A spoonful of olive oil in your coffee? –
Starbucks has launched an ‘innovative’ range of coffee beverages infused with extra virgin olive oil across its Italian stores.
Interim CEO Howard Schultz said the Oleato – meaning ‘with oil’ – range of beverages represents the ‘next revolution in coffee’ that brings together an ‘alchemy of nature’s finest ingredients’.
Starbucks cited an Italian family tradition of consuming a spoonful of extra virgin olive oil each day as an uplifting ritual as the inspiration for the concept and has partnered with premium Sicily-based olive oil brand Partanna for the product launch.
Three products — Oleato Caffè Latte, Oleato Iced Shaken Espresso and Oleato Golden Foam Cold Brew — have launched across Starbucks’ 22 stores in Italy, while two additional beverages — an Oleato Iced Cortado and Oleato Deconstructed — have debuted at the Starbucks Reserve Roastery in Milan .
The Seattle-based coffee chain will then introduce the beverage in select markets globally, starting with Southern California in the US this spring before expanding to Japan, the Middle East and the UK before the end of the year.
Customers will also be able to request a press – the equivalent to a spoonful – of Partanna extra virgin olive oil as a customization to select beverages, such as espresso beverages and tea lattes.
“Oleato represents the next revolution in coffee that brings together an alchemy of nature’s finest ingredients – Starbucks arabica coffee beans and Partanna cold pressed extra virgin olive oil. Today I feel just as inspired as I did 40 years ago, Oleato has opened our eyes to fresh new possibilities and a transformational way to enjoy our daily coffee,” said Schultz.
Starbucks entered the Italian market in 2018 with a Starbucks Reserve Roastery in Milan. In September 2021, the coffee chain announced it would reach 37 stores by the end of 2023, including 12 new outlets this year.
In September 2022 Starbucks opened its first store in Verona, the city which inspired the Starbucks concept in 1983, in partnership with its Italian licensee Percassi.
McPlant nuggets premiere in Germany –
The world’s first plant-based nuggets at a McDonald’s restaurant will be available in Germany’s 1450 outlets today, replacing the vegan burger.
Also new on the menu is the McPlant Burger. It replaces the vegan burger and the Fresh Vegan TS, and McDonald’s has emphasized the plant-based characteristic of the nuggets and patties, avoiding the vegan designation.
This makes Germany the first country market with plant-based nuggets on the menu boards. According to the company, this is also the first time a plant-based alternative has been available in a Happy Meal.
McDonald’s and Beyond Meat worked together to create the new plant-based nuggets and tested them in nine restaurants in Stuttgart in August. The nuggets are made from peas, corn, wheat and tempura breading. Beyond Meat has also had a chicken substitute available in restaurants since mid-2021, when the company rolled out its revamped recipe.
In addition, the McPlant Burger, which is already available in Austria, the UK and the Netherlands, among other countries, is now permanently on the menu in Germany.
With the two new products, McDonald’s, and manufacturers Beyond Meat, aim to appeal primarily to flexitarians. This is because their market share is growing steadily in the German population. For the product launch, the company actively involved guests in the development in a broad-based market test.
The McPlant nuggets are said to be a real alternative to Chicken McNuggets in terms of taste.
The McPlant burger with the Beyond Meat patty is also based on pea protein in combination with processed cheddar cheese, tomatoes, lettuce, pickles, onions, sandwich sauce, ketchup and mustard, and is claimed to be able to convince even die-hard McDonald’s fans .
The burger replaces the Fresh Vegan TS or Veganburger on the menu and no longer bears the vegan label. This is because animal products such as eggs and milk are used in sauce and cheese sandwiches.
Guest wishes and transparency first
To distinguish the plant-based nuggets from the chicken nuggets, they come in a drop shape that is not found in the classic nuggets.
To publicize the new McPlant products, staff will be distributing free sample portions in McDonald’s restaurants in Germany from February 22 to March 01, 2023. From 02 to 05 March 2023, McDonald’s fans and registered users of the McDonald’s app will then have the chance to win one of 100,000 coupons each to try the McPlant Burger and McPlant Nuggets for free.
