Immigration NZ seminars: Changes to employer assisted visas
posted on
Immigration New Zealand recently announced changes to employer assisted visa policy settings, that will come in to effect over the next two years.
The policy will require employers to gain accreditation with Immigration New Zealand, and provides different labour market test requirements based on geographical location and wage rates. The full detail on the policy can be found here.
The Restaurant Association will be running a hospitality-specific seminar on the policy changes on 11th November and Immigration NZ will also be running employer sessions over the coming weeks – details are below for you to register.
Sustainability on a Plate: Kiwi Chef wins the coveted international ‘Best Ōra King Dish’ award
posted on
Sustainability – as the world attempts to combat climate change, biodiversity loss, conflict and resource scarcity – seems an appropriate theme for the 2019 ‘Best Ōra King Dish’ Awards, which has revealed its line-up of international winners during an official awards ceremony at Spy Valley, Marlborough Sounds.
Kiwi chef, Phil Clark, renowned for his
successful career in some of Auckland’s must prestigious restaurants, Sidart
and Merediths, and at London’s three Michelin-starred restaurants Tom Aikens,
Arbutus and Wild Honey, was awarded the coveted food industry accolade for his
dish ‘Ocean, Seabed, Land and Rivers’.
Phil’s impressive interpretation embraced the
theme ‘Sustain’, featuring an edible ‘plastic bag washed up on the seashore’
from fish stock jelly filled with Ōra king caviar to demonstrate the importance
of taking care of our oceans, seabed, land and rivers by reducing the use of
plastic.
Phil says; “I’ve drawn inspiration from my
own sustainability stories and experience living on a small island surrounded
by water. Every individual and industry has a responsibility to implement
sustainable practices, so I welcomed the challenge to think critically about
how to tell my sustainability journey through this dish.”
Finalists from
around the world flew to New Zealand for the annual celebration, now in its
seventh year. The Ōra King Awards (The Ōra’s) is one of the
most prestigious events on the culinary calendar, this year’s theme
‘Sustain’ challenged chefs to create a dish using Ōra King salmon worthy of the
coveted accolade that represented how they approach sustainability in their
restaurants.
New Zealand King
Salmon Co. Ltd. – the parent company of Ōra King, its premium foodservice brand
– believes aquaculture and sustainable farming practices are integral to the
welfare and future of our planet. This commitment was the foundation of this
year’s awards. Themes such as zero waste, nose to tail preparation, and the
idea of social sustainability, emerged as the primary ways chefs across the
world think they can contribute to our global pursuit of a more sustainable
future.
“We all have a
responsibility to live more sustainably,” says NZKS CEO Grant Rosewarne. “Our
annual Ōra King Awards provide a platform to engage our global community of
chefs, who are running restaurants at the highest level, and who have a real
ability to make an impact on our food system. The sustainability stories we
received from this year’s record-breaking number of entrants was truly
inspiring and affirmation that our chef-partners are motivated to be an agent
of change with us.”
“Our team at Ōra King has been so inspired by the moving sustainable
stories submitted by this year’s chefs, that we will collate the best entries
into a coffee table book featuring sustainable food stories, to be published
later this year.”
Ōra King Awards
Judge, Lauraine Jacobs, explains, ”This year’s theme ‘Sustain’, ignited the
passion that exceptional chefs hold for the very best food they can source.
Outstanding internationally renowned chefs and restauranteurs, including
Michelin-star chefs, made up the exceptional line-up of finalists. Each Ōra
King Award winner was chosen because the delivery of each of their stunning
dishes not only made Ōra King Salmon the hero of the plate but told
sustainability stories that were evocative of the theme and often truly
emotional.”
The award
winning line-up of internationally acclaimed chefs includes:
The winner of the Best Ōra King Dish
Australia: Joachim Lim, MPD Steak Kitchen, Victoria
The winner of the Best Ōra King Dish North
America: Vincenzo Loseto, Eleven Madison Park, New York
The winner of the Best Ōra King Dish Japan:
Yasuhiro Tsuji, Arc-en-ciel Luxe Mariage Nagoya
The award
ceremony caps a tour of New Zealand curated by Ōra King, during which chefs
visit the hatchery in Te Waikoropupu Springs, sea farms in the Marlborough
Sounds, and private tour of New Zealand King Salmon’s facilities in Nelson, NZ.
Taranaki Hospitality Awards acknowledge excellence in the region
posted on
Social Kitchen picks up
three awards while Deluxe Diner takes out People’s Choice
The Taranaki hospitality industry acknowledged the outstanding abilities
of its own with the announcement of the winners at the Taranaki Hospitality
Awards ceremony held last night.
Presented by the Restaurant Association of New Zealand and lead partners Lexis Comply Hub, the awards affectionately known as “The Halamoanas” acknowledge the outstanding hospitality professionals, all of whom are making a positive impact on the local café and dining scene.
CHARLOTTE CURD/FAIRFAX Social Kitchen took away the titles for outstanding restaurant, outstanding ambience and design and chef Seamus Fawkner was named emerging chef.
Popular restaurant The Social Kitchen situated in
the former Salvation Army citadel wins three awards for outstanding restaurant,
ambience and design as well as recognition for Seamus Fawkner in the emerging
chef category.
Robert Isbister of Meat & Liquor Steakhouse
took top honours winning the outstanding chef award.
Ngapera Hohaia-Aiton of Arborio wins the award for outstanding
waiter/waitress. Situated within the Puke Ariki museum on St Aubyn Street, the
restaurant is as notable for its stunning architecture and outstanding sea
views as it is for its excellent service.
Great cafes are not lacking in the region with The Federal
Store winning the award for outstanding café and Antony Manjali of Escape Coffee
recognised as the region’s outstanding barista.
Those looking for a place to get a great drink also won’t be
disappointed with the region’s growing assortment of top-notch bars recognised.
