A feast laid on by some of the country’s top Māori chefs will feed the body, the mind and a charity working to help youth.

Brew Union head chef Grant Kitchen has brought together five other chefs for Matariki Hākari​, a degustation dinner showcasing modern Māori cuisine paired with beer and wine from top New Zealand producers.

The lineup includes Boulcott Street Bistro head chef Rex Morgan, Novotel Auckland Airport Hotel executive chef Nancye Pirini​ and Jeremy Rameka, whose acclaimed Napier restaurant Pacifica was judged the best restaurant in New Zealand at the 2017 Cuisine awards.

The event will also feature song, storytelling and insight into Māori food.

Proceeds will be donated to Youthline’s Central North Island branch, based in Palmerston North.

Although Youthline is known for its youth helpline, the branch also runs counselling and outreach programmes, which it needs donations for.

Kitchen said the event was about showcasing Māori cuisine and putting Manawatū on the culinary map.

Brew Union head chef Grant Kitchen says Matariki Hākari is about showcasing Māori cuisine and Manawatū as a culinary destination.  MURRAY WILSON/STUFF

The wider region was well known for its produce and food research, but could be overlooked as an eating destination, despite having excellent chefs and restaurants, he said.

Bringing in some of the country’s best Māori chefs was one way to draw attention, he said.

The event would also showcase Manawatū produce, something Kitchen said was especially important for diners.

“It has become a lot more apparent and obvious that people want to know where their products are from,” he said.

That was was driver behind Feilding-raised Kitchen working with Manawatū businesses such as Palmerston North bakery BABCO​ and Pohangina cheesemakers Cartwheel Creamery since he moved back to the region 18 months ago.

He spent nearly a decade away, working at restaurants and running programmes for the NZ Chefs Association.

His hospitality career both in and out of the kitchen has featured awards judging, being butler to the Sultan of Brunei and, most recently, winning chef of the year at the 2018 Manawatū Hospitality Awards.

Although some dishes at Matariki Hākari draw on traditional Māori cooking techniques like hangi, some appear more internationally focused.

Jeremy Rameka, whose restaurant Pacifica was judge New Zealand’s best, is one of six chefs cooking as part of the Matariki Hākari event.

Kitchen said looking overseas for new techniques was a natural way to improve, but Māori also picked up ingredients and techniques on their migration journey to Aotearoa.

Using something like Matariki Hākari to fundraise for Youthline made sense, as hākari, or feasting, was about more than food, he said.

“Any feast is about bringing people together.

“It’s about feeding the mind, feeding the heart and everyone coming together.”

Brew Union also has a record of assisting with mental health programmes, getting behind events such as Movember and putting on “karma kegs” – punters pay what they want for a pint, with the money going to charity – for Youthline, he said.

Matariki Hākari takes place at Brew Union in Palmerston North on June 10. For more information, see brewunion.co.nz.

Boulcott Street Bistro head chef Rex Morgan will take part in the Matariki Hākari event in Palmerston North.  MONIQUE FORD/STUFF

To donate directly to Youthline Central North Island, see givealittle.co.nz/org/youthlinepalmerstonnorth or visit it at 145 Queen Street, Palmerston North.

CLICK HERE TO SEE ORIGINAL ARTICLE – Jono Galuszka – Stuff

On Sunday, in Auckland, at a Black-Tie event held at The Pullman Hotel, the Auckland hospitality industry acknowledged the outstanding abilities of their own with the announcement of the winners of the 17th annual Lewisham Awards.  This year’s event was a sell-out, which is a tribute to the calibre of the finalists and highlights the high regard in which they are held.

The Lewisham Awards (named after the late Richard Lewisham, who was a pioneer of the Auckland hospitality scene) were established in 2002 with the main objective to encourage excellence in the city’s hospitality community. With this in mind, the best in the business are honoured by their peers once a year, as the industry comes together to celebrate their success.

Finalists and winners came from a mix of both new and well-established businesses, highlighting this dynamic and ever-changing industry and showing that Auckland hospitality remains in excellent heart.