Food experts meet to judge New Zealand’s finest produce –
Michelin-star chef Pim Techamuanvivit is joining internationally renowned New Zealand chef Peter Gordon and 25 local food experts to judge the Outstanding NZ Food Producer Awards in Auckland this week.
More than 290 locally harvested, grown and made food and drink products will be assessed on Tuesday 21 and Wednesday 22 February at Gordon’s restaurant, Homeland, known as The Food Embassy for Aotearoa and the Pacific Islands.
Born and raised in Bangkok, Pim (pictured above right), took a circuitous route through the world of food from blogging (her blog Chez Pim attracted more than 250,000 views a month), to make award winning jams.
In 2014 Pim opened her first restaurant, Kin Khao in San Francisco, receiving a Michelin star in 2015.
A few years later she opened Nari, her second San Francisco restaurant.
Nari quickly made it onto many Best Restaurant lists including those by the New York Times, the San Francisco Chronicle and Esquire Magazine. In 2018, she took over Nahm at the Como Metropolitan in Bangkok as the executive chef. Nahm has retained a Michelin star every year since.
With her Kiwi partner, she also enjoys spending time in Auckland and the organizers of the Outstanding NZ Food Producer Awards are delighted she’s joining the judging panel to sniff, taste and assess food from Aotearoa this year.
Cumin Spiced Wild Tahr Pies, Wild Venison Bressola, fresh crayfish, Jalapeno Kombucha and Organwurst Sausages, locally made ice cream, cheese, drinks and gluten-free products are among the New Zealand foods being judged.
Outstanding NZ Food Producer Awards Gold, Silver and Bronze medal winners will be announced on Tuesday 21 March 2023 with category champions and special award winners announced at the Champions Party 2023 on Tuesday 18 April at the Glasshouse in Morningside, Auckland.
Ed Sheeran chocolate block up for grabs to support flood victims –
Whittaker’s has announced there are five special ‘Ed-ition’ prize packs up for grabs to raise funds for Auckland flood recovery thanks to support from Ed Sheeran.
Whittaker’s created the ‘Ed Block’ for him last week after he posted to Instagram about New Zealand chocolate.
The ‘Ed Block’ is Whittaker’s classic Five Roll Refined Creamy Milk chocolate with a special edition label. He has now supplied a selfie which features on the blocks, and collaborated with Whittaker’s on the prize packs.
Each prize pack contains a signed Special Ed-ition Ed Block, a signed one-of-a-kind Ed Block t-shirt each with a unique caption, and a year’s supply of Whittaker’s Chocolate.
Chocolate Lovers can bid for the prize packs on TradeMe with 100 per cent of proceeds being donated to Auckland’s flood recovery efforts.
Whittaker’s Brand Manager, Tamra Lindsay, says Whittaker’s are delighted to have Ed’s support in fundraising for the Auckland City Mission – Te Tāpui Atawhai.
“All of the funds raised through our Ed Block auctions will go to the Mission, who will distribute funding, in association with Foundation North – Hapai Pūtua Oranga, to other trusted local community organizations also delivering on-the-ground support to help those in greatest need across the city in the aftermath of the flooding,” says Tamra.
Helen Robinson, Mission CEO – Manutaki says the response from people across the country – and now an international superstar – to support those in our city affected by the floods showing the true spirit and heart of Aotearoa.
“At the Mission, we’re incredibly humbled to have the support of Whittaker’s and Ed! With so many community organizations helping in the aftermath of the flooding, the Mission is taking this fundraising opportunity to support those organizations too so that together we can help as many people as possible,” says Helen.
Light-hearted banter began between Whittaker’s and Ed after he posted to Instagram with the caption “NZ chocolate is actually alright.”
“At Whittaker’s, we couldn’t be happier to hear that Ed had become a chocolate lover and thought we would celebrate by crafting him the perfect treat.”
