Tourism Export Council’s Lynda Keene and Tourism Industry Aotearoa’s Rebecca Ingram.
“We know B&B operators like to hear from local businesses who are being innovative, so we will have presentations from Te Papa and a fascinating story from East by West Ferries,” association president Donna Brooke said.
“And our conference would not be complete without hearings from some of our own. There will be interesting presentations from some B&B operators who are doing more than accommodation.”
A series of interactive workshops will round out the formal conference programme, with digital marketing agency Tomahawk and the Tourism Export Council among those leading the workshops. A full complement of trade stands will also be available for delegates to visit.
A highlight of the conference will be the Vision Insurance Gala Awards Dinner where the annual B&B Business Excellence Awards will be presented.
“We put our awards program on hold in 2022 so there is much excitement at this renewed opportunity to celebrate the best businesses in our sector,” Ms Brooke said.
For more information about the conference and registration, go to: 2023 CONFERENCE, Bed & Breakfast Association (bandbassociation.co.nz)
Meghan Markle, Prince Harry Called ‘Cheap’ For Skipping Hotel After Carlyle Allegedly Refused Discount
KEY POINTS
- Prince Harry and Meghan Markle allegedly stayed at a friend’s home while in New York City
- A law enforcement source claimed the Sussexes asked the Carlyle hotel for a discount but got rejected
- A security expert said the couple would have benefited from staying at a hotel instead of a private residence
Meghan Markle and Prince Harry were involved in a car chase with paparazzi because they didn’t stay at a hotel during their recent trip to New York City, reports have claimed.
Unnamed law enforcement sources told the New York Post’s Page Six that the Duke and Duchess of Sussex stayed at a friend’s house on the Upper East Side during their visit to New York City this week after they were roughly refused a discounted room at a hotel. International Business Times could not independently verify this information.
Ahead of their trip, Markle and Prince Harry allegedly asked the Carlyle, his mother Princess Diana’s favorite hotel, to give them a room at a discounted price, but the hotel’s bosses allegedly refused, the law enforcement sources claimed.
As they were staying at a private residence, the sources claimed Prince Harry and Markle didn’t want to lead photographers to their friend’s home when they were pursued by numerous paparazzi after leaving Manhattan’s Ziegfeld Theater Tuesday night.
Due to this, the duke and duchess were involved in what their spokesperson described as a “near-catastrophic car chase” with “highly aggressive” paparazzi that lasted “over two hours.”
“They should have just gotten a hotel for the safety of everyone. Instead, they were cheap and wanted a free place to stay,” one New York City law enforcement source told the outlet. “Harry and Meghan’s people called the Carlyle ahead of the trip and asked for a discounted room, and the hotel said no.”
“If they had just paid up and got a hotel in the first place, this supposedly ‘dangerous’ paparazzi chase around town would never have happened. They would have been driven back to the Carlyle, been photographed going inside and that would have been the end of it,” the source confessed.
The duke and duchess have stayed at the Carlyle, where room prices range from $1,240 to $6,000 a night, in the past. They previously checked into the hotel during a trip to New York City in 2021.
Security expert Mark Selden also suggested that Prince Harry and Markle could have avoided security troubles had they stayed at a nearby hotel instead of a private residence.
“There is security, doormen, porters and staff,” the AllStar Security president told Fox News Digital of why the couple would have benefited from spending the night at a hotel. “You have built-in safety. If anyone breaks in, you have your own security based on your own floor, standing outside your door or situated in the rooms next door to you or across the hall. You are essentially in a fortress.”
Selden, who has spent 20 years providing professional security to wealthy clients in Manhattan, added, “You cannot have the same security staying in a residential townhouse.”
Markle and Prince Harry claimed they were chased by photographers in a “relentless” pursuit after leaving the 2023 Women of Vision Awards, where the former “Suits” star was honored for her advocacy work Tuesday night.
However, some have expressed doubt over their claims of being involved in a car chase in New York City, including netizens and celebrities such as Whoopi Goldberg.
“Prince Harry and Meghan Markle were followed by paparazzi while leaving the Ziegfeld Theatre. Their spokesperson called it a ‘near-catastrophic car chase,'” Goldberg said on Thursday’s “The View.” “Others said it wasn’t bad, but I think people in New York know if it was possible to have car chases in New York, we’d all make it to the theater on time.”
She added, “We’re dealing with aggressive paparazzi. It just doesn’t work in New York.”
Her co-host Sunny Hostin, however, defended the Sussexes, noting that the couple never claimed it was a “high-speed” car chase. “If they feel scared, I will grant them that,” she added.
Training investment leads RANZ’ Budget wish list –
The Restaurant Association of New Zealand has produced its own budget wish list ahead of Thursday’s 2023 financial announcements from the Government.
“While the hospitality industry itself is leading the long-term work that will make our sector more resilient, we also know that ongoing skills shortages, increased costs of doing business and the ever-changing regulatory environment only add to the pressures we have experienced over the past three years.
“Increased investment in training to address the national skills shortage is one of our top priorities, so we would like to see investment in work-based training initiatives, to both fill the immediate skills gaps that we are facing and up the skills of New Zealanders at the same time,” said Marisa Bidois, CEO of the Restaurant Association.
