SkyCity welcomes Cassia –
Auckland’s award-winning Indian restaurant Cassia, led by Chef Sid Sahrawat, is moving to SkyCity.
The renowned restaurant in Auckland’s Fort Street was closed in January after severe weather events and flooding left the business inoperable, temporarily opening as a ‘Cassia Kitchen’ pop up in the private dining room at the Sahrawat’s restaurant, Sid at The French Café.
Owners, husband and wife duo Sid and Chand Sahrawat have now found a new permanent home for the much-loved restaurant and its 20-plus team members.
Cassia is scheduled to open in early May at the site formerly housed by The Grills and will continue to run its Cassia Kitchen pop up offering until the new restaurant is ready to open.
“Sid and Chand have changed the face of Indian cuisine in New Zealand with Cassia and we are thrilled to welcome them and their talented team to SkyCity. We know their fresh and interesting take on modern Indian cuisine will continue to delight our customers and all the loyal Cassia followers,” said David Allott, General Manager Hospitality, SkyCity.
“What is even more exciting is that this is going to be the first of many changes to come at our precinct, so we are thrilled to welcome Cassia to the SkyCity family,” he added.
“It’s great to join up with SkyCity,” said Sid Sahrawat. “It was really important for us to find a location where we could quickly get up and running again, but where there would be absolutely no change to the Cassia experience.
“It was also just as important to partner with people who are serious about great food, so we can’t wait to share SkyCity Federal Street with some of New Zealand’s best dining outlets.”
The race is now on to get Cassia ready to open in early May.
“We want to recreate the look, feel and warmth of the old Cassia but add a few new features to mark our new beginning,” said Sid.
Sid and Chand run several of Auckland’s most-awarded restaurants: Cassia, Sid at The French Café and Kol, as well as Cassia at Home, the couple’s lockdown-inspired curry sauces and spice kits range.
Montana Group appoints Mark Wylie as new CEO –
Montana Group has announced the appointment of Mark Wylie as its Chief Executive Officer, effective from 23 February 2023.
The new position was established to lead the company into its next phase of growth and development as the Montana Group looks to meet the growing needs of its customers and stakeholders.
Announcing the move, directors and shareholders, Dallas Fisher and Troy Reid said they are thrilled with the appointment and are confident that Mark’s leadership and vision will help Montana Group to achieve its strategic goals and lead them into the next chapter of its growth and success.
“We believe that this is the next step in the evolution of our company and will enable us to continue to grow and succeed in a rapidly changing environment, and Mark’s experience and vision make him the perfect candidate to lead our company into the future” says Dallas Fisher, Director of the Montana Group.
“Having someone of his caliber leading the team, along with the timing of this move, has set a perfect platform for all of the Montana Group to work together to take our success to the next level. Very exciting times ahead.”
Mark has been General Manager, Montana Food and Events for the last 10 months and brings thirty-five years industry experience to the role. He has a proven track record in hospitality operations and management with a varied and interesting career working in reputable kitchens across New Zealand and internationally. On return to NZ, he has been part of SKYCITY Auckland, Hip Group, and Southern Hospitality in an array of sales, operations, and leadership roles.
”I’m honored and excited to take on the role of CEO for Montana Group,” explains Mark.
“This is an incredible opportunity to work with such a diverse and talented team to continue building on the group’s success and momentum. I truly believe that the Montana Group is an employer of choice with development pathways and opportunities for growth.
“We are known as innovators in the market, with a focus on collaboration and partnerships that have led us to where we are today. I’m personally very excited for the future and the opportunities this will present for our staff and customers.”
Mark will also act as Executive Director, and alongside Dallas and Troy will form part of a six person board with three final board members currently being recruited.
About Montana Group:
Montana Group (MG) is a specialist food and events management business, operating several brands in the upper North Island with a range of food, service, and event operations.
With 10 brands and more than 30 kitchens across two cities, the Group is now recognized as the largest, privately-owned caterer in New Zealand, employing close to 1,000 people across Auckland and Waikato.
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.
Barely open a year, Disney’s $5,000 Star Wars hotel slashes prices
Less than a year after opening to great fanfare, Disney World’s $5,000-a-stay Star Wars hotel is slashing rates in an attempt to increase bookings.
The Galactic Starcruiser, which opened on March 1, 2022, only has 100 rooms, but has consistently struggled to sell out. Disney billed the pricey hotel as an immersive journey where guests became part of the Star Wars story, interacting with costumed actors and being sent on missions. The cheapest two-night stays were initially priced at about $5,000 per couple and closer to $6,000 for a family of four; guests are required to book exactly two nights, as the storyline of the Starcruiser spans two days.