Some categories, such as Outstanding Restaurateur and Outstanding Maître d’, were once again tightly fought, showing the depth of talent that we have in Auckland in our food and beverage offerings.

So, what are you waiting for – those in the know in hospitality have crowned these people and venues the best of the best – must be time to go and check them out!

Hello Beasty – Outstanding New Venue

Outstanding Waiter sponsored by Crombie Lockwood
Melodee Pearce, Prego

Outstanding Maitre’ d sponsored by antipodes water company
Lindsay Swannack, Prego

Outstanding Bartender sponsored by Winterhalter NZ
Bryan De Fenyi-Pollett, Deadshot

Outstanding Sales Representative sponsored by Restaurant Association of NZ
Angie Atkinson, Prophets Rock

Outstanding Wine List sponsored by EuroVintage
O’Connell Street Bistro

Outstanding Supplier sponsored by Hospitality New Zealand
Southern Hospitality

Outstanding Wine Service Professional sponsored by Negociants New Zealand
Hiro Kawahara, Sid at The French Cafe

Outstanding Local sponsored by Southern Hospitality
Andiamo

Outstanding Caterer sponsored by Hellers New Zealand
Little Wolf

Outstanding Cheap Eats sponsored by CLYTH MACLEOD
The White Lady

Outstanding Bar sponsored by Hancocks Wine, Spirit & Beer Merchants
Deadshot

Outstanding Barista sponsored by Meadow Fresh
Juno Jung – Atomic Kingsland

Outstanding Cafe sponsored by Bidfood   
Crave

Outstanding New Venue sponsored by Asahi Beverages
Hello Beasty

Outstanding Establishment sponsored by OneMusic
Apero

Outstanding Producer sponsored by the recruitment network
Clevedon Buffalo Co

Outstanding Chef sponsored by Loaf
Sid Sahrawat – Sidart | Cassia | Sid at The French Cafe

Outstanding Restaurateur sponsored by Pernod Ricard New Zealand
Mandy Lusk – Vivace

Outstanding Hospitality Personality sponsored by Moët Hennessy New Zealand
Mark Wallbank – The Blue Breeze Inn | Woodpecker Hill | Chop Chop | GoGo Daddy Cantina

About The Lewisham Awards
The Lewisham Awards is an established event in the Auckland hospitality industry, where the best in the business are nominated and honoured by their peers. At the time of establishment in 2002, the main objective of the awards was to encourage excellence in the city’s hospitality community, with a view of raising the standards in all facets of the industry.

Organised by a dedicated committee of industry professionals, the Lewisham Foundation Awards are named in honour of colourful Auckland hospitality entrepreneur Richard Lewisham who helped establish the modern day eating and drinking scene in the ‘City of Sails’.

Lewisham Awards activities include a call for nominations in 19 categories which are then shortlisted to four finalists per category. Final voting concludes a week prior to a formal Awards Ceremony which precede an after party generally touted as The Party on Auckland’s hospitality calendar.

In the wake of the demise of the famous UK chef’s restaurant group, Al Brown and Martin Bosley reflect on how in the hospitality business, being a “name” comes with its own baggage. 

It must be strange to be no longer simply a man, but also a brand. That, in essence, is Jamie Oliver: a 43-year-old Essex-born husband and father of five, yes, but also Jamie Oliver. The epitome of the 21st-century celebrity chef.

From a BBC series and a number one cookbook that made him a household name, to supplementing his fame with widespread respect earned through working with disadvantaged youth and promoting healthy food in schools, to, finally, an ever-expanding restaurant empire, it’s been a heady couple of decades for the man formerly known as the naked chef. Until it all went wrong.

Last week, all but three of Oliver’s 25 UK restaurants closed their doors as the Jamie Oliver Restaurant Group was put into administration, with the loss of more than 1000 jobs. It wasn’t sudden, of course; six restaurants had closed in 2017 and 12 in 2018, and during that time Jamie’s Italian was just hours from bankruptcy until the chef himself injected nearly £13 million of his own money into the chain. His magazine, Jamie, also ceased publication last year.