Kerry Simeon of Crowded House wins the award for outstanding bartender, Shining Peak Brewing as the region’s outstanding bar and Snug Lounge for outstanding boutique bar.
CHARLOTTE CURD Deluxe Diner was named people’s choice.
The Taranaki community also voted for its favourite
establishment in the People’s Choice Award category, with Deluxe Diner
recognised as the locals’ favourite.
CEO Marisa Bidois says, “Named by the Lonely Planet
as one of the best regions to visit, we’ve seen a real resurgence of the
hospitality scene in
Taranaki. With a swathe of
openings in the past year, there is a new creative energy amongst the
hospitality crowd which is reinvigorating the dining scene.
“As an industry it’s so important that we take time
out to celebrate our success and acknowledge our achievements.”
The winners
were announced at an awards ceremony attended held at the TSB Showplace on
Monday 21st October 2019.
Stay
connected with key updates and announcements on our Facebook and Instagram pages @taranakihospitalityawards.
Gilmours Central Outstanding Chef Robert Isbister, Meat & Liquor Steakhouse
Bidfood New Plymouth Outstanding Café The Federal Store
Asahi Beverages Outstanding Bar Shining Peak Brewing
Restaurant Association of NZ Outstanding Boutique Bar Snug Lounge
BCE Catering Equipment NZ Outstanding Street Food/Casual Dining Gamma Rays
OneMusic Outstanding Ambience & Design Social Kitchen
Nova Energy Outstanding Suburban/Regional Establishment Treehouse Bar & Bistro
Eftpos NZ Outstanding Restaurant Social Kitchen
Maurice Trapp Outstanding Sales Rep Debra Davis – Gilmours Central
KDJ Catering Outstanding Supplier Bidfood New Plymouth
Mediaworks Taranaki People’s Choice Deluxe Diner
The rise and rise of dining out in New Zealand 2019
posted on
The Restaurant Association have released the 2019 Hospitality Report, providing topline statistics on the hospitality industry. The report research includes information on industry sales, industry employee data, the number of businesses, regional and sector outlooks and more. It also highlights the key challenges for the industry and for the first time includes new research outlining consumer dining insights.
Highlights:
Nationwide sales for the hospitality industry in 2019 (year end March) increased by 4.2 per cent, to reach $11.7 billion.
Sales growth in 2019 carried across all sectors, excluding the clubs sector, with the dominant restaurant and café sector recording the highest growth of 5.1 per cent.
Regionally, revenue growth in Kaikoura was highest, at 21.2 per cent, as the region continues it’s recovery from the earthquake at the end of 2016. The Taranaki region also recorded a strong 10.8 per cent growth in sales.
The number of hospitality businesses nationwide increased by 480 in total to reach 17,895 in 2018.
The industry currently employs over 133,000 people.
The latest Restaurant Association
Hospitality Report finds that nationwide sales for the hospitality industry
have continued to grow, with the restaurant and café sector recording the
highest growth at 5.2 per cent.
In
2019 New Zealand’s hospitality sector achieved record sales of over $11.7
billion (year end March 2019). This represents sales growth of 4.2 per cent
over the previous year, which follows two years of significant growth (3.6 per
cent from 2017-2019 and 8.2 per cent from 2016-2017).
Sales
growth carried across the industry, excluding the clubs sector, with
restaurants and cafes recording the highest sales increase. Over half of every
dollar spent dining out is spent at a restaurant or café, which has almost 51
per cent market share.
Annual
sales for this dominant sector grew 5.1 per cent in 2019, which in dollar terms
translates to an increase over the year previous of $290 million. Pubs, taverns
and bars also realised annual sales growth of 4.9 per cent (an increase of $79
million) and catering services grew by 4.5 per cent ($39.7 million). Takeaway /
food to go sales growth has led the industry over the past 3 years but that
growth slowed in 2019. This sector achieved a 2.6 per cent annual sales
increase in 2019.
Regional outlook
Consumer
spending is highest in Auckland, Wellington and Canterbury. These three regions
all have annual sales of more than $1 billion per annum. The Waikato region has
also seen sales growth of 31 per cent over the past 5 years and now records annual
sales of almost $900 million, reaching closer to achieving the $1 billion
threshold.
Regionally,
the largest percentage sales increases from 2018 – 2019 were in Kaikoura (up
21.2 per cent in 2019), Taranaki (up 10.8 per cent), and the Nelson region (up
10.3 per cent). All regions across the country recorded sales growth, with
Canterbury (excluding Kaikoura) recording the smallest growth for the year (up
1.3 per cent).
From 2017–2018, the hospitality
industry grew by 2300 employees to reach 133,100. In line with MBIE
projections, this represents growth of 1.8 per cent. This is the smallest
industry employment growth since 2013 (when growth was 1.7 per cent), no doubt
impacted by the challenges operators have finding skilled staff.
Dining out trends research highlights great food and service as key to memorable dining experiences
The Restaurant Association’s 2019 Great Dining Out
Survey gives an insight to the eating out habits of the New Zealand consumer.
Responses were collated from around 1,000 customers, who revealed that eating
out isn’t just for special occasions any more. Our busy lifestyles are
encouraging consumers to turn away from their kitchens at mealtimes, where
instead restaurants and cafes are having a critical role in feeding us
regularly.
45 per cent of the dining out
survey respondents eat out 1-3 times per week.
Dinner and lunch are the meals that respondents
most commonly eat away from home.
48 per cent say their most frequent dining out
occasion is for causal dinner dining.
Dining out over the daytime is also popular, with
28 per cent of the survey respondents saying they dine out for lunch most
frequently.
While 44 per cent of diners like to choose
somewhere that they have been before and they know is good, 35 per cent want to
try something new, and choosing a place that they have never been to before is
important.
If you want to deliver a memorable dining out
experience, great food is the most important factor for diners, closely
followed by great service. Good value for money is again also important.
When dining experiences are memorable for the wrong
reasons, poor service is the top ranked issue. Long waiting times also rankle,
along with poor value for money and dirty plates or cutlery.