“Now with a dedicated selfie from Ed himself, we can’t wait to share the special Ed-ition ‘Ed Block’ prize packs with Chocolate Lovers in support of the Auckland flood recovery,” says Tamra.
Head to TradeMe from 11am today to bid for your chance to get your hands on one of the Special Edition ‘Ed Block’ prize packs.
You can also head to the company’s Giveaway page to donate and support the cause outside of bidding on the auctions.
Contingency planning essential says NZ Events Association –
The New Zealand Events Association (NZEA) says the cancellation of multiple events at short notice is heartbreaking for organizers and concertgoers alike, but says it is a timely reminder of the necessity for emergency contingency plans.
“Just when things seemed to be getting back to normal for the events industry, it started raining and hasn’t stopped,” says Elaine Linnell, General Manager, NZEA.
“It’s devastating for all our members as the cancellation of major events has a knock-on effect which is hitting hard. It also demonstrates the necessity for emergency plans – after all, this is New Zealand and the unexpected can occur at any time thanks to Mother Nature.”
“Deciding on a cancellation is always difficult and takes into account multiple considerations including loss of revenue, disruption to travel plans and other arrangements for ticket holders, difficulty in communicating clearly with all stakeholders, including suppliers, and potential reputational damage (which can result if the event goes ahead in bad weather or is canceled, and the weather reflects).”
But the one overriding concern is the safety of everyone concerned. “Cancellations are always a minefield and it’s upsetting for everyone,” Linnell says. “That’s why having a plan is essential, whether you’re organizing Elton John, or running the local Jazz in the Park.”
The NZEA’s top tips include:
1. have a plan
Always plan for the possibility of cancellation or postponement. If the weather changes, you’ll be ready to communicate effectively with vendors, suppliers, ticket holders and even transport providers. Health and safety is paramount, and communicating plans early helps everyone understand what needs to happen. Working together is key; arrange an alternate date ahead of the planned fixture if possible, and include venues, talent, and suppliers in the planning for the second calendar entry.
2. Get insured
Loss of profits is among the biggest concerns with event cancellations or postponements. A lot of work goes into every event, and delaying or stopping the show is a huge waste of effort. An insurance policy provides some peace of mind, with several companies available to cover your event. Organize well in advance of your fixture.
3. Communication is key (from start, to finish, with everyone)
Well ahead of your event, be sure to include cancellation clauses in all vendor/supplier/talent contracts so everyone knows what to expect. If a cancellation is necessary, prompt and efficient communication across your supply chains is just as important as fast and efficient communication with your ticket holders.
Update your website and social media platforms, send emails and/or text messages, and send push notifications on the event app (if applicable). Get everyone on board with a consistent message: your talent, suppliers and vendors will get the word out. Answer their questions and be specific. People want reasons for cancellation or postponement, they want to know about refunds, and they want information about new dates, times and venues.
4. Provide clear reasons for cancellation or postponement
Before sending any messages, clarify why the event isn’t going ahead. Severe weather is a safety hazard; wind and flooding can compromise the venue, interrupt transport, and crowd control can become difficult or impossible. Explain ‘why’ concisely so everyone understands the necessity for action with safety as the top priority.
5. Reflect and assess
Regardless of whether the cancellation or postponement went well or not, take the opportunity to evaluate your response. Determine what went right and why with the same vigour as assessing what went wrong. Use it as a learning experience; we can’t prevent natural disasters or significant weather events, but we can change how we respond to them. Include suppliers and vendors in your assessment, and even consider reaching out to ticketholders with a follow-up survey. Your customers have views and expectations, understanding them is important to help create a better customer experience, even if the weather has ruined the fun.
“Planning ahead is the name of the game,” says Linnell. “Nobody wants to see an event canceled, but we all want to get home safely and we all have to accept that we live in an unpredictable world. Bad things do happen, but that’s how we deal with them that determines our success.”