Morell, a modern bistro set on the leafy corner of Upland & Benson Road in Remuera, is the “restaurant” dream for both Daniel and Sarah Morini, this seasoned hospitality couple have worked for exceptional local & worldwide chefs and restauranteurs including Neil Perry, Peter Gordon, Frank Chek, Mark Wallbank, Simon Gault & Chris Rupe. Here’s 10 questions with owner and chef, Daniel Morini, for this Member Spotlight.

What made you decide to go into the industry / what gave you your first start in hospitality?

I think I was always destined for the kitchen. My late Dad from Bologna Italy was a great chef, he always worked in restaurants when we were young. In 2001 he opened up his own restaurant in Pt Chev called Pasta & Opera. I was at SPQR then working as kitchen hand. Growing up in Freemans Bay/Ponsonby all my mates had a stint at SPQR, my older brother did also, who got me my first real job there at the age of 17.

What inspires you?

My culture is where I get most of my inspiration from, being Italian Maori is such a cool blend …. Both cultures are all about love, food, family, entertaining. My heritage and my people make me want to be recognised for what I have achieved.

What do you love about the hospitality industry?

The people you meet and work with. There are all bit crazy! I think you have to be to work in such a demanding industry. But honestly I love feeding people, it’s the most simple thing that can make a person so happy.

What are your key challenges?

TRAFFIC! LOL. My main key challenge is the work/life balance. It never feels like there are enough hours in the day.

What is the secret to your success?

I don’t think there is any great secret. It all comes down to hard work and passion… you have to love what you do. We are really genuine about what we do, everything about Morell is about love from the food, the service, the décor, everything.

What is the best piece of advice you have received to date in your hospitality career?

Honestly sometimes it’s hard not to get caught up in everything, and feel under pressure.

Two things I’ve heard over the years is “Don’t over complicate things” and my wife and I often go back to the old saying “it’s just a restaurant, we are not saving lives!” It’s just important not to take things too seriously and enjoy all the ups and downs.

What one piece of advice would you give to people starting out in the industry?

It ain’t easy! Be prepared to live and breath your business. And don’t have a baby two months before opening!

What do you think makes NZ Hospitality unique?

We are just one big melting pot of full of culture and flavour in a land that provides exceptional produce.

Which restaurants are on your dining bucket list?

Internationally – I would love to visit Felix Trattoria in LA and Osteria Francescana in Italy… although I could go on and on. Here at home, I would love to get to Apero on K road and Hai Kai in Wellington as I love the concept of Maori fine food.

What do you do to relax?

Believe it or not I don’t like relaxing! I love chaos. I come from a big family so I love having all the whanau over with kids running around and food always being cooked. I do love rugby league, having my alone time watching the games on record  when my wife and daughter are asleep is probably my biggest downtime.

Check out Morell’s website

Celebrity chef Jamie Oliver’s British restaurant chain which has called in administrators, reportedly putting 1300 jobs at risk, once had plans to open in New Zealand.

The company had been in trouble for at least two years, despite Oliver’s global fame on the back of his cookbooks and television shows due to competition and escalating rents.

In 2016 Oliver told Stuff that opening a restaurant in New Zealand was one of his “first priorities” and he was in the process of buying his chain from the failed Australian franchise holder.

But Restaurant Association of New Zealand chief executive Marisa​ Bidois said Oliver would have been competing with a “plethora” of similar concepts in New Zealand’s restaurant scene had his plans to open an eatery here been successful.

“The New Zealand dining scene is the best it’s ever been with a rise in fast casual concepts, dining precincts, food trucks as well as smart dining,” Bidois said.

In 2016 the restaurant chain’s Australian franchise holder Keystone Hospitality Group went into receivership pouring cold water on plans to open a restaurant in Wellington.

Jamie Oliver Restaurant Group (Australia) bought six restaurants from Keystone Hospitality Group in March 2017 but just over a year later his own company collapsed and was placed in voluntary administration.

After Wellington’s plans fell through it was reported in 2017 an optimistic Oliver planned on opening his first New Zealand restaurant in Auckland.

“We were going to go Wellington but I think probably, it’s sensible to go Auckland first,” Oliver told NZME in August 2017.

