Comic Kevin Hart to open plant-based quick meals chain –
American comic and actor Kevin Hart has introduced through Instagram his first plant-based fast-food restaurant, known as Hart Home, might be up and working this Thursday in Westchester County, Los Angeles.
Known as Hart Home, it presently has two places underneath development, a number of signed leases, and is believed to be on course to speak in confidence to 10 Hart Homes over the subsequent yr.
Although not absolutely vegetarian, Hart brazenly says he takes a versatile method that works for him, with no purple meat or dairy and he began wanting on the plant-based fashion of consuming as a way of life. He was additionally eager on value accessibility for many who cannot afford to dine out at many American vegetarian eating places, restructuring his value level on the US$5-7 (NZ$8-10) vary fairly than US$14-19 (NZ$16- 21).
“We needed a value that does not flip clients away,” says Hart. “It was extraordinarily essential to us from the start to make affordability a large precedence.”
Hart has recruited restaurateur Andy Hooper and chef Mike Salem with the purpose of retaining the costs low and the menu interesting. Salem is the previous head of Culinary Innovation at Burger King, and has developed all the Hart Home menu objects, that are described as “simple.”
At Hart Home, burgers can be found, however so is a crispy chick’n sandwich with mayo and pickles, which will also be dipped in chile oil to spice issues up. There are additionally crispy chick’n nuggets with dipping choices like creamy ranch, barbecue, and buffalo sauces. Moreover, the menu gives salads, french fries, tots, iced teas and limeade, and a ‘similar-to-the-real-thing merchandise’ – a milk shake created from an oat-and-soy mix.
The second location is predicted to open in Hollywood on the southwest nook of Highland Avenue and Sundown Boulevard in a former McDonald’s spot.
This central spot is scheduled to be Hart Home’s flagship and drive-thru location, immediately throughout from Hollywood Excessive College, stories Eater LA.
Los Angeles has witnessed quite a few plant-based quick meals choices over current years with the expansion of eating places like Monty’s Good Burger, Plant Energy Quick Meals, Veggie Grill, and Mr. Charlie’s. Although Hart Home is much like Monty’s and Plant Energy, the standout distinctive promoting level is the worth.
In line with Eater, Hart attracts a parallel between his enterprise to his performing and comedy profession. “For me, it is about getting the shoppers that are not essentially your goal or your demographic,” says Hart. “You are attempting to enchantment to all. [Hart House] is plant-based, but it surely’s actually good. How can we get all people to say ‘I would like Hart Home at present.’ That is one thing I have been capable of do in my profession. I have been capable of journey the globe and do my job at a really excessive stage by interesting to everybody. So for Hart Home, I would like [it] to match the world of me and what I’ve accomplished, and have that very same international enchantment as we develop and as we go.”
B&B association elects new board
Bed & Breakfast Association New Zealand is entering the post-pandemic era with a refreshed board line-up and a new president.
board member Ann-Marie Johnson has been named incoming President at the association’s recent AGM. Ms Johnson was formerly communications manager with Tourism Industry Aotearoa and joined the BBANZ Board in 2021, to provide a wider tourism industry perspective to the board’s discussions.
“The hosted bed and breakfast sector plays an important role in Aotearoa New Zealand. It offers our international visitors the opportunity to meet genuine, friendly Kiwis, and to experience our lifestyle in New Zealand’s most beautiful locations,” Ms Johnson says.
“Hosted bed and breakfast properties appeal to the high value visitors that New Zealand wants to attract. I am proud to lead the association into its next stage.”
Incoming board members are Louise Compton of Aston Road Villa in Waikanae, Garth London of Whakaipo Lodge in Taupo and Mark Alderson of Ah House Nelson City B&B. They join the incumbent board members Scott McPherson of Omaka Lodge, Taumarunui and Jan Roberts of Breakers Boutique Accommodation, Greymouth.
Ms Johnson thanked outgoing President Donna Brooke and Vice-President Glenn Gairdner for their contributions to the association throughout the turbulent Covid years and wished them well.
Ms Brooke joined the Board in 2016, served as Vice-President and became President in 2020. She led the association through the most challenging period it has ever faced, including the pandemic and weather events, all of which impacted her business, Sunlover Retreat in Tairua. This did not, however, prevent her from making a huge contribution to the bed and breakfast sector, and providing strong leadership, says Ms Johnson.
In her report to the association’s AGM, Ms Brooke said that association membership had increased slightly in 2022-23. This was pleasing after some membership losses in the previous two years, mainly due to the impacts of the pandemic.