NZ WelTec student selected for Young Chef Olympiad –
Wellingtonian Michelle Burling-Claridge, a Level 5 Diploma in Hospitality Management student at Whitireia and WelTec (Te Pūkenga), has been selected to represent New Zealand at the IIHM Young Chef Olympiad 2023 on January 29.
Following two years of hosting the International Institute of Hotel Management’s Young Chef Olympiad event online, the global culinary competition is now back to being judged in person in India.
Michelle represents New Zealand in the section of Group E heat to be held in Hyderabad, with competitors from Jordan, Sweden, Namibia, Spain, USA, South Africa, Uzbekistan and Portugal.
Young chefs from over 50 countries will fly to India to compete. Competitors will be judged on several factors: ability to cook with given ingredients within a specified time, creativity of dish and taste, and utilization of pre-selected ingredients.
Michelle, 21, with her WelTec tutor, Frank Prskawetz, will be flying over to whip up a culinary storm.
“This is really a once-in-a-lifetime opportunity as there is only one young chef selected from each of the 50 participating countries,” said Frank.
Michelle, who finished high school at Onslow College before completing WelTec programs in bakery, cookery and hospitality, is both nervous and excited about the challenge.
“It is just awesome news and it doesn’t yet feel quite real to me! I am so excited to go to India as I have only ever traveled to Australia before.
“It will be incredible to meet other upcoming chefs and the competition will be a good test of pressure. But of course so many things can go wrong when you are cooking so I’m a bit nervous about that! Frank, however, has trained me well and taught me great new techniques, so I feel confident,” said Michelle.
Frank Prskawetz, explains that in the initial round students will prepare a vegetarian dish made from a table of ingredients (like a magic box), and a lemon meringue tart for dessert. In the final round, they will make a classic French omelette, a prawn dish from a table of ingredients, and a tarte tart to finish.
“We have been practicing preparing dishes from pre-selected ingredients to help get Michelle used to this format. She is a very well rounded chef, having done both cookery and bakery through WelTec, so I’m sure she will do well,” says Frank.
Michelle is currently working at Hippopotamus restaurant at the QT Hotel Wellington, and hopes the Young Chef Olympiad will be a stepping stone to further work and travel overseas. “I would love to work and travel around the world, and that is what I am hoping to do next.”
Largest food price rise in 32 years –
Food prices were 11.3 percent higher in December 2022 than they were in December 2021, Stats NZ has announced.
This is the biggest annual increase since April 1990, when food prices increased by 11.4 percent.
In December 2022, the annual increase was due to rises across all the broad food categories Stats NZ measures.
Compared with December 2021:
*grocery food prices increased by 11 percent
*fruit and vegetable prices increased by 23%.
*restaurant meals and ready-to-eat food increased by 7.8 percent
*meat, poultry, and fish prices increased by 11 percent
*non-alcoholic beverage prices increased by 7.3 percent.
Grocery food was the largest contributor to this movement.
“Increasing prices for cheddar cheese, barn or cage-raised eggs, and potato chips were the largest drivers within grocery food,” consumer prices manager, James Mitchell said.
The second-largest contributor to the annual movement was fruit and vegetables. Items within this group that influenced this most were kiwifruit, potatoes, and tomatoes.
Season’s Greetings!
Merry Christmas to all our readers, the busy festive season is here and great hospitality is the dish of the day.
Here’s to a profitable, satisfying and delightful summer that also yields great joy.
Share some fun – why not name your ‘Top 10 Best and Worst’ Lists for the year – ‘Ten life & death excuses why customers were late for a booking’; ‘Ten Best Selling Entres’, or ‘Most Popular Specials and Cocktails’ etc – keep it light and fun. And don’t forget the blooper list – the disasters your team is prepared to admit!
Hospitality Business would like to thank all our advertisers, readers and sponsors for their loyalty and support during a difficult 2022 and we look forward to bringing you the very latest useful and timely information to help you excel in 2023.
If you’d like to keep up to date with industry news and insights, please subscribe to our print magazine or our weekly eNewsletter and the digital magazine.
from the Hospitality Business team – keep safe and have a great Christmas and a Happy New Year.
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