Home' Hospitality Business : HB AUG 2016 Contents STAYING SAFE
FIRST PARIS BUTTER, NOW A
TV SHOW: Fresh after opening his
first NZ restaurant, Paris Butter,
Nick Honeyman’s television debut
The Best of New Zealand with
Nick Honeyman series plays on
Saturdays, 4pm on TV One. The
international chef takes a culinary
journey and cooks as he goes.
WELTEC WINS BIG: WelTec’s
School of Hospitality has won the
City & Guild’s International Centre
of Excellence – Asia Pacific award,
one of only five distributed globally.
Acknowledging excellence in quality
of operations, learner experience
and industry engagement, the
awards celebrate the contribution
of recipients to strengthening the
global recognition of City &
TAKING CARE OF BUSINESS:
Government Supporting Your
Business - A roadshow for small
business owners and managers
has been travelling the country
with the final four events being
held in October.
The aim: to make it easier for
business owners to deal with
government so they can focus on
making their business a success.
Experts outline government
support available, discuss new
legislation and how to comply.
Whangarei, October 19, Auckland
October 25 & 26
CHOCOLATE & COFFEE
SHOW: Auckland’s weekend of
indulgence is on at The Cloud,
3 – 4 September, 2016. There's
a stellar line-up of presenters in
the bite Demonstration Kitchen
including MasterChef winners
Nadia Lim and Brett McGregor, a
Streetfood Alley, new exhibitors
and much more included in the
$20 general admission. There's
a VIP area with goodie bags, a
new-look VIP ‘Indulgence by Chef
Kevin Blakeman' package, a chill
out zone and free parking all for
ONE BRAVE RESTAURANT OWNER’S STORY GOES GLOBAL
A would-be Christchurch robber was desperate for cash but seemingly not hungry, or
fond of souvlaki, when he walked into the Egyptian Kebab House on Papanui Road in
Christchurch just after 10.30pm one Saturday night a few months back.
The potential thief, brandishing a hand gun and holding a backpack, demanded the
owner/chef of the venue for the past 15 years, Said Ahmed, to “Give me the money. Put
the money in the bag.”
Cool as a cucumber and taking his service commitment to extreme levels, Ahmed
completed an order for a paying customer, then presented the meal to this equally cool
customer – who kept one eye on the robber and one his meal – before taking the bag
quickly and heading out the door.
Ahmed then turned his back on the potential crime scene and walked to the rear of the
kitchen, telling the intending offender he was calling the Police. “I felt I had to walk away,
ignore him, to avoid a bad reaction. I became a little bit brave,” Ahmed says, but while he
appeared outwardly cool, he was shaking inside and thanked God for keeping him calm.
Business has increased for the long-time Christchurch resident, with people keen to
meet and congratulate him. Ahmed’s story has also gone global, resonating with a lot of
hard-working people who simply want to earn a living for their families.
The incident hasn’t changed how he feels about his business, but he does close earlier
now, when the surrounding businesses close up for the night.
He’s reluctant to give any other food service operators advice: “I wouldn’t advise
anyone to put themselves at risk but for me it made me realise, just thinking for a few
seconds could change your life – to be a little bit brave. He didn’t come to kill me, he
came for money.”
In this instance, Ahmed’s strategy successfully defused the situation. The baffled
robber simply turned around himself and walked out of the premises – leaving with no
money, no kebab, no nothing, but possibly a lifelong dread of the popular Egyptian fast
Senior sargent with the Christchurch Police, Stewart Munro says, “Our advice is err
on the side of caution, and co-operate, within reason. Don’t put yourself in danger. Every
situation is different though and has to be assessed on its merits.”
Would you like jail with that?
Cool as a cucumber, Egyptian
Kebab House owner Said
Ahmed became “a little bit
brave” when confronted by
a wanna-be armed robber.
Hospitality BUSINESS | August 2016 | 7
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