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…
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…
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…
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…
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…
Reusable milk kegs launched today will eliminate thousands of single-use bottles –
An innovative reusable milk keg could see the average New Zealand café eliminate up to 10,000 single-use milk bottles a year. The Udder Way officially launched in New Zealand today, ahead of World Milk Day – June 1, which this year focuses on how the dairy industry is reducing its environmental footprint. The Tasmanian company has joined forces with Waikato owned and operated Green Valley Dairies, which is filling the reusable milk kegs in New Zealand with organic and non-organic milk. Each The Udder Way keg holds 18 liters of milk and has a lifespan of at least eight years…
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…