Hotels
What to expect: becoming a restaurant owner
Becoming a restaurant owner can be rewarding, especially if you’re passionate about food. The role also has its challenges, however, so it’s important to be prepared. Let’s take a closer look at what you can expect — how much you can earn, the obstacles you might encounter and what it really takes to own a restaurant. What is the role of a restaurant owner? Owners play a high-level role in running the business side of a restaurant. They typically handle the finances, run the hiring process, oversee payroll, approve menu changes, order equipment and monitor the inventory-management system. To maintain…
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Michael Meredith to join SkyCity with new restaurant –
SkyCity has announced award-winning chef Michael Meredith will be joining the Auckland dining precinct with a new Pacific inspired restaurant, Metita, opening in October 2023. The much-anticipated restaurant will draw inspiration from Michael’s upbringing in Samoa. Its menu has been crafted to highlight sustainably caught seafood and fresh, locally sourced ingredients. “Metita is a coming together of my Pacific heritage, my food journey and passion for fresh and seasonal flavors,” says Michael. Metita will hold a special place in Michael’s heart, having been named after his late mother. Michael says, “I always wanted to name a restaurant after my mum.…
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Hot Chocolate Challenge gets underway –
Pumpkin-pie, smokey apple and black tea, frozen jaffa, and drinks incorporating kiwi classics such as moro bars, milo and Afghan biscuits are just some of the delicious flavors on offer for a limited time when the “Sweet As” Hutt’s Hot Chocolate Challenge™ gets underway. The Challenge, which began in 2015, involves local cafes putting forth a signature hot chocolate creation and customers voting for their favorite. Twenty hospitality operators including cafes, restaurants, pubs, a bakery, and a sweet shop in Lower Hutt’s City Centre, have created their own signature hot chocolate drinks for people to enjoy throughout the school holidays…
Hotels
Boost deliveries and test new menu concepts with virtual restaurants
The pandemic changed the way customers order from restaurants. Offering delivery and pickup has become essential for restaurants to stay competitive, shifting the way we understand restaurant growth. This change has also led to the rise of a new type of restaurant: virtual restaurants. Virtual restaurants have become one of the biggest growth opportunities in the industry. The virtual restaurant market is estimated to reach $1 trillion by 2030, proving this type of business to be a reliable avenue for growth. Virtual restaurants can launch in about a quarter of the time of a physical restaurant, saving you time and…
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Angel Food seeks crowdfunding for expansion plans –
Angel Food, believed to be New Zealand’s #1 plant-based food brand, has announced its latest crowd funding raise, which will launch PledgeMe on Monday June 19. Angel Food is looking to raise a minimum of $200,000 (for a 4.17% share of the company) with a maximum raise of $500,000 (for a 9.8% share of the company). The minimum investment is $331.00 (for 10 shares at $33.10 per share). The share offer will close on July 3 (or when fully subscribed, if earlier). The capital raised will be used for investment in marketing, innovation (including the continued improvement of existing products…
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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…
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Introducing The Cube! –
Indulge in the ultimate culinary delight with the exquisite Cube at Cordis Auckland’s new premium local neighborhood bar Our Land is Alive. Experience the sweet option of Berry and Vanilla Cream Pavlova or for those craving a savory experience, the Steak and Mushroom Pie awaits creation. But be quick, as Executive Chef Volker Marecek is only making 10 of each a day so it’s first in, first served! what: The Cube: Sweet and Savorywhen: Monday to Friday only (limited batch of 10 each prepared daily)where: Our Land is AliveTime: Available from 12pm (until they run out!)Prices: $19.50 each Don’t miss…
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Arnott’s open world class facility in Avondale –
The Arnott’s Group (TAG) has resumed manufacturing in New Zealand, bringing a welcome boost to the local economy and exciting additions to its iconic snacking and cracker range. Officially opened today, TAG’s new multi-million-dollar, 4000sqm manufacturing facility in Avondale, Auckland, has been designed as an innovation hub for Arnott’s sweet and savory biscuits across the ANZ region and to accommodate further growth and expansion of the 180 degree cracker brand, acquired by the business in May 2021. Arnott’s Group CEO, George Zoghbi said the new facility signals TAG’s commitment to ongoing investment in New Zealand, enhancing localized supply chains and…