But from the start, many guests felt the experience seemed cheap for the sky-high prices and lofty expectations set by Disney. The Starcruiser is a luxury cruise ship in space, which means guest rooms are tiny and there are no windows to the outside world; some referred to the hotel as a “windowless bunker.” Others felt full-price cocktails in the hotel’s only bar, the lack of a pool and other fitness amenities standard in luxury hotels and blocked views of the dinner show were surprising given the cost.
Now, Disney is slashing rates to drum up more interest. Back in November, the company announced that discounts of up to 30% were being made available to Disney Vacation Club members. DVC, Disney’s timeshare program, regularly gets access to exclusive deals. But 30% off is a fairly rare sight for Disney’s hotel offerings.
Character Gaya performs as the first passengers experience the Galactic Starcruiser.
Allen J. Schaben/Los Angeles Times via Getty ImagThis month, Disney also announced it’s offering its first-ever Galactic Starcruiser discount to non-DVC members. Guests with a reservation for the Starcruiser can get a discount of up to $700 if they also book accommodations before or after at another participating Disney World hotel. The biggest discounts — $350 per night — are for packaging a Starcruiser stay with additional nights at the Beach Club, Grand Floridian or Yacht Club resorts. The offer is valid for stays between February 5 and September 30, although there are some blackout dates.
Considering Disney may have found there’s a limit on how many Star Wars fans can afford to shell out many thousands of dollars for a two-night stay — not to mention the cost of flights, park tickets and incidentals — it’s not clear what will become of the Galactic Starcruiser in the years to come. Fans have long suggested Disney turn the experience into a regular hotel with fewer interactive elements but cheaper rates.
As of Sunday, only Presidents’ Day weekend is fully booked until mid-May.
A First Order loyalist takes control of the ship from captain Riyola Keevan, right center, at the ship’s bridge as the first passengers experience the two-day Walt Disney World Star Wars Galactic Starcruiser.
Allen J. Schaben/Los Angeles Times via Getty Imag
RC Show 2023 returns with Heart & Hustle to Toronto –
Canada’s leading hospitality and foodservice expo returns as the year’s most anticipated foodservice trade event.
RC Show 2023 returns to Toronto’s Energy Center at Exhibition Place, combining the best of the hospitality and food service industry – a dynamic in-person trade show, with conferences, competitions and events.
- The looming recession – From inflation significantly affecting grocery prices to supply chain costs, what can we do to mitigate these challenges?
- Labor issues & mental health – Find solutions to help support staff and the consumer experience.
- What’s Trending? Hear about the hottest new and noteworthy trends shaping how we live in 2023, as well as emerging talent and more.
- circular economy – Learn about upcycling, waste prevention and more and how to minimize their environmental impact and please changing customer desires.
- Tipping – Since the pandemic began, suggested gratuities at restaurants have continued to climb becoming a hot-button issue – what does this mean for your customers.
The show is ready to display its HEART & HUSTLE, a theme that highlights an industry that has been challenged, survived, revived itself, and is now looking ahead to the future.
Over three days, learn how to increase your bottom line, get inspired by local and global thought leaders who are changing the game, learn about the latest innovations and trends, and connect with suppliers and brands who are ready to help you grow your business.
What to expect at RC Show 2023
- World-class panels across multiple stages, immersive workshops, informative panel discussions, and fireside chats with leaders who will explore all topics that matter most to operators including mental health, new revenue generation, debt management, labor shortages and more.
- A newly designed, interactive and fully functional pop-up restaurant that will activate brands, equipment, and technologies offering new experiences while showcasing the latest culinary advancements to help generate revenue.
- The return of RC Show’s signature events including the Opening Night Reception, Breakfast With Champions and Industry Night Out.
New and returning competitions in every sector, including mixology, barista and culinary, such as the world-renowned Bocuse d’Or and the Garland Canada Culinary Competitions that will showcase up-and-coming talent from across Canada, as well as a new pastry chef and pizza competitions.
The RC Show is operated by Restaurants Canada, a national not-for-profit association representing Canada’s diverse and dynamic food service industry. All revenue generated goes back into supporting Canada’s food service and hospitality industry.