When it comes to food to go, 42 per cent indicate
that they order food to take away (pick up or home delivery) 1-3 times per week,
with 38 per cent restricting takeout to once or twice per month.
When choosing where to dine, the food and menu have the biggest influence on consumers. However, many consumers are also looking for good value for money, making this another important decision-making factor. To deliver a memorable dining out experience to customers, great food is the most important factor for diners, closely followed by great service.
Key challenges
The rate of growth in hospitality over
the past five years has been impressive and the industry is booming. However,
to offer stability in a period of rapid growth it is important that the
industry has the foundations to manage its challenges to remove any barriers
and maximise opportunities for success.
Hospitality business owners cite the lack of
skilled employees, managing wage costs, government legislation and compliance, building
and maintaining sales volume and managing the tax burden as their five biggest
challenges.
This competition for skilled employees has the
potential to drive wage rises in some regions, although operators also look for creative ways to retain employees to ensure their labour
costs are kept under control. Wages continue to rise beyond customers’
expectation of price rises and that’s a challenge and balancing act that hospitality
business owners face.
We are looking at some significant Government
policy changes in the coming 12-18 months, covering employment, immigration,
education and more. This is affecting business confidence in our sector, which
lists Government legislation and compliance as the fourth top challenge.
“The
hospitality industry has performed exceptionally well over recent years in
light of economic uncertainty, legislation changes, rising costs and increased
compliance obligations.” Says Marisa Bidois, CEO of the Restaurant Association
“For business owners there are challenges to achieving profitability, as the volume of new businesses sees consumer spend split across more operations. However, the industry is in a stable position, continuing to grow in sales, outlet and employee numbers. Hospitality operators are by nature optimistic and hospitality will continue to serve up opportunities for success for those operators offering a consistent product that resonates with their customers.”
Restaurant Association members can download the full free electronic copy of the 2019 Hospitality Report online in the Shop.
If you are not a member of the Restaurant Association, the 2019 Hospitality Report is available for purchase to the wider industry for $150.00 +gst.
Wellington’s top dining establishments revealed
posted on
Capitol nominated for three awards
The finalists have been announced in the Wellington Hospitality awards and Wellingtonians are being invited to vote for their favourite place to dine out.
The finalists represent the top-notch dining
establishments in the Capital as voted by the hospitality industry.
Famed for its seasonal menu grounded in classical
Italian style, family run restaurant Capitol has been nominated in three
categories including outstanding restaurant,
Patrick Ferrier is recognised in the Maitre’d category while Tom Hutchison is
nominated for a second year in the outstanding chef category.
Newcomer Rita which took home the 2018 award for
outstanding new establishment, this year becomes a finalist in the outstanding
restaurant award.
Iconic Boulcott Street Bistro also received a nod
for outstanding front of house team.
Great cafes are not lacking in the region with Café Polo,
Lashings and Prefab Eatery all receiving nominations in the category of
outstanding cafe.
Those looking for a place to get a great drink also won’t be
disappointed with the region’s assortment of top-notch bars recognised.
Crumpet Bar, Hanging Ditch and
Hawthorn Lounge all receive nominations for the title of outstanding cocktail experience
while Glass, Puffin and Noble Rot Wine Bar are all recognised in the category
of best wine experience.
Nominations for the outstanding beer experience go to Fortune Favours, Little
Beer Quarter and Parrotdog.
Newcomers Birdcage, Highwater Eatery and Los
Banditos are all nominated for the region’s best new establishment.
Recognition has also been given to the best and
brightest of the hospitality community making a difference to the dining scene
in the region.
Josh
Pointon of Noble Rot Wine Bar, Lindsay Coral Phillips of Bambuchi and Sarah
Meikle of the Wellington Culinary Events Trust have all been nominated in the
category of Outstanding Hospitality Professional.
The Wellington general public are also able to vote
for their favourite establishment in the People’s Choice Award category.
21 awards will be given to the best of the Wellington
hospitality industry. From crew members,
to suppliers, to establishments – the best of the best will be celebrated for
their contribution to creating a world-class hospitality scene in Wellington.
CEO Marisa Bidois says, “Wellington has a vibrant
and world leading hospitality scene which deserves to be recognised. Our goal
is to recognise those providing an exceptional experience to Wellingtonians and
connect them to one another and the local dining community.”
Voting is open until Sunday, 20th
October and the winners will be revealed at the awards evening on Sunday, 27th
October.
Tickets to the event are on
sale now, to purchase or for more information regarding the awards please visit
https://hospitalityawards.co.nz/wellington. Stay connected with key
updates and announcements on our Facebook page @felixwellingtonhospitalityawards
and Instagram @felixawards.