It was also the result of a highly successful national roadshow sponsored by Tomahawk last year, which took place in 10 regions and attracted 120 participants. The information shared in the roadshow was highly relevant to helping B&B operators improve their businesses. It also showed the value of the Association and attracted a number of new members.
The association also released its updated Guide to Running Successful Hosted Accommodation in 2022, which will help keep the sector’s standards high. Although weather events in several North Island regions disrupted expectations of “a guest-packed summer” for some, it was a very positive season for many hosts around the motu, Ms Brooke said.
The association awarded a Lifetime Achievement Award and a Life Membership to Liz Webster of Wanaka in recognition of her significant contributions to the Association and the B&B sector.
Mrs Webster, from Websters on Wanaka, was Regional Convenor of her local regional group for approximately 10 years and served on the Bed & Breakfast Association Board for six years, including two years as Vice President.
She co-ordinated the Kinnect Wanaka project which developed branding concepts and design materials to:
- raise the profile of hosted accommodation in the domestic market
- assist advocacy efforts both regionally and nationally, and
- create a brand kit promoting association membership.
Millennium hotel colab provides safe crèche for Kiwis to thrive –
A new kiwi conservation partnership allows guests of the hotel group, Millennium Hotels and Resorts New Zealand, an opportunity to donate a meal or a ‘room’ for a night to Save the Kiwi. This innovative approach sees the guest simply reducing their own room servicing needs and ensures a kiwi gets fed in a safe environment to grow.
Save the Kiwi, a conservation charity dedicated to the preservation of New Zealand’s national icon has entered this partnership with the Millennium hospitality group with 18 hotels throughout New Zealand. From 1 July, every time a guest has choosen the daily ‘no room servicing’ option at any of its Millennium, Copthorne, Kingsgate or M Social hotels in New Zealand, the group has donated a meal for a Kiwi at Save the Kiwi’s crèche in Napier. For larger conference groups, for every five rooms that aren’t serviced by housekeeping, Millennium Hotels and Resorts New Zealand donates a room for a night in the kiwi crèche.
The partnership will focus on supporting kiwi conservation efforts through various initiatives aimed at raising awareness and providing a safe environment for kiwi to hatch and grow, ready to be returned to the wild.
Stuart Harrison, Managing Director of Millennium Hotels and Resorts New Zealand: “Providing a safe place for young kiwi to grow, daily meals and a ‘room’ for their night in the Napier kiwi crèche has great synergies, as Millennium Hotels and Resorts does this every day for our guests. Our support of meals and ‘rooms’ for kiwi is just the start of Millennium’s commitment to Save the Kiwi and an important part of our sustainability initiatives.”
Save the Kiwi has been at the forefront of kiwi conservation for more than 30 years, working tirelessly to ensure the survival and flourishing of this iconic bird species. Their expertise, passion, and dedication have played a significant role in increasing the kiwi population throughout New Zealand.
Michelle Impey, Executive Director of Save the Kiwi, said “With Millennium’s strong commitment to hospitality and sustainability, we can continue to rear chicks in our Napier kiwi crèche until they reach a ‘stoat-proof’ weight of around 1kg. After this point, usually around three months, they are released into a predator-managed habitat in the wild to grow and breed the next generation of kiwi.”
Stuart continues: “We are proud to join forces with Save the Kiwi to support this vital conservation work being done to protect the kiwi. With our properties located throughout New Zealand, we understand the importance of preserving New Zealand’s unique wildlife, and this partnership allows us to contribute directly to this significant cause.”
By joining forces, Save the Kiwi and Millennium Hotels and Resorts New Zealand aim to continue to make a significant difference in the preservation of Aotearoa’s national icon, kiwi.
About Save the Kiwi
Save the Kiwi (The Kiwi Trust #CC47976) is a charitable trust whose mission is saving Aotearoa’s national icon; kiwi. Working alongside iwi, conservation groups, community organizations and the Te Papa Atawhai Department of Conservation to reverse the decline of the national kiwi population through creating more kiwi-safe habitats.
Website: www.savethekiwi.org.nz
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 and new product development), and talent resources (including the procurement of an experienced GM), while also helping the brand prepare for its launch into Australia in 2024.
Angel Food is Aotearoa’s largest and most experienced plant-based cheese company, going strong for 17 years. Founder and CEO of Angel Food, Alice Shopland (an entrepreneurial vegan activist), and her team have been championing the benefits of embracing plant-based foods long before plant-based and vegan diets were mainstream.
The company’s says the brand and products resonate with ‘flexitarians’, a newer and much larger market, who are discovering that Angel Food’s products make plant-based eating easy.