“This means investing in hospitality apprenticeships and other on-the-job training schemes. This would help to alleviate the immediate pressures on our industry, and assist us to prepare for the future.
“Alongside the training we would like to see an increase in investment in supporting hospitality as an industry. The regulatory environment for our industry is constantly changing and with so many small businesses making up our industry, it’s more important than ever that the Government understands the impact of these changes on business owners.
For that reason, as tourist numbers finally start to reach (and even exceed) pre-pandemic levels, our hospitality businesses are being left without the staff numbers to remain open and meet the demands of the influx of holiday-makers.. Ensuring the regulatory environment is conducive to productivity and business growth while still prioritizing the well-being of employees and consumers remains a top priority.
“Promotion of New Zealand to the world as a place to work, as well as study and travel, is something that we are keen to see investment in. As tourist numbers finally start to reach (and even exceed) pre-pandemic levels, our hospitality businesses are being left without the staff numbers to remain open and meet the demands of the influx of holiday-makers.
“We are glad that infrastructure development is a priority for this budget. Ensuring that our businesses and communities are resilient in the face of future natural disasters is of the utmost importance.
“There are other areas that we would like to invest in for example community policing to keep our cities and communities, staff and businesses safe; or lowering GST (and removing it from food items altogether) which will benefit both the food services industry and the public at a time when the cost of living is skyrocketing.
“While we won’t know exactly which initiatives will be funded until the Budget is announced, we remain hopeful that the Government’s investment in skills, science and infrastructure is a good sign for our sector, through the priorities that we’ve identified in our 2023 election manifesto.”
West Auckland Trust plans $40m investment with 10 new hospitality venues –
A $40 million plus investment over the next five years to expand the hospitality and retail infrastructure of one of NZ’s largest population centers is set to help address future demand from increased housing density and regeneration around transport hubs.
West Auckland has a population of 311,000+ spread over a 578 km2 area and is expected to grow by tens of thousands of residents over the coming years.
The Trusts, which has a community mandate to operate liquor licenses in the region, is aiming to grow annual revenues by 23% to $160 million within five years.
According to a new five-year strategic plan released today, as part of the largest capital expenditure in The Trusts’ 50-year history, the organization aims to open up to ten new hospitality venues and retail stores during the period.
The multimillion-dollar investment is also believed to be one of the largest for the sector in recent years and is seen as a sign of returning confidence in the industry – following the impact of the pandemic.
The planned venues will range in size from 50 to 500m2 and are expected to introduce innovative new restaurant and bar concepts and provide additional sites to match the projected population growth in suburbs throughout the region.
Allan Pollard, CEO of The Trusts, says West Auckland has seen significant population growth in recent years and a new contemporary hospitality model will be launched as a result of feedback from the local community.
He says one in every seven new residents moving to the area is either new to New Zealand or new to Auckland.
“Within the next three decades, the North Western suburbs of Auckland are expected to see an additional 100,000 people move to the area, equivalent to the population of Dunedin, and there is an urgent need to initiate a significant development program to introduce hospitality and retail infrastructure that is targeted to the evolving demographics of the area.
“What we know about the arrival of new residents to the region is that they have different experiences and expectations of hospitality models than what has been available in the West to date.
“To accommodate this emerging segment of the market, we are looking at a number of offerings ranging from boutiques, pop-up bars and restaurant-led gastro pubs within walking distance of public transport hubs and major apartment complexes through to large scale venues which can accommodate up to 300 people.
“We also hope that this move will benefit New Zealand’s craft beer industry as we bring in new concepts such as the creation of a new Garage Project bar inside one of our retail outlets,” he said.
Pollard says they intend to increase the number of its retail and hospitality venues and also upgrade each of its existing outlets by 2028. They also plan to increase the number of patrons they can accommodate at their venues by a third.
He says the investment will also be a boost for local employment with The Trusts, already the second largest employer in West Auckland, looking to grow its staff numbers by 10% to around 400.
Pollard says the projected increase in revenue will also allow the social enterprise to target the return of $5 million to local community groups each year, through its charity support programmes.
Cauliflower star vege in 2023 NSSCC competition! –
Mashed, roasted, au Gratin, casserole, made into soups, pizza bases and taco shells, you name it and the humble cauliflower has co-operated!
And this year it is the key ingredient in the National Secondary Schools’ Culinary Challenge.
Entries open on June 1, and close June 30 at the end of Term 2, for high school students to prepare and perfect the most delicious cauliflower entre dishes they can.
The National Secondary Schools Culinary Challenge is an annual event run by the Culinary Arts Development Trust. The competition is designed to encourage the next generation of culinary talent, provide career pathways for students, and to foster relationships between secondary schools and the hospitality sector.
The competition consists of two parts. Part one is a Regional Competition with judging held online. Part two sees the winners of each region travel to Auckland to compete in the National Final on September 6 at the Manukau Institute of Technology.
Each of the eight regional competition’s winning teams will participate in a live cook-off and experience the New Zealand Culinary Journey the following day. With a total prize package valued at over $11,000, the competition is highly competitive .