The Wellington Hospitality Awards Finalists
2019
L’affare Outstanding Barista of the Year Hohepa Reedy – Café Polo Nik O’Connell – Staple Espresso Tait Burge – Swimsuit
Chivas Regal Outstanding Bartender of the Year Alex Vowles – Hawthorn Lounge Dan Felsing – Crumpet Bar Benji Irvine – Hanging Ditch Max Roberts Bristow – Poquito Bar
Antipodes Emerging Front of House Angela Montenegro – Lashings Jessica Wood – Noble Rot Wine Bar Mackenzie Edwards – CGR Merchant & Co
Helping Hands Outstanding Front of House Team of the Year Boulcott Street Bistro Ortega Fish Shack & Bar Shepherd
Moet Hennessy Outstanding Maitre’d of the Year Davey McDonald – Ortega Fish Shack & Bar Patrick Ferrier – Capitol Restaurant Sophie Garnham – Monsoon Poon
Le Cordon Bleu Emerging Chef Ben Chamberlain – Atlas Elton Song – Hiakai Nikita Kuschke – Hillside Kitchen & Cellar
Gilmours Outstanding Chef of the Year Laura Greenfield – Field & Green Monique Fiso – Hiakai Tom Hutchison – Capitol Restaurant
Southern Hospitality Outstanding Café of the Year Café Polo Lashings Prefab Eatery
Restaurant Association of NZ Outstanding Beer Experience of the Year Fortune Favours Little Beer Quarter Parrotdog
Monin NZ Outstanding Cocktail Experience of the Year Crumpet Bar Hanging Ditch Hawthorn Lounge
Negociants Outstanding Wine Experience of the Year Glass Noble Rot Wine Bar Puffin
Service Foods Outstanding Casual Dining/Street Food Experience of the Year A Taste of Home Mr Go’s Soul Shack Hot Chicken
OneMusic Outstanding Ambience & Design of the Year Highwater Eatery Night Flower Puffin
BCE Catering Equipment Outstanding New Establishment of the Year Birdcage Highwater Eatery Los Banditos
Nova Energy Outstanding Suburban/Regional Experience of the Year Beach House & Kiosk Comes & Goes Salty Pidgin
Champagne Laurent-Perrier Outstanding Restaurant of the Year Capitol Restaurant Hiakai Rita
Harbourside Function Venue Outstanding Sales Rep of the Year Richard Klein – Artigiano Imports Jamie Andrew Lawton-McKenzie – Hop and Vine Oliver Kettle – Vintners
Crombie Lockwood Insurance Brokers Outstanding Supplier of the Year Capital Produce Mineral Wines Moore Wilson’s
The Recruitment Network Outstanding Caterer of the Year Ruth Pretty Catering Sarah Searancke Catering The Catering Studio
Villa Maria Outstanding Hospitality Professional Josh Pointon – Noble Rot Wine Bar Lindsay Coral Phillips – BambuchiSarah Meikle – Wellington Culinary Events Trust
2019 Remuneration Survey
posted on
With the minimum wage rise in April this year,
there was much discussion around the impact this would have on hospitality
businesses who typically employ a number of workers on the minimum wage, or
just above. Changes to the level of the minimum wage affect not just those
receiving the minimum wage but also those who are paid close to it, as
employers increase the wages of workers paid above the minimum wage to maintain
wage relativity. Often this flow-on cost is reported by members as a greater
burden than increasing the wages of those on the minimum wage.
“With minimum wages going up it requires for all wages to go up and it is making it increasingly difficult to keep wage costs at a manageable level eg less than 40%. It is always a hard balance as we want to be able to pay well but remain a viable business at the same time. With wage costs going up, we, as owners, are gradually taking less.”
MEMBER RESPONSE, 2019 REMUNERATION SURVEY
The 2019 Hospitality Industry Remuneration survey helps to analyze the impact of the minimum wage rise, as well as other economic impacts, providing insightful data on wage and salary rates for over 100 hospitality positions across 11 regions nationwide. The survey is drawn from over 700 businesses, who employ over 12,000 people. Although several factors are threatening to push wages in foodservice businesses up the survey confirms that currently, wage rates for most positions are rising at a steady pace.
The 2019 remuneration survey indicates that over 5 years (2014 –
2019) wages rates have grown by 20 per cent. From 2018 – 2019 overall hourly
wage rates increased by 5.4 per cent (after a 4.75 per cent increase the year
previous). Salary rates also increased by just over 4.0 percent (after showing a
small decrease from 2017 – 2018 of -1.9 per cent).
At a glance of the 101 positions which were also surveyed in
2018, 80 achieved increased hourly rates in 2019. These rates included a 4.66
per cent increase for a bar manager, a 9.41 per cent increase for a Maitre D’,
and a 3.65 per cent increase for Head Chefs, who earn on average $33.74/hour in
2019.
The highest overall average hourly wage can be found in
Queenstown / Southern Lakes, at $21.48/hour, followed by Auckland with $21.07.
Further regional analysis shows a Head Chef in Canterbury will earn $27.49/hour
on average, $26.17 in Auckland and $24.36 in Otago / Southland. A Head Waiter
earns $22.70/hour in Wellington and $18.88/hour in Bay of Plenty, while a Bar
Person earns the highest hourly wage in Northland ($19.29/hour), $0.56/hour
more than the average hourly rate of $18.73.
“We pay above minimum wage but can’t quite afford the living wage yet. We do believe that we need to pay workers in this industry more. But the costs have to be managed very carefully.
Around 30 per cent of full time hospitality workers and 18
per cent of part time workers are on a visa. Migrant workers are seen as an
essential part of New Zealand’s hospitality industry, with many comments made
in the survey that highlight frustration with the visa application process and
visa wait times.
The Survey also addresses forecast trends with operators. The
2019 Survey found that 54 percent of employers intend to increase remuneration
rates in 2019 (outside of the increases that come as part of the minimum wage
going up). Those employers will increase remuneration rates at an average of 5.6
percent overall.
Around 58 percent of employers also intend to keep staffing
levels the same over the next 12 months, rather than increasing the size of their
teams. This reflects a degree of caution for operators. Key costs have risen
significantly for hospitality businesses, including wages, but also rent and
food costs, and this is affecting business confidence.
“Based [where we are], with the extra pressure of seasonality, finding quality staff is almost impossible and competition for roles has pushed remuneration rates up. Minimum wage increases with no compression into senior roles has also factored into this. Weekly staffing costs increased by 3% last year with a similar turnover.”
Seven new hospitality businesses open every day of the
year (and six close) in New Zealand so there will continue to be many new
opportunities for those employed in the industry. The challenge for operators
is around finding the key staff, with the right fit, for their business.
A copy of the full survey results, which includes full regional breakdowns can be purchased here.
Taranaki names its top places to dine
posted on
The Social Kitchen nominated for four awards
The finalists have been announced in the Taranaki Hospitality awards and represent the top-notch dining establishments in the region as voted by the hospitality industry.
The
awards affectionately known as ‘The Halamoana’s’ are back for 2019, proudly
brought to you by the Restaurant Association of New Zealand and lead
partners Lexis Comply Hub.