Last year, it shuttered 12 of its 37 sites in Britain, while five branches of the Australian arm of Jamie’s Italian were sold off and another put into administration.

He personally pumped £13 million (NZ$25m) into his Jamie’s Italian chain, but it was not enough.

Bidois said the British hospitality industry had been in “freefall” for some time, due to intense competition, combined with rent rises, higher business rates and increasing food prices.

She said the court documents for Jamie’s Italian painted a picture of under-investment, complex menus and ill-judged branch openings.

But the issues that plagued the Jamie Oliver chain, such as competition and high rents were also challenges the New Zealand restaurants faced.

Marisa Bidois, Chief Executive, Restaurant Association of New Zealand

“With such a small population and high labour costs this makes it difficult for businesses to attract and retain sufficient custom to be profitable.”

The key to a successful business was consistency, Bidois said.

“The customer knows what to expect and can guarantee the same product or service each time they go to that establishment.

“Having a name associated can be a blessing but there is a lot more to running a successful hospitality business than having a high profile or being a great chef.”

Click here for original article by Stuff – Anuja Nadkarni, May 22 2019

Eat New Zealand, a food movement dedicated to connecting people with our land through our food, are beyond excited to introduce New Zealand’s first national food celebration, Feast Matariki.

Running throughout June and July, Feast Matariki will comprise over 40 events and regional activations, rising to 100 as more are announced over the coming weeks.

The festival will include regional efforts such as Feast Festival in Taranaki, Elemental Feast in Auckland, Matariki Dish Challenge in Waikato, DineDunedin, F.A.W.C in Hawkes Bay, and Feast Matariki in Wellington.

In Wellington, Monique Fiso from Hiakai restaurant and international chef Charles Michel of Netflix The Final Table fame, will be offering a Matariki feast using foraged flora and an exploration of indigenous flavours and ingredients, alongside an evening of storytelling.

For thousands for years here in the South Pacific, we’ve been celebrating the winter months (Pipiri) by drawing close and feasting. It was the traditional time for the Māori people of New Zealand to give thanks for the food of our amazing country Aotearoa/New Zealand. This period was signalled by the rise of the Mataraiki (Pleadies) constellation and these stars represented the water, earth, ocean, air and the bounty that came from them. It was a time for renewal, the end of one growing year and the promise of a new one ahead.

The festival is a chance to recognise and celebrate our national food culture in a way that is uniquely New Zealand. Feast Matariki seeks to re-emerge these stories by creating our nation’s first (modern-day) national food celebration. We want to create a platform from which our food culture and story can be expressed.

Throughout the country people will be taking the time to come together and share food, no matter what their heritage or background. It’s a moment to reconnect with where our food comes from and to recognize the truly incredible ingredients we grow, catch and make here. It’s also a time to acknowledge the manaakitanga or hospitality that is an intrinsic part of who we are as kiwis.

Events throughout the country will be as diverse as streets festivals, Matariki dish competitions, hāngis, community food celebrations, long tables and chef collaborations. Other parts of the world celebrate Thanksgiving and Christmas with food in cooler months too. It’s a way to slow down, bring people together, and enjoy the best of what can be put on our tables from the proceeding harvest season. This is something we did traditionally; we just want to highlight this again.

Chief Executive Marisa Bidois (Ngāti Ranginui) of Restaurant Association of NZ – Eat New Zealand’s strategic partner – agrees this is a significant milestone in the development of our food story as a country. It’s both important and exciting that the history of our food culture is woven into this story-telling. This event has been made possible thanks to the support from Auckland Airport. 

• If you have an event that you think could be part of this celebration, or you would like to create one – please fill out this application here.
• Remember to keep checking back on the Feast Matariki website for regular updates as events are confirmed.

We hope that you will find your table, pull up a seat and join us!

Matariki ahunga nui. Matariki ahunga nui.

Restaurant Association says Govt assertion gaps will be filled locally if pay rises is ‘disconnected’ from reality The Government has rejected industry calls to place restaurant and cafe managers on the country’s Immediate Skills Shortage List.