Angel Food’s core product focus is dairy-free cheese alternatives, with a production of more than 130 tonnes of cheese per year. Angel Food decided to focus its product range on dairy-free cheese given that it’s a key ingredient in a wide variety of recipes and meals, and they launched their first plant-based cheese commercially made in Aotearoa in 2015.
Angel Food has distribution across an estimated 1000+ food service outlets across New Zealand, including all grocery chains plus cafes, restaurants, and quick-service restaurants.
Angel Food is looking to export its products, starting with Australia, and hopes to become the leading plant-based food brand in Australia within the next few years. Angel Food anticipates that its Australian launch will require $1m NZD investment, and this raise will be the first stage of a stepped approach to ensure that they can maximize value for their shareholders at each stage of investment.
The company has a current valuation of $4.6m NZD.* Angel Food’s crowdfunding rounds in 2015 and 2019 have enabled the company to grow fast and establish its leadership position within the plant-based foods sector while the category was in its infancy. To be consistently profitable, Angel Food is aiming for its revenue to exceed $5m NZD, which they believe they will achieve.
*Founder and CEO of Angel Food, Alice Shopland, said: “We’re excited to offer potential investors the opportunity to support our purpose-led brand. Despite a few tough years, we’re still #1 in retail and remain New Zealand’s leading plant food brand. Our investors will help us to continue our positive trajectory, while giving us the resources we need to grow and evolve the business to deliver the greatest impact. Now more than ever, we remain committed to our mission of making it easier for more people to choose plant-based meals more often. Where other plant-based categories – like milks, yogurt, and ice cream are mature and crowded, plant-based cheese is still in its infancy – there is still lots of room for growth. We have great distribution in Aotearoa, and we want to share our range of delicious plant-based products with the world, starting with Australia.”
MAYO CHEESE SAUCE RECIPE FROM ANGEL FOOD
Ingredients:
½ C vegan mayo
½ C plant-based milk
½ C Angel Food plant-based cheddar, grated
Salt to taste
Methods:
- Melt all together the ingredients. You can blend it with a stick blender or in a food processor for a super-smooth result.
- Taste for seasoning and add salt as desired.
- Serve hot.
HNZ23 Hospitality and Accommodation Conference –
The industry-led event of the year showing innovative trends, industry insights, and networking opportunities for the hospitality and accommodation sector.
The HNZ23 Hospitality and Accommodation Conference is an eagerly anticipated event that brings together professionals from the hospitality and accommodation sector. This immersive conference, organized by Hospitality New Zealand, offers a unique platform for industry leaders, experts, and enthusiasts to explore the latest trends, gain valuable insights, and network with like-minded individuals.
The HNZ23 Conference has partnered with Maximum Occupancy, a renowned organization dedicated to the accommodation industry. This collaboration introduces a dedicated accommodation stream, ensuring that participants in the conference have access to specific content and discussions tailored to their needs and interests.
The Maximum Occupancy team brings a wealth of knowledge and expertise in the field of accommodation, offering attendees invaluable insights into the latest industry developments. With their extensive experience, they are well-equipped to provide practical tips, strategies and best practices to enhance the performance and profitability of accommodation businesses.
The accommodation stream at the HNZ23 Conference promises to deliver engaging sessions that cover a wide range of relevant topics. Participants can expect to delve into discussions about effective revenue management techniques, the impact of emerging technologies on the accommodation sector, sustainable practices, guest experience enhancements, and much more.
Moreover, this dedicated stream provides an excellent opportunity for professionals in the accommodation industry to connect and engage with peers, mentors, and potential collaborators. Attendees can expand their network, forge valuable relationships, and exchange ideas with fellow accommodation providers, industry experts, and thought leaders.
In addition to the accommodation stream, the HNZ23 Hospitality and Accommodation Conference offers a comprehensive program with a diverse array of sessions. From keynote speeches by influential figures to interactive workshops and panel discussions, the conference ensures a rich and dynamic learning experience for all participants.
Attendees will have access to a vibrant exhibition area, where they can explore the latest products, services, and innovations offered by industry suppliers and solution providers. This presents an excellent opportunity to discover new tools and technologies that can streamline operations, enhance guest satisfaction, and drive business growth.
Find out more at https://www.hospitality.org.nz/s/conference and secure your tickets to the biggest Hospitality and Accommodation event of the year.
TIA appoints Dame Kerry Prendergast as independent chair –
Tourism Industry Aotearoa (TIA)’s Board of Directors has appointed a new independent chair, Dame Kerry Prendergast (DNZM, CNZM) for a period of three years from 1 June 2023.