Halamoana means “the movement of the traffic towards a destination”,
similar to a wave in the ocean”.
The Halamoana Awards began in 2006 and ran for nine years. After a five-year
hiatus, and under the stewardship of the Restaurant Association of New Zealand,
the Halamoana Awards have been rekindled for 2019. The awards will once
again pay homage to all that is excellent in the Taranaki hospitality scene.
Popular restaurant The Social Kitchen situated in
the former Salvation Army citadel takes out four nominations for outstanding restaurant,
ambience and design as well as accolades for chefs Blair Clement and Seamus
Fawkner in the outstanding chef and emerging chef categories.
Situated within the Puke Ariki museum on St Aubyn Street,
noted for its stunning architecture and outstanding sea views, Arborio picks up
three nominations including best restaurant. Ngapera Hohaia-Aiton is recognised
in the best waiter/waitress category while Nikhil Chauhan is nominated for
outstanding chef.
Great cafes are not lacking in the region with The
Federal Store, Monica’s Eatery, Emmalou Macaron and Coffee House and Elixir
café all receiving
nominations in the category of outstanding cafe.
Those looking for the region’s best flat white have ample selection with
Elizabeth Collins of Elixir Café, Zoe Flower of Emmalou Macaron and Coffee
House, Antony Manjali of Escape Coffee and Tash Corban of Ozone Coffee Roasters
all finalists in the category of best barista.
Those looking for a place to get a great drink also won’t be
disappointed with the region’s growing assortment of top-notch bars recognised.
Crowded House, Frederics Restaurant
and Bar, Shining Peak Brewing and the Good Home all receive nominations for the
title of Best Bar.
The Taranaki community is also able to vote for its
favourite establishment in the People’s Choice Award category.
15 awards will be handed out to the best of the Taranaki
hospitality industry. From crew members, to suppliers, to establishments – the
best of the best will be celebrated for their contribution to creating a
world-class hospitality scene in the region.
CEO Marisa Bidois says, “Named by the Lonely Planet
as one of the best regions to visit, we’ve seen a real resurgence of the
hospitality scene in
Taranaki. With a swathe of openings
in the past year, there is a new creative energy amongst the hospitality crowd
which is reinvigorating the dining scene.
“As an industry it’s so important that we take time
out to celebrate our success and acknowledge our achievements.”
Voting is open until Sunday 13th October
and the winners will be revealed at the awards evening on Monday, 21st
October.
Tickets to the event are on sale now, to purchase
or for more information regarding the awards please visit https://hospitalityawards.co.nz/taranaki. Stay connected with key
updates and announcements on our Facebook and Instagram pages @taranakihospitalityawards.
Voting links are here for industry and here for people’s choice.
The Taranaki Hospitality Awards Finalists
2019
Restaurant Association of NZ Outstanding Barista Antony Manjali, Escape Coffee Elizabeth Collins, Elixir Cafe Tash Corban, Ozone Coffee Roasters Zoe Flower, Emmalou Macaron and Coffee House
Restaurant Association of NZ Outstanding Bartender Ajinkya Jagdale, The Hour Glas Daniel Nickson, Table Restaurant, Nice Boutique Hotel Jess Old, Itch Wine Bar Kerry Simeon, Crowded House
Restaurant Association of NZ Outstanding Waiter/Waitress Chesney Hiroa, Deluxe Diner Ngapera Hohaia-Aiton, Arborio Shyon Noble, Gusto Restaurant Victor Higgins, Lemonwood Eatery
Restaurant Association of NZ Outstanding Chef Blair Clement, Social Kitchen Freddie Ponder, Shining Peak Brewing Nikhil Chauhan, Arborio Purna Chandra, Gusto Restaurant Robert Isbister, Meat & Liquor Steakhouse
Restaurant Association of NZ Emerging Chef Ashwin Karra, Table Restaurant Elvis Colaco, Pikopiko Eatery Seamus Fawkner, Social Kitchen Vishal Sajeevan, Bach on Breakwater
Bidfood Outstanding Café Elixir Cafe Emmalou Macaron and Coffee House Monica’s Eatery The Federal Store
Asahi Beverages Outstanding Bar Crowded House Frederics Restaurant and Bar Shining Peak Brewing The Good Home
Antipodes Outstanding Boutique Bar Itch Wine Bar Snug Lounge The Hour Glass
Restaurant Association of NZ Outstanding Street Food/Casual Dining Arizona Gamma Rays Koby’s Kitchen Little Glutton
OneMusic Outstanding Ambience & Design Deluxe Diner Governors Eatery + Bar Monica’s Eatery Social Kitchen
Nova Energy Outstanding Suburban/Regional Establishment Lemonwood Eatery Pikopiko Eatery Stumble Inn Treehouse Bar & Bistro
Eftpos NZ Outstanding Restaurant Arborio Fork n Knife Salt Restaurant Social Kitchen
Maurice Trapp Outstanding Sales Rep Chris Murray – Southern Hospitality Debbie Davis – Gilmours Kester Randall – Bidfood Scott Baker – DB Breweries
KDJ Catering Bidfood Gilmours Natural Fare TLC Meats
A restaurant owner on how immigration changes will hurt her industry
posted on
This is an opinion piece by member, Yael Shochat, published in The Spinoff. Please find more clarification of some of the points raised and further information from Immigration New Zealand at the end of this article, or click here.
Two years on from her open letter to Andrew Little on his vow to slash immigration numbers, Israeli-born Yael Shochat, who owns Ima Cuisine in Auckland, writes about the harm the changes to the work-to-residence visa will do to the hospitality industry.
Last week I, like many who employ immigrants, received an email from Immigration NZ that completely floored me. Applying for work visas has already been an uphill battle, and the route to residence is very hard, but by March next year we will be going through a change to our immigration laws that will essentially close the route to residence for the majority of much-needed migrant employees, and definitely anyone working in hospitality.