The Restaurant Association and Hospitality New Zealand jointly penned submission letters to the Government and provided evidence of the hospitality industry facing a severe shortage of cafe and restaurant managers, however, a decision delivered by the Ministry of Business, Innovation and Employment (MBIE) has shut down hopes of hiring overseas workers to fill the void.

The Government says businesses would be able to fill these roles if they lifted pay rates for the occupation.

The Immediate Skills Shortage List is a regional measure that identifies whether there is a skill shortage within a certain region. If a certain job is on the list and an overseas worker meets the requirements for that occupation, they may be granted an Essential Skills Work Visa.

Businesses operating in the hospitality industry say it is extremely difficult to recruit restaurant and cafe managers, a role which requires at least five years experience.

A Hospitality New Zealand member survey found 92 per cent of its employers had difficulty recruiting for this role.

Sky City was also cited in MBIE’s decision letter. It said Auckland hospitality and tourism employers were facing “unprecedented skill shortages”.

But MBIE said government figures show a different story and “occupation replacement levels could be sufficient if industry terms and conditions of employment were attractive.” MBIE said restaurant and cafe managers earned an annual mean salary of $40,027. The Restaurant Association, however, said the average salary was $53,000 or $20.75 hourly.

The Govern ment forecasts occupation Marisa Bidois growth and retirements was about 682 positions per annum until 2026. It said the Ministry of Social Development had 160 jobseekers as of July 2018 who claimed to have more than 12 months of work experience in this occupation.

It also said graduates for hospitality management were at about 285 per annum and qualifications for the industry were about 720 each year.

The occupation was last reviewed in 2014 – a decision then was also made not to add restaurant and cafe managers to the list.

Restaurant Association chief executive Marisa Bidois said the hospitality industry disagreed with the Government’s view. She said it took on average eight to 16 weeks to recruit restaurant and cafe managers and claims that simply increasing the salary for this occupation would fix the problem were false.

She said that was not an option for most hospitality businesses.

“Hospitality businesses are really controlled by what consumers are willing to pay. [I doubt many consumers] would be willing to pay three times what they currently pay for their meals at restaurants and cafes.”

Businesses in Queenstown, Hawke’s Bay, Bay of Plenty and Auckland were struggling the most with the shortage in restaurant and cafe managers, she said.

“I don’t think it’s fair on the industry for the Government to use immigration policy to try and control what an industry pays,” she said.

“We understand what the Government is trying to achieve. We want to be able to hire more Kiwis as well [but] there is a disconnect between that ideal and what’s . . . happening.” Bidois said the decision not to include this occupation on the skill shortage list appeared to be based on data from 2012 and 2013.

Immigration Minister Iain LeesGalloway said the Government was working to build a system to meet regional labour needs “without reaching for immigration as the first resort”.

“Cafe and restaurant manager roles were declined due to a lack of evidence that effective training and retention strategies have been implemented by the industry to employ New Zealanders. This doesn’t mean they can’t employ migrants, it just means they have to satisfy a labour market test before recruiting migrants,” Lees-Galloway said.

The Immediate Skill Shortage List will be replaced by a Regional Skill Shortage List next week.

A Wellington cafe worker awarded $9000 after being wrongly sacked after one day’s work has now pocketed a side order of legal fees.

Helen Mawhinney’s legal win has now been topped up from $9000 to $12,080 after her former employer was told to pay some of her legal expenses.

In February she won her case at the Employment Relations Authority against Sfizio Ltd, over one day’s work in its Wadestown Kitchen cafe which later turned sour when she was told it was an unpaid trial.

Authority member Michele Ryan found Mawhinney had in fact been hired. She ordered Sfizio to pay Mawhinney just over $9000 – $7000 in compensation, $119.07 for work done on August 4, 2017, and $1890 for four weeks’ notice.

Now in a follow-up order, Ryan has instructed the company to pay Mawhinney $3000 as a contribution towards her costs in bringing the claim to the ERA, plus reimbursement of the filing fee, $71.56.

Mawhinney had met Sfizio directors Kathy Parfitt and Curtis Gregorash after replying to an ad for an experienced barista. It was agreed Mawhinney would attend at the Wadestown Kitchen the next day.

She told the authority she had worked a full shift from 8am to 4pm, doing a range of tasks.