TIA Deputy Chair and head of the Board appointment committee, Fergus Brown says he is delighted to welcome Dame Kerry’s wealth of experience as former Mayor of Wellington, former Chair of Tourism New Zealand and former Vice-President of Local Government New Zealand to TIA at this critical junctures.
“This is an exciting time to be a part of TIA. We’re about to launch a future-focused Industry Strategy, we’ve just hosted a very successful TRENZ 2023 and we are moving into an election year,” he said.
“As an association we’re focused on enabling outstanding tourism, we’re partnering on initiatives from the Better Work Action Plan to support our industry’s workforce, and we are seeing lots of opportunities for positive change. We are looking forward to benefiting from Dame Kerry’s stewardship as we move into this new phase.”
Dame Kerry looks forward to taking on the role as the industry moves in an exciting new direction.
“TIA has a long and reputable history supporting and enabling the tourism industry. I am looking forward to being part of the reimagining and recovery of this important industry and to ensure the many and wide benefits of tourism are understood and enabled.”
The TIA Board expressed its gratitude for outgoing Chair Gráinne Troute, who is leaving TIA at the conclusion of her three-year term. Ms Troute led the association through COVID-19, the reopening of international borders and the industry’s first summer of recovery.
Ms Troute said she was honored to have supported the industry through a uniquely challenging time. She has particularly enjoyed contributing to the future of the industry through her work on the Tourism Industry Transformation Plan.
“I believe in the future of our tourism industry and its potential to positively impact New Zealand,” said Ms Troute.
“It was a pleasure to get to know such a wide spectrum of the industry and see the positive progress being made by tourism operators the length and breadth of Aotearoa New Zealand, following a period of immense disruption.”
Dame Kerry Prendergast is a Director of Oceania Healthcare, Fish Serve and a Trustee of both the Wellington International Arts Foundation and the New Zealand Community Trust.
She is the Chair of Wellington Free Ambulance, Wellington Opera, the Royal New Zealand Ballet and the Victoria Foundation. She formerly chaired Tourism New Zealand, the New Zealand Film Commission, the Environmental Protection Agency and the New Zealand Festival. In January 2019 she became a Dame Companion (DNZM) for services to governance and the community, after being awarded a CNZM in 2011 for her services to local government.
voco Auckland City treads lightly with sustainability trifecta –
the voco brand made its New Zealand debut with the opening of voco Auckland City Centre, and this May the hotel is celebrating its first year of sky-high stays, accolades and sustainable milestones centered on its ‘tread light’ philosophy.
Last week, the dual-branded tower development voco Auckland City Center that also includes the Holiday Inn Express City Center was awarded a trifecta of Master Builders Commercial Project awards and were crowned winners of the Commercial Project Award Over $25m, Built Tourism and Leisure Project Category, and the Master Builders Supreme Award for 2023.
In just 12 months, voco Auckland City Center has cemented its reputation as one of the city’s most popular and glamorous rooftop destinations with Bar Albert, NZ’s highest hotel rooftop bar at level 38, serving over 8,500 cocktails.
On Friday night (26 May), voco Auckland City Center hosted a first birthday soiree at Bar Albert which was attended by over 80 special guests including hotel partners, suppliers, and media. Signature Bar Albert cocktails, Champagne and canapes flowed while music entertainment duo, Jasper and Jane Hawkins brought the vibes to the party.
Pro-invest Hotels, Area General Manager, New Zealand, Fraser McKenzie, said “voco’s first year in New Zealand has been a bright journey and we’re proud to have delivered signature voco moments to over 50,000 guests.
“We’re proud of the hotel’s contribution to the city’s tourism and hospitality economy, particularly with Bar Albert giving both in-house guests and Aucklanders an exciting social experience and a taste of the ‘voco life’ high above the city.”
“A stay at voco is all about refreshingly different accommodation and our sustainability hallmarks have been designed for us to tread lightly on the environment. We have worked hard to achieve Level 3/Level 4 Green Engage certification thanks to initiatives such as bedding made with 100% recyclable materials (equating to over 150 plastic bottles per room recycled), aerated shower heads that reduce water usage and energy consumption for heating water, and large, refillable Antipodes amenities in the bathroom that reduces plastic waste by up to 80% compared to miniatures, and a HVAC system to improve air quality and heat recovery.
“Our team’s fun, unstuffy service style has meant that we’ve charmed many new loyal guests to the voco brand, and it’s been fantastic to give IHG Hotels & Resorts’ One Rewards business and leisure guests a new, upscale hotel to work, stay and play in Auckland’s city centre. Conferencing, meetings, and events have been performed strongly across our five versatile meeting rooms, vibrant restaurant, and rooftop bar. With stylish decor, state-of-the-art technology, and stunning views of the city, our unique spaces continue to inspire and impress guests.”