From 2020, anyone looking to a pathway for residence will have to be on a “high skill” rate. According to Immigration NZ, that means new migrants will need to be in a pay bracket of over $104,000 a year. Everyone under that pay grade is considered low skill and can apply only for a temporary work visa. This will last a year, can be renewed twice, and that’s it – then you have to go home and can’t reapply for a year. The message from the government is clear – you can only be one of us if you are in the top percentile of earners. This bracket of pay is 200% above the median wage and takes the whole of my industry out of the work-to-residence route.
I first wrote an open letter to the Labour Party in 2017 outlining my concern over their electoral campaigns which had an aim of restricting immigration. It seems I’m picking up from where I left off, except this time more furious, hurt and desperate than before.
I am a Labour supporter, in spite of their terrible immigration policy, and while being aware of the anti-immigration sentiment, I still feel hurt and somewhat betrayed. The values that centre that party; of equality, of ending child poverty and giving everyone a fair chance of living a good life, are important to me. This elitist approach towards who we allow to become part of us does not sit well with those values of caring.
Immigration NZ has pushed through this policy under the false guise of ending migrant exploitation and ensuring everyone gets fair pay. I am sorry, but telling people that we need you to work now but we will never let you stay and build a future here, because you do the so-called “menial work” of our society, is a form of exploitation.
The immigrant story is one of great sacrifice, of hard work if it means our children can have a better life than us. Yes, there are definitely restaurants and other small businesses out there who under-pay and over-work their immigrant staff, and of course this is not right, and is illegal. By all means, please go after them and root this abhorrent activity out. Don’t let a criminal bunch paint us all in the same brush. The restaurant business is a tough one and most restaurant owners are working hard shoulder-to-shoulder with their employees, and I am definitely one of them.
YAEL SHOCHAT OUTSIDE HER FORT ST RESTAURANT, IMA CUISINE. PHOTO: SIMON WILSON
But who is going to pay $104K a year to bring much-needed labour to this country? Not one person in my industry is paid that much; not the manager, not the head chef, not anyone. At the end of the day I take home only a pitiful amount and rely on my partner’s support so I can pay my staff well. Despite all this, I will still lose them under this new law. And what about the shortage of nurses? Of teachers? Of care workers for our ageing population? And even if I could pay my head chefs this much, is the chef de partie, the commis chef or dishwasher not worthy of a pathway to residence? They are part of my team, part of my family, they are just as important as the next worker. They are not temporary or disposable, and yes they would like to stay, to continue to work hard, pay their taxes and be part of the community.
When the day comes and they have to leave, will there be others willing to work here with no promise of a future? I don’t think so.
I see what you want with this law; Trump-style closed borders wherein only rich, white immigrants like James Cameron can have a slice of the Kiwi dream. Well let me tell you, these “highly skilled” migrants ain’t going to cook you a meal or help your grandma get out of bed. Sure they will pay more tax while we exploit an underclass of temporary migrant workers, forcing them to “go home” after three years. Our immigration policy is looking more like that of Saudi Arabia, that is if people bother to come here at all. If immigrants have no future here, our country will be starved of labour.
Our restaurant industry is considered low-skill and we are all relatively low-paid. How I wish it wasn’t! It would be wonderful to be able to attract high-calibre Kiwis who could see that this is a job worth doing. Serving 100 people a night with care and precision is no mean feat. Our jobs require skill; they are jobs worth doing. Where do you want to celebrate your special moments, your birthday, anniversary, your achievements? When you go to a restaurant, do you want good food and service? And let’s say you wanted “non-Kiwi” (whatever the hell that means) food? You need immigrants for that, unless you want to go back to “Kiwi” tea rooms.
Immigrants are people who have made a huge effort to improve their future. They are the hardest working, their children are high achievers at school and are more likely to go on to tertiary education. They are not taking your jobs, they are taking a hit and doing the jobs you don’t want to do. They work hard, they pay their taxes, stay out of trouble and their children do well. By shifting poorer, most likely browner, immigrants away from the pathway of residence and citizenship, you are not only further starving our economy and the diversity of our country, you are reasserting the fact that anyone who is not a New Zealander is not “us” at all.
Further information / clarification from Immigration New Zealand:
1. Highly-paid pathway
The 200% figure quoted by the author, in fact, only applies to one of the potential pathways through to residence – the “highly paid pathway” which is as follows:
Employers whose job is paying 200 per cent, or twice, the median wage (currently $50.00 per hour or $104,000 per annum based on a 40 hour week) will be able to apply through the highly-paid pathway. This means that the employer will not be required to do a labour market test, regardless of what the occupation is and what region the job is in. Foreign workers recruited under this pathway will also have a pathway to permanent residence once they have worked in a highly-paid job in New Zealand for two years.
2. Skilled Migrant Category (residence visa)
People who are paid the median wage
or above (currently $25.00 per hour or $52,000 per annum based on a 40 hour
week) are still eligible to apply for residence under the Skilled Migrant
Category, assuming that all other relevant criteria are met. The recently
announced changes do not apply to the Skilled Migrant Category (SMC).
Under the SMC, employment is
assessed skilled if it meets one of these requirements:
It is described in the Australian and New Zealand Standard Classification of Occupations (ANZSCO), as a skill level 1, 2 or 3 occupation, it substantially matches the ANZSCO description of that occupation and pays NZD $25.00 per hour (or equivalent annual salary) or more, or
It is described in the ANZSCO as a skill level 4 or 5 occupation, it substantially matches the ANZSCO description of that occupation and pays NZD $37.50 per hour (or equivalent annual salary) or more, or
It has no corresponding description in the ANZSCO and pays NZD $37.50 per hour (or equivalent annual salary) or more.