After the cafe closed for the day, she asked Parfitt should she provide her bank details for payment. Parfitt replied: “Oh, did Curtis not tell you? This was an unpaid trial.”

Mawhinney explained to Parfitt she had incurred childcare and travel costs.

Hours later Parfitt texted Mawhinney to apologise for “confusion” about the day’s unpaid trial, and offering a job at Wadestown.

Four days later, Mawhinney texted back to decline the job and demand payment, advising that if not paid by week’s end she would pursue mediation.

Gregorash replied, stating Sfizio didn’t pay for trial days and that trialists were unproductive and could leave at will.

“It is not a day of work,” he wrote, adding that the job offer was withdrawn.

To the authority, he said Sfizio never offered employment before a person did a competency assessment. But he accepted the arrangements for Mawhinney’s attendance at the cafe hadn’t been recorded in writing.

Mawhinney, by contrast, told the authority that at her interview, Parfitt said she was “exactly what we are looking for” and they could give her 30 hours a week.

She said Parfitt told her “to come in tomorrow and work a full shift” and that she believed this meant she had secured the job.

Ryan said she preferred Mawhinney’s evidence and was not satisfied matters surrounding the August 4 shift were conveyed to Mawhinney by Sfizio.

Mawhinney had crossed the line between assessment and work. The work she performed had produced an economic benefit for Sfizio.

Click here to view original article from NZ Herald

Make sure you’re up to date with employment law, as a member you have access to a 24/7 legal helpline and up to date employment contracts and resources.

Go to resources

Helpline contact: 0800 737 827

2019 Lewisham Awards Finalists Announced In The Search For The Pinnacle Of Auckland’s Hospitality Scene

There is strong competition in the race for accolades in this year’s Lewisham Awards. Winners receive recognition as one of the top in Auckland hospitality.

The Lewisham Awards recognise each part of the industry that contributes to Auckland’s vibrant and diverse dining and entertainment scene. From restaurant owners to chefs, waiters, baristas, suppliers and establishments.
This year marks the 17th year that the Lewisham Awards will celebrate excellence in Auckland hospitality.

The number of nominations this year has set records, creating an exciting contest to find the winners. This year’s finalists include long established venues and personnel, joined in the top four with amazing new establishments and hospitality stars. This identifies the outstanding standard set by those at the top in the industry.

Finalist voting runs from Tuesday 8th May until Tuesday 22nd May. The votes are then counted to find those selected as the top. This will ensure that Auckland’s hospitality stars will be ready to hit the red carpet on 3rd June. The industry gathers to support finalists and celebrate winners in true hospitality style at the Pacific Nights themed Awards night.

Sue, a renowned chef, set up The Great Catering Company in 1995. Trained at the Savoy Hotel in London, she saw a need to cater to the food-driven dreams of a discerning market. Sue’s stellar kitchen talents have brought tremendous success. Her company is the leader in the private and corporate catering world. Here’s 10 questions with Sue Fleischl, for this Member Spotlight.

What made you decide to go into the industry / what gave you your first start in hospitality?

I have always loved cooking. My mother died at an early age and my father (a jewish refugee from Vienna) loved European food. As children growing up, we all had to help out in the kitchen and the garden. Preparing and cooking food is what we all had to do.

This may sound totally corny, but when I was 11, I won the “cook of the year” award at Napier Intermediate school. From that day, I decided I wanted to be a chef.

My father wrote to all the big Hotels in Europe and the only hotel that responded was The Savoy. When I was 17 years old, straight after 7^th form, I was on a plane to London where I worked my way around every partie in the kitchen. This set me up with a glowing reference and my career as a chef.

What inspires you?

With food, I get most of my inspiration from visual stimulation. Going to local markets and looking at pictures.

With business, I get inspired by talking to other people in the industry as well as talking to my team on how we can improve and do things more efficiently and better than last time. I get a lot of inspiration from attending the conferences in the USA, they do everything on such a grand scale with grand budgets to match!

What do you love about the hospitality industry?