“We are so grateful to our partners, the hospitality and travel industry who have welcomed the hotel so warmly, and we are delighted to be celebrating the Master Builders Award wins alongside our 1st anniversary with guests, clients, and industry partners this month,” concluded Fraser.
To celebrate, voco Auckland City Center has launched a special 1st anniversary accommodation package which includes a bottle of Laurent Perrier Brut Champagne on arrival to toast the occasion, complimentary breakfast for two, and complimentary valet parking – a combined added value of $259 per day.
Scheduled bumper agenda for Fine Food New Zealand –
The country’s premiere event for the hospitality, food retail and food service industries is making a record return in June 2023.
Fine Food New Zealand has attracted more than 250 exhibitors, converging at the Auckland Showgrounds to share the latest flavours, trends, equipment, ingredients and beverages, contributing to quintessentially Kiwi experiences across the country.
A packed agenda includes training and education, demonstrations, the NZ Chefs Championships and Global Chefs Challenge, the introduction of the Restaurant Association’s ‘Hospo Hui’, and much more. The strictly trade-only event takes place from June 25-27.
“We’re thrilled to have the biggest event ever planned for 2023,” enthuses Deb Haimes, Fine Food New Zealand Event Manager. “With a combination of international and local exhibitors covering everything from paddock to plate, there’s a huge variety for every delegate. This makes Fine Food New Zealand an ideal opportunity to expand your knowledge, make valuable connections, and find new suppliers.”
For those keen to advance their skills or check out advanced culinary techniques, the Seminar Series offers a range of thought-provoking topics, including health and wellness tips for staff, how to get products into major supermarkets, and – perhaps crucially – how to attract and retain domestic and international talent for your business.
Another seminar well worth attending for everyone producing food and beverages addresses updates to the Food Act, which makes allergen labeling easier to understand.
A hot ticket is the second day of the exhibition’s Hospo Hui, hosted by the Restaurant Association. This event brings together the best local and international leaders in food and hospitality, showcasing the industry and sharing ideas, tools and stories that educate and inspire. Hospo Hui joins Fine Food New Zealand for the first time, taking advantage of an obvious synergy and helping delegates make the most of their time.
Hospo Hui offers unique insight into ideas and trends shaping the hospitality industry through speaker and panel discussions. It’s also a rare opportunity to catch the industry’s finest in one place as a unique forum for discussion and innovation. Restaurant Association CEO Marisa Bidois describes Fine Food New Zealand – and Hospo Hui – as a ‘must-attend event for anyone in our industry’. “That extends to anyone in the trade with a passion for food, drink and innovation, whether you work for a brand, restaurant, cafe, bar, retailer, supplier, manufacturer, or hotel.”
Keep up with international food and beverage trends through featured exhibits such as Taste of the World, which brings together exhibitors from across the globe. Artisan Alley has established itself as a popular regular show, showcase handmade, small batch and traditional goods in demand by discerning patrons.
And it’s a bumper show for beverages, with The Best Cellar dedicated to wine, beer, spirits and craft drinks joined by Liquid Alliance which offers the best from Tasman Liquor & Allied Liquor’s suppliers. Be sure to check out the Kapiti Collective to discover the culinary wonderland on the coast. Get up to speed on the growing trend towards vegetarian and vegan choices over at Plant Base.
As the country’s biggest event of its kind, Fine Food New Zealand is a popular platform for launching new products, and this year is no different. The New Product Showcase is a noted drawcard and recognizes real innovation across multiple sectors, including food, beverage, packaging, equipment and more.
Not only can you see new products and innovations for yourself, but there is business to be done. Trade deals have long been part and parcel of Fine Food New Zealand. This year is no exception, as existing and new suppliers look to expand their markets and provide quality goods and services that keep hospitality running smoothly. Making deals just got more rewarding in 2023, with a $1,000 travel voucher being drawn daily for those making a minimum of 3 orders onsite.
Haimes says the return of international exhibitors and a palpable sense of excitement are indicators that while challenges remain, trade is returning to normal. “There are encouraging signs, including substantial interest from our exhibitors and delegates signing up at a brisk pace. And our partners have once again come on board with tremendous support, all contributing to making the 2023 event the best yet.”
Fine Food New Zealand is supported by partners including Tasman Liquor, Service Foods, Anchor Food Professionals, 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 event 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 https://www.finefoodnz.co.nz/.