3. Temporary work visas
The recently announced changes
apply to temporary work visas, and are summarised as follows:
Higher-paid jobs (jobs that pay above the
median wage):
The requirement to undertake a labour market test will be removed for employers in the regions (outside of the major cities) wanting to recruit for jobs that pay above the New Zealand median wage, which is currently $25 an hour. This will effectively mean that all employers recruiting for higher-paid jobs in the regions will have open access to recruit foreign workers.
As a result of this change, skills shortage lists will not be needed for each individual region and will only exist for the following five cities – Auckland, Hamilton, Wellington, Christchurch and Dunedin.
Removing the labour market test for all jobs paying above the median wage in the regions should make it easier for the regions to recruit higher-skilled foreign workers.
Lower-paid jobs (jobs that pay below the
median wage):
All lower-paid jobs will be required to pass a labour market test, which includes a requirement for the employer to advertise the job with pay rates and to check with the Ministry of Social Development whether they have any clients who are considered suitable, available and trainable that can be matched to the job.
Following the labour market test, the immigration settings for lower-paid jobs that meet the labour market test will take into account the differences in regional labour markets.
Jobs in parts of the country with fewer New Zealanders available to work or wanting more work will enable the foreign worker to get a visa of up to three years’ duration. After three years the foreign worker will need to leave the country for at least 12 months (unless during the three years the foreign worker is approved for a job that pays above the median wage).
Jobs in cities and regions with a higher-supply of New Zealanders available to work or wanting more work will enable the foreign workers to be granted a one-year visa. Workers will be able to be granted a maximum of three one-year visas, after which they would need to leave the country for at least 12 months (unless during the three years the foreign worker is approved for a job that pays above the median wage.
Sector Agreements may vary some rules depending on what is negotiated.
Members can get more information from the policy factsheets:
Member Spotlight: Jeremy Burton – Federal Store, New Plymouth
posted on
The Federal Store – A retro 1950s sensory experience is key at Federal Store. Now in its sixth year and a little bit out of town in Strandon, it’s a proven destination at any time of day for the coffee cultured and foodie inclined.
Here’s 10 questions with Jeremy Burton for this Member Spotlight.
What made you decide to go into the industry / what gave you your first start in hospitality?
I was always surrounded by foodies. My Mother (Susie homemaker), older brother (the chef), Father (feed an army) and Grandad (the butcher) so I guess that a career in the industry was always on the cards
My first start was funnily enough doing the dishes for my brother at Backstage cafe in Stratford, Taranaki.
What inspires you?
The look of satisfaction on my customer’s faces. This is really what inspires me to keep going and keep improving. Also, produce! Food is a huge inspiration. I always want to do things a bit differently but also with quality and consistency.
What do you love about the hospitality industry?
The personalities you meet, both suppliers and customers.
Also, the diverse options and creativity we have in this country. There is such an eclectic mix of colours, decors and themes that make NZ one of the most amazing cafe cultures of the world.
What are your key challenges?
The most challenging part of the job is keeping up the ideals that you’ve built your reputation on. With this in mind it’s also a constant battle to keep and develop staff who, let’s face it, are the stars that can make or break your business.
What is the secret to your success?
And here in lies the secret to success – building and forming great staff relationships. You have to keep them happy and look after them. Above all else follow through with your dreams and concepts. Don’t be half-arsed, go all in! And when you do believe in what you’re doing and trust yourself, 100 per cent commit and never deviate.
What is the best piece of advice you have received to date in your hospitality career?
Always carry your own can, never rely on others to do it for you. You create your own destiny not others. Also, always go out and be your best self, every single day.
What one piece of advice would you give to people starting out in the industry?
Be sure it’s what you really want to do! It’s a ruthless and hard and at times (if not all the time) all-consuming industry that gives little praise and lots of criticism. So, if you can deal with all that and have skin made of crocodile leather then go for it!
What do you think makes NZ Hospitality unique?
NZ Hospo industry is unique in its diverse range of cultural integration we have from back end to front of house and the flavour that this brings to our industry.
Which restaurants are on your dining bucket list?
Momofuku and milk in NYC also the Fat Duck and most definitely Hiakai in Wellington because that young lady is doing some amazing things that really are showcasing not only NZ food traditions but modern and foraging at its finest.
What do you do to relax?
The day I relax is the day I hang up my hospo badge and become a chauffeur. do enjoy golf and most definitely the beach as clichéd as it sounds. I do love burying my feet in the sand and re-connecting with the earth.
Government confirms changes to Employer-Assisted Temporary Work visas
posted on
Final decisions on the proposals related to the Employer-Assisted Temporary Work visa system have now been made, with the Minister of Immigration recently announcing the changes. The proposals include changing to an employer-led process, reforming temporary work visa settings so that they were more responsive to regional conditions and negotiating Sector Agreements.
The immigration policy changes will introduce a pre-assessment for employers, improve access to immigration for regions with low unemployment and put in place sector agreements. It will be a significant change to the current immigration settings, although the Government says the new system would prioritise New Zealand workers while ensuring temporary foreign workers would be recruited to fill genuine regional and sector shortages.
These changes are part of the Government’s wider programme of workforce improvements, including the changes to vocational education and upcoming welfare reforms, which have a goal to create better connections between the immigration, education and welfare systems.
The new process will be designed over the next 18 months, so there is a lot of detail that is not yet available. This includes information about fees, processing times and evidence that employers and migrants will have to provide in support of their applications.
The Restaurant Association welcomes the opportunity to work with officials on the detail of how the new processes can be implemented and we will be actively advocating for our members as the detail of the changes are finalised.
We are preparing further information and guidance for members, and will provide professional development updates in the future to ensure members are well informed and ready when the changes come into force.
Full details of the changes, including timeframes, can be found here: www.immigration.govt.nz/work-visa-changes. More information on the Association’s position on the changes, and a copy of our submission can be found here.