We are in the industry of making people happy. It is a feel good industry. Everything from a wedding, a 50^th birthday dinner, a product launch or a funeral is a celebration of some thing or someone. We are here to make someone’s day. What’s not to love about that?

What are your key challenges?

Our key challenges are people related. Finding committed staff is not easy. In Europe they see hospitality as a career, to many in New Zealand, it is “only a job”.

What is the secret to your success?

Don’t give up, believe in yourself and aim high.

What is the best piece of advice you have received to date in your hospitality career?

One day years ago, when everything seemed to be too hard (yes we all have these days), a wise chef said to me “Stop! Take a deep breath, and start at the beginning”

What one piece of advice would you give to people starting out in the industry?

Find someone you admire in the industry and ask if you can have a coffee with them. Ask them about their journey, what they have learnt and what advice they can give you. Everyone will have a different story. I asked a woman I admire in business (she wasn’t in hospitality) to have coffee with me and she introduced me to so many people who I then did business with as well, she also helped me market my business. It was GOLD.

What do you think makes NZ Hospitality unique?

Our friendliness.

Which restaurants are on your dining bucket list?

I definitely have to go back to Pasture again. The best dining experience in New Zealand.

What do you do to relax?

Every morning I walk Takapuna beach or take the paddle board out. I love the sea.

During the weekends, its gardening that calms me down.

Check out The Great Catering Company’s website

Create an experience at your foodservice establishment to attract millennial diners, new research from the National Restaurant Association (NRA) suggests.

In its 2019 State of the Restaurant Industry report, the NRA finds that customers ages 21-38 would like restaurants to provide technology that improves the dining experience, offer more environmentally sustainable items, and create easier opportunities to order takeout and delivery.

“Demographics are destiny in the restaurant industry,” says Hudson Riehle, the National Restaurant Association’s senior vice president of research.

“Understanding and meeting the dining demands of millennials is not only critical to the industry’s success, but also their loyalty to its restaurant brands.”

Key findings from the report:

• 51 percent of millennials would like to be able to choose their own tables from a seating chart located on the restaurant’s website during the reservation process.
• Over 60 percent of millennial diners would like restaurants to use technology to make ordering and payment easier, as well as make takeout and delivery more convenient.
• 56 percent of millennials placed a delivery or takeout order using a restaurant app or website in the past year, and are more likely than Gen Xers and Baby Boomers to order meals using self-service kiosks at quickservice or coffee shop restaurants.
• 58 percent are more likely to choose one restaurant over another based on its ability to provide sustainably grown, raised, and manufactured food.

Millennials are willing to pay more to get more when it comes to the dining experience. By improving that experience, operators can set themselves up for success in the coming years.

Click here for original article by Brian Amick

Related:

Check out the webinar on progressive dining and sustainability.

Article: Technology driven restaurants and plant-based menus top list of NZ dining trends

The Christchurch Charity fundraising lunch at Auckland fine dining institution Sid at The French Café has raised more than $122,000 for the victims of the March 15 terror attack.

The event held yesterday, Sunday 28 April, saw 140 guests enjoy a six-course lunch with canapés, served by the teams from Sidart, Cassia and Sid at The French Café.

All food, beverages, products and services including live and silent auction items were donated with all proceeds going via DineAid to Victim Support, to help the families affected by the attack.

The event was hosted by Sid and Chand Sahrawat, MC’d by Kerre McIvor and the live auction conducted by Nigel Shanks.

Areeb Taimoori, owner of popular Auckland eatery 1947 shared a moving account with guests of how the events had impacted him, his family and the lives of those who lost loves ones.

Sid and Chand Sahrawat say their original target was to raise $100,000 and that they were overwhelmed with the support on the day.

“We felt so much love in the room yesterday. We really wanted to do something to show how much we care, even in a small way to show those whose lives will be impacted for years to come that we are united in their grief.

“Areeb’s account of where he was when he heard the news of the attack – and how he lost loved ones really reinforced to all of us how many people have been touched by this and we are truly humbled by all of the support we’ve had from the wider hospitality community to rally around this event.”

The event final tally was $122,245 which will be distributed by DineAid who has also been

collecting in over 120 restaurants around the country for Christchurch Victim Support.