WHERE:
www.rcshow.com
Energycare Centre
100 Princes’ Blvd.
Toronto, ON
M6K 3C3
WHEN:
Monday, April 10, 2023 10:00 AM – 5:00 PM EST
Tuesday, April 11, 2023 10:00 AM – 5:00 PM EST
Wednesday, April 12, 2023 10:00 AM – 4:00 PM EST
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.
Keen hospitality experts wanted –
The future of the New Zealand hospitality & tourism sector requires your knowledge NOW!
The New Zealand Culinary Arts Development Trust is seeking keen hospitality experts to show leadership and direction for upcoming students across all aspects of the industry, to join the 2023 team.
Position/Role: Competition Committee Member.
Term: 1 year (annually, option to reapply each year).
Positions Available: 5 – 6 Committee Members Nationwide (no set location).
Salary: ‘Voluntary’ (with perks, good vibes and warm fluffes for helping the next generation of culinary professionals).
The ‘Culinary Arts Development Trust’ (CADTrust) is an independent, charitable trust responsible for providing support and resources to enable New Zealanders to investigate and embark on hospitality career pathways. The CADTrust is responsible for overseeing and administering the funds to support Regional and National culinary arts competitions and annual culinary journeys.
The CADTrust has two trustees, Mark Wylie and Glenn Fulcher, whom both work in the hospitality sector. Their roles within the trust provide governance, guidance and support the Competition Committee achieve their annual goals.
backgrounds:
The CADTrust was formed in March 2016 has been running the NSSCC and NZCJ for the past 6 years (prior to that was run for 3 years by City & Guilds Pacific). In 2019 the trust formed a ‘Competition Committee’ to start the journey to hand over competition operations and logistics. However due to global pandemics, the trustees have remained active committee members, both organizing Regional and National events with the support of a small committee.
Check out www.nsscc.nz for more information on past events.
The role and what’s expected:
The Competition Committee role is a voluntary role. The trust is seeking hospitality professionals who love their industry and what to give back through culinary competitions and industry visits.
There are two main events the Competition Committee oversees and organizes:
- National Secondary School Culinary Competition (NSSCC)
- New Zealand Culinary Journey (NZCJ)
In its current format, the Competition Committee meets once a month from February to April and then overnight (where needed) from June to September each year. These meetings are conducted online over MS TEAMS and require some technical abilities. They are approximately 60 minutes in length and a further * 2 hours a week (estimated and can be adjusted with applicants’ abilities (both time and skills) to suit). *NOTE: This commitment shrinks and grows through the year depending on the event schedule.
The committee investigates and onboards sponsors, develops and implements an online regional event to find the 8 teams to compete at the National Final, builds a judging panel for both Regional and National events, organizes travel and accommodation, prizes, works with schools across New Zealand and plans and implements the NZ Culinary Journey where National Finalists visit local hospitality businesses and suppliers.
Other responsibilities include basic budgeting, communication plans, working with a marketing and social media paid role (also up for renewal) and more support activities to ensure events run smoothly.
It’s important to note that this event has run over many years, and although it always keeps redeveloping and adjusting to remain relevant, there is a sound and trusted model with templates and procedures in place.
What the trust needs:
The trust is looking for 5 to 6 Voluntary Committee Members who have some of the following skills;
• Hospitality Industry experience
• Competition experience (can be small or large)
• Organizational skills – be the person who loves to organize people, have skills to bring to the committee like; Online computer abilities, event registration experience, working as a team to allocate and compete tasks
• Work well within timeframes
• Marketing and or social media experience (1 x member to be strong in this field)
• Enjoy working with the next generation (competitors ages between 15 and 18 years of age)
• Knowledge of Secondary Schools, particularly NCEA credits in hospitality
• Strong professional networks and industry contacts – critical to the events
• ‘Can do’ and ‘Make things happen’ attitude
• Work within and manage budgets
• Previous Sponsorship or Marketing experience within a not-for-profit organization (1 x member to be strong in this field)
• Work well with others in a small committee with a common goal
• Affinity with the goals of the Culinary Arts Development Trust
If any of these things sound like you and you really want to help the hospitality sector grow and retain amazing young staff, then please get off your butt and apply for this role. Again, it is voluntary, but the rewards are endless.
The Trusts new committee (some past members will be applying and possibly retained) will have the scope to understand, develop and grow these events (and possibly more) to a new level of engagement. Exciting times are ahead and the current format is ready to explode.
The time is now.
Applications for these roles close 31st January 2023. The trust looks forward to receiving your application. Please email your application (covering letter and small hospitality CV) to [email protected] – If you have any questions about the role, please contact Glenn on 027 640 0127.