The key changes include:
Replacing six current employer-assisted temporary work visa categories with one new visa called the Temporary Work Visa
Introducing a new employer-led visa application proves that will involve three stages: the employer check; the job check; and the worker check
Linking visa conditions directly to pay by replacing existing skill bands with a simple remuneration threshold aligned to the median wage
For higher-paid jobs, replacing the current set of skills shortage lists with lists for cities and open access for regions
Strengthening the labour market test for lower-paid jobs and removing it altogether for highly-paid jobs in rural regions
Increasing the remuneration threshold for the Work to Residence – Talent (Accredited Employer) visa category, as a transitional measure until this visa is closed
Reinstating the ability for lower-paid workers to bring their families to New Zealand
Introducing sector agreements to support facilitated access to foreign workers in exchange for progress towards longer-term labour market improvements that place more New Zealanders into jobs in the sector and reduce the sector’s reliance on temporary foreign workers.
Members can also get more information from the policy factsheets:
Would you drink out of a ‘boomerang’ cup? Hastings cafe bans disposable cups
posted on
While many cafes will offer you a discount if you bring your own cup, one in Hawke’s Bay has taken it a step further.
Cartel HQ on Market St in Hastings has stopped offering disposable cups.
As a result, the cafe is stopping between 150 to 200 cups going to landfill per day.
Owner Mell Anderson said she “just had enough” of the waste caused by single-use cups.
“We wanted to make it as easy as possible for everybody.”
Tash May (left) and Mell Anderson (owner) from Cartel HQ, with new reusable and recyclable cup options. Photo / Laura Wiltshire
The cafe already sells Sup Cups, meaning people can buy a reusable cup onsite.
They have also set up a “CupCycling” system, where people can take a cup and return it.
Customers give a gold coin when they pick up their coffee, which is returned when they bring the cup back.
They also have boomerang cups for people in the surrounding offices to use.
“They can just come and grab them and they can bring them back.”
For people who are just passing through Hastings and may not be able to bring a cup back, there are also options.
“We are currently working with Haumoana School, they are creating something called the Koha Jar Project.”
The kids at the school have been creating insulators for glass jars, which are easily recyclable.
People can offer a koha to give to the school, when they take a jar.
“It’s about raising awareness for the school, the kids, the parents and also finding another option for us.”
They also have four wooden carry trays which people can take their coffee away in and return afterwards.
“Everyone has kind of come to us with a problem, and we want to have a solution,” Anderson said.
She said it was like plastic bags in supermarkets, once the change was made, no one worried about it.
“I’ve noticed with people coming in they’ve been holding off and holding off and then today they’ve brought their own cup, they have just been waiting for the day.”
Disposable cup free cafes are becoming more common in larger cities like Wellington and Auckland, and Anderson said it would be great to see Hawke’s Bay catching up.
“I want us all to work together.
“If we don’t make a change now we are just sitting on the sidelines while another 300 million coffee cups go into landfill.”
She said her advice to other cafes would be to research options, find solutions and then take the plunge.
“It’s about change of habit.”
While Cartel HQ is understood to be the first cafe to completely ban disposable cups in Hawke’s Bay, other cafes are already considering the move.
Head of Coffee at Eat, Drink, Share Hawke’s Bay, Dayna Joblin , said the four cafes under the organisation’s umbrella will be going disposable cup free at the start of next year.
She said they are already encouraging customers at Opera Kitchen in Hastings, Albion Canteen in Napier and F.G. Smith Eatery and The Picnic in Ahuriri, to bring keep cups, by asking customers ordering a take-away coffee if they have one.
“It’s trying to pop it in their head that very shortly it’s going to be what’s going to be having to happen.”
She said they were already doing a lot to reduce waste across the four cafes, and at Opera Kitchen and F.G. Smith they only use between 100 and 150 disposable cups per week.
Quest for the best in new ‘crème de la crème’ competition
posted on
Nationwide call out to French bakeries & restaurants – quest for the best in new ‘crème de la crème’competition
For the first time ever in New Zealand, the hunt is on to crown the crème de la crème of best French gastronomy in the nation in two categories – Best French Bakery and Best French Restaurant.
The French New Zealand Chamber of Commerce (FNZCCI) in partnership with Le Petit Journal Auckland has launched an inaugural competition with the French Ambassador to New Zealand’s blessing.
They’re urging all owners to consider throwing their hat in the ring as entries are now open. Le Petit Journal portal covering French news in 60 cities worldwide is hosting more information here.
“It’ll be quite the revealing exercise to canvas the whole hospitality sector to do an initial headcount of operators for a start. How many French bakeries and restaurants are there? Where are they based? Why did they choose to specialise in French food? What’s their backstory? Who will put their hand up to enter in our quest for the best? Imagine the magnificent boost and pride if you end up being voted number one,” says Thibault Beaujot, President of the French New Zealand Chamber Of Commerce.
The global demand for French baked bakery goods is now a burgeoning billion dollar industry according to recent international economic data. In the last year the sector earned $2.9 billion.
Deadline for entries by business owners is 13 September. A $3,000 prize package will be awarded to each winner which includes media campaign advertising by Le Petit Journal in both print and online worth $2,000 and an annual membership to the French New Zealand Chamber of Commerce valued at $1,000. Winners will also receive recognition of the award to display on premise.
“We know Kiwis love all things quintessentially French – yet remember thousands of French nationals will also zero in on where the best French gastronomy is because we’re so far away from home,” says Nicolas Roger, New Zealand Country Manager at lepetitjournal.com.
The public can vote for their people’s choice favourite from 16 September until the competition closes off on 29 September.The winner will be announced at an exclusive gala awards dinner in Auckland on 10 October 2019 to be attended by the French Ambassador, Her Excellency Mrs Sylvaine Carta-Le Vert, the Parliamentary Under-Secretary for Regional Economic Development and Foreign Affairs, Fletcher Tabuteau, and a visiting VIP delegation from the largest employer federation in France,Movement of the Enterprises of France (MEDEF).
/arc-anglerfish-syd-prod-nzme.s3.amazonaws.com/public/626RKYAWJ5HQ7I7SZOIMMUM5UY.jpg)
